Easy Pumpkin Spice Sheet Cake Recipe
Step into autumn with this tempting pumpkin spice sheet cake recipe that will fill your kitchen with cozy aromas of cinnamon and nutmeg. This simple, delicious dessert makes the perfect treat for brisk fall days, whether you’re hosting a family gathering or simply indulging yourself. Crafted with love and using everyday ingredients, this cake captures the essence of fall in every bite.
When I was growing up, my grandma always made the best pumpkin spice treats. Each year, the first chill in the air meant it was finally time for her famous pumpkin spice sheet cake. The rich, spicy aroma would fill the house, and it was an experience we cherished. This recipe is a family treasure passed down through generations, and every time I bake it, I’m transported back to childhood memories of laughter and warmth.
Why You’ll Love This Recipe
There are countless reasons to adore this charming pumpkin spice sheet cake. First, it’s incredibly easy to make, perfect for both baking novices and seasoned chefs looking for a quick dessert fix. Moreover, the rich spices combined with the moist texture create a delightful harmony of flavors and mouthfeel. The recipe’s versatility also allows for creative twists, ensuring you’ll never tire of it!
Ingredients Notes
This recipe calls for simple ingredients easily available at your local grocery store. Use canned pumpkin puree for optimal consistency and flavor. If you prefer a more robust spice profile, feel free to increase the cinnamon and nutmeg slightly. You can also substitute the vegetable oil with melted butter for an even richer taste.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk together until evenly mixed.
Step 3
In another bowl, blend the wet ingredients, including pumpkin puree, oil, eggs, and vanilla extract. Stir until the mixture is smooth and uniform.
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Step 4
Gradually incorporate the dry ingredients into the wet mixture, folding gently until you achieve a smooth batter. Be sure to avoid overmixing to preserve the cake’s fluffy texture.
Step 5
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before slicing and serving.
Storage Options
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to five days. For extended storage, freeze individual slices by wrapping them in plastic wrap and placing them in an airtight freezer bag. Thaw in the refrigerator overnight, and reheat in the microwave for a warm treat.
Variations & Substitutions
For a healthier twist, substitute half of the flour with whole wheat flour to add fiber. You can also add a handful of chocolate chips or chopped nuts for extra texture and flavor. To make it vegan, replace the eggs with flax eggs and use a plant-based oil alternative.
Serving Suggestions
Perfect for autumn gatherings, this cake can be served as a dessert or an afternoon snack. Enjoy it with a glass of milk or a cup of spiced chai tea for an irresistible combo. It’s also a lovely addition to weekend brunches or holiday feasts, bringing a touch of seasonal warmth to the table.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree? Yes, absolutely! If you prefer using fresh pumpkin, first roast or steam the pumpkin until soft, then puree it until smooth. Ensure you remove any excess moisture to maintain the cake’s texture.
What kind of frosting pairs best with this cake? A classic cream cheese frosting complements the flavors of pumpkin spice wonderfully. Alternatively, a simple glaze made with powdered sugar and milk also works well for a lighter touch.
How can I prevent the cake from drying out? To keep your cake moist, avoid overbaking and closely monitor it during the last few minutes in the oven. Also, ensure you store it properly, either by tightly covering it or keeping it in an airtight container.
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Easy Pumpkin Spice Sheet Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 0.5 cup brown sugar packed
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup vegetable oil
- 0.25 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a sheet pan and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix together sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool before frosting.
Notes
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