Pioneer Woman Pumpkin Sheet Cake
Pumpkin sheet cake is inspired by Southern baking traditions, where sheet cakes became popular for feeding crowds. The Pioneer Woman’s version adds her signature rustic touch with warm spices and a simple cream cheese frosting. The result is a golden, tender cake with a velvety texture that feels homemade and comforting.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the pumpkin sheet cake:
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All-purpose flour (2 cups)
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Baking soda (1 tsp)
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Baking powder (1 tsp)
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Ground cinnamon (2 tsp)
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Ground nutmeg (½ tsp)
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Salt (½ tsp)
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Granulated sugar (1¾ cups)
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Vegetable oil (1 cup)
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Pumpkin puree (1 cup)
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Eggs (4 large)
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Vanilla extract (1 tsp)
For the cream cheese frosting:
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Cream cheese (8 oz, softened)
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Unsalted butter (½ cup, softened)
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Powdered sugar (2 cups, sifted)
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Vanilla extract (1 tsp)
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Optional: chopped pecans for garnish
Instructions
Preheat oven to 350°F (175°C). Grease and flour a sheet pan or line it with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, whisk sugar, oil, pumpkin puree, eggs, and vanilla extract until well combined.
Slowly add the dry ingredients to the wet mixture, stirring until smooth. Do not overmix to keep the cake tender.
Pour the batter into the prepared sheet pan and spread evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, beating until smooth and creamy.
Spread the frosting evenly over the cooled cake. Garnish with chopped pecans if desired. Slice into squares and serve.