Pumpkin Maple Sheet Cake
Moist pumpkin sheet cake flavored with maple and warm spices topped with maple cream cheese frosting
Ingredients
Pumpkin Sheet Cake
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup neutral oil
- 2 large eggs
- ½ cup buttermilk
- 2 tsp vanilla extract.
Maple Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- pinch of salt.
Optional
- chopped pecans for garnish
- flaky salt for garnish.
Instructions
Bake Cake
- heat oven to 350 F and grease a 9x13 inch sheet pan and line with parchment if desired
- whisk flour baking powder baking soda salt and spices in a bowl
- whisk pumpkin maple syrup brown sugar granulated sugar oil eggs buttermilk and vanilla until smooth
- fold dry ingredients into wet just until combined
- spread batter evenly in pan and bake until a toothpick comes out clean 22 to 28 minutes
- cool completely in pan.
Frost and Serve
- beat cream cheese and butter until smooth
- mix in powdered sugar then maple syrup vanilla and salt until fluffy and spreadable
- spread frosting over cooled cake and garnish if using
- slice and serve.
Notes
1. Use pure pumpkin puree not pumpkin pie filling; substitute 1.5 tsp pumpkin pie spice for the individual spices; replace buttermilk with 0.5 cup milk plus 1.5 tsp lemon juice rested 5 minutes; do not overmix to keep the crumb tender; chill cake 20 minutes for cleaner slices