I am so happy that it is finally fall and the temperatures here in Arizona are finally cooling down. I went outside in the morning and it felt so good, we had a storm the night before and the air was still crisp and cool from the storm. It felt so good. Another thing I love about fall are all the delicious fall flavors. Especially pumpkin spice, who doesn’t like this fall favorite? Since its not Thanksgiving yet I am baking pumpkin spice cookies, pumpkin spice bread, pumpkin spice donuts and this Pumpkin Spice Sheet Cake with cream cheese frosting.

I love a good sheet cake they are moist, delicious and can feed an army. This Pumpkin Spice Sheet Cake is no exception. If you like a taller cake it can be baked in a 9″x13″ pan, but I made this one using my favorite cookie sheet which is 10″x15″. So yes it fed quite a few and there were even leftovers.

These are a few of my favorite baking supplies:

A great tip to make sure your cakes come out of the pans easily is to first use a cooking spray and then flour the pan, this double step has been proven to me to have your cake release from the pans flawlessly. I can’t even begin to tell you how many times my cakes have stuck to the pan even when I have followed a recipes directions to ensure a cake comes away from the pan easily and cleanly.

Now lets talk about my love of Pumpkin Spice for just a minute. Now all the cinnamon, nutmeg and cloves is a wonderful blend I have discovered yet another flavor that puts pumpkin spice over the edge. Its MAPLE! I have now added a smidgen of maple extract to my pumpkin spice recipes. It is AMAZING! It adds such a depth of flavor and I love it.

Pumpkin Spice Sheet Cake

Print Recipe

Ingredients Method

Ingredients

1 15 ounce can canned pumpkin puree
1 cup white sugar
1 cup brown sugar lightly packed
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking soda
1 teaspoon baking powder
1 Tablespoon pumpkin pie spice
1 Tablespoon vanilla extract
1/2 teaspoon maple extract

Frosting

1 3 ounce package cream cheese
5 tablespoons butter softened
1 teaspoon vanilla extract
1 3/4 cups confectioners' sugar
3 teaspoons milk
1 cup chopped walnuts

Method

Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs, and mix well.
In another bowl, combine flour, baking soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into prepared baking pan.
Bake for 25 to 30 minutes, or until cake tests done. Cool.
In a mixing bowl, beat the cream cheese, butter or margarine, and vanilla until smooth. Gradually add 1 3/4 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with nuts.

If you love pumpkin spice as much as I do you might like these other recipes:

Simple Pumpkin Cobbler