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:
- 10″x15″ Cookie Sheet
- Kitchen Aid Mixer
- Flex Edge Beater for Tilt-Head Stand Mixers
- Pampered Chef Spatula
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
If you love pumpkin spice as much as I do you might like these other recipes: