Pumpkin Sheet Cake with Cream Cheese Frosting
It’s pumpkin season and I can’t wait to share this Pumpkin Sheet Cake with Cream Cheese Frosting with you!  This recipe for pumpkin sheet cake was given to me from my wonderful aunt who is one of the funniest people I know and has such a positive attitude.  It’s an honor to be featuring her recipe!  She said she makes this cake during the Fall and her kids love it, especially the cream cheese frosting.  It’s subtle sweet and the perfect accompaniment to the cake.  Pumpkin Sheet Cake with Cream Cheese Frosting is yet another simple recipe to make and it turns out delicious every time.  I hope you’ll share it with your family this year.   
 
 
Ingredients are as follows:
 
1 (16 oz. can) pumpkin puree
1 1/2 C sugar
1 C oil
4 eggs, lightly beaten
2 C flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
 
frosting:
8 oz. cream cheese, softened
5 Tbsp. butter, softened
1 tsp. vanilla
2 C powdered sugar
3-4 tsp. milk
chopped nuts, optional
 
 
Directions:
 
Preheat oven to 350 degrees; grease a 15 x 10″ sheet pan.
 
 
Mix pumpkin, sugar, oil and eggs together.
 
 
Mix in the flour, baking soda, cinnamon and salt.
 
 
Pour into prepared pan.
 
Bake for 20-25 minutes; set aside to cool.
Pumpkin Sheet Cake with Cream Cheese Frosting
Beat cream cheese, butter and vanilla until creamy.
Whip in the powdered sugar; add enough milk until desired consistency.
 
 
Evenly spread the icing all over the cooled cake; sprinkle with nuts.
Pumpkin Sheet Cake with Cream Cheese Frosting
Slice, serve and enjoy!
 
 
Don’t forget to try Pumpkin Earthquake Cake too! 
 
If you make this Pumpkin Sheet Cake with Cream Cheese Frosting, don’t forget to tag @flourmewithlove so we can see your creations.