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–+ servings
Cinnamon icing on a pumpkin sheet cake.
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4.91 from 10 votes

Pumpkin Texas Sheet Cake

Perfect for fall gatherings! This Pumpkin Texas Sheet Cake boasts a generous size, moist pumpkin cake, and a luscious cinnamon cream cheese frosting.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Recipe
Cuisine: American
Servings: 24 pieces
Calories: 264kcal
Author: Laura

Ingredients

Pumpkin Texas Sheet Cake

  • 2 cups pumpkin puree
  • 2 sticks of butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh nutmeg
  • pinch of cardamom
  • 3/4 cup boiling water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 teaspoons baking soda
  • 2 eggs
  • 2 teaspoons vanilla extract

Cinnamon Icing

  • 8 ounces cream cheese very soft
  • 1/2 cup butter very soft
  • 4 cups powdered sugar
  • 1-2 teaspoons cinnamon
  • enough milk to thin it down to spreading consistency

Instructions

  • grease or butter a sheet pan, this is a pan that is 13X18
  • preheat the oven to 350˚
  • melt the 2 sticks of butter
  • stir in the 2 cups canned pumpkin and the cinnamon, fresh nutmeg and the pinch of cardamom if using
  • add the boiling water, stir, set aside to cool
  • in a separate bowl mix the flour, sugar, and salt give it a little mix
  • in a large measuring cup mix the eggs, the buttermilk, and the baking soda
  • add the pumpkin mix to the flour mixture and lightly stir together
  • then add the buttermilk mixture and stir until combined
  • pour in prepared pan and bake in a 350˚ oven for 20-22 minutes
    Pumpkin sheet cake batter in a pan ready to be baked.
  • the cake should spring back when poked if it doesn't, bake it for 1-2 minutes longer
  • once it's done let it cool
    Pumpkin sheet cake with no frosting.
  • when the cake is cool make the icing by mixing the butter and cream cheese in a stand mixer with the whisk attachment, be sure to scrape down the sides a few times
  • slowly add the powdered sugar
  • then the cinnamon, start with 1 teaspoon keep adding until you like the flavor, I used 2 teaspoons
  • drizzle in milk a teaspoon at a time to get it to spreading consistency
  • spread on the cooled cake
    Cinnamon icing on a pumpkin sheet cake.
  • add sprinkles if you like
    Pumpkin Texas sheet cake spread over with cinnamon icing and topped with sprinkles in a baking pan with fresh pumpkins on the side.
  • store covered and put in the fridge if you need to keep it longer than a couple of hours

Nutrition

Serving: 1g | Calories: 264kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 213mg | Potassium: 81mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3453IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg