Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake | Pretty Little Pastimes

Would you believe me if I told you that I have never had a pumpkin spice latte in my life? It might be hard to accept, but it’s true. I actually gave up drinking caffeine completely more than 5 year ago so I have to pass on the seasonal coffees and teas. But before you start feeling bad for me, rest assured that I make sure to get my all-things-pumpkin fix in during the fall season. I LOVE the time of year when pumpkin flavored treats line the shelves of local grocery stores and bakeries. Then again, who doesn’t?

In my last post I shared the recipe for the Nantucket Cranberry Citrus Pie that sat on our dessert table this Thanksgiving. You’ve probably guessed that there was more than one sweet treat sharing the stage and you are right. My husband loves pumpkin rolls and I love cake, so here you have it: Pumpkin Sheet Cake with Cream Cheese Frosting. After all, marriage is all about compromise, right? This Pumpkin Sheet Cake is rich, moist, and has that pumpkin spice flavor no one can’t get enough of during the fall. It is definitely a keeper.

Pumpkin Sheet Cake | Pretty Little Pastimes

Pumpkin Sheet Cake

  • 2 sticks butter
  • 2 cups pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 3/4 cups boiling water
  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 2 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1 stick butter, softened
  • 1 pound powdered sugar, Sifted
  • dash of salt
  • 1 tablespoon milk
  • 3/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Spray a 13″ x 18″ sheet pan with baking spray and set aside.

In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin puree and pumpkin pie spice until combined completely. Whisk in boiling water until mixture is smooth and combined. Set aside.

In a small mixing bowl, combine buttermilk, eggs, baking soda, and vanilla. Whisk and set aside.

In a large mixing bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and smooth until even. Tap the tray against the counter a few times to release the air bubbles. Bake the cake for 20 minutes. Remove and allow to cool.

To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add milk and check the consistency. You want it to be thick and smooth, but still thin enough to spread easily over the cake. If your frosting is too thick add additional milk until desired consistency.

Spread the frosting all over the surface of the cake and sprinkle with chopped walnuts (optional). Cut into squares and serve.

*If you like a very thick layer of frosting, you can easily double the frosting recipe. I actually reserved some of my frosting to top homemade pumpkin cinnamon rolls the next morning. So, so good!

Pumpkin Sheet Cake | Pretty Little Pastimes

The size of this cake is perfect for sharing with friends and family at any holiday gathering. Enjoy!

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Nantucket Cranberry Citrus Pie

Nantucket Cranberry Citrus Pie I Pretty Little Pastimes

Thanksgiving is one of my favorite holidays for many reasons. For one, I was born on Thanksgiving, so I kind of think of it as a second birthday (a celebration my parents really never got on board for). Secondly, it’s a day devoted to spending time with family and friends and reflecting on what we are truly thankful for. And, of course, it’s a day where we can wear our stretchy pants and eat all day long without guilt. I LOVE Thanksgiving!

I know some people dread the prep work and cooking, but I actually enjoy it. Since moving away from family, my *now* hubby and I have spent the last three years perfecting our own little Boston Thanksgiving dinner and testing new dishes to put on the “it’s a tradition, we have to make it” list. The main course is pretty solid, so dessert is really where I get to experiment.

One thing missing from our table is cranberry – anything. Walking through the grocery store right before Thanksgiving, cranberries are everywhere! On this year’s pre-Thanksgiving trip I decided to see what all the fuss was about and tossed a bag of fresh cranberries in the cart. I had no idea what I was going to make with them at that point, but was certainly up for the challenge.

I adore extra-tart treats, so this Nantucket Cranberry Citrus Pie definitely hit the spot for me. The crust, which is more cake-like than a traditional pie crust, will really stand out against any apple or pumpkin pie at the table. The addition of citrus zest compliments the cranberries and adds an unexpected pop of flavor. If you prefer sweeter-sweets, just add some whipped cream, ice cream, or honey to the top of the pie before you dig in. Just as the pilgrims would have wanted.

Nantucket Cranberry Citrus Pie I Pretty Little Pastimes

Nantucket Cranberry Citrus Pie

  • 2 heaping cups fresh cranberries
  • 3/4 cup pecans, chopped
  • 3/4 tablespoon orange zest (I used the zest from one clementine)
  • 1 and 2/3 cup sugar
  • 1 cup flour
  • 1 stick unsalted butter, melted + extra for greasing the pan
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure almond extract
  • 1/4 teaspoon salt
  • 1 tablespoon sugar for sprinkling (optional)

Preheat oven to 350 degrees.

Generously butter a pie pan. Add whole cranberries to the bottom of the pan. Sprinkle chopped pecans over the cranberries, followed by 2/3 cup of sugar (it is going to seem like a ton of sugar, but the cranberries are very tart so sprinkle, sprinkle).

In a large mixing bowl, combine the flour, 1 cup sugar, orange zest, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour the batter slowly and evenly over the surface of the cranberry, pecan, and sugar layer. Spread out gently if needed.

Bake for 45-50 minutes. 5 minutes before removing from the oven, sprinkle the surface with 1 tablespoon sugar for a little crunch (if desired).

Cut into wedges and serve with fresh whipped cream or a honey drizzle.

Nantucket Cranberry Citrus Pie I Pretty Little Pastimes

And there you have it, a quick, easy, and most importantly delicious cranberry dish for your fall table that isn’t shaped like a can. Enjoy!