Pioneer Woman Pumpkin Sheet Cake Recipe

This Pioneer Woman Pumpkin Sheet Cake is an incredibly moist and spiced recipe, which is made with pumpkin puree and a rich, tangy cream cheese frosting. It’s the ultimate fall dessert, perfect for feeding a crowd.

Pioneer Woman Pumpkin Sheet Cake Ingredients

For the Cake:

• 2 sticks (1 cup) salted butter
• 2 cups pumpkin puree (not pumpkin pie filling!)
• 2 tsp. pumpkin pie spice
• 1/2 cup boiling water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 tsp. salt
• 1/2 cup buttermilk
• 2 eggs
• 2 tsp. baking soda
• 2 tsp. vanilla extract
• 1/2 tsp. maple extract (optional)

For the Frosting:

• 8 oz. cream cheese, softened
• 1 stick (1/2 cup) unsalted butter, softened
• 1 lb. powdered sugar
• Dash of salt
• 1 Tbsp. half-and-half or whole milk, plus more if needed

How To Make Pioneer Woman Pumpkin Sheet Cake

1. Prep Oven and Pumpkin Base: Preheat the oven to 350°F. Spray an 11×17-inch sheet pan with baking spray. In a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice, then whisk in the boiling water until the mixture is smooth. Set aside.
2. Combine Dry and Wet Ingredients: In a large bowl, whisk together the flour, sugar, and salt. In a separate liquid measuring cup, whisk together the buttermilk, eggs, baking soda, vanilla, and maple extract (if using).
3. Mix the Batter: Pour the warm pumpkin mixture into the flour mixture and stir until it’s about halfway combined. Pour in the buttermilk mixture and continue to stir until everything is just combined. Do not overmix.
4. Bake the Cake: Pour the batter into the prepared sheet pan and spread it into an even layer. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
5. Make the Frosting: In the bowl of an electric mixer, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and a dash of salt and mix until combined. Add the half-and-half or milk and beat until the frosting is smooth and spreadable.
6. Frost and Serve: Spread the frosting all over the surface of the cooled cake. Cut into squares and serve.

Recipe Tips

• How to get a super moist cake? The combination of pumpkin puree and buttermilk is the secret to this cake’s incredibly moist and tender crumb. It also ensures the cake stays fresh for several days.
• How to get a smooth frosting? The key is to start with very soft, room-temperature cream cheese and butter. This allows them to beat together smoothly without any lumps. Sifting the powdered sugar will also help.
• Can I add mix-ins? Absolutely! For extra texture, you can fold about a cup of chopped pecans, walnuts, or chocolate chips into the batter before baking.
• What if I don’t have a sheet pan? You can bake this in a standard 9×13-inch pan. The cake will be thicker, so you will need to increase the baking time to 30-35 minutes.

What To Serve With Pumpkin Sheet Cake

This rich, frosted cake is a perfect treat on its own, but it’s also delicious with:

• A hot cup of coffee or a pumpkin spice latte
• A tall glass of cold milk
• A sprinkle of extra cinnamon on top of the frosting

How To Store Pumpkin Sheet Cake

• Refrigerate: Due to the cream cheese frosting, these bars must be stored in the refrigerator. Keep them in an airtight container or cover the pan tightly with plastic wrap. They will keep for up to 5 days.
• Serving: For the best flavor and texture, let the cake sit at room temperature for about 20-30 minutes before serving.

Pioneer Woman Pumpkin Sheet Cake Nutrition Facts

• Calories: 300-350 kcal
• Fat: 15g
• Carbohydrates: 40g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Pumpkin Bars Recipe
• Pioneer Woman Pumpkin Dump Cake (4 Ingredients) Recipe
• Pioneer Woman​ Pumpkin Dump Cake (3 ingredients) Recipe