Pumpkin Sheet Cake

3.86 from 7 votes

This pumpkin sheet cake is as easy as it is delicious. Packed with simple ingredients and topped with a yummy cream cheese frosting, this dessert can't be beat!

Prep 15

Cook 40

Total 55

Fat 5

Carbs 47

Protein 12

Yield

Ingredients

Dry

1.5 cups white whole wheat flour
1/2 cup light brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
1.5 teaspoons pumpkin spice
⅛ teaspoon salt

Wet

1 15- oz. can pumpkin puree
2 large eggs
¼ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk
1/2 cup maple syrup
2 tablespoons melted coconut oil

Frosting

2 oz. approx. 1/2 cup fat-free cream cheese, room temperature
1/2 cup nonfat plain Greek yogurt, almost room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

Instructions

First, preheat oven to 350ºF and spray an 8x8-inch cake pan with nonstick cooking spray.
Next, place all dry ingredients into a large bowl and whisk to combine. Set aside.
Combine all wet ingredients (except for the coconut oil) in a separate mixing bowl. Whisk wet ingredients together until combined and then slowly add dry ingredients to wet ingredients.
Finally, fold in melted coconut oil. Mix until combined but be careful to not over mix.
Pour the batter into the pan and tap it a few times on the countertop to even it out and remove any bubbles. Then, place the pumpkin cake in the oven and bake at 350ºF for 37-40 minutes.
While the cake is baking, place all of the ingredients for the cream cheese frosting into a bowl and use an electric mixer to whip all the ingredients together until the frosting is smooth.
Remove the pumpkin cake from the oven and let it cool completely before frosting the cake.
Sprinkle the cake with your favorite chopped nut and enjoy!

Nutrition Facts