Can I use butter instead of oil in the cake batter?

Oh, the great oil vs. butter debate! While butter adds delicious flavor, vegetable oil keeps this pumpkin sheet cake incredibly moist for days. If you insist on butter (I see you, my fellow dairy lovers), use melted and cooled butter and know the texture will be slightly denser. For best results, I recommend sticking with oil - its fat ratio is perfect for this type of cake.

How can I adjust the spice level?

The current spice blend is what I call "cozy sweater" intensity - noticeable but not overwhelming. For kids or spice-sensitive folks, cut the cloves in half. Want more warmth? Add an extra 1/2 tsp cinnamon and a pinch of ginger. Remember, the flavors develop over time - that first slice right after baking will taste milder than one the next day!

What can I use instead of cream cheese frosting?

While I'm firmly Team Cream Cheese Frosting, I get that not everyone keeps it stocked. For a quick alternative, try whipped coconut cream sweetened with honey or make a simple glaze with powdered sugar and milk. But listen - if you're taking this to a potluck, stick with the classic. It's what makes people go back for thirds!

Any tips for transporting this cake to potlucks?

This is my go-to potluck dessert for good reason! Frost the cake while it's still in the pan for easy transport. Bring a spatula for touch-ups onsite. In hot weather, pop the whole pan in a cooler with ice packs. And here's my secret: bake an extra batch to keep at home - this cake disappears faster than you can say "fall gathering!"

Irresistible 5-Star Pumpkin Sheet Cake Recipe for Fall

Pumpkin Sheet Cake with Cream Cheese Frosting

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A moist and spiced pumpkin cake topped with tangy cream cheese frosting, perfect for fall gatherings and potlucks.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
4 large eggs
1 cup vegetable oil
1 can (15 oz) pumpkin puree
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan.
In a bowl, whisk flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Add eggs, oil, and pumpkin puree. Mix until smooth.
Pour batter into the pan. Bake for 30-35 minutes until a toothpick comes out clean.
Cool cake completely.
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Spread frosting over the cake.

Notes

Store leftovers in the fridge for up to 5 days.
For a stronger spice flavor, add an extra 1/2 tsp cinnamon.
Use room-temperature ingredients for best results.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 35g
Sodium: 280mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Find it online: https://kitchenuser.net/pumpkin-sheet-cake-recipe/