Well, I’m not sure if I should say this, but this recipe might be just as delicious as traditional Chocolate Texas Sheet Cake. And Texas Sheet Cake is a favorite around our house. But, seriously, you top a moist spicy pumpkin cake with cream cheese icing, how can you go wrong?

Sheet cake is my go-to dessert when I have a lot of folks to feed or very little time to prepare dessert.  You can have a sheet cake ready to eat in less then 20 mins. So, this year a adapted my sheet cake recipe to make a new Fall classic for our family.

Pumpkin Spice Sheet Cake

2 cups sugar
2 cups flour
3 tsp. pumpkin pie spice (I make my own)

1/2 cup butter melted
1/2 cup vegetable oil
1 cup pumpkin puree (canned is perfect)
2 eggs

1 tsp. baking soda
1/2 cup buttermilk

In a large bowl, mix together the dry ingredients.  Dissolve the baking soda in the buttermilk, let sit for a minute or two.  In a smaller bowl mix together the melted butter, oil, pumpkin and beat the eggs in.  Then add the buttermilk mixture to the pumpkin mixture.  Mix well.  Add the wet ingredients to the dry and stir until combined.  Pour cake batter into a greased jelly roll or large cookie sheet pan.  Bake at 400 F for just 15 mins.  Allow the cake to cool and then top with cream cheese frosting.

Cream Cheese Frosting
1 8oz package cream cheese
1/2 cup butter
2 tsp. vanilla
4 cups powdered sugar
a couple tbsps. milk

In the bowl of an electric mixer, beat the cream cheese and butter together.  Add the powdered sugar and vanilla and beat until smooth and creamy.  You may need to add a little milk to thin out the frosting for easy spreading. You want it a little runny, so that it lays down nicely on the cake.