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    Home » Recipes » Desserts & Treats

    Pumpkin Sheet Cake

    Published: Jul 6, 2016 · Updated: Oct 9, 2020 by Mindy Boyd

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    This recipe for Pumpkin Sheet Cake is moist, spicy and delicious, and this creamy frosting tops it off perfectly.

    This Pumpkin Sheet Cake is the perfect end to any meal or the perfect companion to a rich cup of coffee. And, it is perfect for any time of the year!

     

    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

    Replacing half of the all-purpose flour with whole wheat flour makes this cake a little healthier and the yogurt in the frosting makes it a bit lower in fat than the traditional cream cheese frosting.

    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

    This cake would also be a great way to get the kiddos eating pumpkin, which is high in vitamin A, vitamin C and potassium.

    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

     

    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

     

    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

    We also have an impressive Libby’s Pumpkin Roll or The Easiest Pumpkin Pie Cake Ever that we really love too!

    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

    Pumpkin Sheet Cake

    Mindy Boyd
    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.
    5 from 2 votes
    Print Recipe Facebook Pin Recipe
    Prep Time 15 mins
    Cook Time 28 mins
    Total Time 43 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 pieces

    Ingredients
      

    For the cake:

    • 1 cup flour
    • 1 cup whole wheat flour
    • 1 1/2 cup firmly packed brown sugar
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp salt
    • 1/2 cup vegetable or canola oil
    • 1 can pumpkin puree, 15 ounces (not pumpkin pie filling)
    • 1/2 cup water
    • 2 eggs

    For the frosting:

    • 1 1/2 cup powdered sugar, sifted
    • 2 tbsp margarine or butter ,softened
    • 1/2 tsp vanilla
    • 2-3 tablespoons plain yogurt
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    Instructions
     

    • Preheat oven to 350°. Grease and lightly flour a 15" X 10" X 1" jelly roll pan.
    • Combine the flour, wheat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, oil, water, and eggs in a large bowl and mix well. Spread into pan.
    • Bake for 22-28 minutes or until toothpick inserted in center comes out clean. Cool completely.
    • Mix the powdered sugar, margarine, vanilla, and enough yogurt so that the frosting is a spreadable consistency. Beat with an electric mixer until smooth. Frost cooled bars, garnish with nutmeg, if desired. Refrigerate to set frosting.
    Keyword pumpkin cake
    Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!

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    White flour combined with wheat flour as well as yogurt in the frosting make this recipe for Pumpkin Sheet Cake a little healthier than traditional recipes.

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    Filed Under: Desserts & Treats Tagged With: cake, dessert, frosting, pumpkin

    Reader Interactions

    Comments

    1. Daphne Lewis says

      November 08, 2019 at 12:51 pm

      I like the addition of the whole wheat flour to this recipe. Yes, I do think it means we should, or can, eat more of it.

      Reply
      • Mindy Boyd says

        November 10, 2019 at 10:07 am

        Exactly! And I’m all in on that deal. Haha

        Reply
    2. Dee says

      October 07, 2016 at 1:30 pm

      I love anything pumpkin!!! This looks so delicious!

      Reply
      • Mindy Boyd says

        October 07, 2016 at 4:35 pm

        Me. too! This is a bit healthier than other versions so I can eat more (at least I think that is how it should work)!

        Reply
    3. pytania rozmowa o pracę says

      July 13, 2016 at 8:22 am

      This article is super.
      I’m going to share mindyscookingobsession.com on my facebook because my friends have to read it too.
      BTW what do you think about Paul Pogba transfer? Should he stay in Juventus or maybe transfer to Manchester United is better for him?

      Regards!

      Reply

    Trackbacks

    1. Pumpkin Sheet Cake - Yum Goggle says:
      July 8, 2016 at 7:51 pm

      […] GET THE RECIPE […]

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    My name is Mindy and this is my husband, and biggest fan, Lee. I love cooking for my family. The purpose of this blog is to share my recipes and experiences in the kitchen. Most of the recipes that I make use ingredients that can be found in any grocery store. No special equipment or skills required.

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