Pumpkin Spice Sheet Cake

This is a recipe for how to make Pumpkin Spice Sheet Cake. This cake is easy-to-make and a delicious dessert for any occasion. Perfect for autumn! The recipe is flexible, so feel free to make alterations as desired.

Tools:

• Oven
• Rimmed baking sheet (Recommended dimensions: 17.25 x 11.5 x 1)
• Small and large mixing bowls
• Whisk or electric mixer
• Offset spatula or other tool suitable for applying frosting
• Hot pads or oven mitts
• Toothpick(s)

Ingredients Needed:

• Flour........................ 2 cups
• Baking soda.............. 1 tsp
• Salt.......................... 1/4 tsp
• Cinnamon................... 2 tsp
• Pumpkin spice*.......... 1 tsp
• Eggs................................ 4
• Sugar....................... 2 cups
• Vegetable oil.............. 1 cup
• Pumpkin (canned)......15-oz
• Cream cheese............. 3 oz
• Butter......................... 6 tbsp
• Vanilla.......................... 1 tsp
• Powdered sugar........ 2 cups
• Walnuts..................... 2 cups

Allergen warning: recipe contains nuts, dairy, and eggs. Please note nuts are optional.

*Pumpkin spice can be substituted for equal parts cloves, ginger, and nutmeg.

Pre-heat oven to 350 degrees Fahrenheit

Apply butter, oil, or cooking spray to coat the inside of a rimmed baking sheet.

Mix together ingredients in small mixing bowl

Ingredients:

Flour .................... 2 cups

Baking Soda .......... 1 tsp

Salt ...................... 1/4 tsp

Cinnamon .............. 2 tsp

Pumpkin Spice* ..... 1 tsp

*Pumpkin spice can be substituted for equal parts cloves, ginger, and nutmeg.

In large mixing bowl, use a whisk or electric mixer to combine the following.

Ingredients:

Eggs ......................... 4

Sugar ....................... 2 cups

Vegetable Oil ........ 1 cup

*To avoid possibility of illness, take care not to consume raw eggs. Wash hands after handling eggs and uncooked batter.

Mix the dry ingredients and the can of pumpkin into the wet ingredients. Alternate between adding 1/3 of the pumpkin and 1/3 of the dry ingredients, stirring completely after each addition.

Grease a large cookie sheet and pour the cake batter into the sheet, maintaining an even thickness throughout.

*Take care not to burn yourself when using the oven. Use oven mitts or hot pads. Always place the cake pan on an even, heat-safe surface. Place cake on a cooling rack to shorten waiting time.

Bake at 350 degrees for 20-25 minutes, until the cake passes the "Toothpick Test"

• The "Toothpick Test" determines if the cake is cooked enough. First, insert a clean toothpick into the middle of the cake. Then, remove the toothpick, and if the toothpick remains clean, without any batter, then the cake is completely baked.

If you are using a pan that does not fit the recommended dimensions (17.25 x 11.5 x 1) cooking time will vary.

Once the cake has been baked, let it cool for 10 minutes. This should be enough time to make the frosting.

In a small mixing bowl, use a whisk or electric mixer to combine the following ingredients:

Cream Cheese .............. 3 oz

Butter ............................... 6 tbsp

Vanilla .............................. 1 tsp

Powdered Sugar ......... 2 cups

Use an offset spatula to spread the frosting over the cake. Wait until cake is fully cooled for frosting consistency, or begin spreading while cake is still warm for an icing glaze. This is where your creativity can shine. You can spread it evenly, as shown in the picture. You could use a frosting tube to make interesting designs or words. You could also use food coloring to make different colors.

This step is optional for those who dislike nuts or are allergic to them.

Cover the frosted cake with walnuts or walnut pieces. 2 Cups of Walnuts is recommended, but feel free to use more or less as desired.