Sugar Free Pumpkin Sheet Cake

This Sugar Free Pumpkin Sheet Cake an easy and delicious fall inspired dessert recipe.

Made with pumpkin puree and fall spices, this tasty sheet cake is moist and tender flavored with warm spices which work perfectly with the cream cheese frosting on top.

What makes pumpkin sheet cake with cream cheese frosting so good?

 
Pumpkin sheet cake is a classic dessert that has the perfect balance of sweet pumpkin with warm spices and a tender and moist texture, making it a delectable dessert idea when frosted with cream cheese frosting.

I like that this recipe can be made without the added sugar!

Have you tried my recipe for Sugar Free Frosted Pumpkin Cupcakes?

Those Sugar Free Frosted Pumpkin Cupcakes are a tasty fall dessert with cinnamon frosting that is also made with no added sugar.
Both this recipe for pumpkin cake and that recipe for pumpkin cupcakes are delicious and flavorful desserts that are perfect for sharing with others!

To make this recipe you will need pumpkin spice. You can find a selection of pumpkin spice here.

 What you need to make Pumpkin Sheet Cake

• Flour. My cake was made using regular all purpose flour. You can try using an alternative that measures like all purpose flour, adding binders if needed.
• Baking Powder and Baking Soda. Added for leavening.
• Pumpkin Spice This adds a seasonal flair to this cake recipe.
• Butter. Your butter should be softened to room temperature. If you are using unsalted butter, add a half teaspoon of salt to the try ingredients.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with, for best results.
• Eggs. The eggs should be at room temperature before adding them to the mixing bowl.
• Pumpkin Puree. Use a pumpkin puree that has no added ingredients, such as sugar, added to it.
• Milk Full fat milk works best for the moisture in this cake.
• For the sugar free frosting, you will need sugar free powdered sugar, softened cream cheese, ground cinnamon, and vanilla extract.

Expert Tip 👉 The eggs should be at room temperature before adding them to the batter. This is because room temperature eggs will blend with the other ingredients more effectively, resulting in a smoother batter.

How to make a frosted Pumpkin Sheet Cake

Prep Time: 20 minutes.
Bake Time: 50-55 minutes.
Servings: 12.

1. Preheat your oven to 325. Prep a 9 X 13" baking dish for nonstick. Greasing and dusting with flour works for me.
2. In a medium bowl, use a whisk to blend together the flour, baking powder, baking soda, and pumpkin spice.
3. Next, in a mixing bowl, beat together the softened butter and sugar alternative until creamy. Then add the eggs, one at a time gently mixing between additions. Once the eggs have all been added, you can beat in the pumpkin puree and milk.
4. Scrape down the sides of the mixing bowl and then add the dry ingredients from the first bowl to the mixing bowl. Mix until just combined.
5. Bake the cake for 50-55 minutes or until a toothpick comes out clean. Allow the cake to fully cool on a cooling rack before frosting.
6. To make the frosting, simply blend together the frosting ingredients until smooth. You can adjust the texture as needed by adding additional powdered sugar or milk (small amounts at a time).

Tips for making the best pumpkin sheet cake.

I find that it is easiest to simply use canned pumpkin puree that has already been prepared and cooked when I do not have a similar homemade version on hand. Look for pumpkin puree that has just pumpkin and no added sugar in it.

More helpful tips for you.

1. My cake was made using regular all purpose flour. If you need to use another flour, use one that measures 1:1 with all purpose flour. If you using almond flour, add an extra egg for binding.
2. Whole milk is used in this recipe as a wet ingredient. This full fat milk works best for this recipe when it comes to adding moisture however, a lower carbohydrate milk (such as unsweetened coconut milk) can be subbed in if needed.
3. It is important to let the cream cheese come to room temperature before assembling the frosting. This will allow the cream cheese to blend seamlessly with the powdered sugar, giving you a smooth and creamy frosting.
4. The cake should be fully cooled before adding the frosting. This is because a cake that has not been allowed to fully cool can cause the frosting to melt or get 'drippy'.

How to store Pumpkin cake

This cake should be stored in an airtight container. When properly stored, this cake should keep refrigerated for up to five days, or frozen for up to a few months.

Here are some similar recipes that you may also like.

• Pumpkin Oatmeal Muffins, No Added Sugar
• Sugar Free Keto Pumpkin Cheesecake Dip
• Sugar Free Pumpkin Cornbread Muffins
• Keto Sugar Free Chocolate Chip Pumpkin Cookies
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• No Sugar Added Apple Cake