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Pumpkin Sheet Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 pieces
Calories 250
A moist and flavorful pumpkin sheet cake perfect for fall gatherings, topped with creamy frosting and chopped nuts.

Ingredients

Dry ingredients

  • 1.5 cups white whole wheat flour
  • 1/2 cup light brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1.5 teaspoons pumpkin spice
  • ⅛ teaspoon salt
  • 1 can (15 oz.) pumpkin puree
  • 2 large eggs
  • ¼ cup nonfat Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened almond milk
  • ½ cup maple syrup
  • 2 tablespoons melted coconut oil

Cream cheese frosting

  • 2 oz. fat-free cream cheese (room temperature)
  • ½ cup nonfat Greek yogurt (almost room temperature)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat oven to 350ºF (175ºC) and spray an 8x8-inch pan.
  • Whisk dry ingredients in a large bowl. In a separate bowl, whisk wet ingredients and combine with dry. Fold in melted coconut oil.
  • Pour batter into pan, tap to remove bubbles, and bake for 37-40 minutes.
  • Whip cream cheese frosting ingredients until smooth. Cool cake completely before frosting.
  • Frost the cooled cake, sprinkle with chopped nuts, and enjoy!

Notes

For best results, use room temperature ingredients for the frosting.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin