Baking recipe · from the recipe book

Pumpkin Spice Sheet Cake with Vanilla Cream

Name: Pumpkin Spice Sheet Cake with Vanilla Cream
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 12 slices
Ingredients: 1¾ cups (425 g) Pumpkin puree, canned; 2 cups (250 g) All-purpose flour; ⅔ cup packed (150 g) Brown sugar, packed; ½ cup (100 g) Granulated sugar; 3 large (150 g) Eggs, room temperature; ½ cup (100 g) Canola oil; 1¾ tsp (8 g) Baking powder; ¾ tsp (4 g) Baking soda; ½ tsp (3 g) Salt; 2¼ tsp (6 g) Ground cinnamon; 1⅛ tsp (2 g) Ground ginger; ½ tsp (1 g) Ground nutmeg; ¼ tsp (0.5 g) Ground cloves; 1 cup (250 g) Part-skim ricotta, chilled; ¾ cup (180 ml, 180 g) Heavy cream, cold; ½ cup (60 g) Powdered sugar; 2 tsp (8 g) Vanilla extract; ¼ cup (30 g) Pumpkin seeds (pepitas), toasted and chopped

A moist, tender pumpkin cake warm with cinnamon and nutmeg, split and filled with a fluffy whipped vanilla ricotta cream.

Oven
2 hr 45 min · 45 min hands-on
Makes 1 cake (12 slices)
Vegetarian

46–60 g carbs
Sodium 600 mg or less
500 calories or less

Ingredients

1¾ cups425 gPumpkin puree, canned
2 cups250 gAll-purpose flour
⅔ cup packed150 gBrown sugarpacked
½ cup100 gGranulated sugar
3 large150 gEggsroom temperature
½ cup100 gCanola oil
1¾ tsp8 gBaking powder
¾ tsp4 gBaking soda
½ tsp3 gSalt
2¼ tsp6 gGround cinnamon
1⅛ tsp2 gGround ginger
½ tsp1 gGround nutmeg
¼ tsp0.5 gGround cloves
1 cup250 gPart-skim ricottachilled
¾ cup (180 ml)180 gHeavy creamcold
½ cup60 gPowdered sugar
2 tsp8 gVanilla extract
¼ cup30 gPumpkin seeds (pepitas)toasted and chopped

Steps

Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan and line it with parchment.
In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
In a large bowl, whisk the eggs, brown sugar and granulated sugar until smooth, then whisk in the canola oil and pumpkin puree.
Fold the flour mixture into the pumpkin mixture just until no dry streaks remain, then spread the batter evenly in the pan.
Bake 28–32 minutes, until a toothpick in the center comes out clean.
Cool in the pan 15 minutes, lift out by the parchment and cool completely on a rack, about 1 hour.
For the vanilla cream, beat the heavy cream with the powdered sugar and vanilla to soft peaks. In another bowl, beat the ricotta until smooth, then fold in the whipped cream. Chill until needed.
With a long serrated knife, split the cooled cake into two layers. Lift off the top layer.
Spread half the vanilla cream over the bottom layer, set the top layer back on, and spread the remaining half of the vanilla cream over the top.
Scatter the pumpkin seeds over the cake, chill 20 minutes to set, then cut into 12 slices. Keep leftovers refrigerated.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipe More from the recipe book

Pumpkin Spice Sheet Cake with Vanilla Cream

Ingredients

Steps

Made it

You might also like

Want one that fits your numbers?