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Baking recipe · from the recipe book

Spiced Pumpkin Sheet Cake with Maple Glaze

A moist, tender pumpkin cake warm with cinnamon, ginger and nutmeg, topped with a thin maple glaze and toasted pecans for crunch.

Spiced Pumpkin Sheet Cake with Maple Glaze

Ingredients

  • 1¾ cups425 gPumpkin puree, canned
  • 2 cups250 gAll-purpose flour
  • ⅔ cup packed150 gBrown sugarpacked
  • ½ cup100 gGranulated sugar
  • ½ cup120 gCanola oil
  • 1 tbsp15 gUnsalted buttersoftened, for the pan
  • 3 large150 gEggsat room temperature
  • 2 tsp8 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • 1⅛ tsp5 gBaking soda
  • ½ tsp3 gSalt
  • 2¼ tsp6 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • 1 cup120 gPowdered sugarsifted
  • 2 tbsp40 gMaple syrup
  • 1 tbsp (15 ml)15 gWhole milk
  • ½ cup chopped50 gPecanschopped

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan with the butter.
  2. Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes until fragrant; set aside to cool.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and cloves.
  4. In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, canola oil, eggs and vanilla until smooth.
  5. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain. Spread the batter evenly in the pan.
  6. Bake 28 to 32 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the cake in the pan on a rack completely, about 1 hour.
  8. For the glaze, whisk the powdered sugar, maple syrup and whole milk until smooth and pourable.
  9. Pour the glaze over the cooled cake and spread thin, then scatter the toasted pecans on top. Let set 10 minutes and cut into 12 slices.

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

Contains: Milk, Egg, Tree nuts, Gluten.

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

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