Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting

I’ve made every pumpkin baked good you could imagine this season but everything stems from this recipe. This is the be all end all of pumpkin recipes and holds a special place in my heart. It’s one of my mom’s recipes and she makes it every Thanksgiving. We devour it.

Several years ago, a few years after my dad remarried, my mom came with me to dessert at my dad’s (I split my time on Thanksgiving and dessert is an event with the Italians). This meant the world to me because it was a bridge. The act of her joining me made me feel less alone; sometimes the holidays can be tough only because I want everyone in the world I love in one room and that isn’t possible. But that year, and every year after, my mom makes it possible. So we sat around the table. And even though everyone has always treated one another with respect and kindness, there was still something fragile about the moment.

Then my mom revealed her pumpkin sheet cake.

Talk about breaking the ice. Any stiffness fell away as we all ate piece after piece of this sheet cake. We couldn’t hold back. And so yes, not only is this the most delicious pumpkin dessert in my repertoire, it holds a special place in my heart.

My mom usually makes it with this frosting. I wanted to try something a little different since I will be enjoying these on Thanksgiving anyway. I added 1/2 a teaspoon of pumpkin spice and tiny bit of pumpkin puree to this. Honestly, though you can’t beat the original. They are so moist. My mouth is watering writing about them. It isn’t too rich either. Believe me, this sheet cake will go quickly. Did I mention it’s also incredibly easy to make?

Dessert

Grandma’s Pecan Pie from The Wetherills Say I Do

Gluten-Free Apple Berry Crumble from Twin Stripe

Paleo Pumpkin Pudding from Wit Wisdom Food

Cranberry Almond Coconut Bars from Love & Flour

Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful

Poached Pears with Salted Maple Caramel Syrup from Home at Six

Sweet Potato Pie from Think Fruitful

Nutella Pumpkin S’mores Tart from bethcakes

Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.

Drunken Pecan Pie Bars from The Speckled Palate

Butter Pecan Cupcakes from The Speckled Palate

After-Dinner Drinks

Slow Cooker Cranberry Apple Cider from A Savory Feast

Cranberry Bourbon Granita from Feast + West

Leftovers

Cheesy Potato Croquettes from Hello Little Home

Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife

Freezer-Friendly Turkey and Rice Casserole from Betty Becca

Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot

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Nina B

Nina grew up speaking and eating Italian in the Chicagoland area. She moved to San Francisco for two years and, knowing she was always meant to be a writer, finally decided to share some of that writing with the world through blogging. There you will find her chronicling her adventures and misadventures (and isn't there such loveliness in mistakes and learning and growing?). If you ever go shopping with her, you will often hear her say, "We could totally make that!" Now, she is back in Chicago, with a real kitchen to cook authentic Italian food and other creations and space to do-it-herself. She finds it best to do all these things–writing, cooking, crafting, reading, adventuring–while laughing which is her favorite thing to do.

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