Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting | Club Narwhal
Friends, are we already tired of pumpkin recipes? I dearly hope not because this Pumpkin Sheet Cake slathered in crazy delicious White Chocolate Cream Cheese Frosting is kind of the meaning of life embodied in cake form.

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting | Club Narwhal
Also, how is it possible that we have lived with our little baby for just over eight weeks now? The time, it does fly, which seems impossible seeing that my days are comprised with an endless, monotonous cycle of diapering, swaddling, burping, and tummy timing.

It’s during his marathon eating sessions that I dream up new recipes–mostly because I get ravenously hungry while my boy is chowing down. There was a point where I was literally drooling just thinking about diving into a hearty square of pumpkin sheet cake. Where this craving came from I have no idea. But there it was, making me salivate, and it had to be made.

No one complained. Especially after that fluffy cloud of white chocolate cream cheese frosting headed their direction.

White Chocolate Cream Cheese Frosting | Club Narwhal
The frosting alone is enough to make anyone’s wildest dreams come true and was inspired by Warren’s very favorite white chocolate frosting. If it were socially responsible, I would bathe in this stuff.

Look how easily it glides over that babely pumpkin cake. These two were clearly MFEO (Made For Each Other, if you aren’t plugged into dated 90’s dating acronyms like I am).
Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting | Club Narwhal
Because
the pumpkin cake and white chocolate frosting were MFEO I made it blog-official with a few adorable Heath hearts. Not required to love this cake but it does add a certain jazziness.
Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting | Club Narwhal
(And I couldn’t resist crowning each piece with a crunchy candied pecan and a generous sprinkle of Heath toffee bits because pumpkins, pecans, and toffee just go hand in hand.)

We made this cake on the last hot day of summer and it made us dream of boots, sweaters, and apple orchards. Because Michigan does fall really, really well. That’s one thing it has over my Southern California childhood falls. While leaves did legit change in California they never did with quite the majesty of Michigan’s trees.

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting | Club Narwhal
I suppose if Michigan gives us months upon months of snow storms and -30 days, it should at the very least reward us with the most exquisite autumns, yes?

But back to sheet cake. This one’s a winner. Truly. In fact, we loved it so much we are planning on making a triple batch when Warren’s entire family comes into town later this fall for Felix’s baby blessing. Happy fall baking to one and to all!

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting | Club Narwhal

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Pumpkin Sheet Cake slathered with decadent White Chocolate Cream Cheese Frosting is the definitive fall dessert!
Author:
Recipe type: Dessert
Serves: 20 pieces
Ingredients
  • For the Pumpkin Sheet Cake
  • 2 sticks butter, melted
  • 2 cups pumpkin puree
  • 1.5 teaspoons pumpkin pie spice
  • ¾ cup boiling water
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon salt
  • ½ cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • For the White Chocolate Cream Cheese Frosting
  • 2 sticks butter, room temperature
  • 1 brick cream cheese, room temperature
  • 3½-4 cups powdered sugar
  • 1-2 tablespoons buttermilk
  • 1½ cups white chocolate chips*, melted
  • 1 cup Heath chocolate toffee bits for topping
Instructions
  1. For the Pumpkin Sheet Cake
  2. Melt butter in a medium pot over medium heat. Add pumpkin puree, pumpkin pie spice, and boiling water. Whisk to combine and remove from heat.
  3. In a large bowl whisk together four, sugar, and salt. Set aside. Whisk buttermilk, eggs, vanilla, and baking soda in a large liquid measuring cup. Set Aside.
  4. Pour hot pumpkin mix into the large bowl of dry ingredients. Stir to combine. Pour in the measuring cup of wet ingredients and stir to combine. Pour batter into a half sheet pan (13 x 18) and smooth the surface. Bake at 350 degrees Fahrenheit for 20 minutes, or until toothpick comes out clean. Cool cake completely and frost (instructions below). Sprinkle with Heath bits.
  5. For the White Chocolate Cream Cheese Frosting
  6. Beat butter and cream cheese together until light and fluffy (about 5 minutes). You can do this in a stand mixer or with a hand mixer. Meanwhile, melt white chocolate chips in the microwave. I used a medium glass bowl. Heat for one minute and 30 second increments after that, stirring between heating until chocolate is melted.
  7. Beat powdered sugar into the cream cheese mixture a cup at a time. Add buttermilk (or regular milk) until the frosting is smooth but still thick. Beat in melted white chocolate until fully combined. Frost onto cooled cake.
Notes
*I used Ghirardelli white chocolate chips, but Kroger brand work well, too.

Pumpkin Sheet Cake adapted from Pioneer Woman Cooks
White Chocolate Cream Cheese Frosting

Check out more fall fun on my Sweater Weather Pinterest board!

A few of our favorite pumpkin recipes:

Pumpkin Challah Swirled with Chocolate
Pumpkin Challah Swirled with Chocolate | Club Narwhal

Pumpkin Bread with Streusel Topping
Pumpkin Bread wih Streusel Topping | Club Narwhal

Pumpkin Belgian Waffles
Pumpkin Belgian Waffles | Club Narwhal

Brown Butter Pumpkin Pecan Rolls
Brown Butter Pumpkin Pecan Rolls | Club Narwhal

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Comments

  1. says

    Amy, I think this cake definitely matches the majestic quality of Michigan’s trees in autumn!! It’s absolutely gorgeous – so moist, and that frosting is so luscious. I could totally bathe in that chocolate cream cheese frosting! I love that you utilized pumpkin for a cake rather than bread or muffins. Spectacular!

    • amyleescott says

      It’s one of those frostings where you feel no shame just dipping your spoon into the mixing bowl over and over again 😉

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