---
title: Pumpkin Spice Mini Sheet Cake
source: https://www.thepancakeprincess.com/pumpkin-spice-mini-sheet-cake/
servings: 9
prep_time: 15 minutes
cook_time: 25 minutes
total_time: 40 minutes
---

Preheat the #oven{} to 350°F and grease an #8x8 baking pan{} with cooking spray.

In a large #bowl{}, whisk together @granulated sugar{1/2%cup}, @light brown sugar{1/4%cup}, @vegetable oil{1/4%cup}, @pumpkin puree{7.5%oz}, @egg{1} and @vanilla extract{1/2%tsp} until smooth.

Sprinkle @baking powder{1/2%tsp}, @baking soda{1/2%tsp}, @kosher salt{1/4%tsp}, @cinnamon{1%tsp}, @nutmeg{1/4%tsp}, @ground ginger{1/4%tsp}, and @ground cloves{1%pinch} over the pumpkin mixture and whisk to combine thoroughly. Finally, fold in @all-purpose flour{7/8%cup} until fully combined. Don't overmix to prevent overdeveloping the gluten -- a few lumps are normal and okay!

Pour the batter into the prepared pan. Place on the middle rack and bake for 20 to ~{25%minutes}, or until the top springs back under your finger and an inserted tester comes out clean. Let cool in the pan completely before frosting.

In a #stand mixer{}, add @unsalted butter softened slightly{4%Tbsp} and @cream cheese{6%Tbsp} and mix on medium speed until softened and creamy, about ~{1%minute}.

Add @powdered sugar{2%cups} and mix on low speed until combined. Add @vanilla extract{1/2%tsp} and @kosher salt{1/4%tsp}, then whip on medium-high for 2 to ~{3%minutes}, or until it lightens in color and is very airy. If the consistency looks thicker than you'd prefer, add @heavy cream{1%Tbsp} (optional) and whip for another minute until smooth and billowy.

Spread frosting evenly on top of the cake, then use an #offset spatula{} to draw lines on the top of the cake. Enjoy!