Pumpkin Chocolate Chip Sheet Cake
Perfectly soft pumpkin chocolate chip sheet cake topped with sweet cream cheese frosting. Each bite is better than the last! YumPerfectly soft pumpkin chocolate chip sheet cake topped with sweet cream cheese frosting. Each bite is better than the last! Yum
Ingredients
Pumpkin Sheet Cake
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup sugar
- 3/4 cup brown sugar packed
- 1/2 cup unsalted butter melted
- 1/2 cup vegetable oil
- 4 eggs at room temperature
- 1 3/4 cups canned pumpkin
- 1/3 cup milk or buttermilk
- 1 1/2 tsp vanilla extract
- 1 cup mini chocolate chips
Cream Cheese Frosting
- 12 oz cream cheese
- 1/2 cup unsalted butter room temperature
- 3-4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and grease a rimmed sheet pan (roughly 18X13 inches).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves
- In a separate bowl combine sugar, brown sugar, butter, oil, eggs, pumpkin milk and vanilla
- Add wet ingredients to dry and add chocolate chips. Stir just until combined, don't over mix.
- Pour into prepared pan and bake for 20-25 minutes or until an inserted knife in the middle comes out clean. Let cool.
- Cream Cheese Frosting: Beat all ingredients together. Add as much powdered sugar as needed to reach desired consistency and sweetness. Frost cooled cake and serve!