Pumpkin Sheet Cake with Nutella Cream Cheese Frosting- a light and moist pumpkin cake with chocolate chips topped with an ultra creamy Nutella Frosting. So good!

Perfect for Thanksgiving or any fall special occasion. You will not be able to get enough of this delicious cake.

Canned Pumpkin

Be sure to use canned pumpkin and not pumpkin pie filling. I prefer to use Libby’s over other brands. Sometimes the organic or store-bought brands are watery compared to Libby’s.

Lots of Fall Spices

This pumpkin cake makes a fantastic fall dessert. It’s spiced up with cinnamon, nutmeg, cloves, and ginger all in generous amounts.

Light and Luscious Nutella Frosting

I absolutely love Nutella and it goes perfectly with pumpkin. Equal parts butter and cream cheese give this frosting a light, luscious, and rich flavor and texture.
Flavor Gets Better With Time

You’ll find the flavor of this cake is better a day after it is baked. This is true of most cakes that contain a lot of spice. The spices blend together and mellow a little over time. They can taste a little harsh at first. The cake will taste fresh for 4 to 5 days.

Equipment Needed

10-by-15 inch Jelly Roll Pan– this cake bakes up nice and thin in a 15×10-inch jelly roll pan.

Mixing Bowls- I love this set of glass mixing bowls with lids.

Sifter– I use a fine-meshed strainer for sifting since it can also be used for other things.

Hand-Held Elect...