Pumpkin Sheet Cake-9x13 Quarter Sheet Cake Size

On today's episode of The Pumpkin Palooza Pantry... There are things I just didn't grow up with that I really enjoy now, bar cookies and sheet cakes are at the top of the sweets list:@) My idea was to scale a cake down to a more manageable size for a small family, and this will help use up 1/2 C of leftover pumpkin too. This 9x13 Pumpkin Sheet Cake was adapted from King Arthur Flour and you can get the recipe for a larger cake by clicking the link. I'm guessing it would make about 6-8 nice cupcakes too if you'd rather go in that direction...

These little sheet cakes bake up so fast, mine was done in 15 minutes, and the cake stays so moist!

This was a big hit at Sunday dinner and while I sent a couple slices home with the kids, 

I don't mind telling you, I did make sure to save some for my morning coffee:@)

Pumpkin Sheet Cake, 9x13 Quarter Sheet Cake Size-adapted from King Arthur Flour
1/2 C vegetable oil-I used half oil, half sour cream
1/2 C brown sugar
1 Tblsp sugar-they call for 1/4 C
2 eggs
1/2 C pumpkin
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
*1 1/2 tsp pumpkin pie spice, or 3/4 tsp cinnamon and 1/4 tsp each ginger, nutmeg and cloves
1 C A/P flour
1/4 C chopped walnuts, toasted-I didn't have any but would have loved them!
1/2 C raisins

Frosting-
4 oz cream cheese, softened
2 Tbslp butter, softened
1 Tblsp maple syrup
1 1/4 C powdered sugar, sifted
pinch salt
1/2 C toasted walnuts for the top

1. I added all of the cake ingredients to a bowl and mixed them up good. *I just shake in the spices to taste. You can click the link HERE to see specific instructions. 
2. Grease a 9x13 sheet pan well-I used Crisco.
3. Pour batter into sheet pan and spread out.
4. Bake at 350 until done, start checking around 12 minutes, mine took 15.
5. Cool and add frosting. Note: I didn't make this frosting (although it sounds great!), I just winged it with about 3oz cream cheese, 1 1/2 Tblsp butter, 1 C powdered sugar, splash of vanilla and just enough heavy cream to get it started.

Enjoy a seasonal treat and have a happy day:@)

I'm Joining:
The Scoop
Inspire Me Tuesday
Full Plate Thursday
Foodie Friday
Link Party Palooza