Ah, Thanksgiving! It’s that magical time of year when the kitchen fills with the aromas of warm spices, and the air is buzzing with excitement. I absolutely love how *thanksgiving sheet cakes* bring everyone together around the table, all sharing in the joy of deliciousness. This cake is like a cozy hug in dessert form, with its rich pumpkin flavor and crunchy pecans. Trust me, when you serve this cake, you’ll see smiles all around, and it’s so easy to make! I remember my first Thanksgiving baking this cake—it was a hit, and I knew I’d found a holiday staple!

Ingredients List

Gathering the right ingredients is key to making the best *thanksgiving sheet cakes*! Here’s what you’ll need:

• 2 cups all-purpose flour – This is the base of our cake and gives it structure.
• 1 1/2 cups sugar – Sweetness is essential, and this will balance the spices.
• 1 cup unsalted butter, softened – For that rich, buttery flavor and moist texture.
• 4 large eggs – They help bind everything together and add richness.
• 1 cup milk – This keeps the cake tender and adds moisture.
• 2 teaspoons vanilla extract – A touch of warm flavor that elevates the cake.
• 1 teaspoon baking powder – This helps the cake rise and stay fluffy.
• 1/2 teaspoon baking soda – Works with the baking powder for that perfect lift.
• 1/2 teaspoon salt – Enhances all the flavors beautifully.
• 1 cup pumpkin puree – The star of the show, giving that classic autumn flavor.
• 1 tablespoon pumpkin spice – A blend of cinnamon, nutmeg, and allspice for that festive touch.
• 1 cup chopped pecans – For a delightful crunch and nutty flavor.

How to Prepare *Thanksgiving Sheet Cakes*

Getting ready to make your *thanksgiving sheet cakes* is easy and oh-so-rewarding! Follow these step-by-step instructions, and you’ll have a delightful dessert ready in no time.

Prepping the Oven and Baking Sheet

First things first—preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While that’s heating up, grease a large baking sheet with butter or cooking spray to keep your cake from sticking. Easy peasy!

Mixing Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of pumpkin spice. Make sure everything is well combined—this blend is the foundation of your cake!

Creaming Butter and Sugar

In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 1/2 cups of sugar until the mixture is light and fluffy. This is where you’ll get that creamy texture that makes your cake so delicious—so don’t rush this step!

Combining Wet Ingredients

Next, add 4 large eggs, 1 cup of milk, and 2 teaspoons of vanilla extract to your butter-sugar mixture. Mix until everything is well incorporated. The batter should look smooth and luscious—yum!

Mixing Dry and Wet Ingredients

Now, gradually add your dry ingredient mix to the wet ingredients. I like to do this in three parts, stirring gently until just combined after each addition. This keeps your cake light and fluffy—no one wants a dense dessert!

Adding Pumpkin and Pecans

Gently fold in 1 cup of pumpkin puree and 1 cup of chopped pecans into the batter. Be careful not to overmix; you want those lovely chunks of pecans and that beautiful pumpkin flavor to shine through!

Baking the Cake

Pour the batter into your prepared baking sheet, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let it cool in the pan before serving. Your home will smell incredible—trust me!

Tips for Success

To make sure your *thanksgiving sheet cakes* turn out perfectly, here are some of my favorite pro tips! First, always measure your ingredients accurately—too much flour can lead to a dense cake, and nobody wants that! Second, use room temperature ingredients, especially the butter and eggs; this helps everything mix together smoothly. If you’re using fresh pumpkin puree, make sure it’s well-drained to avoid extra moisture in the batter. And remember, don’t overmix when you combine the dry and wet ingredients; gentle folding is key for a light, fluffy texture. Lastly, keep an eye on the baking time, as oven temperatures can vary. Happy baking!

Nutritional Information

Here’s a quick look at the typical nutritional values for one slice of *thanksgiving sheet cakes*. Keep in mind, these are estimates, but they give you a good idea of what to expect:

• Calories: 250
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

FAQ Section

Got questions about making *thanksgiving sheet cakes*? I’ve got you covered! Here are some common queries:

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it properly, and drain any excess moisture.

How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Can I freeze the cake?
Yes! Once cooled, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

What can I top it with?
I love adding cream cheese frosting or a simple dusting of powdered sugar for a festive touch!

Is this cake suitable for vegetarians?
Yes, this *thanksgiving sheet cake* is completely vegetarian-friendly!

Why You’ll Love This Recipe

This *thanksgiving sheet cake* is not just another dessert; it’s a celebration on a plate! Here’s why I think you’ll adore it:

• It’s super easy to make, perfect for both novice and experienced bakers!
• The festive flavors of pumpkin and warm spices will fill your home with delightful aromas.
• It serves a crowd, making it ideal for family gatherings or holiday parties.
• The moist texture paired with crunchy pecans is simply irresistible!
• It’s versatile—enjoy it plain, or dress it up with cream cheese frosting!

Thanksgiving Sheet Cakes: 5 Irresistible Recipes to Try

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• Autor: Julia marin
• Gesamtzeit: 50 minutes
• Ertrag: 24 servings 1x
• Ernährung: Vegetarisch

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Beschreibung

A delicious Thanksgiving sheet cake that combines festive flavors in an easy-to-make format.

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Skala 1x2x3x

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1 tablespoon pumpkin spice
• 1 cup chopped pecans

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Anweisungen

1. Preheat the oven to 350°F (175°C).
2. Grease a large baking sheet.
3. In a bowl, mix flour, baking powder, baking soda, salt, and pumpkin spice.
4. In another bowl, beat the butter and sugar until creamy.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in milk and vanilla extract.
7. Gradually add dry ingredients to the wet mixture.
8. Fold in pumpkin puree and chopped pecans.
9. Pour the batter into the prepared baking sheet.
10. Bake for 25-30 minutes or until a toothpick comes out clean.
11. Let it cool before serving.

Notes

• Use fresh pumpkin puree for best flavor.
• Store leftovers in an airtight container.
• Top with cream cheese frosting for added sweetness.

• Prep Time: 20 minutes
• Kochen Zeit: 30 minutes
• Kategorie: Dessert
• Methode: Baking
• Küche: American

Ernährung

• Portionsgröße: 1 slice
• Kalorien: 250
• Zucker: 15g
• Natrium: 200mg
• Fett: 10g
• Gesättigte Fettsäuren: 5g
• Ungesättigte Fette: 3g
• Trans Fat: 0g
• Kohlenhydrate: 35g
• Faser: 1g
• Protein: 3g
• Cholesterin: 50mg

Keywords: thanksgiving sheet cakes, pumpkin cake, holiday desserts