If you adore the warm, cozy flavors of fall combined with a moist, tender crumb, then you are going to fall in love with this Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe. This cake perfectly balances the spicy, festive gingerbread notes with the earthy sweetness of pumpkin, all beautifully topped off with a bright, tangy lemon vanilla glaze and a delightful crunch from sliced almonds. It’s an incredible crowd-pleaser that brings a festive mood to any dessert table, whether for cozy family gatherings or holiday celebrations.
Ingredients You’ll Need
The magic of this Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe lies in its simple ingredients, each chosen for a good reason. From the aromatic spices that infuse the cake with warmth to the rich pumpkin purée that keeps it moist, every component plays its part in creating a flavor-packed treat.
- All-purpose flour (2 cups scant): The base that gives this cake its structure and tender crumb.
- Baking powder (2 teaspoons): Helps your cake rise perfectly light and fluffy.
- Baking soda (¾ teaspoon): Works alongside baking powder to achieve the ideal texture.
- Fine salt (½ teaspoon): Balances flavor and enhances sweetness.
- Ground cinnamon (2 teaspoons): Provides that classic spicy warmth essential for gingerbread taste.
- Gingerbread spice or pumpkin-pie spice (1½ teaspoons): Adds complexity and traditional holiday flavor.
- Ground ginger (½ teaspoon): Delivers a gentle kick characteristic of true gingerbread.
- Nutmeg or allspice (¼ teaspoon, optional): Offers a subtle depth and subtle aroma.
- Unsalted butter (7 tablespoons, cut into pieces): Adds richness and moisture for a tender crumb.
- Sweet molasses (½ cup + 2 tbsp): The star ingredient in gingerbread, creating deep flavor and color.
- Light brown sugar (½ cup packed): Sweetens the cake with mild caramel notes.
- Pure pumpkin purée (¾ cup): Keeps the cake moist and contributes a natural, beautiful orange hue.
- Large egg (1): Binds ingredients, providing structure and softness.
- Whole milk (¾ cup + 2 tablespoons, plus 1 tbsp if needed): Makes the batter perfectly smooth and pourable.
- Chopped pecans (1 cup): Adds delightful crunch and nutty flavor inside the cake.
- Lemon vanilla glaze: Brightens the cake with zesty sweetness (recipe below).
- Blanched sliced almonds (small handful, optional): Perfect for a delicate, crunchy topping and visual appeal.
How to Make Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe
Step 1: Prepare Your Pan and Ingredients
Start by preheating your oven to 350 degrees Fahrenheit. Line a 15×10-inch jelly-roll pan with parchment paper. Make sure to leave an overhang on the sides so you can easily lift out the cake after baking. Getting everything ready ahead of time makes the process smooth and fun.
Step 2: Warm Butter, Molasses, and Sugar Mixture
Gently melt the butter with sweet molasses and light brown sugar in a small saucepan over low heat. This blend creates such an intoxicating aroma! Once melted and smooth, whisk in the pumpkin purée and set the mixture aside to cool slightly. This warm liquid will bring intense richness and moisture to your cake.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking powder, baking soda, salt, and the wonderful range of spices. This step ensures the flavors and leavening agents are perfectly blended, so the cake rises evenly and tastes balanced.
Step 4: Combine Wet and Dry Ingredients
Pour the cooled butter-molasses-pumpkin mixture into the dry ingredients and stir gently with a wooden spoon until mostly combined. Resist the urge to overmix, as this helps keep the cake tender. Then, add your beaten egg and stir just until everything comes together.
Step 5: Adjust Batter and Fold in Pecans
Gradually add the milk to the batter a little at a time, aiming for a thick but pourable consistency similar to heavy cream. If it seems too stiff, add one more tablespoon of milk. Finally, fold in the chopped pecans to add delightful specks of crunch throughout the soft cake.
Step 6: Bake the Cake
Spread the batter evenly into your prepared pan. Bake for 18 to 25 minutes, checking for a deep golden color and a springy touch. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Let the cake cool in the pan for 15 minutes before lifting it onto a cooling rack using the parchment overhang.
Step 7: Glaze and Decorate
While the cake is still slightly warm, brush the lemon vanilla glaze generously over the top. This glaze not only adds a beautiful sheen but also introduces a light citrusy sweetness that complements the warm cake spectacularly. Then, gently press on the blanched sliced almonds for a tender crunch and sprinkle additional finely chopped pecans if you like.
Step 8: Cut and Serve
Allow the glaze to set completely before slicing the cake. You can cut it into small squares or diamonds for a fun party snack or into traditional cake slices if serving as a dessert. Either way, this cake is sure to bring smiles!
How to Serve Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe
Garnishes
The glaze and sliced almond topping provide a stunning finishing touch, but feel free to add a sprinkle of powdered sugar for a wintery look or a drizzle of warmed caramel sauce. Fresh orange zest can also add a fresh pop of aroma that pairs beautifully with the spices.
Side Dishes
This sheet cake pairs wonderfully with a scoop of vanilla ice cream or whipped cream for added creaminess. For drinks, think bold coffee, spiced chai, or even a warming mulled cider to amplify those autumnal vibes.
Creative Ways to Present
For an elegant touch, serve the small cake squares stacked slightly offset on a rustic wooden platter decorated with cinnamon sticks and fresh sprigs of rosemary. Alternatively, turn it into a festive trifle by layering cubes with spiced whipped cream and caramel sauce in clear glasses—showing off all that gorgeous color and texture.
Make Ahead and Storage
Storing Leftovers
Store leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This keeps the cake moist, while the glaze and almond topping stay fresh and charming.
Freezing
You can freeze this sheet cake by wrapping individual slices or the whole cake well in plastic and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving for the best flavor and texture.
Reheating
To enjoy the cake warm, microwave single slices for 15 to 20 seconds or warm them briefly in a low oven (about 300°F) wrapped in foil. This brings back the cake’s tender softness and lets the glaze shine once more.
FAQs
Can I use canned pumpkin purée for this recipe?
Absolutely! Canned pumpkin purée works perfectly in the Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe and saves time. Just make sure it’s 100% pumpkin and not pumpkin pie filling.
What if I don’t have gingerbread spice?
No problem! You can substitute with pumpkin-pie spice or create a blend of cinnamon, ginger, nutmeg, and cloves to still achieve that wonderful warm spice profile.
Can I swap out pecans for another nut?
Yes! Walnuts or even toasted hazelnuts would be delicious alternatives. For those with nut allergies, simply omit the nuts altogether—this cake stands strong on its own.
How thick should the lemon vanilla glaze be?
The glaze should be thin enough to brush easily over the cake but thick enough to coat and add a slight sheen. It’s not meant to be a thick frosting but a lovely light layer of brightness.
Is this cake suitable for holiday parties?
Definitely! The Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe is festive, flavorful, and easy to cut into shareable pieces, making it a perfect choice for gatherings and celebrations.
Final Thoughts
This Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe is truly a treasure. Mastering it means treating yourself and your loved ones to a dessert that wraps warm spices, luscious pumpkin, and a hint of citrus into every bite. I promise once you make it, this cake will become a go-to for both cozy nights in and festive entertaining. Give it a try—you’ll be so glad you did!
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Pumpkin Gingerbread Sheet Cake with Lemon Vanilla Glaze and Sliced Almond Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 40 squares
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Pumpkin Gingerbread Sheet Cake, also known as Tree Trimming Cake, is a moist, spiced pumpkin cake with warm gingerbread flavors, studded with chopped pecans and topped with a glossy lemon vanilla glaze and optional sliced almonds. Perfect for festive gatherings or cozy autumn treats, this sheet cake is easy to prepare and beautifully presented in a large 15×10-inch pan, yielding 40 small squares.
Ingredients
Dry Ingredients
- 2 cups (scant) all-purpose flour (245g)
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoons fine salt
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons gingerbread spice (or pumpkin-pie spice)
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg or allspice (optional)
Wet Ingredients
- 7 tablespoons unsalted butter (cut into pieces)
- ½ cup + 2 tablespoons sweet molasses
- ½ cup (packed) light brown sugar
- ¾ cup pure pumpkin purée
- 1 large egg
- ¾ cup + 2 tablespoons whole milk (plus 1 tablespoon more if needed)
Add-ins & Toppings
- 1 cup chopped pecans
- Lemon vanilla glaze (recipe follows)
- Small handful of blanched sliced almonds for topping (optional)
Instructions
- Prep: Heat the oven to 350 °F (175 °C). Line a 15×10-inch jelly-roll pan with parchment paper, leaving an overhang on the sides for easy lifting of the cake later. Gather and measure all ingredients to have them ready.
- Warm the butter mixture: In a small saucepan over low heat, melt the unsalted butter together with the molasses and light brown sugar. Once melted and combined, remove from heat and whisk in the pumpkin purée. Set this mixture aside to cool slightly before combining with dry ingredients.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, gingerbread spice or pumpkin-pie spice, ground ginger, and nutmeg or allspice if using. Make sure the spices and leavening agents are evenly distributed.
- Combine: Pour the warmed butter, molasses, brown sugar, and pumpkin mixture into the dry ingredients. Stir gently with a wooden spoon until mostly combined, taking care not to overmix. Add the beaten egg and stir just until incorporated.
- Finish the batter: Gradually stir the whole milk into the batter a little at a time, aiming for a thick but pourable consistency similar to thick heavy cream. If the batter feels too stiff, add an extra tablespoon of milk. Finally, fold in the chopped pecans evenly throughout the batter.
- Bake: Pour and spread the batter evenly into the prepared jelly-roll pan. Bake for 18 to 25 minutes, depending on your oven and pan, until the cake turns a deep golden color, feels springy to the touch, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack to cool completely.
- Glaze & decorate: While the cake is still slightly warm, brush the top with the lemon vanilla glaze to add a shiny, light layer of sweetness and accentuate the surface texture with glaze pooling in the creases. Gently press blanched sliced almonds onto the glaze if desired, or sprinkle a bit of finely chopped pecans on top for extra texture and nutty flavor.
- Serve: Allow the glaze to set fully before cutting the cake into about 40 small squares or diamond shapes for a perfect snack-size treat. Alternatively, slice into standard cake pieces to serve with dessert plates.
Notes
- You can substitute pumpkin-pie spice for gingerbread spice if unavailable.
- Ensure the pumpkin purée is pure pumpkin, not pumpkin pie filling, for best results.
- Adding the glaze while the cake is warm helps it adhere better and enhances the cake’s appearance and flavor.
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- For a nut-free version, omit the pecans and almonds or substitute them with toasted seeds.
- If the batter is too stiff when adding milk, make sure to incorporate the extra tablespoon gradually to avoid a runny batter.
