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
Scale
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.
