Pumpkin Sheet Cake with Nutella Cream Cheese Frosting
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!
Preheat oven to 350 degrees and line a 10x15-inch pan with parchment paper. Lightly spray the parchment with cooking spray.
In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, vegetable oil, vanilla, and eggs.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Make a well in the center of the wet ingredients. Sift the dry ingredients into the wet and stir until combined. Stir in the chocolate chips.
Pour batter into prepared pan. Bake for 20 to 25 minutes. Let cool.
To make frosting, beat butter, cocoa powder, 2 tablespoons milk and powdered sugar with an electric mixer until smooth.
With mixer on, add 1 piece of cream cheese at a time.
Add Nutella and vanilla and beat until blended. Add more milk if too thick.
Spread frosting on cake.
Notes
Note: The flavor of the cake will be better a day later once the flavors have a chance to meld.Cake should be stored in the refrigerator.Nutritional info is provided as an estimate only and will vary based on brands of products used.