Pumpkin Sheet Cake is light and delicious with the best cream cheese frosting. This sheet cake recipe has a tasty pumpkin mixture that is ideal for Thanksgiving, special occasions and the entire fall season.
Pumpkin Sheet Cake is a delightful blend of pumpkin flavor. It is so easy to make this sheet cake recipe. The frosting is also amazing and so decadent.
Everything comes together so easily. It is such an easy pumpkin recipe. If you love Fall baking like we do, also try this Pumpkin Pie Cake Recipe, Pumpkin Dip Recipe and Easy Pumpkin Dump Cake Recipe.
If you need a quick Fall snack idea, try Harvest Puppy Chow Recipe.
Table of contents
Why This Recipe Works
Whether you need a dessert for Thanksgiving or a Fall gathering, this cake is so wonderful. Each bite is loaded with the perfect amount of pumpkin. The cream cheese frosting brings it all together for a delectable dessert.
Another pumpkin dessert favorite is Pumpkin Cobbler Recipe. We have even made a Strawberry Sheet Cake for another holiday dessert along with Thanksgiving Apple Desserts.
Ingredients
Cake
- All Purpose Flour. Make sure to spoon the flour into the measuring cup so you don’t pack too much in.
- Baking Soda. Best Baking Soda Substitutes.
- Large Eggs. Room temperature eggs.
- Pumpkin Puree. Don’t use the pumpkin pie mixture with spices.
Cream Cheese Frosting
- Butter. Softened at room temperature.
- Cream Cheese. Softened at room temperature.
- Vanilla Extract. Use pure vanilla extract.
- Powdered Sugar. Sift the powder sugar so it isn’t lumpy.
Find the complete ingredients for this recipe at the bottom.
Variations
- Nuts. Sprinkle chopped pecans or walnuts on top of the frosting. The added crunch is so delicious.
- Mini Pumpkin Candies. Place candy pumpkins on the cake so that each slice will have one.
- Cake Pan. Instead of a sheet pan, you can make this cake using a 9×13 cake pan. The cooking time will need to be adjusted accordingly as it will take more time to bake.
How to Make a Pumpkin Sheet Cake
- Step 1. Preheat the oven and prepare the pan. Preheat the oven to 350 degrees. Then spray a half baking sheet with cooking spray.
Step 2. Combine the wet ingredients together in a large mixing bowl.
Step 3. Whisk together the eggs, granulated sugar, vegetable oil and pumpkin puree.
Step 4. Mix together the dry ingredients. Then combine flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Mix until just combined. Then pour the batter into the pan. Bake for 25 to 30 minutes until a toothpick inserted into the center of the cake comes out clean.
Step 5. While the cake is baking, make the frosting. Beat together the cream cheese and butter with an electric mixer. Gradually add the powdered sugar. Then add the vanilla. Gradually add the milk until the frosting is a consistency that can be spread onto the cake.
Step 6. Top the cake with the frosting.
Step 7. Then the cake is ready to slice, serve and enjoy!
Storage
Refrigerate the leftovers, covered with foil, for up to 5 days. This recipe for pumpkin sheet cake stores easily in the refrigerator and tastes great to enjoy later.
Pro Tips
- Room temperature eggs. The ingredients will combine smoother in the pumpkin cake recipe if the eggs are room temperature before mixing.
- Gradually add the powdered sugar. Slowly add the powdered sugar until you get the desired texture of the frosting. If it is too runny, add more powdered sugar.
- Adjust the milk if needed. The homemade cream cheese frosting should easily spread on the cake. You can adjust the milk to get the perfect texture. Only add a small amount at a time so that you don’t add too much.
Frequently Asked Questions
Yes, this recipe is easy to make in a 9×13 pan. Adjust the baking time as it will take longer.
They are not the same thing. A sheet cake pan or jelly roll pan typically has a rim around the edges. This prevents the cake batter from overflowing.
A cookie sheet normally has either a very low edge or no rim at all.
This recipe uses a half sheet cake pan. The dimensions are 18×13. A full sheet cake pan is 26×18 inches.
Pumpkin Spice is a blend of ground cinnamon, nutmeg, cloves and allspice. It is so easy to make at home. We suggest doing this if you do a lot of fall baking.
It is much cheaper than buying the small bottles at the grocery store. Learn how to make Pumpkin Pie Spice.
You can make this cake ahead of time. Prepare as normal and cover.
Refrigerate up to 2 days and serve. We suggest letting the cake come to room temperature before serving. Just take it out of the fridge and allow to sit on the counter before serving.
More Pumpkin Recipes
- Pumpkin No Bake Cookies
- Easy Pumpkin Dip with Cool Whip
- The Best Pumpkin Cheesecake
- Pumpkin Whoopie Pies
- Pumpkin Lasagna
Make this recipe for your next holiday or Fall event. It will definitely be a hit all around. Come back and leave a comment once you do!
Pumpkin Sheet Cake
Ingredients
For the Cake:
- 2 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 3/4 cup Granulated Sugar
- 1 cup Vegetable Oil
- 4 Large Eggs
- 1 can Pumpkin Puree 15 ounces
- 1 teaspoon Pumpkin Pie Spice
- 2 teaspoons Cinnamon
- 1/2 teaspoon Salt
For the Cream Cheese Frosting:
- 1 cup Butter softened
- 1 package Cream Cheese 8 ounces
- 2 teaspoon Vanilla Extract
- 3 cups Powdered Sugar
- 2-3 teaspoons Milk
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spray a half baking sheet (18X13) with non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil and pumpkin puree until the mixture is fully incorporated.
- Then stir in the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt. Mix until just combined.
- Pour the batter into a prepared pan and spread the mixture out evenly.
- Bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and cool the cake completely on a wire rack before topping with the frosting.
For the Cream Cheese Frosting:
- Beat together the cream cheese and butter with a hand held mixer or stand up mixer until smooth.
- Slowly add in the powdered sugar until combined.
- Stir in the vanilla extract.
- Gradually add in the milk until the frosting is a good consistency that can be spread onto the cake.
- Spread the cream cheese frosting out evenly on top of the cooled cake.
- Then the cake is ready to slice, serve and enjoy!
