Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Pumpkin Sheet Cake

close up shot of a slice of pumpkin sheet cake with icing on a spatula
If you love all things pumpkin, this pumpkin sheet cake recipe is delicious and full of pumpkin flavor.
Jump to Recipe
Table of Contents
  1. PUMPKIN SHEET CAKE INGREDIENTS
  2. How TO MAKE THIS PUMPKIN SHEET CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

The spiced flavors of this pumpkin sheet cake are the perfect addition to any gathering you have during the fall season. This recipe only needs a handful of simple ingredients to create a moist cake that is topped with tangy cream cheese frosting and is big enough to feed a crowd.

If you like the pumpkin version, for a variation on this easy sheet cake recipe, try our Texas sheet cake. For another tasty pumpkin cake recipe, try our pumpkin roll.

PUMPKIN SHEET CAKE INGREDIENTS

You’ll need:

For the Cake: 

  • 1 cup unsalted butter, melted
  • 1 cup milk (2%)
  • 1 cup of pumpkin puree (not pumpkin pie filling)
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt

For the Frosting: 

  • ½ cup unsalted butter, softened
  • 250 grams cream cheese
  • ⅓ cup heavy cream (33%)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 cups powdered sugar

PRO TIP:

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

SUBSTITUTIONS AND ADDITIONS

MIX-INS: You could add nuts or chocolate chips to this simple recipe for a bit of crunch.

PUMPKIN SPICE: If you would prefer to make your own pumpkin pie spice, you can by mixing 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ⅛ teaspoon cloves.

Text

How TO MAKE THIS PUMPKIN SHEET CAKE RECIPE

STEP ONE: Preheat the oven to 350°F. 

STEP TWO: Spray a large sheet pan (13”x18”x1”) with non-stick cooking spray. Set aside.

PRO TIP:

Using a different size sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.

STEP THREE: In a large bowl, whisk together melted butter, milk, pureed pumpkin, sugar, eggs and vanilla. Whisk pumpkin mixture until well combined.

STEP FOUR: In a separate bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, and salt. 

STEP FIVE: Place dry ingredients into wet ingredients and stir just until mixed. 

STEP SIX: Pour batter into the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. 

STEP SEVEN: Let the cake cool for 15 minutes before icing. 

STEP EIGHT: To make the frosting, in a medium bowl with an electric mixer or the bowl of a stand mixer, beat together (high speed) butter and cream cheese until smooth (3 minutes). 

PRO TIP:

Make sure the cream cheese is at room temperature to avoid lumps in your cinnamon cream cheese frosting.

STEP NINE: Add in heavy cream, vanilla, and ground cinnamon and beat on high speed for 2 minutes. 

STEP TEN: Add in powdered sugar gradually. Beat on high speed for 3 minutes (scraping down sides of bowl frequently). 

STEP ELEVEN: Spread icing evenly over the cooled cake.

HOW TO SERVE

Because of its size, this moist pumpkin dessert is the perfect cake for serving at family gatherings and birthday parties. For an extra delicious dessert, you could add homemade whipped cream and a scoop of vanilla ice cream on the side.

STORAGE

IN THE FRIDGE: Wrap leftovers of this pumpkin spice sheet cake in plastic wrap or aluminum foil and store in the refrigerator. It will last 4 to 5 days in the fridge.  

IN THE FREEZER: To freeze your pumpkin sheet cake with cream cheese frosting, cover it in plastic wrap or foil and store it in your freezer for up to 2 months. Let your cake cool completely before freezing. When you’re ready to eat your cake, let it defrost completely and come to room temperature first.

Pumpkin treats are always a welcome addition to the fall and this pumpkin pie sheet cake with its delicious cream cheese frosting is definitely a winner if you need to feed a large crowd.

FREQUENTLY ASKED QUESTIONS

What is a sheet cake?

The main difference between a sheet cake and a regular cake is the pan that they are baked in. Sheet cakes are baked in a large pan specifically sized and named ‘sheet cake pans.’ They are large, flat pans and are 18 x 13″. This makes sheet cakes a good recipe for feeding a large group of people.

How many people will a sheet cake feed?

Depending on the size of the pieces, a sheet cake can feed up to 48 people.

How do I store a sheet cake?

Sheet cakes can be stored on the counter for up to five days at room temperature. If you are thinking of storing leftovers longer, you can slice it up (or store whole) and freeze the cake in an airtight container for up to two months.

MORE RECIPES YOU’LL LOVE

Get Recipes on Pinterest

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up shot of a slice of pumpkin sheet cake with icing on a spatula

Pumpkin Sheet Cake

No ratings yet
If you love all things pumpkin, this pumpkin sheet cake recipe is delicious and full of pumpkin flavor.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15

Ingredients
  

Cake

  • 1 cup unsalted butter melted
  • 1 cup milk 2%
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt

Frosting

  • ½ cup unsalted butter softened
  • 250 grams cream cheese
  • cup heavy cream 33%
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 cups powdered sugar

Instructions
 

  • Preheat the oven to 350°F.
  • Spray a large sheet pan (13x18x1 inches) with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together melted butter, milk, pureed pumpkin, sugar, eggs, and vanilla. Whisk until well combined.
  • In a separate bowl stir together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  • Place dry ingredients into wet ingredients and stir just until mixed.
  • Pour into the sheet pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool for 15 minutes before icing.
  • To make the frosting, beat together the butter and cream cheese on high speed until smooth, about 3 minutes.
  • Add in heavy cream, vanilla, and ground cinnamon and beat on high speed for 2 minutes.
  • Add in powdered sugar gradually. Beat on high speed for 3 minutes, scraping down sides of bowl frequently.
  • Spread icing evenly over the cake.

Notes

PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
 
PRO TIP: Using a different sized sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.
 
PRO TIP: Make sure the cream cheese is at room temperature so that you don’t have lumps in your cinnamon cream cheese frosting.

Nutrition

Calories: 559kcal | Carbohydrates: 75g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 305mg | Potassium: 124mg | Fiber: 1g | Sugar: 60g | Vitamin A: 3493IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Leave a Comment

Recipe Rating




Comments

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤