Pumpkin Sheet Cake

If you love all things pumpkin, this pumpkin sheet cake recipe is delicious and full of pumpkin flavor.

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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. Best of all, this is a pumpkin cake that’s big enough to feed a crowd.

Ingredients Needed for the Best Pumpkin Sheet Cake Recipe

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This tasty pumpkin sheet cake is the perfect balance of sweet, spiced, and creamy. To make this recipe, 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

How To Make Pumpkin Sheet Cake with Cream Cheese Frosting

With its light texture and hint of spiced sweetness, this pumpkin sheet cake with cream cheese frosting is a great way to enjoy the flavors of fall.

Not only is this recipe easy to follow, Preparing it doesn’t take much time either. The results is a moist, flavorful cake that’s sure to be a hit.

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.

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). 

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, birthday parties and holiday events like Thanksgiving.

For an extra delicious dessert, you could add homemade whipped cream and a scoop of vanilla ice cream on the side — or sprinkle a little bit of cinnamon sugar on top for an extra special finish.

MORE PUMPKIN RECIPES

Dessert Dips

Pumpkin Dip

Dump Cakes

Pumpkin Dump Cake

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.

Storing Pumpkin Sheet Cake

IN THE FRIDGE: To keep it fresh for longer periods of time, wrap leftovers of this pumpkin spice sheet cake tightly in plastic wrap or aluminum foil — or place it in an airtight container — and store in the refrigerator. It will last 4 to 5 days in the fridge.

IN THE FREEZER: Alternatively, you can freeze the entire cake or individual pieces of pumpkin sheet cake.

Let your cake cool completely before freezing. To freeze, cover it in plastic wrap or foil and store it in your freezer for up to 2 months.

When you’re ready to eat your cake, let it defrost completely and come to room temperature first. If the cake is frosted, do not heat it up or microwave it.

Whether it’s for a holiday dessert or as a special after-dinner treat, pumpkin desserts are always a welcome addition to the fall.

And, with its warm spices and delicious cream cheese icing, this pumpkin pie sheet cake recipe is definitely a winner — especially if you need to feed a large crowd.

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Pumpkin Sheet Cake

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If you love all things pumpkin, this pumpkin sheet cake recipe is delicious and full of pumpkin flavor.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 15

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Ingredients

  

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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
• ⅓ 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

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