Pumpkin Sheet Cake
For a festive and delicious fall dessert, whip up this Pumpkin Sheet Cake recipe! A homemade cream cheese frosting and a moist cake base with warm and sweet spices.
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With the comforting and nostalgic flavor of pumpkin pie spice, this moist pumpkin sheet cake is the perfect easy dessert for the fall season!
Why this Recipe Works
Looking for new pumpkin desserts to add to your collection this fall? This amazing pumpkin spice sheet cake is one you have to try!
Thanks to an amazing cream cheese icing with crunchy walnuts, this cake turns familiar flavors into a fun dessert that's great for feeding a large crowd or to have something sweet to enjoy all week long!
And if you can't get enough of all things pumpkin, try my Pumpkin Pound Cake or these delicious Pumpkin Streusel Muffins.
Ingredients Needed
- All Purpose Flour
- Cinnamon: Adds that classic warm and spicy flavor of pumpkin pie.
- Baking Soda and Baking Powder: Helps keep your cake fluffy and not too dense.
- Salt: Helps balance out and emphasize the sweet flavors.
- Nutmeg: Another great warm spice that pairs perfectly with pumpkin and cinnamon.
- Sugar
- Pumpkin Puree: Note that you want pure pumpkin here, not pumpkin pie filling (which will be too sweet).
- Vegetable Oil: Makes the cake super moist.
- Eggs: Room temperature is always recommended.
- Cream Cheese: Acts as the rich and creamy base for your frosting.
- Unsalted Butter: Salted will also work, but if you salt salt-sensitive cut back on the salt added.
- Vanilla Extract: Adds a touch of sweetness.
- Confectioner's Sugar: Also called powdered sugar, make sure not to use regular granulated sugar for the icing!
- Chopped Pecans: For a crunchy topping.
How to Make this Pumpkin Sheet Cake
- Step 1: In a large mixing bowl, combine the dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
- Step 2: In a separate bowl, mix together the sugar, eggs, oil, and pumpkin puree to make your pumpkin mixture.
- Step 3: Start adding the dry ingredients to the second large bowl with the wet ingredients little by little, mixing well in between to combine.
- Step 4: Pour cake batter into a greased 15x10 sheet pan and bake!
- Step 5: Meanwhile, in another bowl, combine the cream cheese, butter, and vanilla. Add in the powdered sugar a cup at a time and blend until smooth.
- Step 6: Once the cake is fully cooled, spread the frosting over top and sprinkle with chopped pecans.
Recipe Tips
- For other fun topping ideas, use fall-themed sprinkles, candy corn, or candy pumpkins!
- You can also use walnuts instead of pecans if you prefer.
- Make the icing a cinnamon cream cheese frosting by mixing in some cinnamon along with the powdered sugar.
- This cake can also be baked in a 9x13-inch pan. You'll end up with fewer servings but thicker pieces. You may also need to extend the cooking time to make sure the center is fully cooked.
- If you have leftover cake, transfer it to an airtight container or wrap it well in plastic wrap. Store in the fridge for about 3 days and allow the cake to come up to room temperature again before enjoying.
Recipe FAQ's
If this happens, it's likely due to overbaking. You also want to make sure not to overmix the wet batter as you prepare your cake.
I prefer to use plain pumpkin puree, and this is just pumpkin with nothing else added. Pumpkin pie spice already has sweeteners and other spices added, so it's hard to adjust the other ingredients in this recipe.
More Pumpkin Dessert Recipes
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Pumpkin Sheet Cake
Equipment
Ingredients
- 2 cups all purpose flour
- 2 teaspoon cinnamon
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon table salt
- ½ teaspoon nutmeg
- 1½ cups granulated sugar
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 3 eggs
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
- ½ cup pecans chopped (walnuts can be used as well)
Instructions
- Preheat the oven to 350 degrees. Grease a Jelly Roll 15x10 pan and set aside. see notes
- In a small mixing bowl add the flour, cinnamon, baking soda, baking powder, salt and nutmeg together. Set aside.
- In a large bowl using a hand blender fitted with the blender attachments, add the sugar, pumpkin puree, oil and eggs. Mix on medium to high speed until combined. Slowly add the flour to the pumpkin mixture and mix well on low speed to combine.
- Pour the batter into the greased pan and bake at 350 for 20-25 minutes or until a toothpick comes out clean. Let the cake completely cool in a well ventilated space.
For The Cream Cheese Frosting
- In a medium mixing bowl add the cream cheese, butter and vanilla extract. Using a hand mixer with the blending attachments, mix on medium to high speed until smooth, about 2-4 minutes.
- Add the powdered sugar 1 cup at a time and mix on low speed after each addition until smooth.
- Spread the icing evening over the cooled cake. Garnish with the chopped pecans, candied pumpkins or both!
Notes
- Enjoy right away and refrigerate any leftovers in an airtight container. Cake will last an additional 3 days in the refrigerator.
- Walnuts if you’d like, or simply leave the nuts off altogether and just go with the candy pumpkins.
- Can I make this in a 9x13 baking pan? Yes, however it will result in a much thicker piece and less servings per recipe than a 10x15 rimmed jelly roll style cooking sheet. The cooking time may need to be extended if you decide to use a 9x13 pan due to the additional thicker volume, so the center cooks through completely.
