Pumpkin Sheet Cake

This amazing pumpkin cake features a homemade cream cheese frosting and chopped pecans for the ultimate fall treat!

Course Dessert

Cuisine American

Keyword fall dessert, pumpkin cake, pumpkin sheet cake, sheet cake

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 429kcal

Author Wendie

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.

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!

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.