Pumpkin Sheet Cake with Cream Cheese Frosting Recipe

Why You’ll Love This Pumpkin Sheet Cake

This pumpkin sheet cake stands out as a go-to fall treat for home cooks and busy parents alike. Its simple one-bowl method makes it perfect for students or working professionals short on time. Baking enthusiasts appreciate how it fills the kitchen with cozy spices, while seniors find it easy to slice and share.

• Ease of preparation: Whip up this pumpkin sheet cake recipe in under 15 minutes with basic pantry staples. No fancy equipment needed, just a sheet pan and a mixer or whisk. Bake time is quick at 20-25 minutes, so you get a crowd-pleasing dessert ready for potlucks or family dinners without hassle.
• Health benefits: Pumpkin puree packs vitamins A and C for immune support and eye health. Paired with whole ingredients, it offers fiber for digestion. Check out the perks of pumpkin in your diet to see why it fits diet-conscious eaters.
• Versatility: Adapt it for vegan, gluten-free, or low-calorie needs with simple swaps. Serve plain, frosted, or with nuts for food enthusiasts and newlyweds hosting gatherings. Travelers can pack slices for snacks.
• Distinctive flavor: Warm cinnamon, nutmeg, and ginger blend with moist pumpkin for a tender crumb that beats box mixes. The tangy cream cheese frosting adds just-right sweetness, making every bite memorable.

Whether for Thanksgiving or a weekday treat, this easy pumpkin sheet cake delivers joy around the table.

Essential Ingredients for Pumpkin Sheet Cake

Gather these items for a moist pumpkin sheet cake with cream cheese frosting. Each plays a key role in texture and taste.

Main Ingredients

• 2 cups all-purpose flour – Forms the base structure for a tender crumb.
• 2 cups granulated sugar – Adds sweetness and helps keep the cake moist.
• 1 teaspoon baking soda – Provides leavening for a light rise.
• 1 teaspoon ground cinnamon – Brings warm fall flavor.
• 1/2 teaspoon ground nutmeg – Adds depth with nutty notes.
• 1/4 teaspoon ground ginger – Gives a subtle spicy kick.
• 1/4 teaspoon salt – Balances sweetness.
• 4 large eggs – Binds ingredients and adds richness.
• 1 cup vegetable oil – Ensures a soft, moist texture.
• 15 oz can pumpkin puree – Infuses pumpkin flavor and moisture.
• 2 teaspoons vanilla extract – Enhances overall taste.
• 8 oz cream cheese, softened – Creates creamy, tangy frosting.
• 1/2 cup unsalted butter, softened – Makes frosting smooth.
• 4 cups powdered sugar – Sweetens the frosting perfectly.
• 1 teaspoon vanilla extract – For frosting flavor.
• 15×10-inch jelly roll pan – Ideal for even baking.

Special Dietary Options

• Vegan: Replace eggs with 4 flax eggs (4 tbsp ground flax + 12 tbsp water), use vegan cream cheese and butter.
• Gluten-free: Swap flour for 1:1 gluten-free blend.
• Low-calorie: Cut oil to 1/2 cup and add 1/2 cup applesauce, use sugar substitute like erythritol.

How to Prepare the Perfect Pumpkin Sheet Cake: Step-by-Step Guide

Prepare Your Workspace

First Step: Gather all ingredients and preheat your oven to 350°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper for easy removal. This mise en place keeps things smooth, taking just 5 minutes.

Mix the Dry Ingredients

Second Step: In a large bowl, whisk together 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt. Whisk for 1 minute until evenly combined and no lumps remain. This ensures even distribution of spices.

Combine Wet Ingredients

Third Step: In a separate bowl, beat 4 eggs, 1 cup vegetable oil, 15 oz pumpkin puree, and 2 tsp vanilla extract until smooth, about 2 minutes with a hand mixer. The mixture should look creamy and uniform.

Batter Assembly and Baking

Fourth Step: Pour wet ingredients into dry and stir gently until just combined. Avoid overmixing to keep the batter light. Spread evenly in the prepared pan using a spatula.

Fifth Step: Bake at 350°F for 20-25 minutes. Test with a toothpick in the center; it should come out clean or with moist crumbs. Rotate the pan halfway if your oven heats unevenly.

Cooling Process

Sixth Step: Cool the cake in the pan on a wire rack for 10 minutes, then fully at room temperature, about 1 hour. This prevents sinking when frosting.

Make the Cream Cheese Frosting

Seventh Step: Beat 8 oz softened cream cheese and 1/2 cup butter until fluffy, 2 minutes. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until spreadable. Taste and adjust sweetness.

Finish and Serve

Final Step: Spread frosting over cooled cake. Chill for 30 minutes to set. Cut into 24 squares. Total time: 45 minutes active, plus cooling. Serve at room temp for best flavor. Pair with coffee for busy parents or pack for travelers.

This pumpkin sheet cake with cream cheese frosting comes together fast, ideal for potlucks.

Protein and Main Component Alternatives

Eggs provide the main binding in this pumpkin cake. Swap for dietary needs.

• Flax eggs (vegan): Mix 1 tbsp ground flax with 3 tbsp water per egg.
• Aquafaba: 3 tbsp per egg for light texture.
• Yogurt: 1/4 cup plain per egg for extra moisture.

For pumpkin (main component), try sweet potato puree for earthier flavor or butternut squash for milder taste. These keep the moist pumpkin sheet cake vibe.

Vegetable, Sauce, and Seasoning Modifications

Pumpkin shines, but vary the vegetable base seasonally.

• Sweet potato puree: Swap 1:1 for natural sweetness.
• Zucchini: Grate and squeeze 2 cups for low-cal moisture.

Sauce (frosting) options:

• Yogurt frosting: Greek yogurt + powdered sugar for lighter tang.
• Brown butter: For nutty depth.

Seasonings:

• Pumpkin pie spice: 2 tsp replaces individual spices.
• Cardamom: 1/4 tsp for floral twist.

Try our no-bake energy bites for a snack pairing.

Mastering Pumpkin Sheet Cake: Advanced Tips and Variations

• Pro cooking techniques: Sift dry ingredients for fluffier results. Tap pan before baking to release air bubbles.
• Flavor variations: Add 1/2 cup chocolate chips or pecans. Maple extract in frosting for autumn twist.
• Presentation tips: Dust with cinnamon sugar. Cut into bars and top with candied pecans.
• Make-ahead options: Bake and freeze unfrosted up to 3 months. Frost day-of.

For more quick bakes, see mini muffin pancake bites. Visit this pumpkin sheet cake for inspiration.

How to Store Pumpkin Sheet Cake: Best Practices

• Refrigeration: Cover frosted cake airtight; lasts 5 days. Let sit 30 min before serving.
• Freezing: Wrap unfrosted in plastic and foil; 2-3 months. Thaw in fridge, frost fresh.
• Reheating: Room temp best; avoid microwave to prevent toughness.
• Meal prep: Slice and store individually for grab-and-go.

this …

FAQs: Frequently Asked Questions About Pumpkin Sheet Cake

Pumpkin Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🎃 Moist and tender pumpkin sheet cake with warm fall spices that’s perfect for serving a crowd at holiday gatherings and autumn celebrations
🥧 Rich and tangy cream cheese frosting perfectly complements the spiced pumpkin cake, creating the ultimate seasonal dessert that’s both impressive and easy to make

• Total Time: 1 hour 50 minutes
• Yield: 24 servings

Ingredients

– 2 cups all-purpose flour – Forms the base structure for a tender crumb

– 2 cups granulated sugar – Adds sweetness and helps keep the cake moist

– 1 teaspoon baking soda – Provides leavening for a light rise

– 1 teaspoon ground cinnamon – Brings warm fall flavor

– 1/2 teaspoon ground nutmeg – Adds depth with nutty notes

– 1/4 teaspoon ground ginger – Gives a subtle spicy kick

– 1/4 teaspoon salt – Balances sweetness

– 4 large eggs – Binds ingredients and adds richness

– 1 cup vegetable oil – Ensures a soft, moist texture

– 15 oz can pumpkin puree – Infuses pumpkin flavor and moisture

– 2 teaspoons vanilla extract – Enhances overall taste

– 8 oz cream cheese, softened – Creates creamy, tangy frosting

– 1/2 cup unsalted butter, softened – Makes frosting smooth

– 4 cups powdered sugar – Sweetens the frosting perfectly

– 1 teaspoon vanilla extract – For frosting flavor

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Gather all ingredients and preheat your oven to 350°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper for easy removal. This mise en place keeps things smooth, taking just 5 minutes.

2-Second Step: In a large bowl, whisk together 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp salt. Whisk for 1 minute until evenly combined and no lumps remain. This ensures even distribution of spices.

3-Third Step: In a separate bowl, beat 4 eggs, 1 cup vegetable oil, 15 oz pumpkin puree, and 2 tsp vanilla extract until smooth, about 2 minutes with a hand mixer. The mixture should look creamy and uniform.

4-Fourth Step: Pour wet ingredients into dry and stir gently until just combined. Avoid overmixing to keep the batter light. Spread evenly in the prepared pan using a spatula.

5-Fifth Step: Bake at 350°F for 20-25 minutes. Test with a toothpick in the center; it should come out clean or with moist crumbs. Rotate the pan halfway if your oven heats unevenly.

6-Sixth Step: Cool the cake in the pan on a wire rack for 10 minutes, then fully at room temperature, about 1 hour. This prevents sinking when frosting.

7-Seventh Step: Beat 8 oz softened cream cheese and 1/2 cup butter until fluffy, 2 minutes. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until spreadable. Taste and adjust sweetness.

8-Final Step: Spread frosting over cooled cake. Chill for 30 minutes to set. Cut into 24 squares. Total time: 45 minutes active, plus cooling. Serve at room temp for best flavor. Pair with coffee for busy parents or pack for travelers.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🎃 Use 100% pure pumpkin puree, not pumpkin pie filling for the best texture and flavor
🥧 Make sure cream cheese and butter are completely softened for smooth, lump-free frosting
⏰ Let the cake cool completely before frosting to prevent the frosting from melting and sliding off

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cooling Time: 1 hour
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 square
• Calories: 320
• Sugar: 28g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg