Pumpkin Sheet Cake is the epitome of fall desserts, combining the essence of pumpkin spice with a moist and flavorful cake. This easy pumpkin sheet cake is moist, perfectly spiced, and topped with cream cheese frosting, making it an ideal treat for gatherings. Whether it’s for Thanksgiving or a cozy fall get-together, this cake is sure to impress your guests and leave them asking for seconds!

Why You’ll Love This Pumpkin Sheet Cake

This Pumpkin Sheet Cake is not just any cake; it’s a delightful blend of flavors and textures that makes it a standout dessert. Here’s why you’ll love it:

Moist and fluffy texture thanks to the pumpkin puree.
Perfectly spiced with cinnamon and nutmeg for that cozy fall flavor.
Easy to make and serves a crowd, making it great for potlucks.
Topped with creamy cream cheese frosting that adds richness.
Versatile—can be tailored to include nuts or chocolate chips.
This recipe is vegetarian-friendly, catering to a wider audience.

Ingredients for Pumpkin Sheet Cake

Gather these items:

1½ cups granulated sugar
15 ounces canned pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
4 large eggs
2 cups (288 g) all purpose flour, spooned and leveled
2 teaspoons cinnamon
4 teaspoons baking powder
½ teaspoon table salt
¼ teaspoon nutmeg
8 ounces cream cheese (room temperature)
½ cup unsalted butter (room temperature)
2 teaspoons vanilla extract
4 cups powdered sugar
Garnish with candied pumpkins or chopped pecans if desired

How to Make Pumpkin Sheet Cake Step-by-Step

Step 1: Preheat the oven to 350 degrees. Grease a 9×13” cake pan or baking pan well with non-stick cooking spray or vegetable shortening and set aside.
Step 2: In a medium mixing bowl add the flour, cinnamon, baking powder, salt, and nutmeg. Whisk together until blended and set aside.
Step 3: In a large separate mixing bowl add the sugar, pumpkin puree, oil, and eggs. Using a hand mixer with the beater attachments, mix on low speed for 30 seconds, then increase to high speed for an additional minute. Add the spiced flour to the pumpkin mixture and mix on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is fully combined.
Step 4: Pour the batter into the greased pan and bake at 350 degrees F for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake completely cool, about 1-2 hours.
Step 5: In a bowl add the cream cheese, butter, and vanilla extract. Using the beater attachments of a hand mixer, blend on high for 1-2 minutes until smooth.
Step 6: Add the powdered sugar 1 cup at a time and mix on low speed after each addition. Increase to high speed for 1 minute after all the powdered sugar has been mixed in until smooth and creamy.
Step 7: Spread the icing evenly over the cooled cake. Garnish with chopped pecans or with candy pumpkins, if desired.

Pro Tips for the Perfect Pumpkin Sheet Cake

Keep these in mind:

This cake is perfect for fall gatherings.
Store leftovers in an airtight container in the fridge.
Feel free to adjust the spices to your taste; add extra cinnamon for a more pronounced flavor.
For a gluten-free version, substitute the flour with a gluten-free blend.

Best Ways to Serve Pumpkin Sheet Cake

This Pumpkin Sheet Cake shines on its own, but here are a few ways to elevate your serving:

Serve with a scoop of vanilla ice cream for a delightful contrast.
Add a sprinkle of toasted nuts for an added crunch.
Pair it with a cup of spiced chai or pumpkin spice latte for a cozy experience.

How to Store and Reheat Pumpkin Sheet Cake

To store your Pumpkin Sheet Cake, let it cool completely and then cover it with plastic wrap or store it in an airtight container. It can last in the fridge for about 3-5 days. When ready to serve, simply take it out, and it can be enjoyed cold or warmed slightly in the microwave for a few seconds. This makes it perfect for meal prep and easy to grab for a sweet treat anytime!

Frequently Asked Questions About Pumpkin Sheet Cake

What’s the secret to perfect Pumpkin Sheet Cake?

The secret lies in the moisture of the pumpkin puree and the correct baking time. Ensure not to overmix the batter for a fluffy texture, and keep an eye on it as it bakes!

Can I make Pumpkin Sheet Cake ahead of time?

Absolutely! This Pumpkin Dessert can be made a day in advance. Just store it in the fridge after frosting to keep it fresh.

How do I avoid common mistakes with Pumpkin Sheet Cake?

To avoid common mistakes, measure your flour accurately, and don’t skip the cooling step before frosting. This ensures the frosting doesn’t melt off the cake!

Variations of Pumpkin Sheet Cake You Can Try

For those looking to mix things up, here are some variations:

Try a Pumpkin Cake with Cinnamon Cream Cheese Frosting for an extra flavor boost!
Add chocolate chips to the batter for a delicious twist.
Incorporate nuts like walnuts or pecans for added texture.
For a lighter option, consider a gluten-free pumpkin sheet cake recipe.

Delicious Pumpkin Sheet Cake with Cream Cheese Frosting - Pumpkin Sheet Cake - main visual representation

For more delicious recipes, check out our Easy Cinnamon Rolls or Apple Pie recipes!

Delicious Pumpkin Sheet Cake with Cream Cheese Frosting - Pumpkin Sheet Cake - additional detail

Additionally, you might enjoy our Roasted Carrot Soup for a comforting meal!

Delicious Pumpkin Sheet Cake with Cream Cheese Frosting

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Author: Jessica
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This easy pumpkin sheet cake is moist, perfectly spiced, and topped with cream cheese frosting. Perfect for fall gatherings and feeds a crowd!

Ingredients

Scale

1½ cups granulated sugar
15 ounces canned pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
4 large eggs
2 cups (288 g) all purpose flour, spooned and leveled
2 teaspoons cinnamon
4 teaspoons baking powder
½ teaspoon table salt
¼ teaspoon nutmeg
8 ounces cream cheese (room temperature)
½ cup unsalted butter (room temperature)
2 teaspoon vanilla extract
4 cups powdered sugar
Garnish with candied pumpkins or chopped pecans if desired

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Instructions

Preheat the oven to 350 degrees. Grease a 9×13” cake pan or baking pan well with non-stick cooking spray or vegetable shortening and set aside.
In a medium mixing bowl add the flour, cinnamon, baking powder, salt and nutmeg. Whisk together until blending and set aside.
In a large separate mixing bowl add the sugar, pumpkin puree, oil and eggs. Using a hand mixer with the beater attachments, mix on low speed for 30 seconds, then increase to high speed for an additional minute. Add the spiced flour to the pumpkin mixture and mix on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is fully combined.
Pour the batter into the greased pan and bake at 350 degrees F for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake completely cool, about 1-2 hours.
In a bowl add the cream cheese, butter and vanilla extract. Using the beater attachments of a hand mixer, blend on high for 1-2 minutes until smooth.
Add the powdered sugar 1 cup at a time and mix on low speed after each addition. Increase to high speed for 1 minute after all the powdered sugar has been mixed in until smooth and creamy.
Spread the icing evening over the cooled cake. Garnish with chopped pecans, or with candy pumpkins, if desired.