One of my favorite things about this moist cake is how easy it is to make! This easy sheet cake recipe is full of the fall flavors those who love all things pumpkin go crazy for! Trust me, you do not want to lose this pumpkin dessert recipe!
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Why You'll Love This Recipe
- Just a few simple steps for this simple cake!
- Great way to use up a leftover cup of pure pumpkin puree!
- You can never have too many pumpkin desserts!
- Perfect for those who would rather cake than pie after Thanksgiving dinner!
Ingredient Notes
- Flour - All purpose flour.
- Butter - I used salted butter, but unsalted butter will work too!
- Pumpkin Pie Spice - If you don't have pumpkin pie spice on hand whip up a batch of your own with this Pumpkin Pie Spice Recipe.
- Olive Oil - Canola oil, coconut oil or vegetable oil may be substituted.
- Cream Cheese - Both regular cream cheese and reduced fat cream cheese will work.
- Pumpkin - Make sure you are using canned pumpkin puree and not a can of pumpkin pie filling. They are two very different things and are not interchangeable for this recipe.
Couple Things You'll Need
Step by Step Instructions
- Preheat your oven to 350 degrees and spray a baking sheet (a 13x17 half sheet) with non-stick cooking spray.
- In a mixing bowl using a whisk or a hand mixer, beat the eggs until they are well beaten.
- Add the sugar and oil. Mix well.
- Add the canned pumpkin puree.
- Add the baking soda, salt, pumpkin pie spice and whisk well.
- Add the flour to the pumpkin mixture and mix just until combined.
- Scrape down the sides of the bowl with a rubber spatula just to make sure everything is mixed in and pour the cake batter onto the prepared baking sheet (a 13x17 half sheet pan).
- Bake at 350 degrees for 30-35 minutes.
- Let the cake cool completely on a wire rack before frosting.
- For the homemade cream cheese frosting, beat the room temperature cream cheese and butter together until smooth.
- Add the vanilla extract, and powdered sugar. Beat until smooth.
- Frost the completely cooled top of the cake.
- I recommend chilling the cake to set the frosting before covering with plastic wrap.
- Store in the fridge.
- FUN TIP- For a fun twist you can add 1 ½ teaspoon ground cinnamon to the frosting to make cinnamon cream cheese frosting!
Recipe FAQs
Yes, because of the cream cheese frosting it is best to refrigerate your pumpkin sheet cake.
It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
Related Pumpkin Recipes
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Pumpkin Sheet Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 30 Pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
One of my favorite things about this moist cake is how easy it is to make! This easy sheet cake recipe is full of the fall flavors those who love all things pumpkin go crazy for! Trust me, you do not want to lose this pumpkin dessert recipe!
Ingredients
Pumpkin Cake:
- 4 Eggs
- 2 Cups Sugar
- ¾ Cups Canola Oil
- 2 tsp Baking Soda
- 1 tsp Salt
- 4 tsp Pumpkin Pie Spice
- 2 Cups Flour
- 1 cup Pumpkin Puree
Cream Cheese Frosting:
- 12 oz. Cream Cheese, room temp.
- 6 Tbs. Butter, room temp.
- 2 tsp Vanilla Extract
- 4 ½ Cups Powdered Sugar
Instructions
- Preheat your oven to 350 degrees and spray a baking sheet (a 13x17 half sheet) with non-stick cooking spray.
- In a mixing bowl using a whisk or a hand mixer, beat the eggs until they are well beaten.
- Add the sugar and oil. Mix well.
- Add the canned pumpkin puree.
- Add the baking soda, salt, pumpkin pie spice and whisk well.
- Add the flour to the pumpkin mixture and mix just until combined.
- Scrape down the sides of the bowl with a rubber spatula just to make sure everything is mixed in and pour the cake batter onto the prepared baking sheet (a 13x17 half sheet pan).
- Bake at 350 degrees for 30-35 minutes.
- Let the cake cool completely on a wire rack before frosting.
- For the homemade cream cheese frosting, beat the room temperature cream cheese and butter together until smooth.
- Add the vanilla extract, and powdered sugar. Beat until smooth.
- Frost the completely cooled top of the cake.
- I recommend chilling the cake to set the frosting before covering with plastic wrap.
- Store in the fridge.
Notes
- FUN TIP- For a fun twist you can add 1 ½ teaspoon ground cinnamon to the frosting to make cinnamon cream cheese frosting!
Keywords: easy pumpkin sheet cake, pumpkin sheet cake, pumpkin sheet cake with cream cheese frosting, soft pumpkin cake
ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
Greg
This tastes so good!!! Perfect for the whole family to share!
★★★★★