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Pumpkin sheet cake is an absolutely addicting pumpkin cake! Frosting with cream cheese frosting it’s like a pumpkin roll without all the extra work!

I love this Pumpkin Sheet Cake! I really like pumpkin rolls but I don’t always have the time to make them. This pumpkin cake topped with cream cheese frosting is just as good as a pumpkin roll but so much easier to make. If you liked my Carrot Sheet Cake you will definitely love this recipe!

How to make this Pumpkin Sheet Cake:

Preheat your oven to 350 degrees and spray a baking sheet with non-stick cooking spray.
In a mixing bowl, whisk the eggs until they are well beaten.
Add the sugar and oil. Mix well.
Add the baking soda, salt, pumpkin pie spice and flour. Mix just until combined.
Stir in the pumpkin puree and mix well.
Pour the batter onto the prepared baking sheet.
Bake at 350 degrees for 30-35 minutes.
Cool completely on a wire rack before frosting.
For the cream cheese frosting, beat the cream cheese and butter until smooth.
Add the vanilla, and powdered sugar. Beat until smooth.
Frost the completely cooled pumpkin cake. Store in the fridge.

Do you refrigerate pumpkin cake?

Yes, because of the cream cheese frosting it is best to refrigerate your pumpkin sheet cake.

What is pumpkin pie spice made of?

It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.

Cake definitely makes life better! So here are a few other favorite cake recipes of mine!

The Best Angel Food Cake

Death by Chocolate Cake

Easy Lemon Bundt Cake

Corrie’s Triple Layer Carrot Cake

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Pumpkin Sheet Cake Recipe

Author: Mindee
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 30 Pieces 1x
Category: Dessert
Method: Baking
Cuisine: American

Description

Pumpkin sheet cake is an absolutely addicting pumpkin cake! Frosting with cream cheese frosting it’s like a pumpkin roll without all the extra work!

Scale

Ingredients

Pumpkin Cake:

4 Eggs
2 Cups Sugar
3/4 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 1/2 Cups Powdered Sugar

Instructions

Preheat your oven to 350 degrees and spray a baking sheet with non-stick cooking spray.
In a mixing bowl, whisk the eggs until they are well beaten.
Add the sugar and oil. Mix well.
Add the baking soda, salt, pumpkin pie spice and flour. Mix just until combined.
Stir in the pumpkin puree and mix well.
Pour the batter onto the prepared baking sheet.
Bake at 350 degrees for 20-25 minutes.
Cool completely on a wire rack before frosting.
For the cream cheese frosting, beat the cream cheese and butter until smooth.
Add the vanilla, and powdered sugar. Beat until smooth.
Frost the completely cooled carrot cake. Store in the fridge.

Keywords: sheet cake, 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.

Last Updated on October 7, 2019