Pumpkin Sheet Cake with Cream Cheese Frosting

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 that those who love all things pumpkin go crazy for! Trust me, you do not want to lose this pumpkin dessert recipe!

A slice of moist pumpkin cake frosted with cream cheese frosting. — A slice of moist pumpkin cake frosted with delicious cream cheese frosting.

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Why You'll Love This Recipe
Ingredient Notes
Couple Things You'll Need
Step by Step Instructions
Recipe FAQs
Related Pumpkin Recipes
Pumpkin Sheet Cake Recipe

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 have 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.

The pantry staples you'll need for this moist pumpkin cake.

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.

Mix the wet ingredients in a large bowl.

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.

Mix in the dry ingredients and pour pumpkin batter on a prepared baking sheet.

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 it 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!

Frost the moist pumpkin sheet cake with cream cheese frosting.

Recipe FAQs

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.

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Pumpkin Sheet Cake Recipe

Mindee

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine American

Servings serving

Calories 255 kcal

Ingredients

Pumpkin Cake:

4 Eggs
2 Cups Sugar
¾ Cups Canola Oil
2 teaspoon Baking Soda
1 teaspoon Salt
4 teaspoon 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 teaspoon 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 it 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!

Nutrition

Calories: 255kcalCarbohydrates: 42gProtein: 1gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 12mgSodium: 143mgPotassium: 40mgFiber: 0.5gSugar: 33gVitamin A: 1425IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Keyword easy pumpkin sheet cake, pumpkin sheet cake, pumpkin sheet cake with cream cheese frosting, soft pumpkin cake

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