Pumpkin Sheet Cake Recipe

5 from 1 vote

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!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

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

Servings: serving

Calories: 255kcal

Author: Mindee

Cost: 15

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!

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