Published on
Pumpkin Sheet Cake
Table of Contents
This Pumpkin Sheet Cake is the ultimate fall dessert with its rich, spiced flavor and creamy frosting. It's perfect for serving at holiday gatherings, family dinners, or just a cozy night in. The moist, fluffy cake and smooth frosting will make everyone ask for seconds. Plus, it’s super easy to whip up with simple ingredients you probably already have!
Follow the guide below for an easy step-by-step process with photos to make this Pumpkin Sheet Cake at home. We also share pro tips, tricks, and answers to frequently asked questions to ensure your cake turns out perfectly.
More Recipes ⭐ | Honey Bun Cake | Carrot Cake Roll | Apple Delight
This Pumpkin Sheet Cake takes just 45 minutes to make and delivers a moist, spiced dessert perfect for fall. Whether you’re hosting a party, attending a potluck, or simply craving something sweet, this cake stands out with its rich pumpkin flavor and creamy frosting. The easy-to-follow recipe ensures success every time, making it a must-try for any occasion. Get ready to impress your guests and satisfy your sweet tooth with this irresistible treat!
Ingredients
What you'll need to make this Pumpkin Sheet Cake:
For the Cake:
- 1 cup unsalted butter, melted
- 1 cup milk (2%)
- 1 cup of pumpkin purée (not pumpkin pie filling)
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
For the Frosting:
- ½ cup unsalted butter, softened
- 250 grams cream cheese
- ⅓ cup heavy cream (33%)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 cups powdered sugar
Pro Tip
Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
Substitutions and Additions
Personalize your pumpkin spice cake recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cake uniquely yours. Here are some top substitutions and additions:
Substitute Pumpkin Puree: Use sweet potato puree for a different, yet equally delicious, flavor in your pumpkin cake.
Substitute Spices: Swap pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger for a personalized spice blend.
Add Nuts: Stir in chopped pecans or walnuts for a crunchy texture that complements the moist cake.
Add Chocolate Chips: Mix in dark chocolate chips for a rich, chocolatey twist on your classic Pumpkin Sheet Cake.
How to Make Pumpkin Sheet Cake
Follow along with our pictures, step-by-step instructions, and tips and tricks listed below. Let’s get started on this delicious sheet cake!
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: Spray a large sheet pan (13”x18”x1”) with non-stick cooking spray. Set aside.
THIRD STEP: In a large bowl, whisk together melted butter, milk, puréed pumpkin, sugar, eggs and vanilla. Whisk pumpkin mixture until well combined.
FOURTH STEP: In a separate bowl, combine flour, baking soda, cinnamon, pumpkin pie spice, and salt.
FIFTH STEP: Place dry ingredients into wet ingredients and stir just until mixed.
SIXTH STEP: Pour batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tip
Using a different size sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.
SEVENTH STEP: Let the cake cool for 15 minutes before icing.
EIGHTH STEP: To make the frosting, in a medium bowl with an electric mixer or the bowl of a stand mixer, beat together (high speed) butter and cream cheese until smooth (3 minutes).
Pro Tip
Make sure the cream cheese is at room temperature to avoid lumps in your cinnamon cream cheese frosting.
NINTH STEP: Add in heavy cream, vanilla, and ground cinnamon and beat on high speed for 2 minutes.
TENTH STEP: Add in powdered sugar gradually. Beat on high speed for 3 minutes (scraping down the sides of bowl frequently).
ELEVENTH STEP: Spread icing evenly over the cooled cake.
How To Serve Pumpkin Sheet Cake
This sheet cake is a crowd-pleaser that fits any occasion, from cozy fall days to festive celebrations. Serve this pumpkin spice cake at family dinners, or even special events, and everyone will love its rich flavor.
Holiday Gatherings: The warm spices and pumpkin flavor make this cake perfect for Thanksgiving, Halloween, or any fall celebration. Pair it with a warm spiced apple cider or a slice of pecan pie cheesecake for a delightful autumn dessert spread.
Birthday Parties: This cake is a hit with kids and adults, making it a great choice for birthday parties. Add a scoop of chocolate chip ice cream or a drizzle of caramel sauce to make it extra special and delicious.
Potlucks and Events: Bring this easy-to-make cake to potlucks or community events, where it’s sure to be a favorite. Serve it with coffee or hot chocolate for a cozy, crowd-pleasing dessert that everyone will enjoy.
Why You'll Love This Pumpkin Sheet Cake Recipe
Pumpkin Sheet Cake is more than just a dessert—it's a beloved favorite for several delicious reasons:
A Perfect Fall Treat: This recipe captures the essence of autumn with its warm spices and rich pumpkin flavor. Every bite is a taste of fall, making it a go-to for cozy gatherings or holiday feasts.
Incredibly Moist and Flavorful: The combination of pumpkin puree and a perfectly balanced blend of spices ensures a cake that is moist, flavorful, and utterly irresistible. It's a dessert that keeps everyone coming back for seconds.
Simple Yet Special: While easy to make, this Pumpkin Sheet Cake feels like a special treat with its creamy frosting and rich, spiced aroma. It's a dessert that turns ordinary days into memorable moments.
This tasty pumpkin spice sheet cake isn't just a dessert—it's a taste of comfort and joy that elevates any occasion.
Recipe FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it to the same consistency as canned pumpkin.
What frosting works best with Pumpkin Sheet Cake?
Cream cheese frosting complements the warm spices perfectly, adding a tangy, rich flavor that enhances the cake's deliciousness.
How do I prevent my Pumpkin Sheet Cake from becoming dry?
Ensure you don’t overbake the cake. Bake until a toothpick inserted comes out clean to keep it moist.
Can I make Pumpkin Sheet Cake in advance?
Yes, you can bake the cake a day ahead. Just frost it before serving for the freshest taste and texture.
Serving FAQ
How should I serve Pumpkin Sheet Cake at a party?
Cut the cake into squares for easy serving, and add a dollop of whipped cream on each piece for extra flair.
Can I serve Pumpkin Sheet Cake warm or cold?
Pumpkin Sheet Cake tastes great both warm or chilled, depending on your preference. The frosting spreads easily on a cool cake.
How many people does Pumpkin Sheet Cake serve?
A standard Pumpkin Sheet Cake serves about 12 to 16 people, depending on how large you cut the slices.
Can I add decorations to this cake when serving?
Yes, you can sprinkle cinnamon, crushed nuts, or even drizzle caramel on top for a festive and decorative touch.
Storage FAQ
Can I prepare Pumpkin Sheet Cake ahead of time?
Yes, you can bake the cake a day in advance. Frost it just before serving for the best flavor.
What's the best way to store leftover Pumpkin Sheet Cake?
Store any leftover cake in an airtight container in the fridge. It will stay fresh for up to three days.
Is it possible to freeze Pumpkin Sheet Cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, then freeze for up to two months.
How do I thaw and reheat frozen Pumpkin Sheet Cake?
Thaw the cake in the fridge overnight. Reheat slices gently in the microwave or serve at room temperature.
How should I reheat Pumpkin Sheet Cake when ready to serve?
Reheat individual slices in the microwave for 10-15 seconds, or enjoy it cold for a denser texture.
Pumpkin Sheet Cake
Ingredients
Cake
- 1 cup unsalted butter melted
- 1 cup milk 2%
- 1 cup pumpkin puree not pumpkin pie filling
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Frosting
- ½ cup unsalted butter softened
- 250 grams cream cheese
- ⅓ cup heavy cream 33%
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 cups powdered sugar
DIRECTIONS
- Preheat the oven to 350°F.
- Spray a large sheet pan (13x18x1 inches) with non-stick cooking spray. Set aside.
- In a large bowl, whisk together melted butter, milk, pureed pumpkin, sugar, eggs, and vanilla. Whisk until well combined.
- In a separate bowl stir together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Place dry ingredients into wet ingredients and stir just until mixed.
- Pour into the sheet pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15 minutes before icing.
- To make the frosting, beat together the butter and cream cheese on high speed until smooth, about 3 minutes.
- Add in heavy cream, vanilla, and ground cinnamon and beat on high speed for 2 minutes.
- Add in powdered sugar gradually. Beat on high speed for 3 minutes, scraping down sides of bowl frequently.
- Spread icing evenly over the cake.
Leave a Comment