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–+ servings
A piece of Pumpkin Sheet Cake on a plate with a fork
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Pumpkin Sheet Cake

This Pumpkin Sheet Cake is moist, full of warm spices, and topped with creamy frosting. It’s the perfect fall dessert for any occasion!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Cake, Dessert, Desserts, Pumpkin
Cuisine: American
Servings: 15
Calories: 551kcal
Author: Shauna

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

Instructions

  • 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.

Notes

PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
 
PRO TIP: Using a different sized sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.
 
PRO TIP: Make sure the cream cheese is at room temperature so that you don’t have lumps in your cinnamon cream cheese frosting.

Nutrition

Calories: 551kcal | Carbohydrates: 74g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 305mg | Potassium: 88mg | Fiber: 1g | Sugar: 60g | Vitamin A: 933IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg