pumpkin sheet cake recipe

Written BySheba G Updated On
pumpkin sheet cake recipe
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The Best pumpkin sheet cake recipe

I’m so excited to share this pumpkin sheet cake recipe with you all. It’s a family favorite that’s perfect for any occasion, whether it’s a holiday gathering or a everyday treat. I first discovered this recipe on a food blog a few years ago, and it quickly became a staple in our household.

The combination of pumpkin puree, spices, and sweet vanilla is absolute perfection. Not only does it taste amazing, but it’s also incredibly moist and tender. I’ve made this recipe countless times, and each time I’m reminded of why it’s such a beloved dessert.

It’s truly a classic for a reason. The secret to this cake’s success lies in its simple yet effective technique. By using a sheet pan instead of traditional round pans, we’re able to achieve that perfect level of doneness throughout the entire cake.

And let me tell you, it’s worth the extra effort! The result is a beautifully even bake that’s both visually appealing and utterly delicious. One of the things I love most about this recipe is how versatile it is.

Whether you’re serving it at Thanksgiving dinner or just need a quick dessert for the kids after school, this cake is always a hit. And with its impressive yield – we’re talking at least 12-15 slices – you’ll be sure to have plenty left over for seconds (or thirds, or fourths…)

Pumpkin Sheet Cake

Pumpkin Sheet Cake

4.5 from 1781 votes

A moist and tender pumpkin sheet cake topped with a creamy cream cheese frosting. This easy dessert is perfect for fall gatherings and feeds a crowd.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
1 (15-ounce) can pumpkin puree
1 teaspoon vanilla extract

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk, if needed

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease the bottom and sides of an 18×13-inch jelly roll pan with butter or nonstick spray.
3In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4Set the dry mixture aside.
5In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil with an electric mixer on medium speed until well combined, about 2 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree and vanilla extract until smooth.
7Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain.
8Do not overmix.
9Pour the batter into the prepared pan and spread it evenly with a spatula.
10Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
11Place the pan on a wire rack and let the cake cool completely, about 1 hour.
12For the frosting, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
13Gradually add the powdered sugar and vanilla, beating on low until incorporated, then increase speed to medium and beat for 1 minute.
14If the frosting is too thick, add milk 1 tablespoon at a time until it reaches a spreadable consistency.
15Spread the frosting evenly over the cooled cake.
16Slice into squares and serve.
17Store any leftovers in the refrigerator for up to 3 days.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Electric mixer
18×13-inch jelly roll pan or sheet pan
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 280mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 4g

📝Notes

For a thinner cake, use a larger sheet pan. The cake can be made a day ahead and frosted just before serving. If you prefer a spicier cake, add 1/2 teaspoon of ground cloves.

Watch Video Of How Pumpkin Sheet Cake Works

This pumpkin sheet cake is always a good idea for any occasion because it is easy to make and feeds a lot of people. It works well for family gatherings like potlucks birthday parties or just a weekend dessert.

The cake stays moist for days if stored properly in the fridge so you can make it ahead of time. To reheat just microwave a slice for about 15 seconds or let it come to room temperature.

You can serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. This recipe is a keeper and I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About Pumpkin Sheet Cake

Q: What type of flour should I use in this recipe?

For the best results, I recommend using all-purpose flour. However, if you prefer a slightly denser cake or are looking for a gluten-free option, feel free to substitute with either bread flour or almond flour.

Q: Can I make this recipe without any special equipment?

No problem at all! While an offset spatula can help with even spreading of the batter, you can easily achieve the same results with a regular spatula or even your hands.

Q: How long does the cake need to cool before serving?

A good rule of thumb is to let the cake rest for at least 30 minutes before slicing into it.

Q: Can I substitute any of the spices called for in this recipe?

You can absolutely experiment with different spice combinations to find one that suits your taste buds best.

Q: What if I want to make individual-sized servings instead of one large sheet cake?

No problem! Simply divide the batter evenly among 12-15 muffin tins and proceed as instructed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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