This classic spiced Pumpkin Sheet Cake embodies fall flavor with its perfectly moist spiced pumpkin cake and creamy, rich cream cheese frosting.
Pumpkin Sheet Cake
This Pumpkin Sheet Cake is king of the pumpkin world. It's a classic Fall pumpkin dessert, super easy to make, and a must have for all pumpkin lovers! It embodies the beloved pumpkin flavor with a moist cake made from real pumpkin and homemade pumpkin spice and is topped with a rich and decadent (but still super simple!) cream cheese frosting to seal the deal.
This cake is big enough to serve a crowd and is a great cake for parties and holidays, such as Halloween or Thanksgiving. Plus, it's super simple to make and even make ahead! Just dump all of the ingredients in a bowl, mix, and bake!
This pumpkin sheet cake will quickly become your most requested autumn treat and a delicious way to celebrate the season.
How to Decorate Pumpkin Sheet Cake
You can decorate your cake as simply or elaborately as you like! The flavor will speak for itself if you just frost it and serve!
You can also decorate with finely chopped pecans on top, store bought creme pumpkins, or some festive fall sprinkles.
The first time I made this recipe I made little pumpkins with butter cream, food coloring, and piping bags and tips. It was super easy to just put a dollop of orange and top it with a little green stem.
How to Serve and Store Pumpkin Sheet Cake
This cake can be served cold or at room temperature.
However, because of the cream cheese frosting, the cake will need to be covered and stored in the refrigerator. You can then eat leftovers cold, or bring to room temperature for 30 to 60 minutes before serving.
Pumpkin sheet cake can also be frozen, both unfrosted or frosted. To freeze unfrosted, bake cake, and then allow it to cool to room temperature. wrap it tightly and freeze for up to 3 months. Thaw on the counter to room temperature. Then prepare the frosting and frost the cake.
To freeze a frosted cake, cover tightly and freeze for up to 3 months. Thaw in the refrigerator (because of the cream cheese frosting). Then serve cold or bring to room temperature for 30 minutes first.
More Pumpkin Recipes You'll Love
- Pumpkin Roll - A pumpkin cake swirled with creamy, rich cream cheese frosting, for a super fun and delicious pumpkin dessert.
- Homemade Pumpkin Spice Coffee Creamer - the coffee everyone waits all summer for... but better and cheaper made at home!
- Pumpkin Spice Cupcakes - the best, softest pumpkin cake in cute cupcake form, topped with creamy (and pipe-able) cream cheese frosting.
- Southwest Pumpkin Soup - This savory pumpkin dish is super easy to make with just a few ingredients and is packed with rich savory flavor.
- No Bake Pumpkin Cheesecake - a simple no bake cheesecake with real pumpkin in a creamy spiced cheesecake with a gingersnap crust.
Pumpkin Sheet Cake Video
Pumpkin Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup cooking oil (such as olive, canola, or vegetable)
- 4 eggs
- 1 can (15 ounces) pumpkin puree
- 1½ teaspoons vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a metal 9"x13" metal baking dish with parchment paper. Set aside.
- In a large mixing bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.
- In a separate large bowl, add sugars and oil and whisk to combine.
- Add eggs, pumpkin, and vanilla, and whisk again to combine.
- Pour wet ingredients into dry ingredients, and whisk until just combined.
- Pour batter into prepared baking dish.
- Bake in a 375°F oven for about 20 to 26 minutes, or until cooked through.
- Allow to cool completely.
Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add 3 cups confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 8. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring cake to room temperature. Make the frosting, frost, and serve.
- Storage: Store leftovers covered in the refrigerator. Cream cheese frosting needs to be refrigerated for storage.
- Freezer Directions: Cake can be frozen frosted or unfrosted. Unfrosted cakes can be frozen up to 3 months and then thawed on the counter to room temperature, then frosted. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Nutrition
UPDATE INFO: This post was originally published in August 2017. It was updated with new pictures, tips, and video and republished in September 2024.
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