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If you love pumpkin pie but want something easier to slice and serve to a crowd, this Pumpkin Sheet Cake with Cream Cheese Frosting will be your new favorite fall dessert. Baked in a classic 9×13 pan, the moist and tender pumpkin cake is packed with warm spices and topped with a thick layer of tangy cream cheese frosting.
Try This Next: If you love pumpkin, you need to put these Pumpkin Fritters and our Baked Pumpkin Donuts on your list!
5 Keys To A Great Pumpkin Sheet Cake
- Use Pumpkin Puree, Not Pie Filling: Canned pumpkin puree has no added spices or sugar—perfect for customizing the flavor.
- Don’t Skip the Spices: Cinnamon and nutmeg create that cozy pumpkin spice flavor that defines this cake.
- Mix Batter Just Right: Don’t overmix—blend until just combined to keep the cake soft and tender.
- Cool Cake Completely: Frosting a warm cake can lead to melting or sliding. Let it cool at least an hour.
- Spread Frosting Evenly: Use an offset spatula for a smooth, thick frosting layer. If it’s too thick, beat in 1-2 teaspoons of milk.
RECIPE WALK-THROUGH
How To Make Pumpkin Sheet Cake
See the recipe card below for full, detailed instructions
This cake brings all the nostalgia of pumpkin desserts with none of the pie stress. No rolling pins, no worrying about cracks in the filling. Just a simple stir, pour, bake, and frost kind of dessert. And it’s easy to decorate with festive toppings or keep simple for a laid-back gathering.
Step 1: Prep and Preheat
Preheat oven to 350°F. Grease a 9×13-inch baking pan with non-stick spray or shortening. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together two cups all-purpose flour, two teaspoons cinnamon, four teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon nutmeg.
- Prepared pumpkin pie spice can be used in place of the cinnamon and nutmeg.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, combine 1½ cups sugar, one 15 oz can pumpkin puree, 1 cup vegetable oil, and four eggs. Mix with a hand mixer on low for 30 seconds, then high for 1 minute.
Step 4: Add the Dry Ingredients to the Wet Ingredients
Add dry ingredients to the wet mixture. Mix on low for 30 seconds, then medium for 2 minutes until the batter is fully incorporated.
Step 5: Bake
Pour batter into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely. This takes about 1-2 hours.
- Check doneness with the spring test: the center should spring back lightly when touched.
- Don’t rush the cooling process. This cake cannot be frosted until it is completely cooled.
Step 6: Make the Frosting
Beat together one 8 oz package of cream cheese and one stick butter (both room temp) with two teaspoons vanilla. Beat until smooth, then add 4 cups powdered sugar one cup at a time. Beat until light and fluffy.
Step 7: Frost and Decorate
Spread the frosting over the cooled cake. Garnish with chopped pecans or candy pumpkins, if desired.
Troubleshooting Your Cake
- Cracks on top of the cake? Don’t worry! They will be filled with cream cheese frosting.
- Sunken center? It’s likely underbaked or has too much leavening.
- Dry texture? Likely overbaked or did not have enough oil or pumpkin.
- Gummy center? Underbaked the cake or overmixed the batter.
- Frosting too runny? The cream cheese is too warm.
Variations
- Add-Ins: Fold in 1 cup chopped pecans or ¾ cup mini chocolate chips to batter if desired.
- Pumpkin Bars: Pour batter into a jelly roll pan for thinner bars and reduce bake time to 20-25 minutes.
- Pumpkin Cupcakes: Scoop batter into lined muffin tins and bake for 20-22 minutes.
- Cake Mix Shortcut: Add one can of pumpkin puree to a spice cake mix and bake in a 9×13 for a 2-ingredient version.
Serving Suggestions
- Creamy Add-ons: Extra dollops of cream cheese frosting or cinnamon whipped cream can make excellent toppings for this cake.
- Add Some Crunch: Chopped pecans, walnuts, or crushed graham crackers make excellent toppings, adding texture and a nice touch to the cake!
- Festive Garnishes: Candy pumpkins, sprinkles, or a dusting of cinnamon.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store covered in the fridge for up to 3 days. Let slices sit at room temp for 10 minutes before serving.
- Freezing – Wrap unfrosted cake tightly in plastic and foil. Freeze for 2-3 months. Thaw in fridge overnight. Frost after thawing. You can also freeze individual frosted slices.
- Make Ahead – This recipe can be made a day in advance.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
Nope! Pumpkin pie filling has added sugar and spices that throw off the recipe’s balance.
Can I use butter instead of oil?
You can, but oil keeps the cake moister for longer. If substituting, use melted unsalted butter.
Can I frost it while warm?
No. You have to wait until completely cooled to prevent the frosting from melting or sliding.
More Cake Recipes
Pumpkin Sheet Cake with Cream Cheese Frosting
Ingredients
- 1½ cups granulated sugar
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 1 cup vegetable oil
- 4 large eggs
- 2 cups (288 g) all purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 4 teaspoons baking powder
- ½ teaspoon table salt
- ¼ teaspoon nutmeg
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
- Garnish with candied pumpkins or chopped pecans if desired
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13” cake pan or baking pan well with non-stick cooking spray or vegetable shortening and set aside.
- In a medium mixing bowl add the flour, cinnamon, baking powder, salt and nutmeg. Whisk together until blending and set aside.
- In a large separate mixing bowl add the sugar, pumpkin puree, oil and eggs. Using a hand mixer with the beater attachments, mix on low speed for 30 seconds, then increase to high speed for an additional minute. Add the spiced flour to the pumpkin mixture and mix on low speed for 30 seconds, then increase to medium speed for 2 minutes until the batter is fully combined.
- Pour the batter into the greased pan and bake at 350 degrees F for 30-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake completely cool, about 1-2 hours.
- In a bowl add the cream cheese, butter and vanilla extract. Using the beater attachments of a hand mixer, blend on high for 1-2 minutes until smooth.
- Add the powdered sugar 1 cup at a time and mix on low speed after each addition. Increase to high speed for 1 minute after all the powdered sugar has been mixed in until smooth and creamy.
- Spread the icing evening over the cooled cake. Garnish with chopped pecans, or with candy pumpkins, if desired.
Notes
- If you don’t have a USA baking pan, I highly recommend one for this recipe. If you use a darker metal non-stick 9×13” baking pan, check throughout the baking process to ensure the cake doesn’t overcook.
- Use pumpkin puree for this recipe, NOT pumpkin pie filling.
- Use room temperature eggs and cream cheese for smoother mixing.
- Don’t overmix: Stir batter just until combined.
- Pan Size: Recipe fits a 9×13 inch pan or quarter sheet pan (13x9x2 inches).
- Doneness: Toothpick should come out with just a few moist crumbs.
- Storage – Store covered in the fridge for up to 3 days. Let slices sit at room temp for 10 minutes before serving.
- Freezing – Wrap unfrosted cake tightly in plastic and foil. Freeze for 2-3 months.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
