Pumpkin sheet cake

Name: Pumpkin sheet cake recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 cups (240g) all purpose flour; 1 ½ teaspoons baking soda; 2 tablespoons pumpkin pie spice; ½ cup (100g) brown sugar; ½ cup (100g) granulated sugar; 1 ½ teaspoons pure vanilla extract; 2 ½ tablespoons honey; 2 eggs; 1 cup (240ml) pumpkin puree; ¾ cup (180ml) butter softened; ⅓ cup (80ml) butter; ½ cup (120g) cream cheese; 1 teaspoon vanilla extract; ½ teaspoon pumpkin pie spice; 2 ¾ cups (340g) powdered sugar; 1 cup (120g) walnuts (pecans or almonds or to taste)

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This Pumpkin Sheet Cake is the perfect fall treat that works well for any occasion. Its rich pumpkin flavor, cream cheese frosting, and warm spices make it a crowd-pleaser at any gathering.

Suitable for vegetarian diets.

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I love bringing this delicious pumpkin sheet cake to a holiday party or potluck. It’s the kind of dessert that makes people smile, and I love how quickly it disappears from the table. Plus, having leftover pumpkin puree is always a good excuse to whip up this moist sheet cake on repeat.

Pumpkin sheet cake recipe

Making this cake is a breeze. It’s the no-mess, no-frills, no-fuss kind. My kind of cake. Simply mix up some basic ingredients, pour the batter into a sheet pan, and bake it to golden perfection. Once it’s cool, slather on the creamy frosting and sprinkle some nuts on top for that extra crunch. And just like that, you’re done.

Also, this cake is versatile just like this Perfect Pumpkin Pie Recipe. You can customize it with your favorite toppings or even add some chocolate chips for those with a sweet tooth. Everyone is going to ask for this recipe on repeat, and by changing it up, you have a “different” fall recipe for all those occasions. This Easy Pumpkin Roll With Cream Cheese Filling is a must try too.

Why Make This Recipe

Perfect for any occasion – Ideal for holiday gatherings, potlucks, or a simple dessert craving.
Crowd-pleaser – The sheet cake format allows you to serve many guests without the hassle of a layered cake.
Warm, cozy flavors The blend of spices and pumpkin creates a comforting, fall-inspired treat.

Ingredient Notes

For the cake

All-purpose flour – Provides the structure for the cake. Make sure to measure it correctly for the best results.
Baking soda – Acts as a leavening agent, helping the cake rise and become fluffy.
Pumpkin pie spice – A mix of cinnamon, nutmeg, ginger, and cloves gives the cake its warm, fall flavor. Guess what, you can make your own.
Brown sugar – Adds moisture and a rich, caramel-like flavor to the cake.
Granulated sugar – Provides sweetness and helps to create a tender crumb.
Pure vanilla extract – Enhances the flavors in the cake.
Honey – Adds a natural sweetness and a bit of extra moisture to the cake.
Eggs – Provide structure and stability, helping to bind the ingredients together.
Pumpkin puree – Gives the cake its moist texture and distinct pumpkin flavor.
Butter – Adds richness and helps to create a tender crumb.

For the frosting

Butter – Adds a creamy, rich base to the frosting.
Cream cheese – Provides tanginess and a smooth texture.
Vanilla extract – Enhances the flavor of the frosting.
Pumpkin pie spice – Adds a touch of warm spice to complement the cake. If you don’t have it on hand, use my spice recipe.
Powdered sugar – Sweetens and thickens the frosting to the perfect consistency.

The topping

Walnuts, pecans, or almonds – Adds a crunchy texture and nutty flavor to the finished cake.

How To Make This Pumpkin Sheet Cake

Get complete ingredients list and instructions from the recipe card further below.

Make the cake

Step 1 – Mix the flour, baking soda, and pumpkin pie spice.

Step 2 – Add the brown sugar and granulated sugar into the bowl.

Ingredients being combined in a silver mixing bowl.

Step 3 – Combine the vanilla, honey, eggs, and pumpkin puree. Add the flour mixture to the wet ingredients, mixing at medium speed for about 4 minutes or until combined.

Step 4 – Preheat your oven to 350 degrees F / 175 degrees C. Pour the batter into the sheet pan and smooth it with a spatula until it’s even. Then, bake for about 25 minutes. Let the cake cool.

Make the icing and assemble the cake

Butter and icing sugar in a silver mixing bowl.

Step 1 – Whip the cream cheese and butter together for about 3 minutes or until smooth. You can use a stand mixer or a hand mixer.

Step 2 – Add vanilla and cinnamon and mix until combined. Then, gradually add powdered sugar, ½ cup at a time, until the desired consistency is reached.

Step 3 – Check the cake has cooled.

Step 4 – Spread the frosting evenly over the cooled cake. Let it set. Then, sprinkle chopped walnuts over the cake. Now, serve and enjoy!

Tips For Success

Measure ingredients accurately by using a kitchen scale for precise measurements. Plus, the eggs, butter, and cream cheese need to be at room temperature so they blend more smoothly and evenly.
Also, don’t overmix when combining the wet and dry ingredients to avoid a dense cake. Preheat your oven and make sure it’s at the correct temperature before baking.
Additionally, line your sheet pan with parchment paper for easy removal and cleanup. Once baked, let the cake cool completely before frosting to prevent the frosting from melting.
Finally, use a spatula to spread the frosting evenly for a professional look, especially if you’re making it for a special occasion.

Delicious Variations

Chocolate Chip Pumpkin Sheet Cake – Fold in 1 cup of chocolate chips into the batter before baking. So, the chocolate adds a rich, sweet contrast to the spiced pumpkin flavor.
Cranberry Orange Pumpkin Sheet Cake – Add 1 cup of dried cranberries and 1 tablespoon of orange zest to the batter.
Pecan Streusel Topping – Before baking, sprinkle the batter with a mixture of 1 cup chopped pecans, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ cup melted butter. So, this creates a crunchy, sweet topping which gives it a great texture and extra flavor.

Prep And Storage

Prep Ahead – You can prepare the batter up to 24 hours in advance. Then, store it in an airtight container in the refrigerator until you’re ready to bake.
Store – Keep any leftover cake in an airtight container in the refrigerator for up to 2-3 days. Additionally, this helps maintain the cake’s moisture and freshness.
Freeze – To freeze the cake, wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw it in the refrigerator overnight before serving.

FAQs

What’s the difference between sheet cake and regular cake?

A sheet cake is baked in a large, flat rectangular pan, making it thinner and quicker to bake. And, it’s ideal for serving a crowd and usually has a single layer of frosting.

Why is my pumpkin cake too moist?

Using too much pumpkin puree or not measuring the flour accurately can result in excess moisture. Additionally, not baking the cake long enough or using a pan that’s too small can prevent the cake from setting properly, leaving it moist too.

What size pan do I need for a sheet cake?

For a sheet cake, a 9×13 inch pan is commonly used for a standard size. If you are having a larger gathering, a half-sheet pan (about 18×13 inches) or a quarter-sheet pan (about 9×13 inches) can be used. The pan should have at least 2-inch high sides to accommodate the batter.

Pumpkin sheet cake with cream cheese frosting.

Similar Recipes

Serve With:

Pumpkin Pie Spiced Whipped Coffee – A warm, spiced drink that complements the pumpkin flavors in the cake.
Vanilla Ice Cream – A scoop of vanilla ice cream adds a creamy, cool contrast to the warm spices of the pumpkin cake.
Pumpkin Pie Smoothie – If you love all things pumpkin this is your type of smoothie.

Recommended Tools

Use this set of measuring cups and spoons, no eyeballing is required.
Grab a large mixing bowl for combing all those yummy ingredients
Use a stand mixer or handheld electric mixer to blend the batter.
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Thank you for reading my pumpkin sheet cake with cream cheese frosting recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Pumpkin sheet cake

Pumpkin sheet cake recipe

Why Make This Recipe