Pumpkin Sheet Cake

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This Pumpkin Sheet Cake is moist, fluffy and covered with a cinnamon cream cheese frosting! It’s easy to make and a perfect dessert for the holidays!

Pumpkin Sheet CakePumpkin Sheet Cake recipe

So even though it still feels like summer outside and I don’t really want the warm weather to end, I’m totally ready for pumpkin everything. After sharing this Pumpkin Cheesecake on Monday, I’ve now got this delicious Pumpkin Sheet Cake for you and I’m not even sorry about all the pumpkin. In fact, I feel like I’ve been holding back for weeks. Bring on the pumpkin!

I think part of the reason I’m so ready for this season is because it’s the first time the boys will experience it. It’s really the best time of year and I’m so looking forward to seeing them do it all for the first time.

One of the things I love about this sheet cake is that it’s so great for a crowd. The holidays are all about getting together with friends and family, enjoying time together and great food. They’re some of the best times of the year and this sheet cake is perfect for sharing.

Sheet cakes are also fairly easy to make, as far as cakes go. And during a busy fall and holiday season, that’s often what we need.

Moist Pumpkin Sheet CakeBest Pumpkin Sheet Cake recipe

How to make a Pumpkin Sheet Cake

To get started with this pumpkin sheet cake, you’ll cream together the butter, sugar and a little bit of vegetable oil. I love that this cake uses both butter and oil – it’s the best of both worlds. Butter for flavor and oil for some extra moisture.

And of course when it comes to pumpkin, I love to use brown sugar. If you find your brown sugar tends to have little lumps in it, I’d suggest sifting it first.

Next up are the eggs, which give additional moisture and structure to the cake. Then a little vanilla for flavor.

Your dry ingredients are added next and here we use all purpose flour and a little baking powder and baking soda. There’s also some of my favorite spices of season – cinnamon, nutmeg and cloves.

The dry ingredients are added alternatively with the pumpkin puree. Be sure to use actual pumpkin puree (I used canned) and not pumpkin pie filling. We are using a full one and fourths cups of pumpkin here, so there’s lots of pumpkin flavor for all us pumpkin fans!

When the cake has baked and cooled, it’s covered in a light cinnamon cream cheese frosting. It’s just the right amount of frosting to not overwhelm the cake and it all goes perfectly together! I’m so excited to have this cake in my back pocket for gatherings when I need something quick and tasty! I hope you love it too!

Pumpkin Sheet Cake sliceFavorite Pumpkin Sheet Cake recipe

Read transcript

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Pumpkin Sheet Cake

This Pumpkin Sheet Cake is moist, fluffy and covered with a cinnamon cream cheese frosting! It’s easy to make and a perfect dessert for the holidays!

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour plus cooling time
  • Yield: 25-30 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Pumpkin Sheet Cake

  • 2 1/2 cups (325g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (337g) packed light brown sugar
  • 3 tbsp vegetable oil
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups (320g) pumpkin puree (canned pumpkin)

Cream Cheese Frosting

  • 8 oz (226g) cream cheese, room temperature
  • 1/2 cup (112g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 cup milk or cream
  • Chopped pecans
  • Pumpkin candies


1. Prepare a 12×18 inch sheet pan/jelly roll pan with non-stick baking spray. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda, spices and salt in a medium sized bowl and set aside.
3. Add the butter, sugar, and oil to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
4. Add the eggs two at a time, mixing until mostly combined after each addition. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Add the vanilla extract and pumpkin puree and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until a toothpick comes out clean.
9. Remove the cake from the oven and allow to cool.
10. To make the frosting, beat the butter and cream cheese together until smooth.
11. Slowly add half of the powdered sugar and the salt and mix until smooth.
12. Add the vanilla extract, cinnamon and milk/cream and mix until smooth.
13. Slowly add the remaining powdered sugar and mix until smooth. Add additional milk, if needed to get the right consistency of frosting.
14. Spread the frosting evenly onto the cooled cake and then top with chopped pecans and pumpkin candies. Cover the cake and refrigerate until ready to serve. Let cake sit out for at least 20-30 minutes to warm up a bit before serving. Cake is best when eaten within 3-4 days.

Keywords: pumpkin sheet cake

Collage of Pumpkin Sheet Cake