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!

Pumpkin Sheet Cake

Pumpkin 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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slice of Pumpkin Sheet Cake on spatula

Pumpkin Sheet Cake

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


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 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.


  • Serving Size: 1 Slice
  • Calories: 255
  • Sugar: 24.4 g
  • Sodium: 200.1 mg
  • Fat: 12.4 g
  • Carbohydrates: 34 g
  • Protein: 3.1 g
  • Cholesterol: 49.5 mg

Keywords: pumpkin sheet cake

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Collage of Pumpkin Sheet Cake

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Recipe rating

  1. Meghan

    Thank you so much for another great recipe that was very well written and resulted in a moist and delicious cake. This was a huge hit for a gathering in addition to another layer cake I made that used two layers if your vanilla sheet cake (also so moist). 

  2. Lin

    After revisiting this recipe, I realized the pan size is 12×18 (not 12×16) and horrors, my “old” wall oven will not accommodate this size. I do know that Wilton makes an 11×15 pan but, aside from having a little left over batter, will I need to adjust the baking time? Most of the sheet cakes I’ve made previously were 9×13 (a more significant difference), but I would really like to transition to the “thinner” depth.

    1. Lindsay

      If you use all the batter in the smaller pan, you would probably need to bake it a little longer. I’m glad you’re enjoying the sheet cakes! 🙂

  3. Lin

    I love to make sheet cakes and am so glad you are adding more recipes. Not only is assembly easier and faster, but decorating is also less stressful. Additionally, it always feels safer transporting something flat! I particularly love the cake to icing ratio in this Pumpkin Sheet Cake (by using a 12×16 pan), allowing us diabetics the opportunity to eat “just a piece” of cake instead of an entire slice of layer cake!

  4. Patricia

    Hi Lindsay….I want to make this recipe but I have some questioins. You list in the cake ingredients a teaspoon of vanilla but I don’t see where it is in the instructions.

    Also # 6 of your instructions just says “Pumpkin puree and mix until well combined”….I think something is missing here.

    I have one more thing to ask in the frosting section. #11 says “Slowly add half of the powdered sugar and the salt and mix until smooth”. I don’t see salt listed in the ingredients so I don’t know how much salt or shouldn’t salt be listed?

    Please reply. Thank you. This looks so delicious!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29