There’s something truly magical about a Pumpkin Sheet Cake that brings warmth and comfort with every bite. This luscious, moist cake perfectly balances the rich, earthy flavor of pumpkin with cozy spices like cinnamon, nutmeg, and ginger, all smothered in a dreamy cream cheese frosting. Whether you’re baking for a festive fall gathering or simply craving a sweet treat that feels like a hug, this Pumpkin Sheet Cake delivers mouthwatering flavor and a tender crumb that you’ll want to make again and again.

Pumpkin Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—these simple staples work together harmoniously to create the iconic flavor and perfect texture of this cake. Each one plays a key role, from the creamy pumpkin puree that adds moisture and color, to the blend of warm spices that make every bite feel like fall in the best way possible.

All-purpose flour: The foundation that gives this sheet cake its tender yet sturdy structure.
Granulated sugar: Adds sweetness and helps the cake achieve a light crumb.
Brown sugar (packed): Brings a deep molasses flavor, enhancing the warmth from the spices.
Pumpkin puree: The star ingredient that infuses moisture and that signature pumpkin flavor.
Vegetable oil: Keeps the cake incredibly moist and tender without weighing it down.
Milk: Helps to blend the ingredients smoothly and tenderizes the crumb.
Eggs: Act as binders, ensuring the cake holds together beautifully.
Baking powder: Provides rise and lightness for an airy texture.
Baking soda: Works with the acids in the pumpkin to give a perfect lift.
Ground cinnamon, nutmeg, and ginger: These warm spices bring depth, aroma, and true cozy appeal.
Salt: Balances the sweetness and enhances other flavors.
Vanilla extract: Gives a sweet floral note that rounds out the spices.
Cream cheese (softened): Essential for the luscious, tangy frosting topping.
Unsalted butter (softened): Adds richness to the frosting for smoothness and flavor.
Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
Additional milk: Used sparingly to adjust the frosting’s texture for spreading ease.

How to Make Pumpkin Sheet Cake

Step 1: Prepare Your Pan and Oven

First things first, preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking sheet pan so your cake won’t stick and will have those perfect edges when you slice it.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures the spices and leaveners are evenly distributed for a consistent rise and flavor throughout your Pumpkin Sheet Cake.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until everything is smooth and well blended. This mixture brings moisture and sweetness, setting the stage for an irresistibly tender cake.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredients into the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix—you want the batter to stay airy and light for the fluffiest Pumpkin Sheet Cake.

Step 5: Bake the Cake

Pour the batter into your prepared pan and spread it evenly using a spatula. Bake for 25-30 minutes. Keep an eye out for when a toothpick inserted in the center comes out clean—this means it’s cooked perfectly!

Step 6: Cool Before Frosting

Let the cake cool in the pan for about 10 minutes to settle, then transfer to a wire rack until completely cool. This step is crucial so your cream cheese frosting doesn’t melt and slide off.

Step 7: Make the Cream Cheese Frosting

Beat softened cream cheese and butter together until silky smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy. If the frosting feels too thick, add milk a tablespoon at a time until the texture is creamy and spreadable—the perfect topping for your Pumpkin Sheet Cake.

Step 8: Frost and Slice

Once the cake is cool, spread the frosting generously over the top. Cut into squares and get ready to enjoy one of the best Pumpkin Sheet Cakes you’ll ever taste!

How to Serve Pumpkin Sheet Cake

Garnishes

A simple sprinkle of chopped toasted pecans or walnuts can add a delightful crunch that pairs beautifully with the creamy frosting. For an extra cozy touch, dust a light sprinkle of cinnamon or pumpkin pie spice right before serving to amp up the aroma.

Side Dishes

This Pumpkin Sheet Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience. For a more balanced option, try serving it alongside a warm cup of spiced chai tea or coffee to complement those autumn flavors perfectly.

Creative Ways to Present

Turn your Pumpkin Sheet Cake into mini dessert bars by using decorative paper liners once cut, making them perfect for parties. You could also layer cubes of this cake in parfait glasses with whipped cream and candied pecans for an elegant, rustic dessert presentation that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Wrapped tightly in plastic wrap or stored in an airtight container, your Pumpkin Sheet Cake will stay fresh in the refrigerator for up to 4-5 days. This makes it a great make-ahead dessert to enjoy over several days without losing that delicious moisture.

Freezing

You can freeze the cake either unfrosted or frosted. Wrap the cooled cake tightly in plastic wrap, then cover with aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying to preserve the best texture and flavor of your Pumpkin Sheet Cake.

Reheating

If you want to enjoy your Pumpkin Sheet Cake warm, simply microwave individual slices for 10-15 seconds or warm it briefly in a low oven (about 300°F). Just be sure to cover the cake loosely with foil to prevent drying out, and add frosting after reheating for the best results.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Sheet Cake?

Absolutely! Fresh pumpkin can be used, but make sure to cook and puree it until smooth, then drain off any excess liquid to keep your cake from becoming too wet.

Is it possible to make this cake gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free all-purpose blend. Just be sure the blend contains xanthan gum or another binder to keep the cake’s texture just right.

Can I substitute the vegetable oil with butter?

You can, but keep in mind that butter will create a slightly denser texture and add a richer flavor. If you decide to use butter, melt it first and let it cool before mixing it with the other wet ingredients.

How spicy is this cake? Can I adjust the spices?

The warmth of cinnamon, nutmeg, and ginger is gentle but noticeable. Feel free to adjust the amount of each spice to suit your taste—add more for extra warmth or less if you prefer a subtler profile.

What’s the best way to get a smooth cream cheese frosting?

Make sure both your cream cheese and butter are softened to room temperature before beating. This makes it easier to combine and results in a creamy, fluffy frosting that spreads beautifully on the Pumpkin Sheet Cake.

Final Thoughts

There’s nothing quite like the comfort and joy that a freshly baked Pumpkin Sheet Cake brings to your table. Its tender crumb, warm spices, and luscious cream cheese frosting combine to create a dessert that feels like pure happiness with every bite. I can’t wait for you to try this recipe and experience that same cozy delight—trust me, this cake will become a beloved staple in your kitchen!

Pumpkin Sheet Cake Recipe

★★★★★

5.3 from 6 reviews

Author: Sophie
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This moist and flavorful Pumpkin Sheet Cake is perfect for fall gatherings and holiday celebrations. It features a spiced pumpkin batter baked in a convenient sheet pan and topped with a creamy, tangy cream cheese frosting. With warm cinnamon, nutmeg, and ginger spices, this cake is a comforting treat that’s easy to make and sure to impress.

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking sheet pan to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until thoroughly combined for an even spice distribution.
Combine wet ingredients: In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until the mixture is smooth and homogeneous.
Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing to keep the cake tender.
Pour and bake: Pour the batter into the prepared baking sheet pan and spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a cooling rack to cool completely before frosting.
Prepare frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth.
Add powdered sugar and flavor: Gradually add the powdered sugar and vanilla extract into the cream cheese mixture, beating until fluffy and well combined.
Adjust frosting consistency: If the frosting is too thick, add milk one tablespoon at a time, mixing thoroughly after each addition until you reach the desired spreadable consistency.
Frost the cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
Serve: Cut the cake into squares and serve. Enjoy the moist, spiced cake with creamy frosting!

Notes

Use canned pumpkin puree for convenience or fresh pumpkin puree for a fresher flavor.
Be careful not to overmix the batter to maintain a tender texture.
You can substitute whole milk with plant-based milk for a dairy-free option, but the frosting would need adjustment.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake can also be frozen (unfrosted) for up to 3 months; thaw before frosting and serving.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American