This Pumpkin Sheet Cake is super soft and moist, filled with pumpkin spice goodness and topped with creamy cream cheese frosting. It’s perfect for fall gatherings or any sweet tooth craving!
Whenever I make this cake, it disappears faster than you can say “pumpkin pie!” 🍂 I love how easy it is to whip up—just mix, bake, and frost—no fancy skills needed!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you want to make your own, roast fresh pumpkin and blend it until smooth. Just avoid pumpkin pie filling, as it includes added sugars and spices.
Spices: Ground cinnamon, ginger, and nutmeg really bring out that cozy fall flavor. If you don’t have ground ginger, you can substitute with allspice. You can also use pumpkin pie spice as a mix!
Flour: All-purpose flour works well, but you can make this cake gluten-free by using a 1:1 gluten-free flour blend. I’ve had good luck with it in similar recipes!
Eggs: If you’re looking for an egg substitute, try using flaxseed meal (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) or a store-bought egg replacer for baking.
How Do I Get Cream Cheese Frosting Just Right?
Making cream cheese frosting is easy, but getting the right consistency is key. Make sure your cream cheese and butter are both softened to room temperature for smooth blending.
- Start by beating the cream cheese and butter together until fluffy. This takes about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time. This will help you control how thick the frosting becomes.
- If the frosting is too thick, add a tiny bit of milk to loosen it up. If it’s too thin, add more powdered sugar.
I love a bit of vanilla extract in my frosting for added flavor—it’s a simple touch but makes a big difference!
Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients:
For the Pumpkin Sheet Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- ¾ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Optional Garnish:
- Chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35-40 minutes to bake. Allow at least an hour for the cake to cool before frosting it. So, plan for around 2 hours in total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). You’ll want it nice and warm when you put the cake in! Lightly grease a 9×13 inch sheet pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This helps every ingredient blend evenly into the batter.
3. Prepare the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix everything well until it’s smooth and creamy. This will be the base of your delicious cake!
4. Add the Eggs and Vanilla:
Add the eggs to your wet mixture one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract for that lovely flavor.
5. Combine Dry and Wet Ingredients:
Now it’s time to bring everything together! Gradually add the dry mixture to the wet mixture, folding them together gently. Be careful not to overmix; you want it just combined!
6. Bake the Cake:
Pour the batter into your prepared pan, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes. You can check for doneness by inserting a toothpick into the center—it should come out clean!
7. Cool the Cake:
After baking, remove the cake from the oven and let it cool in the pan on a wire rack. This ensures it sets perfectly. Wait until it’s completely cool before frosting.
8. Make the Frosting:
For your creamy topping, beat together the softened cream cheese and butter in a bowl until smooth and fluffy. This will create that perfect, creamy texture!
9. Add Sugar and Vanilla:
Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition until your frosting reaches a spreadable consistency. Don’t forget to mix in the vanilla extract for flavor!
10. Frost Your Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Take your time making it look nice and smooth!
11. Add a Tasty Garnish:
If you like, sprinkle some chopped walnuts or pecans on top. They add a lovely crunch and flavor!
12. Slice and Serve:
Cut the cake into squares and serve. Enjoy this moist and delicious pumpkin treat with its rich cream cheese frosting, perfect for any occasion!
Happy baking! 🍰
Can I Use Gluten-Free Flour in This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for better texture, as it helps to bind the cake similarly to regular flour.
Can I Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly and store it at room temperature. Frost it on the day you plan to serve for the best flavor and texture.
How Should Leftovers Be Stored?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The cake tastes great chilled, or you can let it come to room temperature before enjoying it again!
Can I Freeze This Pumpkin Sheet Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 3 months. If you want, frost it before serving after thawing, or enjoy it unfrosted for easier freezing.
