Pumpkin Sheet Cake with Cream Cheese Frosting is the ultimate fall dessert — moist, warmly spiced pumpkin cake topped with rich, tangy cream cheese frosting. The best part? This frosting is made without powdered sugar, giving it a smooth, decadent texture and a less overpowering sweetness. Perfect for potlucks, holiday gatherings, or simply when you want a taste of autumn comfort.
Why You’ll Love This Recipe
Moist & Tender: Pumpkin puree keeps the cake soft for days.
No Powdered Sugar Frosting: Creamy, sweet, and perfectly balanced.
Full of Fall Flavor: Cinnamon, nutmeg, and cloves bring cozy warmth.
Feeds a Crowd: Baked in a sheet pan for easy slicing and serving.
Simple Ingredients: Pantry staples come together in minutes.
Time Needed
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 12–15 slices
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 cup unsalted butter, melted
- 1 cup cane sugar
- 2 cups pumpkin puree (about one 15-oz can)
- 3 large eggs
For the Cream Cheese Frosting
- ½ cup unsalted butter, room temperature
- 1 cup cane sugar
- 16 oz cream cheese, room temperature (two 8-oz packages)
How to Make It
1️⃣ Prep the Batter
Preheat oven to 350°F. Grease a 13×9-inch baking dish. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, mix melted butter and cane sugar until combined. Stir in pumpkin puree and eggs.
2️⃣ Combine & Bake
Add dry ingredients to wet ingredients, stirring just until no streaks remain. Pour batter into the pan and spread evenly. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before frosting.
3️⃣ Make the Frosting
Beat butter and cane sugar for about 5 minutes until fluffy. Add cream cheese and beat another 5–7 minutes until smooth.
4️⃣ Frost & Slice
Spread frosting evenly over the cooled cake. Slice into squares and enjoy.
Tips & Variations
- Extra Spice: Add ginger or allspice for more depth.
- Nutty Crunch: Top with chopped pecans or walnuts.
- Mini Version: Bake in two 8×8 pans for smaller batches.
Storage
Fridge: Store covered for up to 5 days.
Serve: Let sit at room temp for 10–15 minutes before serving for best texture.
Final Thoughts
This Pumpkin Sheet Cake with Cream Cheese Frosting is everything you love about fall in one bite — moist pumpkin cake, cozy spices, and a luscious frosting that’s just sweet enough. It’s easy, indulgent, and guaranteed to disappear fast.
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Pumpkin Sheet Cake with Cream Cheese Frosting
- Total Time: 45 minutes
- Yield: 12–15 slices 1x
Description
Pumpkin Sheet Cake with Cream Cheese Frosting is the ultimate fall dessert — moist, warmly spiced pumpkin cake topped with rich, tangy cream cheese frosting made without powdered sugar. Perfect for potlucks, holidays, or any cozy autumn craving.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 cup unsalted butter, melted
- 1 cup cane sugar
- 2 cups pumpkin puree (about one 15-oz can)
- 3 large eggs
- For the Cream Cheese Frosting:
- ½ cup unsalted butter, room temperature
- 1 cup cane sugar
- 16 oz cream cheese, room temperature (two 8-oz packages)
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix melted butter and cane sugar until combined. Stir in pumpkin puree and eggs.
- Add dry ingredients to wet ingredients, stirring just until no streaks remain.
- Pour batter into the pan and spread evenly. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
- To make the frosting, beat butter and cane sugar for 5 minutes until fluffy. Add cream cheese and beat another 5–7 minutes until smooth.
- Spread frosting evenly over cooled cake. Slice into squares and enjoy.
Notes
Add ginger or allspice for extra spice. Top with chopped pecans or walnuts for crunch. Bake in two 8×8 pans for a smaller batch. Store covered in the fridge up to 5 days. Let sit at room temp 10–15 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pumpkin cake, sheet cake, cream cheese frosting, fall dessert, no powdered sugar frosting