This Pumpkin Sheet Cake Recipe is the ultimate fall dessert for gatherings. With a soft, fluffy pumpkin-spiced cake base and rich, creamy cream cheese frosting, it’s the kind of treat that disappears fast at potlucks, holiday parties, or Sunday dinners.

Made in a half-sheet pan, it’s big enough to feed a crowd—about 30 servings! The best part? You can make it ahead, and it only gets better as the flavors meld together.

🍂 Why You’ll Love This Pumpkin Sheet Cake

Crowd-Sized: Makes 30 servings—perfect for holidays or big events.
Rich Fall Flavor: Cinnamon, pumpkin pie spice, and pure pumpkin puree.
Make-Ahead Friendly: Stays fresh when refrigerated overnight.
Easy to Frost: Large flat surface makes decorating simple and beautiful.
Classic Combo: Pumpkin cake + cream cheese frosting = dessert perfection.

🕒 Time Needed

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 30
Calories: 206 per serving

📝 Ingredients

Pumpkin Cake

4 eggs
2 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree
2 cups flour
3 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Cream Cheese Frosting

1 cup butter, softened
1 (8-ounce) package cream cheese
2 teaspoons vanilla
3 cups powdered sugar

👩‍🍳 How to Make Pumpkin Sheet Cake

1️⃣ Prepare the Pan

Preheat oven to 350°F (175°C). Spray a half-sheet baking pan (13 x 18 inches) with nonstick cooking spray.

2️⃣ Make the Pumpkin Cake Batter

In a large mixing bowl, whisk together eggs, sugar, vegetable oil, and pumpkin puree until smooth.
Gradually add flour, mixing to avoid lumps. Stir in cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until well combined.

3️⃣ Bake

Pour batter into the prepared baking sheet, spreading evenly. Bake 25–30 minutes or until set. Let cool completely before frosting.

4️⃣ Make the Cream Cheese Frosting

Beat softened butter and cream cheese until fluffy. Add vanilla and powdered sugar, mixing until smooth.

5️⃣ Frost & Serve

Spread frosting over cooled cake. Sprinkle with cinnamon if desired. Slice into squares and serve.

📌 Notes & Tips

Make Ahead: Prepare a day in advance, refrigerate, and frost before serving for best results.
Flavor Boost: Add a pinch of nutmeg or cloves for extra spice.
Storage: Keep refrigerated for up to 4 days.
Freezing: Freeze unfrosted cake for up to 3 months—thaw before frosting.

❓ FAQ

1. Can I use fresh pumpkin puree?
Yes, just make sure it’s well-drained to avoid extra moisture in the cake.

2. Can I halve the recipe?
Absolutely—use a 9×13-inch pan and adjust baking time slightly.

3. Can I add nuts or raisins?
Yes, fold in chopped pecans, walnuts, or raisins for extra texture.

Final Thoughts

This Pumpkin Sheet Cake is everything you want in a fall dessert—light, fluffy, full of warm spices, and topped with luscious cream cheese frosting. Whether you’re hosting Thanksgiving, a fall birthday, or just want a seasonal sweet treat, this cake will win over everyone at the table.

Pumpkin Sheet Cake Recipe (Light, Fluffy & Crowd-Pleasing)

Total Time: 1 hour 25 minutes
Yield: 30 servings 1x

Print Recipe

Description

This Pumpkin Sheet Cake is the ultimate fall dessert—soft, fluffy, and warmly spiced, topped with rich cream cheese frosting. Made in a half-sheet pan for about 30 servings, it’s perfect for potlucks, holidays, or feeding a crowd.

Ingredients

Scale

Pumpkin Cake:
4 eggs
2 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree
2 cups flour
3 teaspoons cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Cream Cheese Frosting:
1 cup butter, softened
1 (8-ounce) package cream cheese
2 teaspoons vanilla
3 cups powdered sugar

Instructions

Preheat oven to 350°F (175°C). Spray a half-sheet baking pan (13 x 18 inches) with nonstick cooking spray.
In a large mixing bowl, whisk together eggs, sugar, vegetable oil, and pumpkin puree until smooth.
Gradually add flour, mixing to avoid lumps. Stir in cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
Pour batter into the prepared baking sheet, spreading evenly. Bake 25–30 minutes or until set. Let cool completely before frosting.
Beat softened butter and cream cheese until fluffy. Add vanilla and powdered sugar, mixing until smooth.
Spread frosting over cooled cake. Sprinkle with cinnamon if desired. Slice into squares and serve.

Notes

Make ahead by preparing a day in advance, refrigerating, and frosting before serving. For extra flavor, add a pinch of nutmeg or cloves. Keep refrigerated for up to 4 days. Freeze unfrosted cake for up to 3 months.

Prep Time: 1 hour
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 206
Sugar: 22g
Sodium: 180mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: pumpkin sheet cake, fall dessert, cream cheese frosting, holiday cake, pumpkin spice cake