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