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
Scale
- 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