Decadent Pumpkin Sheet Cake Recipe

Picture this: the warm aroma of cinnamon and nutmeg filling your kitchen while a gloriously moist pumpkin sheet cake bakes to golden perfection. This isn’t just any dessert – it’s autumn comfort in cake form! Did you know that pumpkins were once recommended for removing freckles?

Thankfully, we’ve found a much better use for them. This pumpkin sheet cake delivers all the cozy fall flavors you crave with minimal effort and maximum satisfaction. Unlike my popular apple crisp bars that require layering, this one-bowl wonder comes together in minutes and feeds a crowd effortlessly.

What is Pumpkin Sheet Cake?

Ever wondered why we call it “sheet” cake? It’s not because you bake it between bedsheets! This delightfully simple cake gets its name from being baked in a large, flat sheet pan – think of it as cake’s answer to efficiency. One pan, minimal cleanup, maximum deliciousness.

As they say, “the way to a man’s heart is through his stomach,” and this cake certainly paves that path with spiced pumpkin goodness. Ready to fall head over heels for fall baking?

Why You’ll Love This Pumpkin Sheet Cake

Incredibly Moist and Flavorful

This pumpkin sheet cake achieves that perfect tender crumb that melts in your mouth. The secret lies in the combination of pumpkin puree, oil, and just the right blend of warm spices. Each bite delivers a symphony of cinnamon, nutmeg, and cloves that screams autumn comfort.

Budget-Friendly Family Favorite

Making this cake at home costs a fraction of bakery prices while serving 24 generous pieces. You’ll spend less than $8 on ingredients that would cost $30+ at a specialty bakery. Plus, you control every ingredient, ensuring quality and freshness.

Crowned with Cream Cheese Frosting

The velvety cream cheese frosting perfectly balances the cake’s warm spices with its tangy sweetness. It spreads like a dream and creates that picture-perfect finish everyone will rave about.

This recipe shares similarities with my beloved carrot sheet cake but offers a distinctly autumn twist that’s equally irresistible. Ready to create some fall magic in your kitchen?

How to Make Pumpkin Sheet Cake

Quick Overview

This pumpkin sheet cake comes together effortlessly in one bowl, requiring no special techniques or equipment. The moist, tender crumb paired with rich cream cheese frosting creates dessert perfection.

Prep Time: 15 minutes
Bake Time: 25-30 minutes
Total Time: 45 minutes
Servings: 24 pieces

Key Ingredients for Pumpkin Sheet Cake

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin puree
• 2/3 cup water

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (as needed)

Step-by-Step Instructions

Prepare for Baking

Preheat your oven to 350°F (175°C). Grease a 15x10x1-inch jelly roll pan or large sheet pan thoroughly with butter or cooking spray. This prevents sticking and ensures easy removal.

Mix Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. Make sure there are no lumps and spices are evenly distributed.

Combine Wet Ingredients

In a separate bowl, beat eggs lightly, then add vegetable oil, pumpkin puree, and water. Whisk until smooth and well blended. The mixture should be uniform in color and consistency.

Create the Batter

Pour the wet ingredients into the dry ingredient mixture. Stir gently until just combined – don’t overmix, as this can make the cake tough. The batter will be slightly thick but pourable.

Bake the Cake

Pour batter into the prepared pan, spreading evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should spring back when lightly touched.

Cool Completely

Allow the cake to cool completely in the pan before frosting. This prevents the frosting from melting and ensures clean slices.

Make the Frosting

Beat softened cream cheese and butter until light and fluffy, about 3 minutes. Gradually add powdered sugar, vanilla, and milk as needed for spreadable consistency. Beat until smooth and creamy.

Frost and Serve

Spread frosting evenly over the cooled cake using an offset spatula. Cut into squares and serve immediately, or cover and refrigerate until ready to serve.

What to Serve Pumpkin Sheet Cake With

This versatile cake pairs beautifully with warm apple cider, coffee, or chai tea. For a special occasion, serve alongside vanilla ice cream or whipped cream with a drizzle of caramel sauce.

Consider creating a fall dessert spread with candied pecans, pumpkin spice cookies, or my popular cinnamon roll bars for variety. The cake also complements savory fall dishes like roasted turkey or ham perfectly.

Top Tips for Perfecting Pumpkin Sheet Cake

Use Room Temperature Ingredients

Bring eggs and any refrigerated ingredients to room temperature before mixing. This ensures smoother blending and better cake texture.

Don’t Overmix the Batter

Mix just until ingredients are combined. Overmixing develops gluten, resulting in a tough, dense cake instead of the desired tender crumb.

Check for Doneness Properly

Insert a toothpick in the center – it should come out with just a few moist crumbs, not wet batter. Overbaking leads to dry cake.

Measure Pumpkin Puree Accurately

Use canned pumpkin puree, not pumpkin pie filling. Level your measuring cups for accuracy, as too much pumpkin can make the cake soggy.

Cool Before Frosting

Patience pays off! Frosting warm cake causes melting and sliding. Wait for complete cooling for professional-looking results.

Storing and Reheating Tips

Store covered pumpkin sheet cake in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration but bring to room temperature 30 minutes before serving for best flavor.

For longer storage, wrap unfrosted cake tightly in plastic wrap and freeze up to 3 months. Thaw overnight in refrigerator before frosting.

Individual pieces can be frozen for up to 2 months. Wrap each piece separately for grab-and-go convenience.

Avoid reheating frosted pieces, as the frosting will melt. Instead, bring to room temperature naturally for optimal taste and texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Use 1 cup of fresh pumpkin puree. Roast pumpkin halves at 400°F until tender, then puree until smooth. Make sure to drain excess moisture.

What’s the best pan size for this recipe?

A 15x10x1-inch jelly roll pan works perfectly. If using a 9×13 pan, increase baking time to 35-40 minutes and expect a thicker cake.

Can I make this cake dairy-free?

Substitute oil-based margarine for butter in frosting and use dairy-free cream cheese alternatives. The cake itself is already dairy-free.

How do I prevent the cake from sticking?

Thoroughly grease the pan and consider lining with parchment paper for extra insurance. Allow complete cooling before removing.

Can I add nuts to this recipe?

Absolutely! Fold in 1 cup of chopped pecans or walnuts with the dry ingredients for added texture and flavor.

What spices can I substitute?

Try pumpkin pie spice (2 teaspoons) instead of individual spices, or add 1/2 teaspoon ginger for extra warmth.

Nutritional Information

Nutrient	Per Serving (1 piece)
Calories	285
Total Fat	12g
Saturated Fat	4g
Cholesterol	45mg
Sodium	185mg
Total Carbs	45g
Dietary Fiber	1g
Sugars	38g
Protein	3g
Vitamin A	8% DV
Iron	6% DV

Nutritional values are approximate and may vary based on specific ingredients used.

Additional Helpful Tips for Success

Make-Ahead Options

Bake the cake up to 2 days ahead and store covered at room temperature. Frost the day of serving for best appearance and freshness.

Decoration Ideas

Sprinkle frosted cake with cinnamon, add candied pumpkins, or pipe decorative borders with extra frosting. Toasted coconut or chopped pecans also make beautiful garnishes.

Troubleshooting Common Issues

If your cake sinks in the middle, your oven temperature may be too high or the cake underbaked. Use an oven thermometer to verify temperature accuracy.

For cracked tops, reduce oven temperature by 25°F and extend baking time slightly. This gentler heat prevents rapid rising and cracking.

Scaling the Recipe

This recipe doubles perfectly for large gatherings. Use two sheet pans and rotate halfway through baking for even results.

For smaller quantities, halve the recipe and bake in a 9×13 pan for 25-30 minutes.

Storage Container Recommendations

Use a covered cake keeper or large storage container with tight-fitting lid. Avoid stacking other items on top to preserve frosting appearance.

This pumpkin sheet cake represents everything wonderful about fall baking – simple preparation, incredible flavor, and the ability to bring people together around the table. Whether you’re hosting Thanksgiving, attending a potluck, or simply craving autumn comfort, this recipe delivers every single time.

The combination of warm spices, moist pumpkin base, and tangy cream cheese frosting creates a dessert that’s both nostalgic and irresistible. Best of all, it’s so simple that even novice bakers can achieve bakery-quality results.

So preheat that oven, gather your ingredients, and get ready to fill your home with the most amazing autumn aromas. Your family and friends will thank you, and you’ll have a new go-to recipe for every fall gathering!