Easy “Pumpkin Sheet Cake” with Cream Cheese Frosting
It’s finally pumpkin season and I’m so excited to share this Yummy Pumpkin Sheet Cake recipe!
The smell of pumpkin and cinnamon baking in the oven feels like the official start of fall, and the first bite reminds me why this recipe is a classic.
This easy Pumpkin Sheet Cake recipe is soft, moist, and topped with a luscious cream cheese frosting that makes every bite irresistible. Best of all? It all bakes in one pan!
Why You’ll Love This Pumpkin Sheet Cake
- Moist and flavorful….Packed with pumpkin puree and warm spices.
- Easy to make….One bowl for wet ingredients, one for dry, then straight into the pan.
- Perfect for the season…The ultimate fall dessert recipe for holidays gatherings, or weeknight baking.
Pumpkin Sheet Cake Ingredients
To make this Cozy Pumpkin Sheet cake, you’ll need the following ingredients……
- Flour, baking powder, baking soda, and salt
- Cinnamon + pumpkin pie spice
- Pumpkin puree (not pumpkin pie filling!)
- Vegetable oil…. Swap half the oil for unsweetened applesauce.
- eggs, and vanilla extract
- A mix of white and brown sugar
Cream Cheese Frosting
The best part of any pumpkin cake with cream cheese frosting is the topping! You’ll need cream cheese, butter, powdered sugar, and vanilla. Whip it together until smooth and fluffy—you have permission to lick the bowl.
Tips for the Best Pumpkin Sheet Cake
- Swap half the oil for applesauce for a lighter cake.
- Add chocolate chips or toasted pecans for extra indulgence.
- Make ahead—this cake tastes even better the next day!
A Dessert to Share (or Not!)
This pumpkin sheet cake with cream cheese frosting is everything a fall dessert should be: easy, cozy, and downright delicious. Once you try it, I guarantee it’ll become one of your go-to fall desserts year after year.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsps baking powder
- 3 tsps pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cups packed brown sugar (light)
- 4 large eggs
- 1 cup 1 cup vegetable oil
- 2 cups 1 (15 ounce) can pumpkin puree
- 2 tsps vanilla extract
FOR THE FROSTING
- 8 oz. softened cream cheese
- 1/2 cup softened butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 1/4 tsp pumpkin pie spice
- 1 tbsp heavy cream, more to thin icing if needed
- Beat cheese cheese, butter, and vanilla until well combined.
- Add powdered sugar a little at a time until just combined.
- Spread frosting over cake, and refrigerate until ready to enjoy.
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13 inch baking dish, and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, combine the brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until well blended. Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the batter into the prepared baking dish. Bake in the center of the oven at 350°F for 30 to 35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean
- Allow the cake to cool completely before frosting.