Pumpkin Sheet Cake

Table of Contents

1. Pumpkin Sheet Cake Ingredients
2. Substitutions and Additions
3. How to Make Pumpkin Sheet Cake
4. How to Serve Pumpkin Sheet Cake
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Pumpkin sheet cake is the perfect balance of sweet, spiced, and creamy. This tasty dessert only needs a handful of simple ingredients to create a pumpkin sheet cake that is full of delicious pumpkin flavor.

Looking for more tasty pumpkin cake recipes? You’ll want to make Pumpkin Magic Cake, Pumpkin Crunch Cake, and Pumpkin Dump Cake.

Pumpkin Sheet Cake Ingredients

You will need:

Cake

• 1 cup unsalted butter melted
• 1 cup milk 2%
• 1 cup pumpkin puree, not pumpkin pie filling
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt

Frosting

• ½ cup unsalted butter softened
• 250 grams cream cheese
• ⅓ cup heavy cream 33%
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 4 cups powdered sugar

PRO TIP: Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

Substitutions and Additions

MIX-INS: You could add nuts or chocolate chips to this simple recipe for a bit of crunch. 

PUMPKIN SPICE: If you would prefer to make your own pumpkin pie spice, you can by mixing 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon cloves. 

How to Make Pumpkin Sheet Cake

STEP ONE: Preheat the oven to 350°F.

STEP TWO: Spray a large sheet pan (13x18x1 inches) with non-stick cooking spray. Set aside.

STEP THREE: In a large bowl, whisk together melted butter, milk, pureed pumpkin, sugar, eggs, and vanilla. Whisk until well combined.

STEP FOUR: In a separate bowl stir together flour, baking soda, cinnamon, pumpkin pie spice, and salt.

STEP FIVE: Place dry ingredients into wet ingredients and stir just until mixed.

STEP SIX: Pour into the sheet pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

PRO TIP: Using a different sized sheet pan will result in changes to the thickness of the cake and may need the cooking time adjusted.

STEP SEVEN: Let the cake cool for 15 minutes before icing.

STEP EIGHT: To make the frosting, beat together the butter and cream cheese on high speed until smooth, about 3 minutes.

PRO TIP: Make sure the cream cheese is at room temperature so that you don’t have lumps in your cinnamon cream cheese frosting.

STEP NINE: Add in heavy cream, vanilla, and ground cinnamon and beat on high speed for 2 minutes.

STEP TEN: Add in powdered sugar gradually. Beat on high speed for 3 minutes, scraping down the sides of the bowl frequently.

STEP ELEVEN: Spread icing evenly over the cake.

How to Serve Pumpkin Sheet Cake

With its light texture and hint of spiced sweetness, this pumpkin sheet cake with cream cheese frosting is a great way to enjoy the flavors of fall! For an extra delicious dessert, you could top your slice of cake with some whipped cream, sprinkle a little bit of cinnamon sugar on top, or enjoy with a scoop of vanilla ice cream on the side. Because of its size, this moist pumpkin dessert is the perfect cake for serving at holiday events like Thanksgiving, family gatherings, and even birthday parties for your favorite pumpkin lover.

Storage

IN THE FRIDGE: To keep it fresh for longer periods of time, wrap leftovers of this pumpkin spice sheet cake tightly in plastic wrap or aluminum foil — or place it in an airtight container — and store in the refrigerator. It will last 4 to 5 days in the fridge. 

IN THE FREEZER: Alternatively, you can freeze the entire cake or individual pieces of pumpkin sheet cake. Let your cake cool completely before freezing. To freeze, cover it in plastic wrap or foil and store it in your freezer for up to 2 months. When you’re ready to eat your cake, let it defrost completely and come to room temperature first. If the cake is frosted, do not heat it up or microwave it.

Pumpkin sheet cake is a moist, flavorful cake that’s sure to be a hit.  If you love all things pumpkin, the spiced flavors and delicious cream cheese icing will definitely be a winner. Best of all, this is a pumpkin cake that’s big enough to feed a crowd, making it the perfect addition to any gathering you have during the fall season. 

FREQUENTLY ASKED QUESTIONS

What is a sheet cake? 

The main difference between a sheet cake and a regular cake is the pan that they are baked in. Sheet cakes are baked in a large pan specifically sized and named ‘sheet cake pans.’ They are large, flat pans and are 18 x 13″. This makes sheet cakes a good recipe for feeding a large group of people.

How many people will a sheet cake feed? 

Depending on the size of the pieces, a sheet cake can feed up to 48 people.

How do I store a sheet cake? 

Sheet cakes can be stored on the counter for up to five days at room temperature. If you are thinking of storing leftovers longer, you can slice it up (or store whole) and freeze the cake in an airtight container for up to two months.

MORE RECIPES YOU’LL LOVE

• Pumpkin Banana Bread
• Apple Dapple Cake
• Pumpkin Cheesecake Bars
• Marble Cake