This Pumpkin Sheet Cake is full of sweet, fall flavors and finished off with a cream cheese icing. It’s easy to make and perfect for a crowd!

A close up of a sliced pumpkin bar with frosting and pecans on top

Don’t you just love fall? I know I do! I can’t help but look forward to the change of seasons, even if that change is almost nonexistent out here in Hawaii.

Our weather pretty much never changes, but boy do I love when the time comes around to pull out my big storage tubs full of decorations for fall and Halloween!

A close up of a sliced pumpkin bar with frosting and pecans on top

Now that it’s fall, it’s also time to bask in the glory of all things pumpkin! I know that I enjoy my fair share of pumpkin spice lattes, and pumpkin scented candles. I also bought pumpkin scented hand sanitizer the other day!

Now I can truly smell like the season no matter where I go, or how many diapers I’ve changed! Oh yes, the joys of being a mama.

A piece of pumpkin bars with icing

I feel like pumpkin has really grown in popularity over the past few years. Before the big pumpkin spice latte craze, I don’t know if I had really had pumpkin any other way than simply as a pie, and that was really just reserved for Thanksgiving.

I’m one of those die-hard pumpkin fans though, so to me, the more the merrier!

A piece of pumpkin bars with icing

While I do enjoy pumpkin pie and pumpkin bread, I also really love this Pumpkin Sheet Cake. It’s super easy to whip up and makes enough for a crowd, so it’s great to take to work or holiday functions.

I like to sprinkle a little bit of cinnamon and some chopped pecans over the top before serving, just for a little extra pizazz.

I originally shared this recipe a few weeks ago over at Kenarry: Ideas for The Home. While I was over there, Carrie was here on my blog sharing her recipe for Pumpkin Pie Parfaits. Be sure to go check them out if you haven’t had a chance to yet!

A close up of a sliced pumpkin bar with frosting and pecans on top
5 from 11 ratings

Pumpkin Sheet Cake

Yield: 16 servings
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
This Pumpkin Sheet Cake is full of sweet, fall flavors and finished off with a cream cheese icing. It’s easy to make and perfect for a crowd!

Ingredients

Cake:

  • 1 3/4 cup sugar
  • 1 (15 oz) can pumpkin puree (not pumpkin pie mix)
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg

Cream Cheese Icing:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup butter,, softened
  • 2 teaspoons vanilla
  • 3 1/2-4 cups powdered sugar
  • 2-3 teaspoons milk

Instructions
 

  • Preheat oven to 350 degrees. Grease a 15x10 inch pan ( a large rimmed cookie sheet for me) and set aside.
  • Beat together sugar, pumpkin, oil, and eggs. In a separate bowl, combine flour, cinnamon, baking soda, salt, and nutmeg. Gradually add dry ingredients to the pumpkin mixture and mix well.
  • Pour into prepared pan and spread evenly. Bake for 20-25 minutes, until toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack.
  • Prepare frosting: beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until smooth and desired consistency is reached. Add in a couple teaspoons of milk to thin out frosting. Spread on top of cooled cake then sprinkle with cinnamon and chopped pecans if desired.
Cuisine: American
Course: Dessert
Calories: 324kcal, Carbohydrates: 60g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 56mg, Sodium: 277mg, Potassium: 31mg, Sugar: 47g, Vitamin A: 245IU, Calcium: 13mg, Iron: 1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

 

A piece of pumpkin bars with icing and pecans

If you like this Pumpkin Sheet Cake, then you might also like:

Cinnamon Streusel Pumpkin Bread with Maple Glaze
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Pumpkin Banana Bread Baked Oatmeal
A pie plate filled with pumpkin baked oatmeal