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!
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!
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.
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!
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!
Pumpkin Sheet Cake
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.
Nutrition
Matt Ivan says
These are perfect for fall. Love the frosting!
Andrea says
Pumpkin cake with cream cheese frosting sounds delicious. I also like that you added Pecans for a nutty crunch.
Gavin says
I used to live in NYC and have to say I’m missing the pumpkin spice season – this recipe took me right back. So good
Krissy Allori says
I am legit making this tonight!! I have had a craving for pumpkin cake and this looks quick and yummy.
Cookilicious says
I want to reach out and take a slice..looks so delicious
Marie says
Pumpkin cake and cream cheese frosting together is so good! Love this sheet cake version! So easy to make and serve a lot of people.
Jillian says
I know pumpkin is primarily a fall treat but I love to eat it all year long! This recipe will make the perfect dessert when I’m craving pumpkin in the summer 😉
georgie says
this looks so delicious! I love the flavour combination and I love baking sheet cakes because they’re so easy! this looks fantastic!
Jenna says
I’m not a huge pumpkin PIE fan, so I was looking for another version of a pumpkin recipe. This Pumpkin Sheet Cake is going to make it to my Christmas menu! YUM.
Mike Hultquist says
Dang, these look SO moist, and cream cheese frosting? My very favorite. I’m totally in on these. Thanks for the recipe.
Derek says
This looks delicious. I love the use of pecans !
Andi @ The Weary Chef says
Pumpkin and cream cheese frosting are two of my favorite things. I’m going to fly over to your place right now…
Erin @ Texanerin Baking says
I was going to say that I remember other pumpkin goodies from before then but then I saw that it came out in 2003. That’s way longer than I thought! As a non coffee drinker, I hadn’t even heard of it until I started food blogging in 2011!
I looove the looks of this cake! It looks so perfectly moist and delicious. 🙂
Amy Stafford says
That icing looks so good! This is the perfect cake to serve to the crowd at Thanksgiving.
Heather Cheney | heatherlikesfood.com says
You had me at cream cheese frosting! So yummy.
Kristyn says
This looks so good and so great for feeding a crowd! I’ll definitely have to save this recipe!
Des @ Life's Ambrosia says
Pumpkin cake and cream cheese frosting are seriously one of my favorite cake combos. This looks divine!
Annie says
Can I come over?! 🙂 This looks so good! And your photos are so beautiful! I bet this smelled amazing while it was baking!