Pumpkin Sheet Cake Recipe

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!

For more delicious Fall Recipes, be sure to check out my Pumpkin Spice Oatmeal, Caramel Apple Cheesecake, and Instant Pot Apple Butter.

Pumpkin Sheet Cake – an easy fall dessert recipe!

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.

Ingredients for Pumpkin Sheet Cake

• granulated white sugar
• pumpkin puree
• vegetable oil
• eggs
• all purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• nutmeg
• cream cheese
• powdered sugar
• vanilla extract
• milk
• unsalted butter

How to Make Pumpkin Sheet Cake – Step by Step

Step 1: Preheat oven

Preheat oven to 350 degrees. Grease a 15×10 inch pan ( a large rimmed cookie sheet for me) and set aside.

Step 2: Mix ingredients

Beat together sugar, pumpkin, oil, and eggs. In a separate bowl, combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Gradually add dry ingredients to the pumpkin mixture and mix well.

Step 3: Bake

Pour into prepared pan and spread evenly. Bake your pumpkin sheet cake for 20-25 minutes, until toothpick inserted in center comes out clean. Remove from oven and cool on a wire rack.

Step 4: Make frosting and serve

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.

Tips and Notes

• What kind of pan to use: I like to make this pumpkin sheet cake in a 15×10 inch rimmed baking sheet pan, also known as a jelly roll pan. You can also make the cake in a 9×13 inch pan, but your baking time will increase.
• Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the pumpkin sheet cake batter.
• Making in advance: This can be made 1-2 days ahead of time and stored in the refrigerator. I do recommend removing it from the refrigerator and allowing it to come closer to room temperature about 1-2 hours before serving, but that’s just personal preference. It tastes delicious cold as well!
• Toppings: I like to top my pumpkin sheet cake with some chopped pecans, a little sprinkle of cinnamon, and some cute candy pumpkins! You can purchase candy pumpkins at the store, or make them yourself. I made the ones in my photos with fondant by following this tutorial.

How to Store

Any leftover pumpkin sheet cake can be stored in an airtight container in the refrigerator for up to four days. Keeping the cake in the fridge helps to retain its freshness, especially with the cream cheese icing.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!