Pumpkin Sheet Cake

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 324

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, baking powder, 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.

What kind of pan to use: I like to make this pumpkin sheet cake in a 15x10 inch rimmed baking sheet pan, also known as a jelly roll pan. You can also make the cake in a 9x13 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!
Storing: 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.