If you’re craving the perfect fall dessert that’s both simple to make and guaranteed to impress, this Pumpkin Sheet Cake Recipe is your go-to solution. Moist, fluffy, and rich with warm spices, this cake is a seasonal staple that effortlessly brings autumn flavors to life.
What sets this recipe apart is its balance of earthy pumpkin puree, aromatic cinnamon, nutmeg, and cloves—ingredients that create an irresistibly soft crumb and deep flavor profile. Topped with a smooth cream cheese frosting, every bite offers the ideal harmony of sweet and tangy.
This Pumpkin Sheet Cake Recipe is not only foolproof for bakers of any skill level, but it’s also perfect for serving a crowd, making it ideal for potlucks, holiday gatherings, or casual weekend treats. Whether you’re a pumpkin lover or just looking to spice up your dessert routine, this cake delivers both comfort and a touch of festive flair in every slice. Ready to bake something unforgettable?
Equipment You’ll Need to Make Pumpkin Sheet Cake Recipe
Before you start baking, it’s important to have the right tools on hand. Having the right equipment not only makes the process smoother, but it also ensures your pumpkin sheet cake bakes evenly and turns out just as delicious as it should. Luckily, you don’t need anything fancy—just a few kitchen essentials.
Let’s go over everything you’ll need to bring this cozy fall dessert to life.
Mixing Bowls
You’ll need a couple of mixing bowls—at least one large and one medium-sized. The large bowl will be for combining the wet and dry ingredients together, while the medium one is perfect for whisking the dry ingredients separately. Opt for stainless steel or glass bowls for durability and ease of cleaning.
Whisk or Electric Mixer
A good whisk works great for mixing the wet ingredients like pumpkin puree, sugar, eggs, and oil. However, if you want to save a little effort or ensure a super-smooth batter, an electric hand mixer or stand mixer with the paddle attachment can be really helpful. Especially when you’re mixing in the cream cheese frosting later, a mixer becomes your best friend.
Measuring Cups and Spoons
Accurate measurements are key to any successful bake. Dry measuring cups are best for flour and sugar, while liquid measuring cups are perfect for oil or milk. Don’t forget a set of measuring spoons for your spices, baking powder, and baking soda.
Rubber Spatula or Wooden Spoon
Once the batter starts coming together, a sturdy rubber spatula or wooden spoon will help you fold everything together gently without overmixing. A spatula is also handy when scraping the batter into your pan, so nothing goes to waste.
Sheet Pan (Jelly Roll Pan)
This is the most essential piece of equipment for your pumpkin sheet cake. You’ll want a 10×15-inch jelly roll pan (also known as a rimmed baking sheet) to get that classic sheet cake look and thickness. A 9×13-inch pan can work too, but the cake will be thicker and may need a longer baking time. Make sure it has sides that are at least 1 inch high to keep your batter contained.
Parchment Paper or Cooking Spray
Lining your pan with parchment paper makes cleanup easier and prevents the cake from sticking. If you don’t have parchment paper, greasing the pan well with cooking spray or butter and a light dusting of flour can work just fine.
Cooling Rack
Once your cake is out of the oven, letting it cool on a wire rack helps it set up properly and prevents it from becoming soggy. Cooling it completely before frosting is also crucial—warm cake plus cream cheese frosting is a no-go unless you want a melty mess.
Offset Spatula or Butter Knife (for Frosting)
An offset spatula makes it incredibly easy to spread your frosting evenly across the top of the cake. Don’t have one? A regular butter knife or the back of a spoon can get the job done too—it just might take a little extra patience.
Storage Container or Cake Carrier (Optional)
If you’re making this cake ahead or planning to bring it to a potluck or holiday dinner, having a storage container or cake carrier with a lid will help keep it fresh and easy to transport. Sheet cakes are generally easy to store because of their flat shape, so even a large baking dish with a lid can work.
Cooling Mat and Toothpick
Want to be extra prepared? Use a cooling mat under your wire rack to protect your counters, and grab a toothpick for testing doneness. Just poke it into the center of the cake—if it comes out clean, you’re good to go!
How to Make Pumpkin Sheet Cake
Making a pumpkin sheet cake from scratch might sound like a big task, but it’s surprisingly easy—and totally worth it. This cozy, spiced cake is perfect for fall gatherings, holidays, or just a casual weekend treat. With the right ingredients and a few simple steps, you’ll have a moist, flavorful cake topped with luscious cream cheese frosting in no time.
Let’s walk through the process step by step so you can bake this seasonal favorite with confidence.
Step 1: Gather Your Ingredients
Before you do anything, make sure you have all your ingredients ready. For the cake, you’ll need:
- All-purpose flour
- Baking powder and baking soda
- Salt
- Ground cinnamon, nutmeg, cloves (or pumpkin pie spice)
- Granulated sugar and brown sugar
- Pumpkin puree (not pumpkin pie filling)
- Eggs
- Vegetable oil or melted butter
- Vanilla extract
And for the cream cheese frosting:
- Cream cheese (softened)
- Unsalted butter (softened)
- Powdered sugar
- Vanilla extract
Having everything measured and prepped makes the process smooth and stress-free.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C). While that’s heating up, grease a 10×15-inch jelly roll pan or line it with parchment paper. This ensures your cake releases easily and doesn’t stick.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. This helps evenly distribute the leavening agents and spices throughout the batter so you get consistent flavor and texture in every bite.
Step 4: Combine the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, both sugars, eggs, oil, and vanilla. The mixture should be smooth and well-blended. The pumpkin keeps the cake moist, while the oil helps give it that classic soft sheet cake texture.
Step 5: Bring It All Together
Slowly add the dry ingredients into the wet ingredients. Stir gently with a spatula or mix on low speed until everything is just combined. Be careful not to overmix—this can lead to a dense cake instead of a light, fluffy one.
Step 6: Pour and Bake
Pour the batter into your prepared sheet pan and use a spatula to spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so start checking around the 25-minute mark.
Once baked, place the pan on a wire rack and allow the cake to cool completely before frosting. This step is important—if the cake is even slightly warm, the frosting can melt and become runny.
Step 7: Make the Cream Cheese Frosting
While the cake is cooling, it’s time to whip up that dreamy cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until creamy and smooth. Add in the powdered sugar and vanilla extract, and continue beating until the frosting is light and fluffy.
If it feels a little too thick, you can add a tablespoon of milk or cream to loosen it up to your desired consistency.
Step 8: Frost the Cake
Once your cake is cool, use an offset spatula or butter knife to spread the frosting evenly over the top. You can keep it smooth or add swoops and swirls for a rustic, homemade look.
Want to take it up a notch? Sprinkle chopped pecans, a dusting of cinnamon, or even a drizzle of caramel on top for extra flavor and flair.
Step 9: Slice and Serve
Cut the cake into squares or rectangles, depending on how many servings you need. This sheet cake is perfect for feeding a crowd, and the leftovers (if there are any!) store beautifully in the fridge.
Making a pumpkin sheet cake is one of those baking projects that feels rewarding from start to finish. The warm aroma while it bakes, the rich frosting, and that first bite of spiced pumpkin goodness—it’s everything you want in a fall dessert.
Best of all? It’s simple, reliable, and absolutely delicious. Whether it’s your first time baking or your hundredth, this recipe is one to keep in your seasonal rotation.
Tips for the Best Pumpkin Sheet Cake
Want to take your pumpkin sheet cake from good to unforgettable? A few simple tips can make all the difference. Whether you’re baking it for the holidays or just because you’re craving something cozy and spiced, these helpful pointers will ensure your cake turns out perfectly every time.
Use Pure Pumpkin Puree—Not Pumpkin Pie Filling
This one’s a common mix-up! Be sure to grab 100% pure pumpkin puree from the store, not pumpkin pie filling. The latter contains added sugar and spices that can throw off your recipe. You want full control over the flavor and sweetness.
Don’t Overmix the Batter
Once you combine the wet and dry ingredients, stir just until everything is incorporated. Overmixing can lead to a dense, tough cake instead of one that’s soft and tender.
Measure Flour Correctly
Always spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and dry out your cake.
Use Room Temperature Ingredients
Let your eggs, cream cheese, and butter sit at room temperature before using them. This helps everything blend smoothly and evenly, especially when making the cream cheese frosting.
Check for Doneness with a Toothpick
Ovens can vary, so instead of relying strictly on time, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.
Let the Cake Cool Before Frosting
It’s tempting to frost right away, but wait until your cake is fully cooled. If it’s warm, the cream cheese frosting will melt and slide off.
Chill Before Serving
If you can wait, pop the finished cake in the fridge for 30–60 minutes before slicing. It firms up the frosting and enhances the flavor, especially with that tangy cream cheese topping.
Variations to Try
One of the best things about a classic pumpkin sheet cake recipe is how versatile it is. While it’s delicious on its own, a few creative tweaks can help you make it your own—or even reinvent it for different occasions. Whether you want to add crunch, more spice, or a fun twist, there’s a variation here for you.
Add Nuts for Crunch
If you love texture, try adding chopped pecans or walnuts to the batter or sprinkling them over the cream cheese frosting. They pair beautifully with pumpkin and add a little buttery crunch in every bite. Toast them first for even more flavor.
Try a Different Frosting
While cream cheese frosting is the classic go-to, there’s room to experiment:
- Brown butter frosting gives your cake a nutty, caramelized flavor.
- Maple glaze adds a sweet, fall-inspired touch without being too heavy.
- Whipped cream frosting makes it lighter and great for a less-sweet option.
Each choice changes the vibe of the cake, so pick what fits the mood or occasion.
Make It a Pumpkin Spice Latte Cake
Want a coffeehouse twist? Add 1 tablespoon of instant espresso powder or strong brewed coffee to the wet ingredients. It deepens the flavor and gives you that subtle, cozy pumpkin spice latte vibe.
Add Chocolate Chips or White Chocolate
Chocolate and pumpkin might not be your first thought—but they’re surprisingly great together. Stir in semi-sweet chocolate chips, mini chocolate chips, or white chocolate chunks to the batter before baking. It adds richness and a little sweetness to balance the spices.
Swap in Gluten-Free Flour
Need a gluten-free option? Use a 1:1 gluten-free flour blend instead of regular flour. Most blends work beautifully with moist cakes like this one, so you won’t sacrifice flavor or texture.
Make Pumpkin Sheet Cake Bars
Want a more portable treat? Simply bake the same batter in a 9×13 pan and cut it into bars instead of squares. This version is great for bake sales, potlucks, or anytime you want an easy grab-and-go dessert.
Frequently Asked Questions
What Makes Pumpkin Sheet Cake So Moist?
The moisture in pumpkin sheet cake comes from two key ingredients: pumpkin puree and oil (or butter). Pumpkin puree is naturally moist, helping the cake retain its texture even after it’s baked. Oil, particularly vegetable oil, adds extra moisture without making the cake greasy, which is essential for achieving that soft, tender crumb. Together, these ingredients ensure your pumpkin sheet cake stays moist for days!
Can I Use Pumpkin Pie Spice Instead of Individual Spices?
Yes, you can! Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and sometimes allspice or cloves, making it an easy substitute when you don’t want to measure out individual spices. You can replace the cinnamon, nutmeg, and other spices in the recipe with 2-3 teaspoons of pumpkin pie spice, depending on how strong you want the flavor to be. It’s a convenient way to add that classic fall spice flavor all at once!
How Do I Know When My Pumpkin Sheet Cake Is Done?
The best way to check if your pumpkin sheet cake is done is by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. The edges may also start to pull away slightly from the pan, signaling that it’s done baking. Make sure to keep an eye on it toward the end of the baking time, as oven temperatures can vary.
Can I Make Pumpkin Sheet Cake Ahead of Time?
Yes, you can! Pumpkin sheet cake actually improves in flavor after a day or two. You can bake the cake in advance, store it at room temperature for up to two days, or refrigerate it for longer freshness. If you’re planning to frost the cake, it’s best to wait until the day you’re serving it to avoid the frosting melting or becoming too soft. If you’re making it ahead, cover it tightly with plastic wrap or store it in an airtight container.
Can I Freeze Pumpkin Sheet Cake?
Absolutely! You can freeze both the unfrosted cake and frosted cake. To freeze the cake, first let it cool completely. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and frost it just before serving. If frozen with frosting, just let the cake come to room temperature before serving.
How Can I Make the Frosting Less Sweet?
If you find the cream cheese frosting too sweet, you can balance the sweetness by reducing the amount of powdered sugar. Start by cutting the sugar in half and taste-testing the frosting until it reaches your preferred level of sweetness. Alternatively, you can add a pinch of salt to counterbalance the sugar and enhance the tangy cream cheese flavor. If you prefer a lighter frosting, you could try a whipped cream frosting as a more subtle alternative.
Conclusion
The Pumpkin Sheet Cake is the perfect dessert to celebrate the flavors of fall. With its moist, spiced base and creamy cream cheese frosting, it’s sure to be a crowd-pleaser at any occasion—whether it’s a cozy family gathering, a holiday feast, or just a sweet treat for yourself. By following the simple steps and tips provided, you can easily create this delicious cake with minimal effort and maximum flavor.
And with the various variations and ways to customize the recipe, you can make it uniquely your own. So, gather your ingredients, preheat the oven, and get ready to indulge in a slice of autumn perfection. Whether you enjoy it as a classic pumpkin cake or try out a fun twist, this recipe is bound to become a staple in your fall baking repertoire. Happy baking!
