Frosted Pumpkin Sheet Cake

  • By KJ

Frosted Pumpkin Sheet Cake is a light and fluffy cake recipe that’s perfect for the fall.

A moist, lightly spiced pumpkin cake is frosted with a rich, smooth cream cheese frosting. Each bite has the perfect amount of pumpkin spice and creamy frosting. It’s easy, indulgent, and a crowd favorite.

If you are looking for the perfect pumpkin dessert, this sheet cake is meant for you! It would make a great addition to your holiday table.

Not a pumpkin fan? This cake might just make you one.

Squares of frosted pumpkin sheet cake sliced and ready to serve.

Frosted Pumpkin Sheet Cake

Frosted Pumpkin Sheet Cake is a light and fluffy cake recipe that’s perfect for the fall.

A moist, lightly spiced pumpkin cake is frosted with a rich, smooth cream cheese frosting. Each bite has the perfect amount of pumpkin spice and creamy frosting. It’s easy, indulgent, and a crowd favorite. 

If you are looking for the perfect pumpkin dessert, this sheet cake is meant for you! It would make a great addition to your holiday table.

Not a pumpkin fan? This cake might just make you one.

Squares of frosted pumpkin sheet cake sliced and ready to serve.

Why KJ Loves

Frosted Pumpkin Sheet Cake

Frosted Pumpkin Sheet Cake

This pumpkin cake recipe holds a special place in my heart – and is paired perfectly with a decadent cream cheese frosting! The perfect fall dessert!

A close-up photo of a square of pumpkin sheet cake.
The wet ingredients and pumpkin puree in a mixing bowl.

Why You’ll Love This Pumpkin Sheet Cake

You know what’s awesome about this pumpkin cake (besides eating it, of course)?

It’s a breeze to whip up! Let’s take a look at the details:

A One-Bowl Recipe

The cake batter comes together in one bowl. And that’s it! Minimal dishes and cleanup. (Always a win.)

Uses a Full Can of Pumpkin Puree

That’s right! No half-used cans of pumpkin puree going bad in your refrigerator.

Easy To Serve (and Transport)

It is easy to slice, serve, transport, and store! This cake recipe is made in a 9×13 pan for a taller layer of cake, but you could always make it with a half-sheet pan (18×13) for a thinner layer of cake.

Make It Ahead of Time

Spiced pumpkin cake can be made in advance. Make the cake the day before, cool it completely before covering, and store it in the refrigerator. Then make the frosting the day of!

The dry ingredients being added to the wet ingredients in a mixing bowl.

Pumpkin Sheet Cake Ingredients

Baking a cake doesn’t need to be some big production with a lot of fuss. 

I aim to develop my cake recipes with easy-to-use ingredients you will likely already have in your pantry! 

Here’s what you need for this pumpkin cake recipe:

  • Eggs
  • Vegetable oil
  • Pumpkin puree
  • Sugar
  • Brown sugar
  • Flour
  • Baking soda
  • Baking powder
  • Salt
  • Pumpkin pie spice
  • Cinnamon
  • Cream Cheese
  • Butter 
  • Powdered sugar
A pumpkin sheet cake being frosted.

Let’s Talk Cream Cheese Frosting

Cream cheese frosting and pumpkin cake go together like fall and pumpkin spice lattes. They are just meant to be! 

The slight tang from the cream cheese balances out the sweetness of the frosting. It makes for a scrumptious combination!

If you don’t have the time to make homemade frosting (even though it is SO worth it), you can use pre-made or store-bought. 

I highly recommend whipping up your own batch, though! This cream cheese frosting recipe is fool-proof and downright yummy.

You can also use vanilla buttercream frosting in place of a cream cheese frosting if you aren’t a cream cheese frosting fan. But let me tell ya, you’re missing out if you aren’t!

A frosted pumpkin sheet cake.

Making the Cake Ahead of Time

You can make this pumpkin cake ahead of time and frost it with the cream cheese icing the day you serve it.

If you also need to make the frosting in advance, store it in the fridge in an airtight container. You will need to let it come back to room temperature and re-whip it a bit to frost the cake.

A close-up photo of the cream cheese frosting.

Storing Pumpkin Cake With Cream Cheese Frosting

Since the frosting is made with cream cheese, you’ll need to store the frosted cake in the refrigerator. 

Leftover frosted pumpkin sheet cake makes for the perfect midnight snack. Just sneak in with a fork, and no one will notice, right? 

But it’s hard to even have leftovers of this pumpkin sheet cake with how quickly it disappears!

Squares of frosted pumpkin sheet cake sliced and ready to serve.

More Pumpkin Spice & Everything Nice

There’s nothing better than a hot, sugary homemade Pumpkin Donut.

Print
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Squares of frosted pumpkin sheet cake sliced and ready to serve.

Frosted Pumpkin Sheet Cake


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

Frosted Pumpkin Sheet Cake is a scrumptious Fall dessert! A moist, perfectly spiced pumpkin cake is frosted with a decadent cream cheese frosting. Each bite has the perfect amount of pumpkin spice and creamy frosting. A sheet cake is an easy way to get a decadent dessert on the table!


Ingredients

Scale

For the cake:

  • 4 large eggs
  • 1 cup vegetable oil
  • 15 oz can pumpkin puree
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a large bowl, whisk together the eggs, vegetable oil and pumpkin puree until smooth. Whisk in the sugar and brown sugar.
  2. Add in the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon. Whisk until a smooth cake batter forms.
  3. Pour the batter into a greased 9×13 pan and bake for 30-35 minutes, or until the middle of the cake has set and a toothpick inserted into the middle comes out clean. Let the cake cool completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on slow-medium speed until just combined. Add in one cup of powdered sugar at a time and mix until a smooth frosting has formed.
  2. Mix in the vanilla extract. Once the cake has cooled completely, add the frosting to the top of the cake and use an off-set spatula to evenly smooth it over the surface of the cake. Slice and serve.

Notes

  • The cake can be made a day in advance if needed. Cool completely, cover and store in the refrigerator. Let come back to room temperature to frost and serve.
  • If you need to make the frosting in advance, you will need to let it come back down to room temperature from being in the refrigerator. You may need to re-whip it a bit before frosting to keep it fluffy and spreadable.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 591
  • Sugar: 47.7g
  • Sodium: 340mg
  • Fat: 34.5g
  • Carbohydrates: 67g
  • Fiber: 2.7g
  • Protein: 6.6g
  • Cholesterol: 103mg

Did you make this recipe?

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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using  #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.

Affiliate Links

This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.

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