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.
Why KJ Loves
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!
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!
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:
- Vegetable oil
- Pumpkin puree
- Brown sugar
- Baking soda
- Baking powder
- Pumpkin pie spice
- Cream Cheese
- Powdered sugar
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!
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.
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!
More Pumpkin Spice & Everything Nice
- For something a littleee less sweet, bake some Pumpkin Banana Bread.
- A holiday latte in bundt-shaped perfection: Pumpkin Spice Latte Bundt Cake
- For that someone who needs a little chocolate with their dessert: Pumpkin Cake with Milk Chocolate Cream Cheese Frosting
There’s nothing better than a hot, sugary homemade Pumpkin Donut.
Did you make this recipe?
SHARE THE LOVE
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.
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