Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin sheet cake is the dessert I bring when I need to feed a crowd. It is soft, moist, and warmly spiced, and it is covered in a thick layer of tangy cream cheese frosting with a light dusting of cinnamon.

It bakes in one big pan, mixes up in one bowl, and travels well to potlucks, church suppers, and Thanksgiving dinner.

Love sheet cakes? Try my apple cinnamon sheet cake. Pumpkin fans should also make this pumpkin slab pie and these soft pumpkin cookies with cream cheese frosting.

JUMP TO

• Why You’ll Love This Pumpkin Sheet Cake
• What Is Pumpkin Sheet Cake?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Pumpkin Sheet Cake
• Expert Tips for Perfect Pumpkin Sheet Cake
• Delicious Variations
• What to Serve with Pumpkin Sheet Cake
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Pumpkin Sheet Cake

It is easy, reliable, and everybody loves it.

Super Moist

Oil and a full can of pumpkin keep it tender for days.

One-Bowl Batter

No mixer needed for the cake.

Feeds a Crowd

Up to 24 squares from one pan.

Classic Frosting

Cream cheese frosting and pumpkin are made for each other.

Travels Well

Frost it right in the pan and cover it.

What Is Pumpkin Sheet Cake?

A pumpkin sheet cake is a thin, single-layer pumpkin spice cake baked in a large rimmed pan. Some people call it pumpkin bars because it is cut into squares.

It is lighter and fluffier than a pumpkin bread and quicker to bake than a layer cake.

Ingredients

this Idea!

Pumpkin Cake

Ingredient	Amount	Purpose
All-purpose flour	2 cups	Structure
Baking powder	2 teaspoons	Lift
Baking soda	1 teaspoon	Tender crumb
Salt	½ teaspoon	Balance
Ground cinnamon	2 teaspoons	Warm spice
Pumpkin pie spice	1 teaspoon	Classic spice
Large eggs	4	Structure
Granulated sugar	1 cup	Sweetness
Light brown sugar, packed	1 cup	Moisture and caramel notes
Vegetable oil	1 cup	Moist crumb
Pure pumpkin puree	1 can (15 oz)	Flavor and moisture
Vanilla extract	2 teaspoons	Flavor

Cream Cheese Frosting

Ingredient	Amount	Purpose
Cream cheese, softened	8 ounces	Tangy base
Unsalted butter, softened	½ cup	Richness
Powdered sugar	3½ cups	Sweetness
Vanilla extract	1 teaspoon	Flavor
Salt	Pinch	Balance
Ground cinnamon	½ teaspoon	Dusting

Kitchen Equipment

• 10×15-inch jelly roll pan or quarter/half sheet pan with sides
• Large mixing bowl
• Whisk
• Hand mixer
• Offset spatula
• Fine mesh sieve for dusting

Ingredient Tips

Pure Pumpkin Only

Pumpkin pie filling is pre-sweetened and spiced.

Soft Cream Cheese

Cold cream cheese makes lumpy frosting.

Full-Fat Cream Cheese

Block cream cheese gives a thick, pipeable frosting.

Neutral Oil

Vegetable or canola lets the spices shine.

Sift the Powdered Sugar

For the smoothest frosting.

How to Make Pumpkin Sheet Cake

Step 1: Prep the Pan

Heat the oven to 350°F. Grease a 10×15-inch rimmed pan and line it with parchment.

Step 2: Whisk the Dry Ingredients

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the eggs, both sugars, oil, pumpkin, and vanilla until smooth.

Step 4: Combine

Stir the dry ingredients into the wet just until no flour streaks remain.

Step 5: Bake

Spread the batter in the pan and bake 25 to 30 minutes, until a toothpick in the center comes out clean.

Step 6: Cool Completely

Cool the cake in the pan on a rack for at least 1½ hours.

Step 7: Make the Frosting

Beat the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla, and salt until fluffy.

Step 8: Frost and Dust

Spread the frosting over the cooled cake, dust with cinnamon through a sieve, and cut into squares.

Expert Tips for Perfect Pumpkin Sheet Cake

Do Not Overmix

Overmixing makes the cake dense.

Rotate the Pan

Turn it halfway through baking for even rise.

Cool Fully

Warm cake melts the frosting.

Chill Before Cutting

20 minutes in the fridge gives clean squares.

Wipe the Knife

Clean between cuts for neat edges.

Delicious Variations

Half Sheet Pan

Double the recipe for a 13×18-inch pan and bake 25 to 30 minutes.

Brown Butter Frosting

Use cooled browned butter in the frosting.

Pecan Crunch

Top with chopped candied pecans.

Maple Frosting

Add 2 tablespoons maple syrup to the frosting.

Chocolate Chip

Fold 1 cup mini chocolate chips into the batter.

What to Serve with Pumpkin Sheet Cake

Serve chilled or at room temperature for Thanksgiving, Friendsgiving, or fall birthdays.

A cup of coffee or apple cider is the perfect pairing.

Storage Instructions

Storage Method	How Long	Best Practice
Refrigerator	5 days	Covered, in the pan
Freezer	3 months	Frosted squares, wrapped individually
Room Temperature	2 hours	Frosting contains cream cheese

Keep the cake covered in the fridge.

Thaw frozen squares overnight in the refrigerator.

Can You Make It Ahead?

Bake the cake a day ahead, cool, cover, and frost it the next day.

The frosting can be made 3 days ahead; re-whip before using.

Common Mistakes to Avoid

Dense Cake

Overmixed batter.

Sunken Center

Underbaked or oven opened too early.

Runny Frosting

Butter or cream cheese too warm, or tub-style cream cheese.

Dry Edges

Overbaked; check at 25 minutes.

Lumpy Frosting

Cream cheese was cold.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	290
Carbohydrates	40g
Protein	3g
Fat	14g
Saturated Fat	4g
Fiber	1g
Sugar	31g
Sodium	190mg
Cholesterol	45mg

Estimate per square, based on 24 squares.

Frequently Asked Questions

Conclusion

Pumpkin sheet cake is a fall classic for a reason. It is moist, easy, and topped with the best cream cheese frosting.

Bake it for your next holiday gathering and bring the recipe card, because people will ask.

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