pumpkin sheet cake recipe

Written ByJenny Smyth Posted on
pumpkin sheet cake recipe
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The Best pumpkin sheet cake recipe

I’m so excited to share this pumpkin sheet cake recipe with you all. As a mom and a food blogger, I’m always on the lookout for delicious and easy-to-make desserts that my family will love.

This pumpkin sheet cake is a staple in our household, especially during the fall season. It’s moist, flavorful, and perfect for any occasion.

My kids can’t get enough of it, and I love how easy it is to make. The best part?

It’s actually good for you too! Pumpkin is packed with nutrients and antioxidants, making this dessert a guilt-free treat.

Plus, it’s made with wholesome ingredients like whole wheat flour and honey, making it a great option for families with dietary restrictions. I first discovered this recipe when I was looking for a healthier alternative to traditional cakes.

It’s since become a favorite among my friends and family members who are always asking for the recipe. So, let me tell you all about this amazing pumpkin sheet cake and how to make it in your own kitchen.

Pumpkin Sheet Cake

Pumpkin Sheet Cake

4.5 from 673 votes

A moist and tender pumpkin sheet cake topped with a creamy cream cheese frosting. This easy dessert is perfect for fall gatherings and feeds a crowd.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
1 (15-ounce) can pumpkin puree
1 teaspoon vanilla extract

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk, if needed

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line an 18×13-inch sheet pan with parchment paper, letting the paper overhang on two opposite sides for easy removal.
3Lightly grease the parchment and pan with cooking spray.
4In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
5Set the dry mixture aside.
6In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil with an electric mixer on medium speed until well combined, about 2 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree and vanilla extract until smooth.
8Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain.
9Do not overmix.
10Pour the batter into the prepared pan and spread it evenly with a spatula.
11Bake for 22 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
12The cake should spring back when lightly touched.
13Let the cake cool completely in the pan on a wire rack, about 1 hour.
14For the frosting, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
15Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
16Add the vanilla extract and beat on medium-high speed until fluffy, about 2 minutes.
17If the frosting is too thick, add milk one tablespoon at a time until spreadable.
18Spread the frosting evenly over the cooled cake using an offset spatula.
19For best results, refrigerate the frosted cake for 30 minutes before slicing.
20Cut into squares and serve.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Electric mixer
18×13-inch sheet pan
Parchment paper
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 280mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Store leftover cake covered in the refrigerator for up to 5 days. For a nutty variation, sprinkle 1/2 cup chopped pecans over the frosting before chilling.

Watch Video Of How Pumpkin Sheet Cake Works

This pumpkin sheet cake is a staple in our household, and I highly recommend it for any occasion. Whether you’re hosting a dinner party or just need a quick dessert option, this recipe delivers.

The best part? It’s actually good for you too!

With its wholesome ingredients and nutrient-rich pumpkin, you can feel good about serving this dessert to your loved ones.

❓ Frequently Asked Questions About Pumpkin Sheet Cake

Q: What is the origin of this pumpkin sheet cake recipe?

This recipe has its roots in traditional American baking, where pumpkin was often used as a sweetener due to its natural sweetness.

Q: How long does it take to prepare this dessert?

The prep time for this recipe is approximately 20 minutes, making it an ideal choice for busy families.

Q: Can I substitute other types of sugar in this recipe?

Yes, you can use other types of sugar such as brown sugar or turbinado sugar if you prefer.

Q: How do I store leftover pumpkin sheet cake?

You can store leftover cake at room temperature for up to 3 days or refrigerate it for up to 5 days.

Q: Can I freeze the pumpkin sheet cake?

Yes, you can freeze the cake for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil before freezing.

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