Pumpkin Sheet Cake with Cream Cheese Frosting
Indulge in the ultimate autumn treat with this Pumpkin Sheet Cake with Cream Cheese Frosting! Bursting with warm spices like cinnamon and nutmeg, this moist and tender cake is made with real pumpkin puree for a rich and authentic fall flavor. Easy to whip up in just 20 minutes of prep time, it's the perfect dessert for feeding a crowd with 16 generous servings. But the star of the show? The luscious cream cheese frosting—silky, tangy, and perfectly sweet—spread generously over the top. Ideal for holiday gatherings, potlucks, or any cozy occasion, this one-pan dessert is simple, satisfying, and sure to impress. Don’t miss this irresistible fall baking recipe that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Canned pumpkin puree
- 1 cup Vegetable oil
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until well combined.
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure a tender cake.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire cooling rack.
To prepare the cream cheese frosting, beat the softened cream cheese and softened butter in a medium bowl using an electric mixer until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing well between additions. Add the vanilla extract and mix until incorporated.
If the frosting is too thick, add 1-2 tablespoons of milk and mix until your desired consistency is reached.
Spread the cream cheese frosting evenly over the cooled cake using an offset spatula or butter knife.
Cut into squares and serve. Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 56.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
