This pumpkin sheet cake is soft and fluffy, packed with warm spices and pumpkin goodness. Topped with creamy cream cheese frosting, it’s a fall favorite you’ll love!
Baking this cake fills the kitchen with a wonderful smell. I always sneak a slice while it’s warm—who can resist that creamy frosting? It’s perfect for any gathering!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake! Make sure to choose 100% pure pumpkin puree, not pumpkin pie filling. If you don’t have any, you can substitute with homemade pumpkin puree by roasting a pumpkin and blending the flesh until smooth.
Spices: The combination of cinnamon, ginger, cloves, and nutmeg gives the cake its wonderful flavor. If you’re missing one, feel free to replace it with a pumpkin pie spice mix—this works great and saves time!
Oil: I like using vegetable oil because it keeps the cake moist. You can substitute with melted coconut oil or applesauce if you want a healthier twist or are looking for a lighter texture.
Cream Cheese: The frosting is creamy and delicious thanks to cream cheese. If you’re looking for a lower-fat option, you can use reduced-fat cream cheese or Greek yogurt mixed with a bit of powdered sugar for sweetness.
How Do You Get Your Cake to Be Moist and Fluffy?
To achieve a moist cake, the way you combine ingredients plays a big role. When whisking the wet ingredients and sugars together, make sure they’re nicely blended; this adds air, which makes your cake light. Be careful not to overmix when adding the flour though—combine just until you see no dry flour!
- Always measure your flour properly; too much can lead to a dense cake. Spoon it into a measuring cup and level off.
- Using room temperature eggs helps with a better mix and rise in the cake.
- If your oven has hot spots, rotate the pan halfway through baking for even cooking.
Enjoy making this easy and delicious pumpkin sheet cake! It’s sure to be a hit at any gathering.
How to Make Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1 teaspoon vanilla extract
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped pecans or walnuts for topping
How Much Time Will You Need?
This delicious pumpkin sheet cake takes about 15-20 minutes for preparation and 30-35 minutes to bake, plus time for cooling. Overall, you should plan for about 1.5 to 2 hours before you can enjoy your tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan, or you can line it with parchment paper for easier cleanup later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg until they are well combined. This will help ensure even flavor throughout the cake!
3. Combine Sugars and Wet Ingredients:
In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Once those are combined, add the eggs one at a time, mixing well after each addition. Then, add in the pumpkin puree and vanilla extract, stirring until everything is well combined.
4. Incorporate Dry into Wet:
Slowly add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; you want the batter to be light and airy!
5. Bake:
Pour the cake batter into the prepared sheet pan, spreading it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. It’s always a good idea to check early to avoid overbaking.
6. Cool:
Let the cake cool completely in the pan on a wire rack. This step is important because it allows the cake to set properly before you frost it.
7. Prepare Frosting:
While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until they are smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy and well combined.
8. Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top. Make it as smooth or swirly as you like!
9. Garnish (Optional):
If you want to add a little extra touch, sprinkle some chopped pecans or walnuts on top of the frosting for added texture and flavor, just like in the photo!
10. Serve and Enjoy:
Now, it’s time to slice the cake into squares and serve. This pumpkin sheet cake is perfect for sharing at gatherings or enjoying with a cup of coffee. Store any leftovers in the refrigerator, though I doubt there will be many!
Enjoy every moist, delicious bite of this pumpkin sheet cake with that creamy frosting. It’s a wonderful way to celebrate the flavors of fall!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to stick with 100% pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices which could affect the flavor and texture of the cake.
How Long Can I Store Leftovers?
You can store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Just make sure it’s completely cooled before covering it to avoid moisture buildup.
Can I Freeze the Cake?
Absolutely! You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the fridge overnight when you’re ready to enjoy it, then frost as usual.
What Can I Use Instead of Cream Cheese in the Frosting?
If you’re looking for a substitute, you can use mascarpone cheese for a similar texture and taste. Alternatively, you could make a simple buttercream frosting with just butter, powdered sugar, and vanilla if you want a sweeter, lighter option.