Pumpkin sheet cake is an ideal fall dessert to share with family and friends. Brimming with pumpkin and warm spices, this sheet cake is moist, tender, and finished with a maple cream cheese frosting that complements the pumpkin flavor perfectly.
Pumpkin Sheet Cake Recipe
This pumpkin sheet cake is my go-to when I need to feed a crowd during the fall months. It came to mind when I needed dessert for a Thanksgiving gathering—simple, big enough for a group, and full of seasonal flavor. The cake itself is reliably moist and tender, and the maple cream cheese frosting adds a subtle sweetness and rich depth that pairs beautifully with the spices in the cake.
Sheet cakes are especially handy for get-togethers because you can slice them to match appetites and still have plenty to share. Whether you’re serving this for a holiday, a casual party, or a chilly weekend treat, the combination of pumpkin, cinnamon, nutmeg, cloves, and ginger makes every bite feel comforting and seasonal.
Why You’ll Love this Recipe
This pumpkin sheet cake disappears fast for good reason. It strikes a great balance between pumpkin flavor and warm spices while remaining moist and tender. Highlights include:
- Better value and flavor than a bakery sheet cake—made-from-scratch ingredients deliver authentic pumpkin spice flavor without extra cost.
- Easy to make and perfect for sharing—the simple maple cream cheese frosting elevates the cake without adding complexity.
- Consistently moist results—no dense or dry bites like some boxed mixes produce.
Ingredients
The pumpkin cake and maple cream cheese frosting are the stars here. Below are the ingredients needed for both components.
Pumpkin Cake
- 1 cup pumpkin puree
- 1 ½ cups sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil (or substitute: coconut oil, olive oil, avocado oil, or melted butter)
- 4 eggs, beaten
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
Maple Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 – 1 ½ cups powdered sugar (add gradually to reach desired sweetness and consistency)
- ½ tsp pure vanilla extract
- 1 tbsp pure maple syrup (or more to taste)
- 1 tsp ground cinnamon
Substitutions and Variations
Feel free to adapt the recipe to suit dietary preferences or what you have on hand:
- Swap vegetable oil for coconut, olive, avocado oil, or melted butter.
- Use a pumpkin pie spice blend instead of individual spices for convenience.
- Replace brown sugar with coconut sugar to cut down on refined sugar.
- To make this gluten-free, use a 1:1 gluten-free flour blend.
How to Make Pumpkin Sheet Cake
This cake is light, airy, and filled with cozy fall flavor. Follow these steps for the best results.
Make the Cake
Preheat your oven to 350°F (177°C) and grease a 9×13-inch pan.
In a large bowl, beat together the pumpkin puree, sugar, brown sugar, and oil until combined. Add the beaten eggs and mix until incorporated.
In a separate bowl, whisk together the flour, baking soda, spices, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until everything is well blended.
Pour the batter into the prepared pan and gently tap the pan on the counter to release air bubbles. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Make the Cinnamon Cream Cheese Frosting
Using a hand mixer or stand mixer, beat the softened cream cheese and butter until smooth and creamy.
Add powdered sugar a half-cup at a time, along with the ground cinnamon, until the frosting reaches the desired texture and sweetness. Stir in the maple syrup and vanilla, taste, and adjust the maple level if you like a stronger maple flavor. Use the frosting immediately on the cooled cake or chill it until you are ready to frost. Once the cake is at room temperature, spread the frosting evenly and slice to serve.
Slice and serve.
How to Store Leftover Pumpkin Sheet Cake
Store leftover frosted cake in an airtight container or tightly covered with plastic wrap or foil in the refrigerator for up to 4 days. Unfrosted cake can be frozen for up to 3 months—wrap tightly or place in an airtight container. Thaw completely before frosting and serving.
Toppings for Sheet Cake
The maple cream cheese frosting is ideal for this cake, but you can customize with additional toppings:
- Chopped pecans or walnuts
- Cinnamon sugar sprinkle
- Extra ground cinnamon
- Mini chocolate chips
- Festive sprinkles
- Caramel drizzle
Feel free to experiment—this cake is versatile and works for holidays, birthdays, or any occasion.
Tips for Success
A few simple tips will help the cake turn out perfectly:
- Use the correct pan size (9×13) so the batter bakes evenly; a thinner layer will bake too fast.
- When whipping the frosting, use a whisk or paddle attachment and avoid overbeating cream cheese to prevent a runny texture.
- Cool the cake completely before frosting to keep the frosting smooth and stable.
FAQ
Yes—fold in about ½ cup of chocolate chips to the batter before baking for chocolatey bites throughout the cake.
Store-bought frosting works fine if you need to save time. Vanilla or cream cheese-style frosting pairs well; you can stir in a little maple syrup and powdered sugar if you want to adjust flavor and thickness.
More Cake Recipes
- Mini Apple Spice Rum Cakes
- Cast Iron Apple Spice Skillet Cake
- Strawberry Vanilla Cupcakes
- Chocolate Fudge Cake
Did you make this recipe?
If you make and enjoy this pumpkin sheet cake, please leave a review. It helps others find and try the recipe, and I’d love to hear how it turned out or if you have questions.
Pumpkin Sheet Cake
For the cake
- 1 cup pumpkin puree
- 1 ½ cups sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 4 eggs, beaten
- 2 cups flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
For the frosting
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 1 – 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×13-inch pan.
- Beat pumpkin, sugars, and oil together.
- Add beaten eggs and combine.
- In a separate bowl, whisk together the dry ingredients.
- Slowly add the dry ingredients to the wet mixture until blended.
- Pour into the prepared pan and bake 25–35 minutes, until a toothpick comes out clean. Cool completely before frosting.
For icing
- Beat cream cheese and butter together until smooth.
- Add powdered sugar ½ cup at a time until you reach the desired consistency and sweetness.
- Stir in maple syrup, vanilla, and cinnamon. Adjust sweetness and maple flavor to taste.
- Frost the cooled cake immediately or chill the frosting until ready to use.
Nutrition
| Carbohydrates: 40 g
| Protein: 3 g