Pumpkin Sheet Cake is an incredibly tender and moist sheet cake that is ready in 30 minutes. The perfect fall dessert that is soft, dense, and loaded with pumpkin spice flavor, then topped with a maple cream cheese frosting!
Fluffy Sheet Pan Pumpkin Cake Recipe
This irresistible Pumpkin Sheet Cake is super tender, easy to make, and loaded with pumpkin flavor. The cinnamon cream cheese frosting adds a nice finish tangy touch to the dessert making it even more delicious and very moist cake.
During the pumpkin season, I love making my own pumpkin puree and utilize it in various desserts. Also, I love to refrigerate it in mason jars or an airtight container and use it when needed. Also, for this recipe, feel free to use leftover pumpkin puree which is why it is so convenient and economical.
Or, if you prefer, go with the canned puree. Both will work just great here. This heavenly dessert is so easy to follow that it leaves anyone wondering why they haven’t known of it for a long time.
Like the original chocolate sheet version, this dessert is also topped off with a glorious and fluffy frosting. It perfectly blends well with the base and has the right kind of sweetness and creaminess that it melts in your mouth.
This is an excellent recipe for the autumn season, to feed a large crown, or for Thanksgiving dinner. Having fall treats ready can really help liven things up especially when the lazy fall weather hits on.
Enjoy a bite of this delight with your friends and family! Best of all, it is ready in 30 minutes!
- Flour: For the best texture, I recommend using all-purpose flour and not cake mix flour.
- Pumpkin puree: Feel free to use canned or homemade pumpkin puree.
- Baking powder and baking soda: This makes it fluffy and tender.
- Pumpkin pie spice: It is basically a combination of ground cinnamon, white granulated sugar, nutmeg, ginger, cloves, and brown sugar. Also, you can buy it ready and pre-packaged from your local grocery store.
- A bit of salt
- Unsalted butter and milk: For the batter and frosting, I recommend using whole milk here.
- Vegetable oil
- Vanilla extract: For a touch of vanilla flavor. However, if you are not a fan, simply skip it.
- Pecans: They are used for topping, and add a nice crunchy texture to the whole cake.
- Cream cheese, powdered sugar, and maple extract: For the frosting.
How to make Pumpkin Sheet Cake?
For step-by-step guidelines, watch the recipe video attached. But here are the simple steps to make this recipe:
- Prepare for baking. First, grease a baking sheet and pre-heat the oven to 350 degrees F.
- Combine dry ingredients. Next, in a large bowl, combine flour, baking powder and baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves for flavoring.
- Make the pumpkin mixture: In a large mixing bowl of a stand mixer (or hand mixer), mix brown sugar and regular sugar together. Ensure that to get rid of any clumps. Then, add in the rest of the wet ingredients.
- Combine: Next, combine the pumpkin mixture with the flour mixture together.
- Bake. Pour the mixture into the prepared baking pan, and bake for 30 minutes.
- Make frosting. Lastly, whip butter and cream cheese, preferably using an electric mixer. Stop when it becomes light and fluffy. Add the sugar and maple syrup.
- Serve. When it is finished baking, let it cool completely before topping it off with the frosting. Afterward, serve.
The cream cheese frosting is a must!
Do not skip the delicious cream cheese frosting! This adds a thin layer of deliciousness to it and gives this perfect cake a nice balance of sweet and savory flavor.
At the same time, it makes it extra soft and moist. Also, the frosting is easy to make and ready in less than two minutes. So, do not skip it!
How do you know when the cake is done?
Because every oven is different, it is best to check for doneness after the 25-minute mark.
Simply, insert a toothpick in the center of the cake. If it comes out clean, it is done.
How big is a quarter sheet cake?
The size can vary based on your pan size. I usually bake it in a 9 inch by 13-inch pan.
The pan is rectangular in shape and is very convenient to slice it. However, feel free to bake it in a cake pan, round pan, or smaller baking sheet.
How many people can this cake feed?
It can feed about 12 people. Also, it is very convenient as it makes it easy to transport the desserts and also cut them into smaller-size bars.
Can I make Pumpkin Sheet Cake ahead?
Yes! Cakes generally do not need to be refrigerated. However, for those infused with pumpkin, refrigeration is a must.
To refrigerate: First, let it cool at room temperature. Then, wrap the whole cake tightly with aluminum foil, and store it with the frosting for up to 3 days.
To freeze: Wrap cooled cake in plastic wrap, then freeze it up for 3 months.
More delicious pumpkin desserts:
The start of the fall season signals the abundance of pumpkin harvests. When leaves turn brown and crisp, and the weather temperature starts to slowly drop, spending some time in the kitchen can be exciting.
Make use of the overload of supply, by making these varieties of delicious recipes:
- Learn how to make your homemade cream cheese frosting and use it in various desserts.
- I added some crushed nuts on top for a crunchy texture. However, this is an option, and feel free to skip it.
- Also, sometimes, the frosting may get runny and watery. Put it in the freezer immediately for a few minutes. Mix and repeat the process until you get a thicker consistency.
- Aside from cream cheese, you can also use cinnamon buttercream for the frosting.
- When mixing, don’t forget to scrape on the sides to make sure that it is well combined.
- You can also turn this delight into tiny treats by making it in cupcakes.
- In addition, if you have leftovers, simply transfer them to an airtight container, and refrigerate them for up to 3 days.
Pumpkin Sheet Cake
Pumpkin Sheet Cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup white granulated sugar
- 1/2 cup dark brown sugar (packed)
- 1/2 cup unsalted butter (melted and cooled slightly)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 3/4 cups canned pumpkin
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup pecans (or walnuts)
Cream Cheese Frosting
- 12 oz. cream cheese (slightly softened)
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar (or more)
- 1/2 teaspoon maple extract
- 1/2 teaspoon cinnamon
Make the Pumpkin Cake:
- Preheat oven to 350 degrees F.
- Spray a 9x13 baking pan with non-stick cooking spray, and set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, using a mixer whisk together granulated sugar and brown sugar until combined.
- Add melted butter and oil. Add eggs one at a time.
- Add in pumpkin puree, vanilla, and milk and whisk until combined.
- With mixer set on low speed slowly add in the flour mixture and mix until combined.
- Scrape down the sides and bottom of the bowl and transfer it to the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 25 - 30 minutes.
- Allow it to cool completely before topping with cream cheese frosting.
Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with the whisk attachment, whip together butter and cream cheese until light and fluffy.
- Mix in powdered sugar, cinnamon, and maple extract, and whisk for a few minutes until light and fluffy. If needed add more sugar.
- If the mixture is too runny, chill it in the freezer and whisk again.
- Once the cake has cooled, frost it and garnish with chopped nuts and candy pumpkins.