Pumpkin Sheet Cake with Cream Cheese Frosting

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 4 reviews

Pumpkin Sheet Cake is the must-try fall dessert! Soft, dense, loaded with pumpkin spice flavor and topped with a maple cream cheese frosting!

When the fall season arrives, most people want to stay home and whip something creamy and delicious in the kitchen. Choose from these autumn favorites to help you enjoy the weather: Slow Cooker Roasted Butternut Squash Soup, Homemade Apple Cider, and Sweet Potato Bread.

Pumpkin sheet cake slice.

Pumpkin Cake Recipe

Pumpkin Sheet Cake may be baked using leftover pumpkin puree which is why it is so convenient and economical. 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. 

While this is an excellent recipe for the autumn season, it really does work well for any occasion. You can trust this combo to satisfy your sweet tooth. 

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!

Pumpkin sheet cake ingredients.

How to make Pumpkin Sheet Cake?

  1. Prepare for baking. Prepare your baking sheet and heat the oven to 350F.
  2. Make the cake batter. Whisk the flour, baking powder and baking soda, and a dash of salt. Afterward, add in a dash of cinnamon, nutmeg, ginger, and cloves for flavoring. In another container, mix sugars making sure that to get rid of any clumps. Add in the rest of the ingredients. Combine the two bowls and mix.
  3. Bake. Pour the mixture into the baking sheet. Bake for 30 minutes. 
  4. Make frosting. Whip butter and cream cheese, preferably using an electric mixer. Stop when it becomes light and fluffy. Add the sugar and maple syrup.
  5. Serve. When it is finished baking, let it cool completely before topping it off with the frosting. Afterward, serve. 

Pumpkin sheet cake topped with chopped walnuts.

How big is a quarter sheet cake?

A quarter sheet is a 9 inch by 13-inch pan. They are mostly rectangular in shape and is very convenient. 

How many people does a quarter sheet cake feed?

It can feed 12 people. It is very convenient as it makes it easy to transport the desserts and also cut it into bars.

Pumpkin sheet cake square topped with pumpkin candy.

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. 

Store it with the frosting right after baking and you can enjoy it within two-three days. For a longer period, put it in the freezer to make it last for at least a month.

Pumpkin cake slice.

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:

Pumpkin sheet cake with cream cheese frosting.

Recipe Tips:

  • Make your cream cheese frosting look more appealing and flavorful by topping it with crushed nuts. 
  • 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.
Save Recipe
5 from 4 reviews
Pumpkin Sheet Cake
Author: Catalina Castravet Serves: 12 slices
Prep time: 30 minutes Cook time: 30 minutes Total time: 2 hrs

Ingredients

Pumpkin Sheet Cake:

Cream Cheese Frosting

Instructions

Make the Pumpkin Cake:

Cream Cheese Frosting:

Calories: 743 Carbohydrates: 89 Protein: 7 Fat: 42 Saturated Fat: 26 Cholesterol: 132 Sodium: 511 Potassium: 318 Fiber: 3 Sugar: 68 Vitamin A: 6568 Vitamin C: 2 Calcium: 142 Iron: 3
Save Recipe

Easy Pumpkin Sheet Cake pin

 

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Comments

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DiNuzzo

This looks delicious and fall is right around the corner. I am pinning this so that I can make it then.

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robin rue

You had me at pumpkin! I bet that frosting is the bomb, too! Can't wait to try it.

Reply

Tasheena

This looks so yummy. I can't wait to make this for my family this fall.

Reply

Heather

I'm so ready for pumpkin season! Can't wait to make this cake, yum!

Reply

Jen

Yum!! I don’t like pumpkin pie weirdly but I love pumpkin bread/cake. Can’t wait for fall

Reply

Lynndee

Oh, yum! I love everything pumpkin. This is making me excited for fall - my favorite season.

Reply

Jenn @ EngineerMommy

This cake sounds so delicious and easy to make. Gotta try this recipe

Reply

Kathy

This looks really delicious. I don't think I've tried pumpkin sheet cake before. I have a lot of these ingredients already, so I'll have to try it.

Reply

Jessica Formicola

I am ready for allll things pumpkin! This sheet cake looks amazing!

Reply

Terri A Steffes

A classic! It's time to get those pumpkin favorites out and ready to make. I'll add this one to my list!

Reply

Lizzie Lau

I'm excited to try your pumpkin sheet cake recipe this fall. We put in a small patch of sugar pumpkins this year so I'm pinning all the pumpkin recipes!

Reply

Marysa

I love the idea of combining pumpkin cake with cream cheese frosting. Such a perfect fall recipe!

Reply

Swathi

I like the idea of pumpkin sheet cake I need to give this one try. As pumpkin baking season is coming now.

Reply

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