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Pumpkin sheet cake slice.

Pumpkin Sheet Cake

Pumpkin Sheet Cake is the must-try fall dessert! Soft, dense, loaded with pumpkin spice flavor and topped with a maple cream cheese frosting!
Course Dessert
Cuisine American
Keyword Pumpkin Sheet Cake
Prep Time 30 minutes
Cook Time 30 minutes
Chill 1 hour
Total Time 2 hours
Servings 12 slices
Calories 743kcal
Author Catalina Castravet


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.



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