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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 743 kcal
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:

  1. Preheat oven to 350 degrees F.
  2. Spray a 9x13 baking pan with non-stick cooking spray, and set aside.
  3. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a large bowl, using a mixer whisk together granulated sugar and brown sugar until combined.
  5. Add melted butter and oil. Add eggs one at a time.
  6. Add in pumpkin puree, vanilla, and milk and whisk until combined.
  7. With mixer set on low speed slowly add in the flour mixture and mix until combined.
  8. Scrape down sides and bottom of the bowl and transfer it to the prepared pan.
  9. Bake until a toothpick inserted into the center comes out clean, about 25 - 30 minutes.
  10. Allow it to cool completely before topping with cream cheese frosting.

Cream Cheese Frosting:

  1. In the bowl of an electric stand mixer fitted with the whisk attachment, whip together butter and cream cheese until light and fluffy.
  2. Mix in powdered sugar, cinnamon, and maple extract and whisk for a few minutes until light and fluffy. If needed add more sugar.

  3. In the mixture is too runny, chill it in the freezer and whisk again.
  4. Once the cake has cooled, frost it and garnish with chopped nuts and candy pumpkins.

Recipe Video

Nutrition Facts
Pumpkin Sheet Cake
Amount Per Serving
Calories 743 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 26g163%
Cholesterol 132mg44%
Sodium 511mg22%
Potassium 318mg9%
Carbohydrates 89g30%
Fiber 3g13%
Sugar 68g76%
Protein 7g14%
Vitamin A 6568IU131%
Vitamin C 2mg2%
Calcium 142mg14%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.