Pumpkin Sheet Cake Recipe

Jump to RecipePrint Recipe
5 from 4 votes
Published: October 1, 2021Updated: November 2, 2021Author: Kendra Murdock
This post may contain affiliate links. Read our disclosure policy.
Light and fluffy homemade Pumpkin Sheet Cake with delicious cream cheese frosting. This tasty cake can feed a crowd and everyone always loves it! This pumpkin dessert is perfect for Thanksgiving.
Pumpkin Sheet Cake Recipe

*This Pumpkin Sheet Cake post was sponsored by Kroger, but all views and opinions are my own.*

We have teamed up with our friends from Kroger to bring you a little taste of the holidays. 

I don’t think I will ever get sick of pumpkin. I could honestly eat pumpkin desserts any time of the year and be content with life.

However, I am not the biggest fan of pie, so this year for Thanksgiving I was thinking of a pie alternative and thought to myself, “why not cake?”

So that is where this magical creation began. This Pumpkin Sheet Cake is way easier to make than pie and can feed a crowd!

Make this pumpkin sheet cake ahead of time:

Thanksgiving morning is probably one of the most stressful mornings. It’s hard to rotate different dishes in and out of the oven. However, with this Pumpkin Sheet Cake, you can make it the day before.

We do recommend refrigerating it until serving, or at least overnight if you are making it ahead of time. It has cream cheese frosting, so to avoid that melting or softening too much, we have found it tastes best when it is cold.

Refrigerating it will also keep it from drying out. Be sure to cover it with foil or a lid, and place in the fridge until ready to eat.

Prepear app on phone

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Get My Meal Plans NOW!

Complete your Thanksgiving meal with our favorite dishes:

Serves: 30

Pumpkin Sheet Cake Recipe

5 from 4 votes
Light and fluffy homemade Pumpkin Sheet Cake with delicious cream cheese frosting. This tasty cake can feed a crowd and everyone always loves it!
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Print Pin

Ingredients

Pumpkin Cake

  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 15 ounce can pumpkin puree
  • 2 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Cream Cheese Frosting

  • 1 cup butter softened
  • 1 8 ounce package cream cheese
  • 2 teaspoons vanilla
  • 3 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F.
  • Spray a half baking sheet (13 x 18 inch cookie sheet) with nonstick cooking spray.
  • In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
  • Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.
  • Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.
  • Pour the batter into prepared baking sheet and spread in an even layer.
  • Bake for 25-30 minutes, or until set and let cool completely.
  • For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy.
  • Add vanilla and powdered sugar and mix until smooth.
  • Spread frosting over the cake and sprinkle cinnamon on top, if desired.

Notes

You can make this cake the day before. We do recommend refrigerating it until serving. 

Nutrition

Calories: 206 kcal · Carbohydrates: 32 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 6 g · Cholesterol: 23 mg · Sodium: 160 mg · Potassium: 28 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 50 IU · Calcium: 32 mg · Iron: 1 mg

Equipment

  • Half Sheet Pan
  • Non-stick Cooking Spray
  • Mixing Bowl (2)
  • Hand or Stand Mixer

Recipe Details

Course: Dessert
Cuisine: American

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

Have you checked out our YouTube channel?

Pumpkin sheet cake finished, cut into squares, and on a serving platter

Leave a Review!

We LOVE hearing from you! Submit your question or review here.

Your email address will not be published. Required fields are marked*.

Rate This Recipe!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Connie W. says:
    November 14, 2016
    I recently made the pumpkin sheet cake over the weekend and it was a huge success. We all loved it and the cake was so moist. Will definitely be making this again!!
    Reply
  2. Janie says:
    November 16, 2016
    Can't wait to try this
    Reply
  3. Kathi says:
    November 16, 2016
    What size cookie sheet? I make another sheet cake recipe in my 15 X 10 cookie sheet. Would that work?
    Reply
    • Cyd says:
      November 17, 2016
      Hi Kathi, I just measured our pan and we used an 18 x 13 inch pan.
      Reply
      • J Metz says:
        October 2, 2021
        Is the height of the half sheet pan 1” or 2”?
        Reply
        • Momma Cyd says:
          October 5, 2021
          1 inch deep.
          Reply
  4. Kelsi says:
    November 20, 2017
    Should this be stored in the fridge? Could this be made a day early?
    Reply
    • Cyd says:
      November 22, 2017
      This can be made a day ahead. You could store it in the fridge or in a cool place. Be sure to keep it covered.
      Reply
  5. Kim says:
    November 1, 2019
    Have you ever tried this with chocolate chips? If so, how much?
    Reply
    • Cyd says:
      November 11, 2019
      We haven't tried chocolate chips in this sheet cake, but pumpkin and chocolate cake go great together. If you do add chocolate chips, I would use mini chocolate chips.
      Reply
  6. Lyndsey says:
    November 3, 2019
    This cake is AMAZING! It makes a lot and anywhere I take it people are in love and ask for the recipe! This is definitely a must recipe for fall!!
    Reply
    • Cyd says:
      November 11, 2019
      Hi Lindsey. We are so glad that you like the Pumpkin Sheet Cake. Have a terrific week and a wonderful Thanksgiving!
      Reply
  7. Jen says:
    December 16, 2019
    My husband has celiac disease so I made this with brown rice flour. I actually liked the rice flour better! Great recipe!
    Reply
  8. Michelle says:
    September 24, 2020
    Have you made this recipe for cupcakes?
    Reply
    • Momma Cyd says:
      October 15, 2020
      We haven't made these into cupcakes. But I'm sure it would work great. Just watch closely for the correct cooking time.
      Reply
  9. Danielle says:
    November 5, 2020
    Could this be made in a 9x13 or maybe two 9x13’s?
    Reply
    • Momma Cyd says:
      November 11, 2020
      You could cut it in half for a 9 x 13 inch pan or 2 9x13 pans.
      Reply
  10. Connie Freudenberg says:
    November 7, 2020
    What is the exact size of a half baking sheet?
    Reply
    • connie says:
      November 7, 2020
      Please ignore my question. Thx!
      Reply
    • Momma Cyd says:
      November 11, 2020
      It's around 18 x 13.
      Reply
  11. Gayle says:
    November 21, 2020
    Can you make this into muffins?

    5 stars

    Reply
    • Momma Cyd says:
      November 26, 2020
      We have not yet tried this cake in muffin form. But sounds delicious!
      Reply
  12. Peggy Ash says:
    November 21, 2020
    This is a good recipe & a life saver when I need a lot to take to any function. I had to go back to read the whole story again before I found the size pan you used [ I could have guessed, but rather aviod disaster at my advanced age ;-) ] please oh, please always include the siaze pan, dish, pot, etc. that you use in the recipe... experienced cooks will adapt but newer cooks really need the guidance.. Tahnks so much & keep up the great work.

    5 stars

    Reply
  13. Linda Hunter says:
    February 20, 2021
    Just made your pumpkin cake! It turned it awesome & was so easy!
    Reply
  14. Ruth Bowman says:
    April 25, 2021
    We love this recipe, have made it 7 times within a year.

    5 stars

    Reply
  15. Amber says:
    October 3, 2021
    This was delicious and super easy! I made the cake exactly as directions said. I got lucky and checked it at 18 mins with a toothpick and it was clean and the top of the cake was starting to brown, so I took it out, it would have been a crisp if I would have baked it for another 7-12 mins. I also halved the frosting recipe and it spread perfectly on the cookie sheet. Lastly I added mini chocolate chips to the batter before putting it into the pan. So good!

    5 stars

    Reply
  16. Christine Gunnell says:
    October 12, 2021
    The recipe needs to be for a full baking sheet. I have a mess in my oven. It sure overflowed the half baking sheet. I wish I would have followed my gut instinct that it was too much batter for that size of pan.
    Reply
    • Christine Gunnell says:
      October 15, 2021
      I have since learned what a half baking sheet is. I was using a quarter baking sheet. The cake was so delicious! Thank you, I love your recipes.
      Reply
  17. Dennise says:
    November 19, 2021
    I am gonna try this. Sounds so good. Can you freeze for a few days?
    Reply
    • Momma Cyd says:
      November 23, 2021
      Yes, this will freeze great.
      Reply
BuzzFeedElleGlamourHuffington PostParentingTaste of HomeToday Show