Name: Pumpkin Sheet Cake Recipe
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: 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; 1 cup butter (softened); 1 8 ounce package cream cheese; 2 teaspoons vanilla; 3 cups powdered sugar

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.

*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. And I love sheet cakes, so I was super excited about this recipe. As long as you have a sheet pan, you can make this cake!

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 Best Pumpkin 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.

If you’ve been searching for the perfect pumpkin recipes, you’ll love this moist cake with cream cheese icing. The pumpkin mixture is delicious and it stores well in an airtight container. The fall season is the perfect time for baking all things pumpkin, and this pumpkin cake recipe is no exception.

This is the perfect cake to feed a large crowd, and it’s the perfect dessert for the pumpkin season. The homemade cream cheese frosting is the icing on the cake (pun intended). You can even use the leftover pumpkin puree to make the perfect fall dessert for thanksgiving dinner, such as pie filling, a layer cake, pumpkin treats, or pumpkin bread. The options are endless!

So, if you’re looking for a delicious pumpkin sheet cake with simple ingredients, look no further. The moist texture will be a crowd favorite. This easy pumpkin sheet cake is also delicious as a cooled cake. It’s the perfect balance of pumpkin and cream cheese flavor with a great ratio of cake and frosting. Serve it with a glass of whole milk and you’ll be the talk of the family gatherings this season.

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.

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Serves: 30

Pumpkin Sheet Cake Recipe

5 from 7 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

This post was included in our 10 EASIEST Thanksgiving Desserts video – for more inexpensive and delicious recipes like this one, click here to check it out!

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

Questions & Reviews

Connie W. says:

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!!

Janie says:

Can't wait to try this

Kathi says:

What size cookie sheet? I make another sheet cake recipe in my 15 X 10 cookie sheet. Would that work?

Cyd says:

Hi Kathi, I just measured our pan and we used an 18 x 13 inch pan.

Kelsi says:

Should this be stored in the fridge? Could this be made a day early?

Cyd says:

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.

Kim says:

Have you ever tried this with chocolate chips? If so, how much?

Lyndsey says:

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!!

Cyd says:

Hi Lindsey. We are so glad that you like the Pumpkin Sheet Cake. Have a terrific week and a wonderful Thanksgiving!

Cyd says:

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.

Jen says:

My husband has celiac disease so I made this with brown rice flour. I actually liked the rice flour better! Great recipe!

Michelle says:

Have you made this recipe for cupcakes?

Momma Cyd says:

We haven't made these into cupcakes. But I'm sure it would work great. Just watch closely for the correct cooking time.

Danielle says:

Could this be made in a 9x13 or maybe two 9x13’s?

Connie Freudenberg says:

What is the exact size of a half baking sheet?

connie says:

Please ignore my question. Thx!

Momma Cyd says:

It's around 18 x 13.

Momma Cyd says:

You could cut it in half for a 9 x 13 inch pan or 2 9x13 pans.

Gayle says:

Can you make this into muffins?

Peggy Ash says:

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.

Momma Cyd says:

We have not yet tried this cake in muffin form. But sounds delicious!

Linda Hunter says:

Just made your pumpkin cake! It turned it awesome & was so easy!

Ruth Bowman says:

We love this recipe, have made it 7 times within a year.

J Metz says:

Is the height of the half sheet pan 1” or 2”?

Amber says:

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!

Momma Cyd says:

1 inch deep.

Christine Gunnell says:

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.

Christine Gunnell says:

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.

Dennise says:

I am gonna try this. Sounds so good. Can you freeze for a few days?

Momma Cyd says:

Yes, this will freeze great.

Sara says:

Thank you for the recipe. Everyone loved it.

Amy Greenway says:

I am excited to try this on our upcoming vacation! One question though... my NEW half sheet pan is in such nice shape. How do you protect it when cutting this cake? A dumb question, I know, but they are hard to keep looking good for any amount of time... Thanks!

Momma Cyd says:

You could line the bottom with parchment paper. To keep it nice and shiny, only wash by hand!

Shonn says:

My kids absolutely love this. I made it multiple times last year and am about to make it again tonight. Thanks for the great recipe!

Michelle says:

My daughter requests this for her October birthday every year. So yummy!!

Momma Cyd says:

It is a family favorite for us too! This just made our day!!

Join The Discussion

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Connie W. says:

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!!
Janie says:

Can't wait to try this
Kathi says:

What size cookie sheet? I make another sheet cake recipe in my 15 X 10 cookie sheet. Would that work?
Cyd says:

Hi Kathi, I just measured our pan and we used an 18 x 13 inch pan.
Kelsi says:

Should this be stored in the fridge? Could this be made a day early?
Cyd says:

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.
Kim says:

Have you ever tried this with chocolate chips? If so, how much?
Lyndsey says:

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!!
Cyd says:

Hi Lindsey. We are so glad that you like the Pumpkin Sheet Cake. Have a terrific week and a wonderful Thanksgiving!
Cyd says:

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.
Jen says:

My husband has celiac disease so I made this with brown rice flour. I actually liked the rice flour better! Great recipe!
Michelle says:

Have you made this recipe for cupcakes?
Momma Cyd says:

We haven't made these into cupcakes. But I'm sure it would work great. Just watch closely for the correct cooking time.
Danielle says:

Could this be made in a 9x13 or maybe two 9x13’s?
Connie Freudenberg says:

What is the exact size of a half baking sheet?
connie says:

Please ignore my question. Thx!
Momma Cyd says:

It's around 18 x 13.
Momma Cyd says:

You could cut it in half for a 9 x 13 inch pan or 2 9x13 pans.
Gayle says:

Can you make this into muffins?
Peggy Ash says:

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.
Momma Cyd says:

We have not yet tried this cake in muffin form. But sounds delicious!
Linda Hunter says:

Just made your pumpkin cake! It turned it awesome & was so easy!
Ruth Bowman says:

We love this recipe, have made it 7 times within a year.
J Metz says:

Is the height of the half sheet pan 1” or 2”?
Amber says:

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!
Momma Cyd says:

1 inch deep.
Christine Gunnell says:

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.
Christine Gunnell says:

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.
Dennise says:

I am gonna try this. Sounds so good. Can you freeze for a few days?
Momma Cyd says:

Yes, this will freeze great.
Sara says:

Thank you for the recipe. Everyone loved it.
Amy Greenway says:

I am excited to try this on our upcoming vacation! One question though... my NEW half sheet pan is in such nice shape. How do you protect it when cutting this cake? A dumb question, I know, but they are hard to keep looking good for any amount of time... Thanks!
Momma Cyd says:

You could line the bottom with parchment paper. To keep it nice and shiny, only wash by hand!
Shonn says:

My kids absolutely love this. I made it multiple times last year and am about to make it again tonight. Thanks for the great recipe!
Michelle says:

My daughter requests this for her October birthday every year. So yummy!!
Momma Cyd says:

It is a family favorite for us too! This just made our day!!

Pumpkin Sheet Cake Recipe

Make this pumpkin sheet cake ahead of time:

Complete your Thanksgiving meal with our favorite dishes: