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.
Sheet Pan Size:
We make this recipe in a half sheet pan. It wasn’t until a few weeks ago that I realized that there are so many different lengths and sizes of sheet pan. This recipe will work with any cookie sheet that is 15 x 10″ or larger. For this recipe I made it in an 18 x 13″ sheet. Either will work, they will just have a different thickness to them.If you love pumpkin recipes, be sure to check out the BEST Pumpkin Bread Recipe!
How to make Pumpkin Sheet Cake:
This recipe has simple ingredients that you probably already have. Here is how you make it: Step 1: Preheat oven to 350 degrees and spray a baking sheet with nonstick cooking spray. Step 2: In a mixing bowl, combine the eggs, sugar vegetable oil, and pumpkin puree. Mix until fully incorporated. I used a whisk but you could use a stand or hand mixer. Step 3: Slowly add the flour to the wet mixture. Continue stirring as you do so. This will help with the lumps. Keep mixing until the mixture is smooth and fully combined. Step 4: Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt until everything is well combined. Step 5: Pour the batter into the prepared baking sheet, and spread it out evenly on the pan. Step 6: Place in the oven and bake for 25-30 minutes, or until an inserted toothpick comes out clean. Step 7: Take out of the oven and let cool completely. To make the Cream Cheese Frosting: Step 8: In a bowl, cream together butter and cream cheese until smooth and fluffy. The butter should be softened, but not melted. Room temperature is preferred. Step 9: Add the vanilla extract and powdered sugar and mix util well combined. Step 10: Spread frosting over the bars and garnish the a dash of cinnamon.
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.Complete your Thanksgiving meal with our favorite dishes:
- 30 Minute Dinner Rolls
- Grandma’s Thanksgiving Stuffing
- Green Bean Casserole
- Slow Cooker Creamy Mashed Potatoes
- How To Make Turkey Gravy From Scratch
- Slow Cooker Macaroni and Cheese
- Strawberry Jello Fluff Salad
- Easy Sweet Cornbread
- Simple Pumpkin Pie
- Pumpkin Dump Cake
- Fluffy Cranberry Salad
Serves: 30
Pumpkin Sheet Cake Recipe
Light and fluffy homemade Pumpkin Sheet Cake with delicious cream cheese frosting. This tasty cake can feed a crowd and everyone always loves it!
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 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.
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
Recipe Details
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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!!
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Can't wait to try this
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What size cookie sheet? I make another sheet cake recipe in my 15 X 10 cookie sheet. Would that work?
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Should this be stored in the fridge? Could this be made a day early?
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Have you ever tried this with chocolate chips? If so, how much?
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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!!
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My husband has celiac disease so I made this with brown rice flour. I actually liked the rice flour better! Great recipe!
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Have you made this recipe for cupcakes?
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Could this be made in a 9x13 or maybe two 9x13’s?
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What is the exact size of a half baking sheet?
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Please ignore my question. Thx!
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Can you make this into muffins?
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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.
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Just made your pumpkin cake! It turned it awesome & was so easy!
