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

Recipe Ingredient Notes

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

How to Make Pumpkin Sheet Cake

Pumpkin Cake

Preheat oven to 350℉

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.

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.

A close-up of a frosted rectangular sheet cake on a baking tray with a piece missing from one corner.

Storage Suggestions

Thanksgiving morning is one of the most stressful mornings of the year. It’s difficult to rotate different dishes in and out of the oven. However, with this dessert, 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. You can eat it at room temperature, but we wouldn’t recommend it.

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. If you want to add something extra to the frosting, sprinkle some cinnamon in and make it a cinnamon cream cheese frosting.

A frosted sheet cake with a cut corner revealing a moist, orange-brown interior on a metal baking tray.

Enjoy More Delicious Pumpkin Cakes and Cupcakes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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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!!
Missy says:

How long would I bake half the recipe in a 9x13 pan?
Momma Cyd says:

This will help you when cutting recipes in half. Cakes are a little more tricky than cookies. https://www.bonappetit.com/story/how-to-cut-a-baking-recipe-in-half
Cheryl says:

Can you freeze?
Momma Cyd says:

Yes, this will freeze great. Just cover properly for freezing.
Janelle C. says:

I made this cake last night to bring to a work function today. Huge success and plenty of compliments given. Thank you!
Bre Kim says:

Can I sub butter for oil? How would it change the cake if I do?
Bobbi @ Six Sisters says:

If you substitute butter for oil the result may be a little drier in texture. 1/2 cup of oil = 2/3 cup of melted butter would be the best substitution
Julie Peres says:

Hi can i use olive oil instead of vegetable oil?
Bobbi @ Six Sisters says:

You can substitute olive oil for vegetable oil - it may alter the taste slightly, so keep that in mind
Franklin says:

I have made this recipe a million times! It’s always a hit at family gatherings! I add pumpkin pie spice as a garnish on top of the frosting just to make it look nice.