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5 from 7 votes

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!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: fall sheet cakes, pumpkin cake, pumpkin sheet cake, pumpkin sheet cake with cream cheese icing
Servings: 30
Calories: 206kcal


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


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


  • 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.


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


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