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Pumpkin Sheet Cake with Fluffy Cream Cheese Frosting

Pumpkin Sheet Cake is perfect for any fall-loving crowd! The cake is pumpkin spiced and super moist, with perfect cream cheese frosting-to-cake ratio. This pumpkin cake is so easy the kids could make it and it's ready for eager foodies to eat in under an hour!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Calories: 399 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Sheet Cake
  • 1 can 15 ounces pumpkin puree
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp kosher salt
Cream Cheese Frosting
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 8 oz 1 pack full fat cream cheese, room temperature
  • 1 tsp vanilla extract
  • 5 1/2 cups powdered sugar
  • 1/4 cup milk

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F (180 degrees C/160 degrees C fan-forced).
  2. Grease a 15x10x1 inch baking pan (or 9x13 baking dish) with shortening or butter. Set aside.
  3. In a large bowl whisk together the pumpkin puree, brown sugar, granulated sugar, vanilla extract, and oil until well combined. Beat in eggs one at a time until fully incorporated.
  4. Combine the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring together with a spatula until the dry ingredients are just combined with the wet ingredients.
  5. Pour the pumpkin cake batter into the greased baking pan. Bake at 350° for 25-30 minutes (or 45-50 minutes for a 9x13 baking dish) or until a toothpick inserted in the center comes out clean.
  6. Cool the sheet cake on a wire rack.
  7. Cream Cheese Frosting
  8. In a medium mixing bowl, beat the room temperature cream cheese with an electric hand mixer until smooth with little to no lumps left. Add butter and vanilla extract with an electric hand mixer until fluffy and smooth.
  9. Gradually beat in powdered sugar until smooth. Add in splashes of milk until the frosting reaches desired spreading consistency.
  10. Frost the cake generously and serve.

Notes

  • You've got to store your pumpkin cake in the fridge. It's got dairy on top of it: the cream cheese frosting. You gotta put that baby away in the fridge. Wrap her up with plastic wrap and she can last for up to 3 days in there.
  • Make the cake a day in advance, wrap it in plastic wrap. It can stay on the counter without the frosting. Make the frosting the day of; it'll stiffen up in the fridge and hard to spread across your cake if you make it too early.

Nutrition Information

Serving 1g Calories 399kcal (20%) Carbohydrates 59g (20%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 3g (15%) Polyunsaturated Fat 12g Cholesterol 49mg (16%) Sodium 279mg (12%) Sugar 49g (98%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 399

% Daily Value*

Serving 1g
Calories 399kcal 20%
Carbohydrates 59g 20%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 12g 71%
Cholesterol 49mg 16%
Sodium 279mg 12%
Sugar 49g 98%

* Percent Daily Values are based on a 2,000 calorie diet.