The BEST Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

I can never resist this ultra-moist pumpkin sheet cake piled high with tangy cream cheese frosting. It’s the kind of dessert that disappears fast and has everyone asking for the recipe.

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I am fully obsessed with this pumpkin sheet cake because it tastes big, bold, and unapologetically snackable. The crumb is soft without being flimsy, loaded with pumpkin puree and just enough cinnamon to make every bite hit harder.

And that frosting? Thick, tangy, sweet, and spread all the way to the corners, which is honestly where I start cutting.

I love a dessert that feeds a crowd but still feels like I made it for myself. But the real magic is how it gets better as it sits.

Dangerous. I keep sneaking slivers until the pan looks attacked.

Ingredients

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Flour gives the cake structure, so it slices soft but doesn’t fall apart.
Sugar brings sweetness and helps that tender, almost bakery-style crumb happen.
Baking powder and baking soda make it rise nice and fluffy.
Salt keeps the sweetness from tasting flat.
Tiny ingredient, big job.
Cinnamon, ginger, nutmeg, and cloves bring that cozy fall spice vibe.
Vegetable oil keeps the cake super moist for days, not just day one.
Pumpkin puree adds moisture, color, and that earthy pumpkin flavor you want.
Eggs help hold everything together and add a little richness.
Water loosens the batter so the cake bakes up light, not dense.
Vanilla makes the spices and pumpkin taste warmer and sweeter.
Cream cheese gives the frosting tang, so it’s not just sugary.
Butter makes the frosting creamy, smooth, and a little more indulgent.
Powdered sugar sweetens and thickens the frosting into that fluffy spreadable layer.
Plus, pecans add crunch, and cinnamon on top makes it look cute.
Basically, it’s sweet, spiced, creamy, and very hard to stop eating.

Ingredient Quantities

For the cake
- 2 cups (250 g) all purpose flour
- 2 cups (400 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) canned pumpkin puree
- 2 large eggs, room temperature
- 1/2 cup (120 ml) water
- 1 teaspoon vanilla extract

For the cream cheese frosting
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of fine salt

Optional garnish
- 1/2 cup chopped toasted pecans
- Extra ground cinnamon for dusting

How to Make this

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1. Preheat oven to 350°F (175°C) and generously grease a 9×13 inch baking pan; line with parchment if desired.

2. In a large bowl whisk together 2 cups flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until evenly combined.

3. In a separate bowl whisk 1 cup vegetable oil, 1 cup canned pumpkin puree, 2 large room temperature eggs, 1/2 cup water, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined and no large streaks of flour remain; do not overmix.

5. Transfer batter to the prepared pan and spread into an even layer using an offset spatula or the back of a spoon.

6. Bake for 25 to 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

7. Cool the cake in the pan on a wire rack until completely cool, about 1 to 1 1/2 hours, before frosting.

8. For the frosting beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter together until smooth and creamy. Gradually add 4 cups sifted powdered sugar and continue beating until thick and spreadable, then mix in 1 teaspoon vanilla extract and a pinch of fine salt; adjust consistency with a little powdered sugar if too thin.

9. Spread the cream cheese frosting evenly over the cooled cake, then sprinkle with 1/2 cup chopped toasted pecans and a light dusting of extra ground cinnamon if using.

10. Chill briefly to set the frosting, slice, and serve. Store leftovers covered in the refrigerator for up to 4 days.

Equipment Needed

1. 9×13 inch baking pan (with parchment paper if you prefer)
2. Mixing bowls, large and medium
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula and a wooden spoon
6. Electric hand mixer or stand mixer (for frosting)
7. Offset spatula or spoon for spreading batter and frosting
8. Wire cooling rack

FAQ

Can I substitute olive oil or melted butter for the vegetable oil? Yes. Use light olive oil for a neutral flavor or melted unsalted butter for a richer taste. Keep the same volume and note butter may make the crumb slightly denser.

Can I use pumpkin pie filling instead of canned pumpkin puree? No. Pumpkin pie filling is sweetened and spiced. Use pure pumpkin puree for correct texture and to control spices and sugar.

How do I know when the sheet cake is done? The cake is done when the top springs back lightly to the touch and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter. Baking time will vary by oven but expect about 20 to 30 minutes for a half sheet; check early.

How should I store the frosted cake and how long will it keep? Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Unfrosted cake can be wrapped and frozen up to 2 months.

Can I make the cake or frosting ahead of time? Yes. Make the cake 1 to 2 days ahead and keep it wrapped at room temperature. Make the frosting 1 day ahead and refrigerate in an airtight container; beat briefly to soften before spreading.

Any tips for a smooth cream cheese frosting? Use cream cheese and butter at room temperature and sift the powdered sugar. Beat the butter and cream cheese until fully smooth before adding sugar, and scrape the bowl frequently to avoid lumps.

The BEST Pumpkin Sheet Cake With Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour: substitute with whole wheat pastry flour, 1:1, for a nuttier flavor and slightly denser crumb; or use a 1:1 gluten free all purpose blend plus 1/4 teaspoon xanthan gum if the blend does not already contain it.
Vegetable oil: swap for melted coconut oil, 1:1, for a subtle coconut note; or replace half the oil with unsweetened applesauce (use 50 percent oil + 50 percent applesauce) to reduce fat and keep moisture.
Canned pumpkin puree: use homemade roasted pumpkin puree, 1:1, for brighter flavor; or use canned unsweetened sweet potato puree, 1:1, for a similar texture and slightly sweeter taste.
Cream cheese (frosting): replace with mascarpone cheese, 1:1, for a richer, milder frosting; or use Neufchâtel, 1:1, to reduce fat while keeping similar texture and flavor.

Pro Tips

1) Bring eggs, cream cheese and butter to room temperature before you start. They blend together much more smoothly and give a silkier frosting and a lighter cake crumb.

2) Mix the batter until just combined. A few streaks are fine. Overmixing develops gluten and makes a denser, tougher cake.

3) Use a toothpick and watch the crumbs, not just time. Pull the cake out when a toothpick comes out with a few moist crumbs but no wet batter, then cool completely before frosting so the frosting does not slide.

4) Toast the pecans and sift the powdered sugar. Toasting deepens the nutty flavor and crunch. Sifting the sugar keeps the frosting lump free; if the frosting looks too soft after mixing, chill it briefly to firm up before spreading.

The BEST Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist this ultra-moist pumpkin sheet cake piled high with tangy cream cheese frosting. It’s the kind of dessert that disappears fast and has everyone asking for the recipe.

Servings

servings

Calories

716

kcal

Equipment: 1. 9×13 inch baking pan (with parchment paper if you prefer)
2. Mixing bowls, large and medium
3. Measuring cups and spoons
4. Whisk
5. Rubber spatula and a wooden spoon
6. Electric hand mixer or stand mixer (for frosting)
7. Offset spatula or spoon for spreading batter and frosting
8. Wire cooling rack

Ingredients

For the cake
2 cups (250 g) all purpose flour
2 cups (400 g) granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (240 ml) vegetable oil
1 cup (240 ml) canned pumpkin puree
2 large eggs, room temperature
1/2 cup (120 ml) water
1 teaspoon vanilla extract
For the cream cheese frosting
8 ounces (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of fine salt
Optional garnish
1/2 cup chopped toasted pecans
Extra ground cinnamon for dusting

Directions

Preheat oven to 350°F (175°C) and generously grease a 9×13 inch baking pan; line with parchment if desired.
In a large bowl whisk together 2 cups flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until evenly combined.
In a separate bowl whisk 1 cup vegetable oil, 1 cup canned pumpkin puree, 2 large room temperature eggs, 1/2 cup water, and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined and no large streaks of flour remain; do not overmix.
Transfer batter to the prepared pan and spread into an even layer using an offset spatula or the back of a spoon.
Bake for 25 to 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Cool the cake in the pan on a wire rack until completely cool, about 1 to 1 1/2 hours, before frosting.
For the frosting beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter together until smooth and creamy. Gradually add 4 cups sifted powdered sugar and continue beating until thick and spreadable, then mix in 1 teaspoon vanilla extract and a pinch of fine salt; adjust consistency with a little powdered sugar if too thin.
Spread the cream cheese frosting evenly over the cooled cake, then sprinkle with 1/2 cup chopped toasted pecans and a light dusting of extra ground cinnamon if using.
Chill briefly to set the frosting, slice, and serve. Store leftovers covered in the refrigerator for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.