Pumpkin Sheet Cake
Hola! If you’ve ever craved a dessert that feels like autumn wrapped in a forkful, this moist pumpkin sheet cake with cinnamon cream cheese frosting is it. Growing up in Florida, pumpkin recipes meant cozy fall flavors even when the palm trees outside didn’t change colors. This cake instantly takes me back to afternoons in the kitchen with my abuela, where cinnamon and nutmeg danced through the air as she taught me to love the art of baking. Rich pumpkin flavor, velvety frosting, and a tender crumb make this sheet cake unforgettable. It’s a showstopper at any holiday table, especially Thanksgiving. If you’re searching for pumpkin cake recipes or layered pumpkin desserts, this will become your go-to.
Quick Recipe Overview
| Prep Time | 25 minutes |
|---|---|
| Cook Time | 26 minutes |
| Total Time | 51 minutes |
| Servings | 20 slices |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | Fall and Thanksgiving |
Why You’ll Love This Recipe
- Perfect fall flavors: The pumpkin, cinnamon, and nutmeg blend together beautifully, creating a cozy dessert that tastes like autumn in every bite.
- Moist and fluffy texture: Thanks to pumpkin puree and oil, the cake stays soft and tender without being dense.
- Creamy frosting twist: The cinnamon cream cheese frosting adds a sweet, tangy layer with a warm spice kick that elevates this cake beyond the ordinary.
- Great for gatherings: Since it’s made in a sheet pan, it’s easy to slice and serve, making it a stress-free dessert for family dinners or holiday parties.
- Make ahead friendly: You can prepare the cake in advance and frost it later, which saves time when entertaining.
Moist Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
- Total Time: 51 minutes
- Yield: 20 slices 1x
- Diet: Vegetarian
Description
The perfect fall dessert! Moist pumpkin sheet cake topped with a thick layer of cinnamon cream cheese frosting. Easy to make, delicious, and a must-have Thanksgiving dessert.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup butter, room temperature (1 stick)
- 1 (8 oz) package cream cheese, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/2 teaspoon cinnamon
Instructions
1. Preheat oven to 350°F and lightly spray a 15 x 10 x 1-inch sheet pan with non-stick baking spray.
2. Whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl.
3. In a separate bowl, whisk pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
4. Gradually add wet ingredients to dry ingredients and stir until thick but smooth.
5. Spread batter evenly into prepared pan and bake for 26–28 minutes, until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool completely.
7. For frosting, beat butter, cream cheese, and vanilla until smooth. Add powdered sugar one cup at a time, then mix in cinnamon until fluffy.
8. Frost cooled cake, slice into bars, and serve.
Notes
Storage: Refrigerate in an airtight container for up to 5–7 days.
Freezing: Wrap slices individually in press-and-seal wrap, then store in an airtight freezer bag for up to 2 months. Thaw overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 26 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 358
- Sugar: 39g
- Sodium: 227mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 51mg
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting:
- 1/2 cup butter, room temperature (1 stick)
- 1 (8 oz) package cream cheese, room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/2 teaspoon cinnamon
Love comfort food? Check out our Pumpkin Cheesecake Cookies.
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Pumpkin puree | Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture. |
| Flour | Spoon and level your flour instead of scooping to avoid a dense cake. |
| Vegetable oil | Keeps the cake moist without overpowering the pumpkin flavor. |
| Eggs | Bring eggs to room temperature for better mixing and rise. |
| Cinnamon & nutmeg | Fresh spices deliver the warmest, richest taste, perfect for fall desserts. |
| Cream cheese | Make sure it’s softened to prevent lumps in the frosting. |
| Powdered sugar | Sift before mixing for a smooth, fluffy frosting. |
Step-by-Step Instructions
- Preheat oven: Set your oven to 350°F and lightly spray a 15 x 10 x 1-inch sheet pan with non-stick baking spray.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg until fully combined.
- Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
- Combine mixtures: Slowly add the wet ingredients into the dry, stirring gently until the batter is thick but smooth.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 26–28 minutes, testing with a toothpick inserted in the center. It should come out clean.
- Cool completely: Remove from the oven and let the cake cool fully before frosting.
- Make frosting: Using a stand or hand mixer, beat butter, cream cheese, and vanilla until smooth. Add powdered sugar one cup at a time, scraping down the sides. Mix in cinnamon until the frosting is fluffy and thick.
- Frost and serve: Spread frosting evenly over the cooled cake, slice into bars, and serve.
Helpful Tips
- Test the cake early with a toothpick since ovens vary in heat.
- Use parchment paper for easy lifting and cleaner slicing.
- Make sure the cake is fully cooled before frosting to prevent melting.
- Slice with a warm knife for smooth, neat squares.
Expert Tips for the Best Results
- Chill the frosting for 10 minutes if it feels too soft before spreading.
- For extra flavor, add a teaspoon of pumpkin pie spice to the batter.
- If you want thicker frosting, add an extra half cup of powdered sugar.
- Store leftovers in the fridge for longer freshness, covered tightly.
Recipe Variations
- Pumpkin caramel drizzle: Add a caramel drizzle over the frosting for a decadent pumpkin caramel treat.
- Nut topping: Sprinkle chopped pecans or walnuts over the frosted cake for crunch and flavor.
- Pumpkin spice swirl: Mix a little cinnamon sugar into the frosting for a marbled look and spiced kick.
- Layered pumpkin dessert: Slice the sheet cake in half and stack with frosting in between for a pumpkin layer cake.
Make Ahead & Freezer Tips
This cake can be made a day in advance, stored unfrosted, and kept tightly covered at room temperature. Frost before serving for the best texture. To freeze, wrap slices individually in press-and-seal wrap, then place in a freezer bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before serving.
Serving Suggestions
Serve the cake on a rustic wooden tray or a white platter to let the orange pumpkin color pop. Add a dusting of cinnamon on top for a bakery-style finish. Pair with hot coffee, apple cider, or a scoop of vanilla ice cream for a cozy dessert experience.
Pairing Ideas
- Drinks: Pumpkin spice lattes, chai tea, or mulled wine.
- Sides: Fresh fruit salad or spiced roasted nuts balance the sweetness.
- Wine: A glass of Moscato or Riesling complements the cake’s warm spices beautifully.
Storage and Reheating Tips
Store covered in the refrigerator for up to 5–7 days. If reheating a slice, microwave for 15 seconds to bring back the cake’s softness. For the best flavor, let refrigerated slices sit at room temperature for 15 minutes before serving.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Be sure to strain out excess liquid for the best texture.
Can I double this recipe for a larger crowd?
Yes, bake it in two sheet pans or a larger pan, adjusting the bake time slightly.
Can I make this gluten-free?
You can substitute all-purpose gluten-free flour blend in equal parts. The texture will be slightly different, but still delicious.
What if my frosting is too runny?
Add more powdered sugar until it thickens, or refrigerate it briefly before spreading.
Can I make this cake without cream cheese frosting?
Yes, a buttercream or even a whipped cream topping works, though cream cheese adds the best flavor balance.
Is this a good dessert for Thanksgiving?
Absolutely, pumpkin sheet cake is one of the best Thanksgiving food desserts since it serves a crowd and highlights classic fall flavors.
How do I cut neat squares without the frosting smearing?
Wipe the knife clean between cuts and chill the cake slightly before slicing.
Nutrition Information
| Serving Size | 1 slice |
|---|---|
| Calories | 358 |
| Protein | 3g |
| Carbohydrates | 50g |
| Fat | 17g |
| Fiber | 1g |
| Sugar | 39g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This moist pumpkin sheet cake with cinnamon cream cheese frosting is the ultimate fall treat, perfect for Thanksgiving gatherings or cozy nights at home. Bake it once, and it’ll quickly become a seasonal favorite in your kitchen.
