Pumpkin Sheet Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
Moist and light pumpkin spice cake is paired with cream cheese frosting in the perfect ratio in this pumpkin sheet cake. It's a definite crowd-pleaser!
Recipe type: Dessert
  • 1½ cups sugar
  • 2 cups pumpkin puree (or a 15 oz canned pumpkin)
  • 1 cup oil (or you can substitute applesauce)
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 2 teaspoons vanilla
  • 3 to 4 cups powdered sugar
  1. Mix sugar, pumpkin, oil, and eggs in a large bowl. Make sure the eggs are all well-beaten.
  2. In a separate bowl, combine dry ingredients (flour, baking powder, cinnamon, baking soda, salt, and cloves). Gradually add dry ingredients to wet ingredients. Mix until combined.
  3. Grease a 15" x 10" x 1" jelly roll pan (large cookie sheet). Pour batter into pan and spread evenly.
  4. Bake at 350 degrees F for 20-25 minutes. You'll know it's done when the cake springs back when you touch it or when a toothpick inserted in the center comes out clean.
  5. Allow to cool on a cooling rack while you make the frosting.
  6. Make sure butter and cream cheese are softened (but not melted).
  7. With a mixer, blend together butter and cream cheese. Add vanilla. Gradually add in 3 to 4 cups of powdered sugar, depending on your taste and consistency preference. Note: No milk is needed in this frosting, but if you want to then down your frosting, you can add some, starting with just a tablespoon.
  8. Spread over cake when it is completely cooled.
Recipe by Six Figures Under at https://www.sixfiguresunder.com/pumpkin-sheet-cake-with-cream-cheese-frosting/