Pumpkin sheet cake is one of my favorite fall desserts. Not only is it moist and delicious, but it’s also quick and easy. I love sheet cake because it has the perfect cake to frosting ratio. And trust me, the cream cheese frosting is divine.
Pumpkin sheet cake is a ideal dessert for a big group. It serves a lot of people and it can be eaten easily without silverware, unlike a regular cake. People are always asking for the recipe. On labor day, I brought my pumpkin sheet cake to a barbecue where we knew very few people. I had so many people come up and ask “Are you the one who made that amazing cake?”
When I was in college, my grandma got me a Taste of Home magazine subscription. I saved the magazines and referred to them for years after the subscription ended and my grandma died. I finally got rid of the magazines when we moved to California, but you better believe I saved the pumpkin sheet cake recipe. It’s my go-to fall dessert.
I’ll let you in on a secret. We don’t just eat this in the fall. I have been known to make pumpkin sheet cake any month of the year. Since we use our own homemade pumpkin puree which I keep in the deep freeze, pumpkin is always in season here.
Ingredients
Pumpkin Sheet Cake
- 1 1/2 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
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla
- 3 to 4 cups powdered sugar
Directions
Mix sugar, pumpkin, oil, and eggs in a large bowl. Make sure the eggs are all well-beaten.
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.
Grease a 15″ x 10″ x 1″ jelly roll pan (large cookie sheet). Pour batter into pan and spread evenly.
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. Allow to cool on a cooling rack while you make the frosting.
Make sure butter and cream cheese are softened (but not melted). With a mixer, blend together butter and cream cheese. Add vanilla.
Tip: Both butter and cream cheese can be frozen. Stock up and freeze them when they are on sale.
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.
Spread over cake when it is completely cooled. Enjoy!
If you have any leftover (chances are slim), it stores well in the fridge or even the freezer!
- 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
- Mix sugar, pumpkin, oil, and eggs in a large bowl. Make sure the eggs are all well-beaten.
- 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.
- Grease a 15" x 10" x 1" jelly roll pan (large cookie sheet). Pour batter into pan and spread evenly.
- 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.
- Allow to cool on a cooling rack while you make the frosting.
- Make sure butter and cream cheese are softened (but not melted).
- 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.
- Spread over cake when it is completely cooled.
You’ll Also Enjoy:
Let's Do This Together!
We're banding together to pay off some serious debt in 2019! We want you to join in the debt-smashing fun!
When you subscribe, you'll get monthly reminders to report your progress and you'll see how we're doing as a group!
You'll also receive frugal inspiration and financial motivation in your inbox to help you along the way!
Are you ready to smash debt with us?!
Kristen @ Joyfully Thriving says
September 21, 2015 at 1:27 pmOh, yum! I love all things pumpkin. And cream cheese frosting? A bonus!
Stephanie says
September 22, 2015 at 7:15 amI am a lover of cream cheese frosting as well! 🙂
judy says
September 26, 2015 at 6:47 pmI love fall also and anything with pumpkin my family loves cream cheese frosting is special treat. I cannot wait to try this out thank you for sharing this.
Theresa says
October 9, 2015 at 5:28 amI made this for a PTO event. The teacher’s ate almost all of it. I snagged a piece and will definitely add it to my recipe collection. I used half oil and half apple sauce.
Stephanie says
October 9, 2015 at 12:21 pmGood to hear Theresa! 🙂 I do half applesauce sometimes too!
Angela says
November 15, 2016 at 12:36 pmI saw this recipe a long time ago and finally got a chance to try it out this week! I made it for a church potluck and got rave reviews! Definitely a great recipe, thanks for sharing!