Pumpkin Sheet Cake: The Ultimate Fall Crowd-Pleaser
This moist pumpkin sheet cake pairs perfectly with tangy cream cheese frosting and delivers all the warm, spiced flavors of autumn in a format that easily serves 15-20 people. Perfect for Halloween gatherings, Thanksgiving dinner, or whenever you're craving cozy fall flavors.
Equipment
- 10×15-inch Baking Sheet
- Parchment Paper
- Electric Mixer
- Offset Spatula
Ingredients
For the Cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp salt
- 1 cup vegetable oil or unsweetened applesauce for a lighter version
- 1 cup granulated sugar
- 3/4 cup brown sugar packed
- 4 large eggs room temperature
- 15 oz pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese softened (light cream cheese works too)
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1-2 tbsp milk if needed for consistency
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch baking sheet or jelly roll pan, then line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, beat oil, granulated sugar, and brown sugar until well combined, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix.
- Pour the batter into the prepared pan, spreading evenly to the corners with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack, about 45 minutes.
- For the frosting, beat cream cheese and butter until light and fluffy, about 3 minutes. Add powdered sugar one cup at a time, then vanilla and salt. If frosting seems too thick, add milk one tablespoon at a time until you achieve spreadable consistency.
- Once the cake has cooled completely, spread the frosting evenly over the top. For a festive touch, sprinkle with cinnamon or top with candied pecans before slicing into squares and serving.
Notes
The cake actually tastes better the next day after the flavors have had time to meld.
For a dairy-free version, use plant-based butter and cream cheese alternatives in the frosting.
You can add up to 1 cup of chopped nuts, chocolate chips, or dried cranberries to the batter for extra texture and flavor.
Store covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze the unfrosted cake for up to 3 months.
Nutrition
Calories: 385kcalCarbohydrates: 52gProtein: 4gFat: 19gFiber: 1.5gSugar: 38g
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