If you’re looking for a crowd-pleasing fall dessert that’s as easy as it is delicious, this pumpkin sheet cake with cream cheese frosting is exactly what you need. Fluffy, perfectly spiced pumpkin cake topped with a smooth, tangy cream cheese frosting — all baked in one sheet pan — makes it ideal for potlucks, holidays, or just a cozy weekend treat.
This recipe is perfect for beginner bakers and seasoned pros alike. Whether you’re hosting Thanksgiving, bringing dessert to a chili cook-off, or simply craving a dense yet tender pumpkin cake, this recipe delivers big on flavor with minimal fuss.
Table of Contents
Why you’ll love this pumpkin sheet cake with cream cheese frosting
Here’s why this cake will become your go-to pumpkin dessert:
- Super moist, dense yet fluffy texture that stays fresh for days
- Easy sheet pan format — no stacking or fancy tools needed
- A big-batch recipe that feeds a crowd with ease
- Classic pumpkin spice flavor that tastes like fall
- Cream cheese frosting that’s creamy, tangy, and not too sweet
If you love desserts that pair well with chili, fall potluck recipes, or you’re a fan of pumpkin cake recipes in general, this one is guaranteed to impress.
Ingredients for pumpkin sheet cake with cream cheese frosting
For the pumpkin sheet cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 4 large eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
For the cream cheese frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar, sifted
These classic ingredients are what make this easy pumpkin cake so delicious and timeless.
Kitchen equipment you’ll need
- 15x10x1 inch sheet pan (jelly roll pan)
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
How to make pumpkin sheet cake with cream cheese frosting
Step 1: Preheat and prepare
Preheat oven to 350°F (175°C). Lightly grease and flour a 15x10x1 inch sheet pan.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 3: Mix wet ingredients
In a large bowl, beat eggs and sugar together until light and fluffy. Add oil and pumpkin puree, mixing until smooth.
Step 4: Combine batter
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 5: Bake the cake
Pour batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack.
Step 6: Make cream cheese frosting
In a bowl, beat cream cheese and butter together until smooth. Mix in vanilla. Gradually beat in powdered sugar until creamy and spreadable.
Step 7: Frost the cake
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Slice into squares and serve.
Pro tips for the best pumpkin cake every time
- Use room temperature cream cheese and butter for the smoothest frosting.
- Don’t overmix the batter — it keeps the cake light yet dense.
- Bake just until a toothpick comes out clean to avoid drying out the cake.
- For a lighter frosting, use less powdered sugar and whip longer.
Common mistakes to avoid when baking pumpkin cake
- Using pumpkin pie filling instead of puree — pie filling is too sweet and spiced.
- Not letting the cake cool completely before frosting — it can melt the frosting.
- Overbaking — check at 25 minutes to keep it moist.
Serving suggestions: pumpkin sheet cake done right
This cake shines in any fall setting:
- Serve as dessert at chili cook-offs — it’s one of those desserts that pair well with chili.
- Arrange squares on a cake stand and garnish with a light dusting of cinnamon.
- Add a dollop of whipped cream or sprinkle of chopped pecans for extra flair.
Presentation ideas for pumpkin sheet cake with cream cheese frosting
For a festive presentation, cut the cake into small squares and place in cupcake liners on a platter. Wrap individual squares in parchment for bake sales or holiday gifts. Garnish with pumpkin seeds or a sprinkle of cinnamon sugar just before serving.
Delicious variations: pumpkin cake 2 layer, dense cake, and more
- Turn this into a two-layer pumpkin cake by baking in two 9-inch round pans and stacking with frosting in between.
- For an even denser cake, reduce baking powder slightly and bake 5 minutes longer.
- Add mini chocolate chips or raisins to the batter for a fun twist.
Why this belongs in your pumpkin cake recipes collection
This recipe is everything you want in an easy pumpkin cake: no-fail, packed with flavor, and perfect for feeding a crowd. If you love Taste of Home recipes desserts cake style or are inspired by Love Bakes Good Cakes, this one fits right in your collection of reliable fall desserts.
How to store and keep your pumpkin sheet cake fresh
Cover the cake and store in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture. You can also freeze individual frosted squares for up to 3 months — thaw overnight in the fridge before enjoying.
Pumpkin sheet cake with cream cheese frosting FAQs
Can I bake this in a 9×13 pan?
Yes — it will be slightly thicker and may need a few extra minutes to bake.
Can I make the cake ahead of time?
Absolutely — bake and frost up to a day in advance.
Can I make it without frosting?
Yes — dust with powdered sugar or drizzle with a glaze instead.
How do I make it more dense?
Reduce the baking powder slightly for a denser texture.
Final thoughts: bake, share, and enjoy
This moist, perfectly spiced pumpkin sheet cake with cream cheese frosting is everything you love about fall in one easy-to-make dessert. Whether you serve it at a family dinner, take it to a potluck, or bake it just because, it’s sure to be a hit. Bake a batch, share it with friends and neighbors, and watch it disappear!
Call to action: share and subscribe for more pumpkin cake recipes
If you enjoyed this recipe, don’t forget to share it with family and friends who love fall baking as much as you do. And be sure to subscribe to our blog for even more cozy desserts, easy pumpkin cake recipes, and seasonal treats delivered straight to your inbox.
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- Total Time: 50 minutes
- Yield: 24 squares 1x
- Diet: Vegetarian
Description
Fluffy, spiced pumpkin sheet cake topped with creamy, tangy cream cheese frosting. Easy to bake, feeds a crowd, and packed with classic fall flavor — perfect for potlucks, holidays, or cozy weekend desserts.
Ingredients
- For the pumpkin sheet cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 4 large eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar, sifted
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C). Lightly grease and flour a 15x10x1 inch sheet pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix wet ingredients: In a large bowl, beat eggs and sugar together until light and fluffy. Add oil and pumpkin puree, mixing until smooth.
- Combine batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Bake the cake: Pour batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack.
- Make cream cheese frosting: In a bowl, beat cream cheese and butter together until smooth. Mix in vanilla. Gradually beat in powdered sugar until creamy and spreadable.
- Frost the cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Slice into squares and serve.
Notes
- Use pumpkin puree, not pumpkin pie filling, for the best flavor.
- Let the cake cool completely before frosting to prevent melting.
- Check for doneness at 25 minutes — don’t overbake.
- Store covered in the refrigerator for up to 5 days, or freeze frosted squares for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Pumpkin Sheet Cake, Cream Cheese Frosting, Easy Pumpkin Cake, Fall Dessert Recipes, Potluck Pumpkin Cake
