I baked this pumpkin sheet cake on a quiet afternoon, not really planning for it to turn out so good—but it did.
The smell of cinnamon and nutmeg drifted through the house, and by the time it came out of the oven, I already knew it was going to be one of my favorites.
It’s soft, moist, and has that deep, cozy flavor that only pumpkin can give. And the frosting?
Thick, creamy, and just sweet enough to make every bite feel like a little reward.
I like to cut it into neat squares, dust a bit of cinnamon on top, and watch them disappear one by one.
This cake isn’t fussy, but it’s the kind you’ll make again and again—just because it’s that good.
Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients
For the Cake:
- 2 cups (260 g) all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 1 cup (240 ml) neutral-flavored oil (like canola or sunflower)
- 4 large eggs, at room temperature
- 1 can (15 oz / 425 g) pure pumpkin puree (unsweetened)
- 1 teaspoon pure vanilla extract
For the Frosting:
- 8 oz (225 g) full-fat cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 ½ cups (440 g) powdered sugar, sifted
- 1 ½ teaspoons pure vanilla extract
- 2–3 tablespoons milk (only if needed for consistency)
- Ground cinnamon, for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch metal baking pan, then line it with parchment paper, leaving some overhang on the sides for easy lifting. This keeps edges neat and prevents sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. This helps the spices distribute evenly throughout the cake.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until smooth.
- Add the eggs one at a time, whisking well after each addition until fully incorporated.
- Stir in the pumpkin puree and vanilla extract until the batter looks silky and uniform.
- Gently fold the dry ingredients into the wet mixture using a spatula.
- Mix only until you no longer see dry streaks—overmixing can make the cake dense.
- Pour the batter into the prepared pan and smooth the surface with an offset spatula.
- Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Place the pan on a wire rack and let the cake cool completely in the pan before frosting.
- In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Gradually add the sifted powdered sugar, mixing on low until incorporated, then increasing to medium speed until fluffy.
- Beat in the vanilla extract.
- If the frosting is too thick, add milk a teaspoon at a time until it reaches a spreadable consistency.
- Spread the frosting evenly over the cooled cake using an offset spatula, making soft swoops for a bakery-style look.
- Lightly sprinkle ground cinnamon over the top for a warm, decorative touch.
- Slice into squares and serve at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
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