Pumpkin Sheet Cake with Cream Cheese Frosting (Video)

Pumpkin Sheet Cake is an ultra-tender, moist sheet cake that comes together quickly—ready in about 30 minutes. It’s an ideal fall dessert: soft, dense, full of warm pumpkin spice, and finished with a maple cream cheese frosting.

When autumn arrives I make a lot of pumpkin recipes. This sheet cake joins favorites like pumpkin bread with cream cheese filling, pumpkin cheesecake pancakes, and pumpkin bundt cake as a go-to seasonal treat.

Fluffy Sheet Pan Pumpkin Cake Recipe

This Pumpkin Sheet Cake is tender, easy to prepare, and packed with pumpkin flavor. The maple-scented cream cheese frosting adds a tangy, creamy finish that complements the spiced cake and keeps every bite moist.

You can use homemade pumpkin puree or the canned variety—both work well. Homemade puree keeps nicely in mason jars or airtight containers and makes this recipe economical and convenient if you already have leftovers from other baking.

Like a classic chocolate sheet cake, this one gets a generous, fluffy frosting that blends perfectly with the cake base. It’s a great recipe for fall gatherings, Thanksgiving dessert tables, or any time you want an easy make-ahead crowd-pleaser.

Enjoy it fresh from the pan with family and friends—best of all, it’s quick to prepare and bakes in about 30 minutes.

Ingredients needed:

• All-purpose flour – provides the best texture for this cake.
• Pumpkin puree – canned or homemade works well.
• Baking powder and baking soda – for a tender, slightly risen crumb.
• Pumpkin pie spice – a mix of cinnamon, nutmeg, ginger, and cloves; use a premade blend or combine the spices yourself.
• Salt
• Unsalted butter and milk – whole milk adds richness to both batter and frosting.
• Vegetable oil – keeps the cake moist.
• Eggs
• Vanilla extract – optional, for added warmth.
• Pecans or walnuts – optional, for a crunchy topping.
• Cream cheese, powdered sugar, and maple extract – for the frosting.

How to make Pumpkin Sheet Cake

Follow the simple steps below to assemble and bake the cake. The included recipe card contains full measurements and timing.

1. Prepare the pan and oven: Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
2. Mix dry ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
3. Whip the sugars and wet ingredients: In a large bowl, beat the granulated and brown sugars together. Add the melted butter and oil, then beat in the eggs one at a time.
4. Add pumpkin and milk: Stir in the pumpkin puree, vanilla, and milk until combined.
5. Combine wet and dry: With the mixer on low, gradually add the dry ingredients and mix until just combined. Scrape the bowl to ensure an even batter.
6. Bake: Transfer batter to the prepared pan and bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the frosting: Beat room-temperature butter and cream cheese until light and fluffy. Add powdered sugar, maple extract, and cinnamon; continue to beat until smooth. If the frosting is too thin, chill briefly and rewhip.
8. Assemble: Allow the cake to cool completely, frost the top, and garnish with chopped nuts or seasonal candies if desired.

The cream cheese frosting is a must!

The maple cream cheese frosting brings a delightful balance of sweet and tangy that pairs perfectly with the spiced pumpkin base. It takes just a few minutes to make and transforms the cake into something special—don’t skip it.

How do you know when the cake is done?

Start checking for doneness around 25 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the cake is ready.

How big is a quarter sheet cake?

This recipe fits a 9×13-inch pan (a common quarter-sheet size). The rectangular pan is convenient for slicing into even bars, but you can adapt the batter to round pans or smaller sheet pans if needed.

How many people can this cake feed?

This cake serves about 12 slices and is easy to portion for gatherings or transport as bars.

Can I make Pumpkin Sheet Cake ahead?

Yes. Because this cake contains pumpkin and cream cheese frosting, refrigerate it for food safety:

• Refrigerate: Cool completely, then wrap tightly in foil or place in an airtight container. Store with frosting for up to 3 days.
• Freeze: Wrap cooled cake in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

More delicious pumpkin desserts

Fall brings a bounty of pumpkins and warm spices. Use that seasonal abundance to try a variety of pumpkin treats—pies, pretzel bites, crustless pumpkin pie, or any spiced baked goods you enjoy.

Recipe Tips

• Use a reliable cream cheese frosting recipe for best results; cream cheese should be slightly softened for smooth mixing.
• Chopped nuts are optional but add a pleasant crunch—use pecans or walnuts.
• If the frosting becomes too soft or runny, chill it briefly in the freezer and rewhip until thickened.
• If you prefer, swap cream cheese frosting for a cinnamon buttercream for a different flavor profile.
• When mixing the batter, scrape the sides and bottom of the bowl to ensure even incorporation.
• Make cupcakes from this batter for individual servings.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.