Pumpkin Sheet Cake with Cream Cheese Frosting

Every family has that one recipe that shows up at every fall gathering.

For us, it's this pumpkin sheet cake.

I've made it so many times I could probably do it half asleep.

Potluck? This cake. Neighbor drops by? This cake. Random cold Sunday? You get the idea.

It's one bowl, no mixer, and it feeds a whole table without breaking a sweat.

The crumb comes out soft and spiced, and a layer of tangy cream cheese frosting seals the deal.

What I love most is how forgiving it is.

You dump, you stir, you pour, you bake.

I frost it right in the pan, so there is no layering or stacking to fuss over.

It keeps for days on the counter, and the crumb somehow tastes even better the next morning.

My kids ask for it by name, usually before the leaves have even turned.

Bring this to one gathering and people will start requesting it every year.

Why You'll Love This Pumpkin Sheet Cake

This is the definition of an easy crowd dessert. Big pan, small effort, universal appeal.

• Feeds a crowd. One pan cuts into 16 generous squares, perfect for parties and potlucks.
• One bowl, no mixer. Whisk the batter by hand and pour. Cleanup is a breeze.
• Moist and spiced. A full can of pumpkin and a cup of oil keep every bite soft.
• Classic cream cheese frosting. Tangy, smooth, and the perfect match for warm pumpkin spice!

Ingredients You'll Need

Everything here is fall-baking basics. The one rule that matters: grab pure pumpkin, not pumpkin pie filling.

For the cake:

• Pure pumpkin puree (1 can, 15 oz). A full can. NOT pumpkin pie filling, which comes pre-sweetened and spiced.
• Granulated sugar (1 ½ cups) and brown sugar (¼ cup). A little brown sugar adds moisture and depth.
• Vegetable oil (1 cup). The secret to a crumb that stays moist for days.
• Eggs (4 large). They bind the batter and give it structure.
• Vanilla extract (2 tsp). Warm background flavor.
• All-purpose flour (2 cups). Just enough to hold the tender crumb together.
• Baking soda (2 tsp) and baking powder (1 tsp). Both, for a good even rise across a big pan.
• Pumpkin pie spice (1 Tbsp) plus ground cinnamon (1 tsp). The cozy fall flavor.
• Salt (½ tsp). Balances the sweetness.

For the cream cheese frosting:

• Cream cheese (8 oz), softened. Full-fat brick style, NOT the tub spread. This is the tangy heart of the frosting.
• Butter (½ cup), softened. For a smooth, spreadable frosting.
• Powdered sugar (3 ½ cups). Sweetens and thickens.
• Vanilla extract (2 tsp). Rounds out the tang.
• Pinch of salt. Keeps the frosting from tasting flat.

How to Make Pumpkin Sheet Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F.

Grease a 15 x 10-inch rimmed sheet pan (or a 9 x 13-inch pan for a taller cake).

Step 2: Mix the Batter

In a large bowl, whisk the pumpkin, both sugars, oil, eggs, and vanilla until smooth.

Add the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.

Whisk just until combined, with no dry streaks left.

Step 3: Bake

Pour the batter into the pan and spread it evenly.

Bake for 20 to 25 minutes, until a toothpick comes out with a few moist crumbs.

Let the cake cool completely before frosting.

Step 4: Make the Frosting and Serve

Beat the cream cheese and butter until smooth.

Add the powdered sugar, vanilla, and salt, then beat until silky.

Spread a light, even layer over the cooled cake and cut into squares.

Tips and Notes

This cake is nearly foolproof, but a few small moves make it even better.

• Don't overbake. Pull it at the moist-crumb stage. A thin sheet cake dries out fast.
• Keep the frosting light. A thin layer is plenty. Too much cream cheese frosting can overwhelm a sheet cake.
• Use room-temperature cream cheese. Cold cream cheese gives you lumps that never fully smooth out.
• Swap in applesauce. Sub half the oil with applesauce for a lighter crumb that still bakes up soft.

How to Store

Because of the cream cheese frosting, this one lives in the fridge.

• Counter. Unfrosted, the cake holds at room temperature for a day, covered.
• Fridge. Once frosted, store covered in the fridge for up to 5 days. It tastes even better on day two.
• Freezer. Freeze unfrosted squares wrapped tightly for up to 3 months, then thaw and frost.

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Pumpkin Sheet Cake with Cream Cheese Frosting

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Ingredients

For the Cake

• 1 can (15 oz) pure pumpkin puree not pumpkin pie filling
• 1 ½ cups granulated sugar
• ¼ cup brown sugar packed
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

For the Cream Cheese Frosting

• 8 oz cream cheese full-fat brick style, softened
• ½ cup unsalted butter softened
• 3 ½ cups powdered sugar
• 2 teaspoon vanilla extract
• 1 pinch salt

Instructions

Preheat and Prep

• Preheat the oven to 350F. Grease a 15 x 10-inch rimmed sheet pan (or a 9 x 13-inch pan for a taller cake).

Mix the Batter

• In a large bowl, whisk the pumpkin, both sugars, oil, eggs, and vanilla until smooth.
• Add the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk just until combined with no dry streaks.

Bake

• Pour the batter into the pan and spread it evenly. Bake for 20 to 25 minutes, until a toothpick comes out with a few moist crumbs.
• Let the cake cool completely before frosting.

Frost and Serve

• Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then beat until silky.
• Spread a light, even layer over the cooled cake and cut into squares.

Notes

• Don't overbake: A thin sheet cake dries out fast, so pull it at the moist-crumb stage.
• Keep the frosting light: A thin layer is plenty on a sheet cake.
• Applesauce swap: Sub half the oil with applesauce for a lighter crumb.