Pumpkin Sheet Cake

Name: Pumpkin Sheet Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup granulated sugar; 1-1/4 cups pumpkin puree; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup 2% or skim milk; 2 teaspoons vanilla extract; 2 cups all-purpose flour (spooned and leveled); 2 teaspoons pumpkin pie spice; 1-1/2 teaspoons baking soda; 1/2 teaspoon kosher salt; 6 oz cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/2-1 tablespoon 2% or skim milk; Pumpkin pie spice for topping

By Sarah On October 17, 2014 | Updated: October 9, 2025

Jump to Recipe

Creamy pumpkin and plenty of fall spices shine through in this super soft pumpkin sheet cake that gets frosted in a silky cream cheese frosting and is big enough to serve a crowd.

I’m here to declare that pumpkin season is incomplete without a big ol’ sheet cake in it! With a metric truckload of cream cheese frosting slathered over every inch, cause, duh.

Name a better dessert to take anywhere this fall, I’ll wait.

The beauty about a sheet cake is that it typically means a quick batter, shorter bake time, and no fussing around with layers. All that is the case today and you can have this one done in only 45 minutes!

Thank God, cause the faster you get this one to your face the better…

This Sheet Cake features…

A soft, melt-in-your-mouth pumpkin cake
Silky cream cheese frosting piled on top
Bakes up in minutes and feeds a crowd

Making the Sheet Cake

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Granulated sugar
Pumpkin puree
Eggs
Vegetable oil
2% or skim milk
Vanilla extract
All-purpose flour
Pumpkin pie spice
Baking soda
Kosher salt
Cream cheese
Unsalted butter
Vanilla extract
Powdered sugar

Tips for Perfect Sheet Cake

Bake cake in 10×15 sheet pan – this size pan will yield the ideal sheet cake thickness.
Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Gently fold batter – overmixing will lead to a dry cake so use a gentle hand when folding batter.
Use a toothpick to test cake – insert a toothpick in the center of cake to test for doneness.
Allow cake to cool before frosting – the frosting will melt off if you try to frost them while the cake is still warm.

Recipe Variations

Try these ideas for a different twist on this cake.

Add chocolate – fold 3/4 cup semisweet or dark chocolate chips into batter.
Add nuts – fold 3/4 cup toasted chopped pecans or walnuts into batter. Top cake with additional nuts after frosting.
Use another frosting – try a vanilla buttercream, chocolate frosting, or caramel sauce.

Storing and Freezing Cake

Due to the cream cheese frosting this cake must be stored in refrigerator. Store slices in refrigerator up to 4 days and bring to room temperature 30 minutes before serving.

If you would like to freeze cake, allow to cool completely and do not frost. Wrap cake well and freeze up to 2 months. Thaw cake completely at room temperature and top with frosting before serving.

If you’re looking for that showstopper dessert to bring to a fall gathering, I think you’ve just found it. This cake will bring even non-pumpkin lovers to their knees.

Just make sure you stash a few of those extra slices away for…uhh…safekeeping.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

More pumpkin desserts to add to your baking list!

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