Pumpkin Sheet Cake with Cream Cheese Frosting

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.

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Pumpkin Sheet Cake with Cream Cheese Frosting

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.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 329kcal

Ingredients

Pumpkin Sheet Cake

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

Cream Cheese Frosting

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

Instructions

Pumpkin Sheet Cake

Preheat oven to 350F and line a 10x15 inch sheet pan with parchment paper. Set aside.
In a large bowl, whisk sugar, pumpkin, eggs, vegetable oil, milk, and vanilla extract until smooth. In a separate bowl, combine flour, pumpkin pie spice, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
Scrape batter into prepared pan and smooth top. Bake cake at 350F 20-25 minutes until a toothpick inserted in center comes out clean. Allow cake to cool completely on a wire cooling rack.

Cream Cheese Frosting

Place cream cheese and butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed until 2-3 minutes until creamy.
Add vanilla and powdered sugar to cream cheese mixture and beat an additional 2-3 minutes until frosting is completely smooth and creamy. Beat in 1/2 tablespoon milk and more as needed to thin frosting.
Spread frosting over cooled sheet cake and sprinkle top with additional pumpkin pie spice. Cut cake into squares and serve. Enjoy!

Notes

Storing Instructions

Store cake in refrigerator up to 4 days.

Nutrition