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+ servings

Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin and plenty of spices shine through in this super-soft sheet cake.---Covered in cream cheese frosting and lots of nuts, this simple cake will feed a crowd and everyone will love it!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings


  • CAKE:
  • 1 cup pumpkin puree
  • 1 cup xylitol or sugar
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 4 oz cream cheese softened
  • 3 tablespoons butter softened
  • 1/3 cup xylitol or sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon half-and-half cream
  • Chopped walnuts for sprinkling optional


  • Prepare the cake: Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
  • In a large bowl, whisk pumpkin, xylitol (or sugar) oil, sour cream, eggs, and vanilla until smooth. In a separate bowl, combine remaining cake ingredients. Add dry mixture to liquid mixture, gently folding until combined.
  • Spread batter into prepared pan, evenly smoothing top. Bake cake at 350F 30-35 minutes or until a toothpick comes out clean. Cool cake completely in pan on a wire cooling rack.
  • Prepare the frosting: In a medium bowl with an electric handheld mixer, beat frosting ingredients on high speed until smooth and creamy (if frosting seems to thick, add a little more cream)
  • Spread frosting evenly over cooled cake and sprinkle with nuts if desired. Refrigerate until ready to serve.


Store cake in refrigerator up to 5 days.