Love pumpkin cake? Then you will enjoy this pumpkin sheet cake with cream cheese frosting. It is perfectly soft, fluffy and delicious; it is also covered with a rich, sweet and tangy cream cheese frosting that will make you love this cake even more.
Check also Old Fashioned Pumpkin Bread and Healthy Pumpkin Spice Cupcakes.
This pumpkin cake is one of the best fall desserts ever; also, it makes a beautiful thanksgiving dessert so, skip making the pumpkin pie this Thanksgiving and make this easy cake.
The recipe is so easy and doesn't call for many ingredients; I am sure that you will love it once you taste it.
Pumpkin cans are always in my pantry. I use them in making pumpkin desserts all the year-round such as Pumpkin Pie Muffins, Classic American Pumpkin Pie and more. I never get bored of it, especially when adding cinnamon, nutmeg or pumpkin spices to my recipes which give them a lovely spiced taste.
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Why Does This Recipe Work?
- This pumpkin cake recipe is the perfect fall dessert.
- A fluffy pumpkin cake topped with delicious frosting made with simple ingredients in a few simple steps.
- An easy pumpkin sheet cake recipe that the whole family will love.
- This is the perfect dessert for Thanksgiving dinner.
- A great way to use any leftover pumpkin puree you have in the fridge.
Pumpkin Sheet Cake Ingredients
For The Cake
- Eggs: At room temperature
- Granulated sugar: You can use brown sugar instead.
- Pumpkin puree: Store bought or homemade.
- Vegetable oil
- All-purpose flour
- Baking powder: It will give the cake a light and fluffy texture.
- Ground cinnamon
- Baking soda: A raising agent.
- Salt
For The Frosting
- Cream cheese: Use any kind you prefer.
- Icing sugar: To sweeten the frosting.
- Heavy cream: For extra creamy frosting.
- Ground cinnamon: For a sweet and woody flavor.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- You may top this cake with whipped cream or just sprinkle some powdered sugar on top.
- Add in a few drops of vanilla extract.
- Replace cinnamon with pumpkin pie spice.
How To Make Pumpkin Sheet Cake With Cream Cheese Frosting
One - Preparations: Preheat the over to 180C/ 356F and line the bottom of a 24 cm sheet pan with parchment pepper and grease the sides with butter.
Two - Mix the wet ingredients: In a large mixing bowl, whisk eggs and sugar well using an electric whisk until becomes fluffy. Add cooking oil and pumpkin puree then whisk again.
Three - Add in the dry ingredients: Add in flour, baking powder, baking soda, ground cinnamon and salt to the pumpkin mixture and whisk one more time.
Four - Baking: Pour the batter in the sheet pan then bake for 45-50 minutes or until fully baked. Allow the cake to cool completely on a wire rack.
Five - Making the frosting: In a bowl, whisk the heavy whipped cream using the electric mixer.
Then, in another bowl mix the cream cheese, powdered sugar well then fold in the heavy cream and mix everything until combined.
Six - Top the pumpkin cake with the frosting: Spread the frosting on top of the cooled cake then sprinkle ground cinnamon. Sprinkle some chopped pecan on top of the cake (optional).
Related: American Pumpkin Pie and Classic Pumpkin Scones.
Tips For Success
- If your frosting isn't firm enough, you can put it in the fridge for 15 minutes and then use it.
- Use homemade or store-bought pumpkin puree ( learn how to make homemade pumpkin puree from scratch).
More Pumpkin recipes, Fluffy Pumpkin Pancakes and Philadelphia Pumpkin Cheesecake Recipe.
How To Serve
Serve this cake with a cup of Sahlab, Oat Milk Hot Chocolate or Caramel Latte.
You can also serve it as a dessert after Seafood Gumbo, Cajun Rice Dressing or Cajun Meatball Stew.
Recipe FAQ
Keep leftovers in a sealed container in the fridge for 2-3 days.
Yes, you can. However, I recommend freezing it without the frosting. Slice the cake and put in an airtight container in the freezer. It will last for 1-2 months.
Easy Cake Recipes
Easy Pumpkin Recipes
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Recipe Card
Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients
- 4 eggs room temperature
- 1 ⅓ cups granulated sugar
- 424 g pumpkin puree
- 1 cup cooking oil
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
Toppings
- ¾ cup Cream cheese
- 3 tablespoon icing sugar
- ½ cup heavy cream
- 1 tablespoon ground cinnamon
Instructions
- Preheat the over to 180C/ 356F and line the bottom of a 24 cm sheet pan with parchment pepper and grease the sides with butter.
- In a bowl, whisk eggs and sugar well using an electric whisk until becomes fluffy.4 eggs, 1 ⅓ cups granulated sugar
- Add cooking oil and pumpkin puree then whisk again.1 cup cooking oil, 424 g pumpkin puree
- Add flour, baking powder, baking soda, ground cinnamon and salt then whisk one more time.2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoon ground cinnamon
- Pour the batter in the baking sheet then bake for 45-50 minutes or until fully baked.
- Allow the cake to cool down completely.
Make the cream cheese frosting
- In a bowl, whisk the heavy whipped cream using the electric whisk.½ cup heavy cream
- Then, in another bowl mix the cream cheese, powdered sugar well then fold in the heavy cream and mix everything until combined.¾ cup Cream cheese, 3 tablespoon icing sugar
- Spread the cream cheese frosting on top of Pumpkin Cake then sprinkle ground cinnamon.1 tablespoon ground cinnamon
Notes
- If your cream cheese frosting isn't firm enough, you can put it in the fridge for 15 minutes and then use it.
- Use homemade or store-bought pumpkin puree.
Variations
- You may top this cake with whipped cream or just sprinkle some powdered sugar on top.
- Add in a few drops of vanilla extract.
- Replace cinnamon with pumpkin pie spice.
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