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Pumpkin Sheet Cake

This Pumpkin Sheet Cake is a moist and flavorful dessert that captures the essence of fall. With warm spices and a velvety cream cheese frosting, it’s perfect for gatherings or as a sweet treat any time of year.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9x13 inch baking sheet pan
  • 1 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 electric mixer optional
  • 1 toothpick for testing doneness
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cooling rack

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup pumpkin puree canned or fresh
  • ½ cup vegetable oil
  • ½ cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk if needed for consistency

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking sheet pan.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
  • In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Avoid overmixing.
  • Pour the batter into the prepared baking sheet pan and spread it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
  • For the cream cheese frosting, beat the softened cream cheese and butter together until creamy.
  • Gradually add the powdered sugar and vanilla extract, beating until fluffy. If the frosting is too thick, add milk one tablespoon at a time until you reach the desired consistency.
  • Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
  • Cut into squares and serve.

Notes

Optionally, you can add chopped nuts or chocolate chips to the batter for added texture.
This cake can be stored in an airtight container in the fridge for up to a week.
Feel free to sprinkle extra cinnamon or nutmeg on top of the frosting for garnish!