Pumpkin Sheet Cake with Cream Cheese Frosting


The perfect Pumpkin Cake for a crowd…or the family like mine that’s obsessed with pumpkin cake! Not only does this Pumpkin Cake with Cream Cheese Frosting taste deliciously divine but it’s the perfect thing to make to feed a group of people during the fall season and you’ll love how easy it is to prepare and frost!

Slice of Pumpkin Sheet Cake with Cream Cheese Frosting served on a white plate. Decorated on top with pecans and candy pumpkin in the center.

Sheet Pan Pumpkin Cake

This cake has the perfect soft and moist texture, the most irresistible spiced pumpkin flavor, and the sweet, slightly tangy cream cheese frosting just makes this cake shine.

It is one of those dangerous desserts to have in your home, trust me I learned the hard way (especially considering I made three of them trying to get the cake perfect).


Pumpkin cake cooked in a sheet pan.

Even though this is just a sheet cake it will likely be one of the best pumpkin cakes you’ve ever tasted! Everyone will be savoring it down to the last crumb.

Add this recipe to your fall baking list, after one taste you’ll be so glad you did!

Cream cheese frosting in a glass mixing bowl, for pumpkin cake.

The Cream Cheese Frosting is a Must!

The rich cream cheese frosting on this cake is so dreamy! It’s one of the best kinds of frosting and it’s really easy to make.

If you want to firm it up a bit you can freeze it in 3 minute increments and mix between freezing, until it’s as firm as you like. Then store the frosted cake in the fridge.

Overhead image of 24 slices of pumpkin cake in a baking sheet.

More Favorite Fall Cakes to Try!

Now I have a close tie between my favorite fall cakes. Among them there’s this layered Pumpkin Cake with Cinnamon Cream Cheese Frosting and this Autumn Spice Cake with Cream Cheese Frosting and now adding this one to the list.

I guess I’ll just have to rotate the three of them. And I don’t think anyone will be complaining about that.

Pumpkin Sheet Cake with Cream Cheese Frosting | Cooking Classy

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Pumpkin Sheet Cake with Cream Cheese Frosting

5 from 7 votes

Soft, moist, perfectly spiced pumpkin cake is topped with a decadent rich cream cheese frosting. It's baked in a sheet pan so this is the perfect dessert to make for a crowd. I'm yet to meet someone who doesn't love this!

Course: Dessert
Cuisine: American
Keyword: pumpkin cake
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours 45 minutes
Servings: 24
Calories: 398 kcal
Author: Jaclyn


Pumpkin Sheet Cake

  • 2 1/4 cups (318g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (210g) granulated sugar
  • 3/4 cup (170g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs
  • 1 3/4 cups (425g) canned pumpkin
  • 1/3 cup (80ml) milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (52g) finely chopped pecans (optional)

Cream Cheese Frosting

  • 12 oz. cream cheese, nearly at room temperature
  • 3/4 cup (170g) unsalted butter, nearly at room temperature
  • 4 cups (480g) powdered sugar
  • 1/2 tsp vanilla extract


  1. For the cake: Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside.
  2. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). 

  4. Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. 
  5. With mixer set on low speed slowly add in flour mixture and mix until combined. 
  6. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it's evenly incorporated. 
  7. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 - 25 minutes. 
  8. Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.
  9. For the cream cheese frosting: In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. 
  10. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy*.

Recipe Notes

  •  If frosting is a little runny you can freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.
Nutrition Facts
Pumpkin Sheet Cake with Cream Cheese Frosting
Amount Per Serving
Calories 398 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 68mg 23%
Sodium 187mg 8%
Potassium 125mg 4%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 36g
Protein 3g 6%
Vitamin A 65.7%
Vitamin C 0.9%
Calcium 5%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.


  • Petra: The best pumpkin sheet cake/bars I’ve come across! Perfectly spiced with great texture. I had to make these three times in one week because they kept disappearing.

    Now, my family and friends ask for them year round! November 21, 2018 at 10:45am Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed this recipe Petra! Thanks for your review! November 21, 2018 at 1:12pm Reply

  • Nancy: Can I make this in a 15x13x1 pan? October 8, 2018 at 3:14pm Reply

    • Jaclyn: If you you don’t add all the batter to the pan then yes. Just don’t fill more than about 2/3. October 11, 2018 at 10:43pm Reply

      • Nancy: Thanks for responding! October 12, 2018 at 9:13am Reply

  • Elizabeth: Going to make this for coffee hour at church next month. Where did you get those adorable little pumpkins? September 8, 2018 at 10:28am Reply

  • Sophia: I know it’s not pumpkin season but I still wanted to make this cake. It was delicious. Such a hit with all the family. This is going to be a regular recipe in our home! May 9, 2018 at 5:18am Reply

    • Jaclyn: Glad to hear it! May 9, 2018 at 9:21am Reply

  • Janet: Hello, for the measurement of the flour to grams, You list 318 grams to equal 2 1/4 cups of flour, This does not seem right, how did you come up with this calculation? I would like to make this recipe using gram measurements, Thank you.
    For 2 1/4 cups flour, I am thinking the gram conversion woukd be 270 grams. 120 grams per cup. January 3, 2018 at 8:33pm Reply

  • Connie Tucker: I love this recipe!! It is the most requested dessert that I get asked for. To add another layer of deliciousness to this cake: replace the 1/3 cup of milk with your favorite liquid coffee creamer. Also add one tablespoon of the same creamer to the frosting.
    After the cake comes out of the oven,
    Poke holes all over the cake and the add 3/4 jar of caramel sauce over the cake and let sit until the cake is cool before frosting. November 21, 2017 at 10:49pm Reply

    • Jaclyn: Love your additions Connie! You can’t go wrong with creamy goodness and caramel. Thanks for your review! November 21, 2017 at 11:03pm Reply

  • Geri: These are absolutely delicious!! Very pretty and so easy! November 14, 2017 at 2:45pm Reply

    • Jaclyn: Thanks Geri! November 15, 2017 at 2:18pm Reply

  • Alea: I am going to try making this cake next week. I don’t want it to be too thin. Is there a smaller sized pan that you can suggest? November 11, 2017 at 10:59am Reply

    • Jaclyn: You could try a 13 by 9-inch dish, then increase the baking time. Hope you love it Alea! November 11, 2017 at 10:04pm Reply

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