The perfect fall cake recipe! This Pumpkin Cake with Cream Cheese Frosting is a super simple, delicious pumpkin cake recipe perfect for any occasion. Similar to my carrot cake sheet cake, this pumpkin sheet cake recipe is perfect for Thanksgiving dinner, Friendsgiving or any get-together.
The BEST Pumpkin Cake with Cream Cheese Frosting
When it comes to fall desserts, a great pumpkin cake recipe is always at the top of my list. Any type of cinnamon crumble, streusel or glaze is great, but a thick, delicious layer of cream cheese frosting is definitely my preference.
Do you agree? If so, these Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting will be your new fall fave!
What do I need to make a pumpkin cake?
For this pumpkin sheet cake recipe, you’ll need the following ingredients:
- Flour – for this recipe we used simple all-purpose flour. However you could substitute cake flour or even a gluten free flour, like King Arthur Gluten Free Baking Mix flour.
- Granulated sugar – this is necessary for making the cake sweet. To cut the calories in the cake you could substitute a granular monk fruit sweetener, like Whole Earth or Lakanto.
- Baking Powder – a necessary leavening for baking a cake.
- Baking Soda – another essential leavening. This will help your cake rise.
- Salt – necessary for achieving a balanced flavor. Don’t leave out the salt!
- Cinnamon – ground cinnamon is the ideal spice for baking anything pumpkin.
- Nutmeg – like cinnamon, ground nutmeg will giving you a wonderful fall flavor in the cake.
- Pumpkin Puree- make sure to purchase 100% pumpkin puree and not pumpkin pie filling. these are two very different products.
- Vegetable oil – when baking a cake, using vegetable oil instead of butter is the best way to achieve a super moist cake texture.
- Eggs – room temperature, large eggs are ideal for cake baking.
- Vanilla extract – using a good quality pure vanilla extract is essential in achieving a premium bakery-style flavor in the cake.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
Ingredient Substitions, Mix-ins and Topping Ideas:
- Pumpkin Pie Spice Substition: Sub in 4 teaspoons of Pumpkin Pie Spice in place of the cinnamon and nutmeg. This will give the cake a great fall spice flavor.
- Brown Sugar: Instead of using all white, granulated sugar, substitute half of the white sugar with brown sugar. This will create a deeper flavor and moist crumb.
- Gluten-Free Flour Mix: If you need to serve a gluten-free pumpkin cake option, you can substitute Gluten-Free baking mix, like King Arthurs, for regular all-purpose flour.
- Pecan Topping: For a delicious crunch to the cake, add some toasted, chopped pecans. You could also add 1/2 cup of chopped pecans to the batter before baking, if you like nuts baked into your pumpkin cake.
- Pumpkin Candies: For a pretty garnish, grab a package of pumpkin shaped candies (candy corn), slice the cake into squares and add a pumpkin candy to the center of each slice.
Mix the pumpkin cake batter
The batter is made by mixing the dry ingredients and wet ingredients separately, and the mixed together gradually. I did this by hand, but feel free to use a hand or stand mixer to make the work go quicker.
Spread the batter evenly into a 15 x 10 x 1″ pan that has been lightly sprayed with non-stick baking spray. Bake at 350 degrees for 26-28 minutes.
Just like any other cake, test by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free, the cake is done.
Troubleshooting Cake Issues:
- Overly dry cake: You’ve likely baked your cake for too long. Be sure to reference my bake time by pan information below. Check your cake about 2-3 minutes before the time goes off by inserting a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free the cake is done baking. If the toothpick has crumbs sticking to it, the cake still needs additional bake time.
- Sunken center of cake: Your cake is under-baked, and needs addtional time in the oven. If your cake sinks in the center, your cake has not finished baking and needs additional time in the oven. Give your cake the toothpick test, and if crumbs are sticking to the toothpick, it needs more time. Continue to bake until the toothpick comes out clean and crumb-free.
- Overbrowned edges, under-baked center: Your oven is likely too hot. Be sure you’re baking the cake at 350° and no hotter. Trying to speed up the bake time by turning up the temperature will result in an unevenly cooked cake.
- Dense or Gummy cake: Make sure you’re measuring the flour properly. If you scoop out the flour directly into a measuring cup, you’re likely packing excess flour into the cup. This results in too much flour and an overnly dense or gummy cake. For best results, spoon the flour into a measuring cup. Better still, measure the flour on a scale. Two cups of flour is 240 grams on a scale.
Mix the Cream Cheese Frosting
While the cake cools, it’s a good time to mix the cream cheese frosting. Making a homemade cream cheese frosting is very simple, and needs just a few ingredients.
For cream cheese frosting, you’ll need room temperature butter, cream cheese, vanilla extract and powdered sugar. You’ll also need a hand or stand mixer to create a super smooth frosting consistency.
This delicious cream cheese frosting is nothing short of spectacular! With just a 1/2 teaspoon of cinnamon, this frosting compliments the pumpkin cake perfectly. I also use this cream cheese frosting on my Carrot Bundt Cake and Carrot Cake Sheet Cake.
Using a hand or stand mixer, start by creaming together the butter, cream cheese and vanilla. Gradually add in the powdered sugar one cup at a time, and add in the cinnamon at the end.
For a slightly thicker frosting, simply add more powdered sugar. If your frosting is too runny, simply spoon in extra powdered sugar until your desired thickness is achieved.
Can you make pumpkin sheet cake in a 9×13 pan?
Yes, definitely! You can absolutely make this cake in a 9×13″ pan. Here are the baking instructions and times you’ll need for a 9×13, and some other pan options. All of these pan options will bake at a 350° oven temp, and will need to be sprayed with non-stick baking spray.
- 9 x 13″ Pan: Bake time, 31–33 min, 15 servings, taller and more tender slices.
- 15x10x1 Jelly Roll Pan: Bake time, 26–28 min, 20 servings, ideal for a holiday dinner or gathering where you are serving several people.
- 18×13 Half-Sheet Pan: Bake time, 20–24 min, 24 servings, thinner cake and more frosting per bite. Also great for a holiday dinner, gathering or pot-luck where you’re serving several people.
- Bundt Cake Pan: Bake time, 45-50 min, serves 10-12 slices, a thick and deep pan requires a longer bake time. Renders a very beautiful cake, and ideal for special occasions or holiday dinners. Instead of using non-stick baking spray, I highly recommend greasing and flouring the pan. This will ensure the cake releases from the pan without sticking to the sides. Check out my Lemon Bundt Cake for tips and tricks for baking an amazing Bundt cake.
- Cupcakes: Bake time 20-22 minutes, serves 18-24 cupcakes. I recommend using either silicone baking liners (cupcake), which release the cupcakes with ZERO sticking. If using paper liners, make sure you’re spraying the liners with non-stick baking spray before adding the batter.
You can use the same amount of frosting for these different sized pans and cupcakes.
Make Ahead Options, Storage and Freezing
This pumpkin sheet cake can definitely made in advance of a party, gathering or holiday dinner. For best results, bake the cake up to 24 hours in advance. Let the cake cool completely, then add the frosting to the cooled cake. You can bake the cake the day before, and frost just before serving if you like. If you are frosting the cake in advance, I would recommend refrigerating the entire cake, then letting it come to room temperature before serving.
Storing Pumpkin Sheet Cake:
For best results and for optimal freshness, store your pumpkin sheet cake in a resealable container. This will prevent the cake from drying out. Slice the cake into squares then place directly into a reseable container. The cake will keep at room temperature for 2 days. When refrigerated, the cake will keep for up to 5 days.
Freezing Pumpkin Cake:
You can certainly freeze your pumpkin cake for enjoying in the future. I recommend placing individual slices in a freezer-safe, resealable container. When frozen, the cake will keep for up to 3 months. Thaw in the refrigerator overnight, or on your countertop at room temperature.
FAQ’s for making pumpkin sheet cake
Pumpkin cake can sit out at room temperature, but will only keep for a day or two. I recommend refrigerating pumpkin cake, especially if it is topped with cream cheese frosting. Store the cake in an airtight container. This will keep the cake moist and the frosting set. Refrigerated, a pumpkin cake with cream cheese frosting will keep for up to 7 days.
This pumpkin cake with cream cheese frosting will keep refrigerated for up to 7 days. Store the cake slices in an airtight container to keep the cake moist and fresh. When ready to re-serve, let cake and frosting come to room temperature.
Pumpkin cake is typically made of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin puree, vegetable oil, eggs and vanilla extract.
Many agree that a pumpkin cake is best served with a cream cheese frosting. Try adding a 1/2 teaspoon of cinnamon to the frosting to create a complimentary cinnamon cream cheese frosting.
A pumpkin sheet cake will serve 20 generous squares or 24 smaller ones from a 15×10 pan. This will cover a Thanksgiving table of 12–15 people with seconds, or a potluck of 20. Cut an extra line for doubling servings for a larger crowd.
Yes, you can definitely make this pumpkin sheet cake in a 9×13″ pan. Bake at 350° for 31–33 min. It will render 15 servings, and taller and more tender slices.
What can I serve with pumpkin cake?
A pumpkin cake with cream cheese frosting is great served with any coffee or tea. Here are a few of our favorite drinks that would go well with pumpkin sheet cake:
- Chai Tea Latte Recipe
- Caramel Brulee Latte
- Starbucks Pumpkin Spice Frappuccino
- Iced Vanilla Latte
- White Chocolate Pumpkin Spice Latte
What tools do I need to bake a sheet cake?
When baking a sheet cake at home, you’ll need a 15 x10″ pan, a hand or stand mixer to mix the batter and frosting, and frosting spatulas for spreading the cream cheese frosting.
Here are some useful tools that will help you create this pumpkin cake recipe:
- OXO 15 x 10 x 1″ Rimmed Baking Pan
- Cake Decorating Angled Icing Spatulas
- Kitchen-Aid 5 Qt. Stand Mixer
- Kitchen-Aid Hand Mixer
If you love this delicious pumpkin cake recipe, check out some of my other similar recipes:
- No Bake Pumpkin Pie
- Cream Cheese Pumpkin Bread
- Pumpkin Spice Sugar Cookie Bars
- Caramel Pumpkin Spice Cupcakes with Cream Cheese Frosting & Filling
- No Bake Pumpkin Cheesecake Bars
- Pumpkin Caramel Cream Cheese Poke Cake
- Layered Pumpkin Dessert
- Better Than Starbucks Pumpkin Loaf
- Pumpkin Spice Waffles
- Starbucks Pumpkin Scones
Be sure to check out some of my other cake recipes:
- Sour Cream Dutch Apple Cake
- Buttermilk Chocolate Cake
- Chocolate Peanut Butter Cake
- Red Velvet Cake Parfaits
- Zucchini Cake Recipe with Cream Cheese Frosting
- Banana Cake with Cream Cheese Frosting
- Red Velvet Sheet Cake
- Buttermilk Sheet Cake with Chocolate Frosting
- Chocolate Poke Cake
- Chocolate Coca Cola Bundt Cake
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Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
Equipment
- Stand Mixer This KitchenAid Stand mixer is my go-to appliance for baking cakes!
- 15 x 10 Sheet Pan This 15 x 10" Sheet Pan is the perfect size for sheet cakes!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 tsp. salt
- 1/4 teaspoon nutmeg
- 1 (15 oz. can) pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 4 eggs lightly beaten
- 1 teaspoon vanilla extract
Cinnamon Cream Cheese Frosting:
- 1/2 cup butter room temperature (1 stick)
- 1 (8 oz. pkg.) cream cheese room temperature
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly spray a 15 x 10 x 1" pan with non-stick baking spray. Set aside.
- In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside
- In a separate bowl, combine the wet ingredients: pumpkin, vegetable oil, eggs and vanilla. Whisk together until smooth.
- Gradually add the wet ingredients to the dry ingredients. Batter will be slightly thick. Spread the batter evenly into the prepared pan. Bake at 350 degrees for 26-28 minutes. Text with a toothpick inserted into the center of the cake – if the toothpick comes out clean, and crumb-free the cake is done.
- Remove from oven and let cool completely.
- While the cake is cooling, prepare the frosting. Using a hand or stand mixer, cream together the butter, cream cheese, and vanilla. Begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. Add in the cinnamon and mix well. Frosting should be thick.
- Once cake is completely cool, frost the top of the cake with the cinnamon cream cheese frosting. Slice into bars and serve right away. Cover and refrigerate any leftovers.
Notes
Nutrition
We love pumpkin and cream cheese frosting, but then the cinnamon puts these bars over the top. Thank you for sharing at Tasty Tuesdays.
?? Every pumpkin bar, cake, cookie recipe has cinnamon in it.
Yes, this is a very traditional spice that goes hand-in-hand with pumpkin. You’re always welcome to leave out a spice (like cinnamon) in a recipe – this is 100% your choice. You can replace it with ginger, cloves or nutmeg – BUT, know that the flavor will be different. If you’re a purist 🙂 and want to go no-spice with a pumpkin recipe – again, 100% your choice – you can definitely do that. Just know that flavor will be relatively flat. Best – Erin
Oh how yummy! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
These look delish! Can’t wait to try them!
Yummy! How long did it take you to get all the lines straight on that frosting? 🙂 Thanks for sharing with SYC.
hugs,
Jann
These look picture perfect! I can never get my frosting that pretty! Thanks for sharing at Home Sweet Home!Thanks for sharing at Home Sweet Home!
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Miz Helen
these look so tasty!
Made the cake last night & it’s soooo good. It’s not even fall & I was craving pumpkin pie, so I made this instead. Should I store the cake out on the counter or in the fridge?
This Pumpkin sheet cake is absolutely delicious ♥️ My family and friends live it. It’s easy to make and definitely worth the save.
Can we use a 9″ x 13″ pan?? If yes, does the bake time change?
Yes, you can definitely use a 9×13″ pan. And you’re right, you will need to bump up the bake time slightly. Add on an extra 5 minutes to the bake time. Before taking out of the oven, insert a toothpick into the center of the cake. If the toothpick comes out clean and crumb-free, the cake is done. Enjoy!