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Love pumpkin desserts? This incredibly soft and spiced pumpkin sheet cake topped with luscious cream cheese frosting will be your new fall favorite—easy to make and impossible to resist!

The Perfect No-Fuss Fall Treat

This Pumpkin Sheet Cake with Cream Cheese Frosting is my go-to when I’m craving something cozy, comforting, and just a little bit indulgent. It’s soft, perfectly spiced, and smothered in the most deliciously creamy frosting with a hint of cinnamon.

I love how the earthy pumpkin flavor pairs beautifully with warm fall spices and that silky cream cheese topping. It’s like autumn in every bite—and bonus, it’s ridiculously easy to make. Just mix, bake, frost, and enjoy!

Want to make the best pumpkin sheet cake ever? I’ve got all the tips you need to bake it like a pro. Whether you’re serving it up for a fall potluck, a cozy family dinner, or just treating yourself on the weekend, this recipe is a winner.

Serving Suggestions
Top Tips
FAQs

Why You’ll Love This Recipe

Super simple to make – One bowl, one pan, minimal mess.
Perfectly spiced and deliciously moist – Pumpkin and cinnamon are the dream team.
Freezer-friendly and travel-ready – Make it ahead or take it to go!

Ingredients Needed

For the Pumpkin Sheet Cake:

2 cups flour
2 tsp. baking powder
1 cup sugar
Pinch of salt
2 tsp. pumpkin pie spice mix
1 tsp. cinnamon
¼ tsp. nutmeg
¾ cup oil
3 eggs
1 cup pumpkin puree
2 tsp. vanilla extract

For the Cream Cheese Frosting:

8 oz. block of cream cheese, softened
3 Tbsp. butter, softened
2½ cups confectioners sugar
1 Tbsp. milk
1 tsp. vanilla extract
Pinch of cinnamon

For a full list of ingredients and their measurements, please view the printable recipe card at the bottom of the post.

Easy Substitutions And Additions

Oil options: Swap out the oil for melted butter or coconut oil for a different flavor profile.
Fruit puree swap: You can use apple puree in place of pumpkin puree—still delicious and just as cozy.
Spice it up: Add a pinch of cloves or allspice to enhance the warm spice flavor.
Dairy-free? Use vegan butter and dairy-free cream cheese for a plant-based option.

Step by Step Guide

Be sure to check out the full recipe and ingredient list below

Step 1: Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan; set it aside.

Step 2: In a large bowl, whisk together the flour, baking powder, sugar, salt, pumpkin pie spice, cinnamon, and nutmeg.

Step 3: In a separate bowl, mix the oil, eggs, pumpkin puree, and vanilla extract.

Step 4: Add half the wet ingredients to the dry ingredients and mix until just combined. Add the remaining wet mixture and beat on high speed for 3 minutes.

Step 5: Pour the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the cake cool completely on a wire rack before frosting.

Step 7: While the cake is cooling, prepare the frosting. Beat the cream cheese, butter, confectioners’ sugar, milk, vanilla extract, and cinnamon together until smooth and creamy.

Step 8: Spread the frosting evenly over the cooled cake. Slice and serve!

Serving Suggestions

This pumpkin sheet cake is the kind of dessert that works just about anywhere—holiday dinners, potlucks, cozy family nights, or even just because it’s Tuesday and you’re in the mood for something sweet.

Serve it chilled or at room temperature – It’s delicious either way! I personally like mine a little cool from the fridge because the frosting firms up just enough to feel extra indulgent.
Pair it with coffee or tea – A hot drink and a slice of this spiced pumpkin cake? That’s fall in a bite. Bonus points if you’re sipping it by the fireplace.
Top it with extra cinnamon or crushed pecans – A little sprinkle of spice or crunch adds a nice touch if you’re serving this to guests or want to make it feel a bit more special.
Add a scoop of vanilla ice cream – Yes, it’s already frosted, but trust me… warm pumpkin cake with ice cream is a match made in autumn dessert heaven.
Make it kid-friendly – Cut the cake into small squares or rectangles for little hands to hold. It’s easy to serve at parties or classroom events and doesn’t crumble all over the place (mom win!).

Whether you’re serving this cake at a festive gathering or sneaking a forkful in your kitchen while no one’s looking, it’s guaranteed to hit the spot!

Tips for Success

Don’t overmix the batter once the flour is added—just mix until everything is combined.
Make sure the cake is completely cool before frosting to avoid a melty mess.
For the smoothest frosting, soften your cream cheese and butter before mixing.
Want to prep ahead? Freeze the unfrosted cake, wrapped tightly, and frost it fresh when ready to serve.
Store leftovers in an airtight container in the fridge for up to 5 days.

Recipe FAQs

Can I make this recipe ahead of time? Yes! The unfrosted cake can be frozen for up to 3 months. Just thaw, frost, and serve.

Can I use a different type of frosting? Absolutely. A simple vanilla buttercream or maple glaze would also be a delicious option.

How long does this cake last? It stays fresh in the fridge for about 5 days. Be sure to store it in an airtight container.

And that’s it! This Pumpkin Sheet Cake with Cream Cheese Frosting is the no-stress dessert that tastes like a big, cozy hug. Whether you’re baking it for a fall party, a Sunday family dinner, or just because, it’s sure to become a seasonal favorite.

More Tasty Fall Recipes

Did you make this? I’d be so grateful if you could leave a star ★★★★★ rating and a comment below to let me know what you thought! Then, the next time you need a quick and easy recipe, browse all my easy recipes!