Pumpkin Sheet Cake with Cream Cheese Frosting

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Pumpkin Sheet Cake with Cream Cheese Frosting

This Pumpkin Sheet Cake with Cream Cheese Frosting is the perfect fall dessert! Moist, fluffy, and packed with warm spices, it's topped with a rich cream cheese frosting that makes every bite irresistible. Great for holidays, potlucks, or cozy nights in.

Prep Time15

Cook Time35

Total Time50

Course: Desserts & Sweet Treats

Cuisine: American

Keyword: pumpkin cake, pumpkin dessert

Servings: Servings

Calories: 533kcal

Ingredients

For the Pumpkin Sheet Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 cup granulated sugar
1 cup brown sugar packed
1 cup vegetable oil
4 large eggs
1 15-ounce can pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 ounces cream cheese softened
½ cup 1 stick unsalted butter softened
3 –3½ cups powdered sugar
1 teaspoon vanilla extract
Pinch salt
Optional: chopped pecans or a sprinkle of cinnamon for garnish

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan.
In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl, combine granulated sugar, brown sugar, oil, eggs, pumpkin purée, and vanilla. Mix until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour batter into the prepared baking pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan before frosting.

To make the frosting:

In a large bowl, beat the cream cheese and butter together until creamy.
Gradually add powdered sugar, ½ cup at a time, beating well between additions.
Stir in vanilla and salt. Adjust consistency with more sugar if needed.
Spread frosting over the cooled cake. Add optional toppings if desired.

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