Go Back
+ servings
pumpkin cake cut into squares
Print Recipe
5 from 1 vote

Pumpkin Sheet Cake

Pumpkin sheet cake is a cinnamon-spiced pumpkin cake topped with a rich cream cheese frosting made in a sheet pan in under 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cake, pumpkin sheet cake
Servings: 12
Calories: 823kcal

Ingredients

BARS

  • 4 eggs
  • 1 2/3 cups sugar
  • 1 cup oil
  • 1 16 oz pumpkin puree
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda

FROSTING

  • 18 oz cream cheese softened
  • 1 cup butter softened
  • 2 tsp vanilla
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees

Sheet Cake

  • Beat the eggs and sugar together in a stand up mixer or by hand.
  • Add the oil.
  • Add the pumpkin puree and mix until light and fluffy.
  • In medium-sized mixing bowl, combine flour, baking powder, cinnamon, salt, and baking soda.
  • Add the dry ingredients to the wet ingredients and mix to combine.
  • Pour mixture into greased or lined jelly roll pan and bake for 20 minutes or until toothpick comes out clean after being inserted into cake.
  • Set on counter to cool in pan.

Cream Cheese Frosting

  • In mixing bowl, combine cream cheese and butter and mix until combined and light and fluffy.
  • Add the vanilla and mix to incorporate.
  • Add the powdered sugar, one cup at a time, and mix until light and fluffy.
  • Frost cake, slice, and serve.

Nutrition

Calories: 823kcal | Carbohydrates: 89g | Protein: 7g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 142mg | Sodium: 595mg | Potassium: 256mg | Fiber: 2g | Sugar: 70g | Vitamin A: 7373IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg