Irresistible 5-Star Pumpkin Sheet Cake Recipe for Fall

Let me tell you about my love affair with pumpkin sheet cake – it all started at my first Thanksgiving potluck as a newlywed. I’ll never forget how my hands shook as I placed my humble 9×13 pan next to all those fancy tiered desserts, only to watch it disappear first! That magical combination of velvety pumpkin spice cake and tangy cream cheese frosting won over everyone at the table. Now I make this every fall – it’s become our family’s edible welcome mat for sweater weather. What I love most is how simple it is – just one pan, no fancy layers, and that heavenly scent of cinnamon and nutmeg that fills your whole kitchen. The plush crumb practically melts in your mouth, and don’t even get me started on the frosting swoops that crown each perfect square. Whether you’re meal planning for Thanksgiving or just craving cozy fall flavors, this pumpkin sheet cake is your new best friend.

Why You’ll Love This Pumpkin Sheet Cake

Let me count the ways this cake will steal your heart (and your Thanksgiving table)! Here’s why it’s my go-to recipe every single fall:

• That melt-in-your-mouth crumb – Thanks to vegetable oil and pumpkin puree, every bite stays unbelievably moist for days. Even my neighbor (a self-proclaimed “cake critic”) says it’s the softest she’s ever had.
• One pan magic – No stacking, no decorating skills needed. Just pour, bake, and frost – perfect for when you’re meal planning for a crowd but short on time.
• Potluck superstar – I’ve lost count of how many church basements and football tailgates this cake has conquered. It travels like a dream in its own pan!
• Spice that’s just right – Not too bold, not too shy. The cinnamon-clove-nutmeg trio whispers “fall” without shouting “pumpkin spice latte.”
• Cream cheese clouds – That swoopable frosting? It’s the tangy yin to the cake’s sweet yang. Pro tip: Make extra for graham cracker dipping!

Ingredients for Pumpkin Sheet Cake

Gathering ingredients for this pumpkin sheet cake is like assembling autumn in a mixing bowl! I’ve learned through years of testing that using exactly what’s listed here gives that perfect balance of moisture and spice. And trust me – don’t skip letting your dairy ingredients come to room temperature. It makes ALL the difference for that dreamy frosting texture.

For the Cake

Dry ingredients first – these are your flavor builders:

• 2 cups all-purpose flour (I like to spoon and level for accuracy)
• 1 1/2 cups granulated sugar (yes, the full amount – the pumpkin needs it!)
• 1 tsp baking soda
• 2 tsp baking powder (yes, both are needed)
• 1 tsp salt (this balances the sweetness perfectly)
• 2 tsp ground cinnamon (use the good stuff!)
• 1/2 tsp ground nutmeg (freshly grated if possible)
• 1/2 tsp ground cloves (the secret spice MVP)

Now the wet team – our moisture makers:

• 4 large eggs (room temperature helps them incorporate better)
• 1 cup vegetable oil (not olive oil – too strong!)
• 1 can (15 oz) pumpkin puree (NOT pie filling – check that label!)

For the Cream Cheese Frosting

This part is non-negotiable – no shortcuts here if you want that cloud-like texture:

• 8 oz cream cheese (full-fat only, softened for at least 2 hours)
• 1/2 cup unsalted butter (also softened – cold butter = lumpy frosting)
• 3 cups powdered sugar (sifted if yours is clumpy)
• 1 tsp vanilla extract (the real stuff, please!)

See my note about room temperature ingredients? That cream cheese-butter combo should dent when you press it gently. If your finger meets resistance, wait another 30 minutes before mixing!

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How to Make Pumpkin Sheet Cake

Okay, let’s get baking! I’ve made this pumpkin sheet cake more times than I can count, and I promise – it’s way easier than that pumpkin crisp I told you about last Thanksgiving. Just follow these simple steps, and you’ll have that perfect spiced cake smell wafting through your kitchen in no time. The secret is in the mixing order – trust me, I learned that the hard way after my first lumpy attempt!

Preparing the Batter

First things first – grab your biggest mixing bowl (I use my grandma’s old yellow one for good luck). Whisk together ALL the dry ingredients – flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Get them really well combined – no spice clumps allowed! In another bowl, whisk the eggs until they’re just broken up, then add the oil and pumpkin puree. Here’s the key: pour the wet into the dry ingredients and stir JUST until combined. I know it’s tempting to keep mixing, but that’s how you end up with tough cake. A few flour streaks are totally fine – they’ll disappear during baking!

Baking and Cooling

Pour that gorgeous orange batter into your greased 9×13 pan (I run a butter wrapper around mine for extra insurance). Slide it into a 350°F oven – middle rack position is ideal for even baking. Set your timer for 30 minutes, but don’t wander off! At 30 minutes, do the toothpick test – if it comes out with moist crumbs (not wet batter), you’re golden. Mine usually takes about 33 minutes. Let the cake cool COMPLETELY in the pan – I know it smells amazing, but if you frost it warm, you’ll have a melty mess. About 2 hours does the trick.

Making the Frosting

While you wait, make the frosting – this part’s my favorite! Beat the softened cream cheese and butter together first until they’re completely smooth (no lumps means no sugar bombs later). Gradually add the powdered sugar – I do it in 3 batches to avoid a snowy kitchen. Last, mix in the vanilla until it’s heavenly smooth. When your cake’s cool, spread this cloud-like goodness all over – I like to make big swoopy waves with my offset spatula. Pro tip: If your frosting seems too thick, a teaspoon of milk will loosen it right up!

Tips for the Perfect Pumpkin Sheet Cake

After years of perfecting this recipe (and eating more test batches than I’d care to admit), I’ve gathered some foolproof tips to guarantee your pumpkin sheet cake turns out amazing every time. These little tricks are what separate a good cake from the kind that disappears before you’ve even finished slicing it!

• Temperature matters – I know I sound like a broken record, but room-temperature eggs and dairy make ALL the difference. Cold ingredients don’t incorporate properly – you’ll end up with dense cake and lumpy frosting. Plan ahead and set them out 2 hours before baking.
• Spice it your way – Not everyone loves strong spice flavors (looking at you, Aunt Karen). For a milder cake, cut the cloves in half. Want it bolder? Add an extra 1/4 tsp cinnamon and a pinch of ginger. It’s your kitchen – make it taste like your perfect fall!
• Even baking is key – Always place your rack in the center of the oven and rotate the pan halfway through. If the edges are browning too fast, tent loosely with foil. And for goodness sake, don’t peek before 30 minutes – that rush of cold air causes sinking!
• Frosting consistency – This one took me a while to master! Your frosting should be thick enough to hold peaks but soft enough to spread. Too stiff? Add milk 1 tsp at a time. Too runny? More powdered sugar in small increments. And for extra zip, try the cream cheese ratio from my pumpkin cheesecake recipe.
• Storage smarts – Leftovers (ha! as if) keep beautifully in the fridge for 5 days. Let slices come to room temperature before serving – cold dulls the flavors. For longer storage, freeze unfrosted cake wrapped tightly in plastic for up to 3 months.

Pumpkin Sheet Cake Variations

Oh honey, this pumpkin sheet cake is practically begging for your personal touch! Sometimes when I’m feeling adventurous (or just have extra ingredients lying around), I love shaking things up with these tasty twists:

• Chocolate chip magic – Fold in 1 cup of mini chocolate chips right before baking for melty pockets of happiness. The bittersweet chocolate cuts through the spice so beautifully – my kids call this version “pumpkin heaven.”
• Maple walnut dream – Swap half the vanilla in the frosting for pure maple syrup and sprinkle toasted walnuts on top. It’s like autumn in Vermont took a vacation in your cake pan!
• Streusel surprise – Before baking, scatter a quick mix of brown sugar, flour, butter, and pecans over the batter. That sweet, crunchy topping turns this simple sheet cake into something fancy enough for Thanksgiving dinner.

Really though, the possibilities are endless – I’ve even seen folks swirl in caramel sauce or add chopped crystallized ginger. Whatever you choose, just remember to bake with love (and maybe save me a corner piece)!

Serving and Storing Pumpkin Sheet Cake

Listen, I know it’s tempting to dive right into that pumpkin sheet cake straight from the oven, but trust me – patience pays off here! The flavors blossom beautifully at room temperature. I usually let mine sit for about 30 minutes after frosting before slicing. A warm knife (wiped clean between cuts) gives you those picture-perfect squares. For parties, I’ll pre-cut servings and slide wax paper between layers if stacking – no one likes smushed frosting faces!

Leftovers (if you’re lucky enough to have any) keep like a dream! Just cover the pan tightly with plastic wrap or foil and tuck it in the fridge for up to 5 days. The spices actually get more flavorful overnight. Want to freeze? Skip the frosting, wrap the cooled cake tightly in plastic, then foil, and it’ll stay fresh for 3 months. Thaw in the fridge overnight, then frost right before serving. Pro tip: stick a slice in your lunchbox – by noon, it’s the perfect firm-but-soft texture that’ll make your coworkers jealous!

Pumpkin Sheet Cake FAQs

I get so many questions about this pumpkin sheet cake – it’s become the star of my fall baking lineup! Here are the answers to everything you’ve been wondering, plus some potluck wisdom I’ve picked up over the years. And don’t forget to check out my Pinterest for more seasonal baking inspiration!

Nutrition Information

Now, let’s talk numbers – but remember, these are just estimates based on my specific ingredients. Your favorite brands might tweak them slightly (and honestly, this cake is worth every calorie). Each generous slice packs about 380 calories with 20g of fat (6g saturated) and 48g carbs. You’re getting 4g protein too – who knew indulgence could be this balanced? The sugar content includes the natural sweetness from pumpkin plus our frosting. For precise counts with your exact ingredients, I love using nutrition calculators when I’m meal planning for special diets.

Share Your Pumpkin Sheet Cake Creations

Nothing makes me happier than seeing your pumpkin sheet cake masterpieces! Snap a photo of your swirly frosting designs or creative variations – I want to see every crumb. Tag me on Pinterest or leave a comment sharing your baking adventures. Your creations inspire me just as much as my grandma’s recipe first inspired me all those years ago. Now go forth and spread the pumpkin love!

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