This pumpkin sheet cake is a fall favorite! Soft, moist, and packed with pumpkin goodness, it’s topped with creamy, dreamy cream cheese frosting that makes it even better.
Baking this cake fills my home with the best spicy aromas! It’s so easy to make, and I love to share it with friends. Perfect for any gathering—or as a treat for myself! 🎃
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cake. If you want a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend.
Pumpkin puree: Canned pure pumpkin is great for convenience. If you have fresh pumpkin, roast and puree it instead. Just be sure to strain it to avoid excess moisture!
Vegetable oil: While vegetable oil keeps the cake moist, you can use melted coconut oil or applesauce for a lighter alternative. It changes the flavor slightly, but it’s worth trying!
Cream cheese: Full-fat cream cheese gives the best flavor and texture for frosting. Lower-fat versions or vegan cream alternatives can be used if needed, though the taste may vary.
How Do I Ensure My Cake Turns Out Moist and Delicious?
To keep your pumpkin sheet cake moist, it’s essential to accurately measure your ingredients, especially the flour. Too much flour can dry out your cake. Here’s how to make sure it stays tender:
- Use the spoon-and-level method for measuring flour: Spoon flour into your measuring cup, then level it off with a knife.
- Don’t overmix the batter! Mix just until combined to help keep the cake tender.
- Check for doneness around the 35-minute mark. It’s better to take it out a bit early than to overbake!
Delicious Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pure pumpkin puree
- 1/4 cup water
For The Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Optional Topping:
- Chopped pecans or walnuts
How Much Time Will You Need?
This delightful pumpkin sheet cake will take about 20 minutes to prepare and 35-40 minutes to bake. Once it’s baked, don’t forget to let it cool before frosting! Overall, set aside about 1 hour for baking and prep time, then let it cool completely before enjoying.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan to prevent the cake from sticking when baked. A little butter and a dusting of flour work great!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all those wonderful spices: cinnamon, ginger, nutmeg, and cloves. This will give your cake its delicious flavor! Set the bowl aside for now.
3. Combine Wet Ingredients:
In a large mixing bowl, pour in the vegetable oil and add the granulated sugar. Mix them together well until they’re fully blended. This mixture will help keep your cake nice and moist!
4. Add the Eggs:
Add the eggs one by one into the wet mixture, making sure to beat well after each addition. This helps incorporate air into the batter, making it fluffy!
5. Add Pumpkin and Water:
Now stir in the pumpkin puree and the water until everything is smooth and combined. You’re almost there!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients you set aside earlier to the wet mixture. Stir gently until everything is just combined; be careful not to overmix, or your cake might turn out tough.
7. Bake the Cake:
Pour the batter evenly into the prepared sheet pan. Smooth it out with a spatula if needed. Now, bake it in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is really important to prevent the frosting from melting off!
9. Prepare the Cream Cheese Frosting:
While the cake cools, make the frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until they’re creamy and smooth.
10. Add Sugar and Vanilla:
Slowly add the sifted powdered sugar and the vanilla extract to the cream cheese mixture, beating until it becomes light and fluffy. This will top your cake perfectly!
11. Frost the Cake:
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Make it as smooth or textured as you like!
12. Add Toppings:
If you want that extra crunch, sprinkle chopped pecans or walnuts over the frosting for some delicious texture and flavor.
13. Serve and Enjoy:
Cut the cake into squares and serve. Enjoy the deliciousness of your homemade pumpkin sheet cake with cream cheese frosting!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it first, then puree it. Just make sure to drain any excess moisture for the best texture in your cake.
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil, applesauce, or even melted butter as a substitute for vegetable oil. Each will give your cake a slightly different flavor, but they all work well!
How Long Will the Cake Last After Baking?
Once frosted, store the cake in an airtight container in the fridge. It will stay fresh for about 3-5 days. Be sure to cover it to maintain that delicious cream cheese frosting!
Can This Cake Be Frozen?
Yes, you can freeze the cake! For best results, freeze it without frosting. Wrap the cooled cake tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before serving and frost it fresh!