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Moist Pumpkin Sheet Cake is full of Pumpkin Flavor and all the Spices then we Smother it in our Homemade Buttery Cream Cheese Frosting, No Powdered Sugar!
We love Baking with Pumpkin! Our Pumpkin Sheet Cake is Moist and a Little Dense, the Texture really soaks up the Cream Cheese Frosting making it even more Moist! We experimented until we lowered the Sugar to 1 cup, that seems to be the sweet spot. If you want to really make this cake Homemade, Using Homemade Pumpkin Puree is our secret! Make sure to check out all our Baking Here!
Make This Recipe!
For More Detailed Recipe Instructions, Just Scroll!
Watch Us Make This, Video Below!
Prep Time: 15 Minutes
Oven Temperature: 350 Degrees Fahrenheit
Baking Time: 25 – 30 Minutes
Makes a 13 X 9 inch Sheet Cake
Pumpkin Sheet Cake Ingredients:
2 Cups White Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1 Cup Butter Melted (Only Real Butter)
1 Cup Sugar Cane
2 Cups Pumpkin Puree (about a 15 ounce can)
3 Eggs
TIP: How to Make your Own Pumpkin Puree! Click Here!
Cream Cheese Frosting Ingredients:
1/2 Cup Butter Room Temperature
1 Cup Sugar Cane
2 – 8 ounce Packages Cream Cheese Room Temperature
TIP: We use our KitchenAid Mixer for this Recipe, But we have Mixed by Hand Many Times!
Pumpkin Sheet Cake Instructions:
1. First you will need 2 Bowls, One for Dry Ingredients and one for Wet Ingredients.
In a Bowl, add Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg and Cloves. Mix up the Dry Ingredients and then set aside for Next Step.
2. Next, in the other Bowl or your Mixing Bowl, add Melted Butter and Sugar. Mix these two ingredients really good, Making sure the Sugar is well Mixed in with the Butter. Then add Pumpkin Puree to the Butter Sugar Mix. Mix these Ingredients for at least 2 Minutes. Now add the Eggs, Mix until Blended.
TIP: If you are using Canned Pumpkin Puree and Not Fresh, your Ingredients will look darker and a Little Thicker!
3. Now, add the Dry Ingredients to the Wet Ingredients. Mix the Pumpkin Cake Batter until Blended, Try not to over Mix.
4. Next, Butter your Cake Pan and put some Parchment paper on the Bottom of the Pan. Poor the Pumpkin Cake Batter in the Pan. Even out the Batter in the pan.
5. PreHeat the Oven at 350 Degrees F. Bake for 25 Minutes then check the Cake with a toothpick to make sure the Cake is done. Take out of the Oven and Let the Cake completely Cool Before Frosting.
Cream Cheese Frosting Instructions:
1. With a Mixer, Cream the Butter and Sugar together really well, about 5 Minutes. Next add the Cream Cheese and Mix until there are no Lumps or Sugar Crystals, about 5 – 7 Minutes. 
2. Put the Pumpkin Cake on a Plate. Now Smother the Pumpkin Sheet Cake with the Cream Cheese Frosting! Then Serve!
Pumpkin Sheet Cake with Cream Cheese Frosting
Prep Time: 15 Minutes
Oven Temperature: 350 Degrees Fahrenheit
Baking Time: 25 – 30 Minutes
Makes a 13 X 9 inch Sheet Cake
Pumpkin Sheet Cake Ingredients:
2 Cups White Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1 Cup Butter Melted (Only Real Butter)
1 Cup Sugar Cane
2 Cups Pumpkin Puree (about a 15 ounce can)
3 Eggs
TIP: How to Make your Own Pumpkin Puree! Click Here!
Cream Cheese Frosting Ingredients:
1/2 Cup Butter Room Temperature
1 Cup Sugar Cane
2 – 8 ounce Packages Cream Cheese Room Temperature
TIP: We use our KitchenAid Mixer for this Recipe, But we have Mixed by Hand Many Times!
Pumpkin Sheet Cake Instructions:
1. First you will need 2 Bowls, One for Dry Ingredients and one for Wet Ingredients.
In a Bowl, add Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg and Cloves. Mix up the Dry Ingredients and then set aside for Next Step.
2. Next, in the other Bowl or your Mixing Bowl, add Melted Butter and Sugar. Mix these two ingredients really good, Making sure the Sugar is well Mixed in with the Butter. Then add Pumpkin Puree to the Butter Sugar Mix. Mix these Ingredients for at least 2 Minutes. Now add the Eggs, Mix until Blended.
TIP: If you are using Canned Pumpkin Puree and Not Fresh, your Ingredients will look darker and a Little Thicker!
3. Now, add the Dry Ingredients to the Wet Ingredients. Mix the Pumpkin Cake Batter until Blended, Try not to over Mix.
4. Next, Butter your Cake Pan and put some Parchment paper on the Bottom of the Pan. Poor the Pumpkin Cake Batter in the Pan. Even out the Batter in the pan.
5. PreHeat the Oven at 350 Degrees F. Bake for 25 Minutes then check the Cake with a toothpick to make sure the Cake is done. Take out of the Oven and Let the Cake completely Cool Before Frosting.
Cream Cheese Frosting Instructions:
1. With a Mixer, Cream the Butter and Sugar together really well, about 5 Minutes. Next add the Cream Cheese and Mix until there are no Lumps or Sugar Crystals, about 5 – 7 Minutes.
2. Put the Pumpkin Cake on a Plate. Now Smother the Pumpkin Sheet Cake with the Cream Cheese Frosting! Then Serve!
Dining in with Danielle for more recipes!
Photos and video By my love Chris Redding
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In frosting could I replace granulated sugar for confectioners sugar?
I am sure it will be fine but it would make the frosting thicker, we like the creamy texture.
what is the difference between sugar cane and granulated sugar?
I exclusively use Cane Sugar, it’s less processed and made from Sugar Cane, Granulated is a more processed sugar, you can tell with the color, Cane Sugar is a caramelized color.
Could I make this into cupcakes .
Sorry, just saw this question and yes I believe it would be fine, adjust baking time though.
could you use swweet potatoes instead of pumkin. they usually take the same spices. Your thoughts
I think they have the same consistency and flavors, so I would say go for it and let me know how it turns out!
If you using regular sugar does 5he amount need to be adjusted?
Cane sugar is less sweet than white sugar, you wouldn’t need to adjust but could be a little sweeter, if you wanted too, I think 3/4 cups rather than 1 cup of Cane sugar would do it!
Looks yummy! However, NEVER pack the flour when measuring. Fill the measuring cup with flour by the spoonful without packing the flour down or digging into the flour bin.
Makes a lighter cake!😉
I didn’t pack it, just removed the top. You can get a lighter cake buy using a sifter!