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Pumpkin Sheet Cake With Cream Cheese Frosting

This homemade Pumpkin Sheet Cake with cream cheese frosting is topped with pecans and has a soft and moist texture plus it is so easy to make!

Slice of Pumpkin Cake on white plate
Delicious Pumpkin Cake With Cream Cheese Frosting Topped With Pecans.

The Best Pumpkin Sheet Cake With Cream Cheese Frosting Recipe

This delicious sheet pan pumpkin cake is the best dessert for Fall and Thanksgiving. If you are a fan of pumpkin desserts this is one you will want to make!

The rich cream cheese frosting on this pumpkin cake is smooth and creamy and so good.

What Pan Is Best For A Sheet Cake?

Most sheet cake recipes require a 9x13x2 inch pan.  Serving size depends on how big your cut the slices but most average 12 to 18 servings. I like to use the Wilton 9x13 non-stick baking pans.

Slice of Pumpkin Cake on spatula over sheet pan cake
Easy Sheet Pan Pumpkin Cake.

Gather your ingredients to make this delicious Pumpkin Sheet Cake with Cream Cheese Frosting!

Ingredient

  • all purpose flour
  • baking powder
  • pumpkin pie spice
  • salt
  • butter
  • sugar
  • vanilla extract
  • eggs
  • pumpkin puree

Cream Cheese Frosting Ingredients

  • butter
  • cream cheese
  • vanilla extract
  • powdered sugar
  • milk
  • pecans (optional)
Slice of Pumpkin Cake with cream cheese icing and pecans on white plate
Enjoy all the flavors of Fall with this easy Pumpkin Cake recipe.

How To Make Pumpkin Sheet Cake - Step By Step

STEP 1: Preheat the oven to 350 degrees and spray a 9x13 baking pan with nonstick cooking spray.

process steps two bowls one with flour and pumpkin spice and one with butter and sugar

STEP 2: In a medium bowl whisk together the flour, baking powder, baking soda, pumpkin spice, and salt. Then set aside.

STEP 3: In a separate large bowl, beat together the butter and sugar until smooth and creamy. You can use a stand mixer or hand mixer.

step 4 and 5 bowl with pumpkin puree and eggs and flour

STEP 4: Add the vanilla and pumpkin and beat to combine. Then add the eggs, one a time, beating between each addition.

STEP 5: Gradually add the flour and mix until smooth.

Pumpkin Cake Batter in sheet pan

STEP 6: Pour the batter into the prepared pan and bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool completely.

STEP 7: Prepare the cream cheese frosting by beating together the butter, powdered sugar, and vanilla until smooth. Then add two cups of powdered sugar and one tablespoon milk and beat to combine. Next add the remaining powdered sugar and beat to combine.

TIP: If the frosting is too thick, add more milk until the desired consistency is reached.

STEP 8: Spread the frosting in an even layer over the top of the cake.

Top with chopped pecans, if desired, then slice and serve.

Photo of Pumpkin Cake in Sheet Pan with Cream Cheese icing topped with pecans
Serve this delicious sheet pan Pumpkin Cake dessert at Thanksgiving!

More Pumpkin Desserts You Might Like

This Pumpkin Sheet Cake with Cream Cheese Frosting can be served at your Thanksgiving family dinner, any potluck, or church social. It's the perfect bake and go dessert. Add it to your Fall baking list!

slice of pumpkin sheet cake over sheet cake pan
Made from scratch Pumpkin Sheet Cake.
Slice of Pumpkin Cake on white plate

Pumpkin Sheet Cake With Cream Cheese Frosting

Author: Judy Wilson
This homemade Pumpkin Sheet Cake with cream cheese frosting is topped with pecans and has a soft and moist texture plus it is so easy to make!
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup butter, melted
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups pumpkin puree
  • 4 eggs
  • pinch of salt

Cream Cheese Frosting Ingredients

  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 to 2 tablespoons milk
  • cup chopped pecans optional

Instructions
 

  • Preheat the oven to 350 degrees and spray a 9x13 baking pan with nonstick cooking spray.
  • In a bowl whisk together the flour, baking powder, baking soda, pumpkin spice, and salt. Then set aside.
  • In a large separate bowl, beat together the butter and sugar until smooth and creamy.
  • Add the vanilla and pumpkin and beat to combine. Then add the eggs, one a time, beating between each addition.
  • Gradually add the flour and mix until smooth.
  • Pour the batter into the prepared pan and bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool completely.
  • Prepare the cream cheese frosting by beating together the butter, powdered sugar, and vanilla until smooth. Then add two cups of powdered sugar and one tablespoon milk and beat to combine. Next add the remaining powdered sugar and beat to combine. (*See note)
  • Spread the frosting in an even layer over the top of the cake.
  • Top with chopped pecans, if desired, then slice and serve.

Notes

*If the frosting is too thick, add more milk until the desired consistency is reached.
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