Pumpkin Sheet Cake is a delicious fall cake recipe with all your favorite fall spices and a cream cheese frosting.
Pumpkin Sheet Cake Instructions
To make this pumpkin cake recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- flour: All-purpose or cake flour work best.
- baking powder: Acts as a leavening agent along with the baking soda.
- baking soda
- salt: Helps with the baking process and balances out the sweetness.
- ground ginger
- allspice: You can substitute ground cloves.
- canola oil: You can also use vegetable oil. I use oil instead of butter for cakes because I like the texture of cakes made with oil better than when they are made with butter. Plus it saves time because you don’t have to wait for the butter to soften.
- sugar: Granulated or Fine Granulated Sugar.
- light brown sugar: I do not recommend using dark brown sugar. It has more molasses and may affect the cake after baking.
- pumpkin puree: I used canned pumpkin puree, Libby’s Pure Pumpkin Puree.
- Greek yogurt: Adds fat to activate the baking soda and create a moist cake. You can also use sour cream.
- cream cheese: Room temperature cream cheese is easier to mix. I recommend putting the cream cheese on the counter an hour before using it.
- unsalted butter: Use can use salted butter instead of unsalted butter for the frosting. You may have to add a little more confectioners sugar to balance the saltiness, though.
- vanilla extract
- confectioners sugar
How to Make Pumpkin Cake with Cream Cheese Frosting
- Preheat the oven to 350°. Spray a 13×9 baking pan with cooking spray. Set aside.
- Make the Cake: In a small bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice together until well blended.
- Whisk the oil, sugar, and brown sugar together in a separate large bowl until fluffy.
- Add the eggs, individually, and whisk until the eggs are just mixed. Be careful not to over-mix.
- Stir in the pumpkin puree and Greek yogurt.
- Fold in the dry ingredients until just mixed. Some small lumps in the batter are fine. The batter should be thick but pourable.
- Pour the batter into the 13×9 pan, and spread it out evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick poked in the middle of the cake comes out clean. Set on a cooling rack to rest.
- Make the Cream Cheese Frosting: In a large bowl, use an electric hand mixer to mix the cream cheese, butter, and vanilla extract.
- Pour in about half of the confectioners sugar, and continue mixing. Pour in the second half of the sugar and mix until smooth.
- Once the cake has cooled to room temperature, spread the frosting over the cake with a spatula, and sprinkle the pecan pieces on top.
- Cut into 12 slices, and serve.
Room Temperature: Because of the cream cheese in the frosting, this cake can only be left out on the counter for up to 8 hours before it needs to be refrigerated.
Refrigerator: Store covered in the refrigerator for up to 4 days.
Freezer: Store covered in plastic wrap and foil (keeps it fresher) in the freezer for up to 3 months. Thaw before serving.
- I recommend not over-beating the eggs to make sure that the cake will rise properly while baking.
- Baking soda and baking powder are both important to help the cake rise and give it a nice, texture.
- You can use 1 tablespoon of Pumpkin Pie Spice instead of the individual spices. Using the individual spices allows you to adjust the amounts, and the individual spices have a stronger flavor.