Pumpkin Sheet Cake

This pumpkin sheet cake is the ultimate fall dessert—moist, spiced, and topped with a rich cream cheese frosting and crunchy chopped pecans. Made in a jelly roll pan, it bakes quickly and evenly, making it perfect for serving a crowd. Whether you’re hosting a holiday dinner, a fall potluck, or just want something sweet and seasonal, this easy pumpkin cake delivers cozy flavor in every bite.

Why You’ll Love This Recipe

• Quick to make: Just 25 minutes total from start to finish.

• Perfect texture: Light, fluffy, and perfectly moist.

• Fall flavor in every bite: Warm spices and pumpkin puree make it a seasonal favorite.

• Crowd-friendly: Makes 15 generous servings.

• No mixer required: Comes together easily with a hand mixer or whisk.

• Cream cheese frosting: Rich, smooth, and slightly tangy—perfect contrast to the sweet cake.

• Customizable toppings: Add chopped pecans, walnuts, or festive candy pumpkins.

• Great for gatherings: Ideal for potlucks, parties dessert tables.

• Sheet cake style: Bakes quickly and evenly in a jelly roll pan.

• Make-ahead friendly: Can be baked and frosted in advance.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake

• 2 cups all-purpose flour

• 2 teaspoons cinnamon

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• ½ teaspoon table salt

• ½ teaspoon nutmeg

• 1½ cups granulated sugar

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• 1 cup vegetable oil

• 3 eggs

For the Cream Cheese Frosting

• 1 (8 oz) package cream cheese, room temperature

• ½ cup unsalted butter, room temperature

• 2 teaspoons vanilla extract

• 4 cups powdered sugar

Topping (optional)

• ½ cup chopped pecans or walnuts

• Candy pumpkins or seasonal sprinkles (optional)

Directions

1. Preheat the oven to 350°F (177°C). Grease a 15x10 jelly roll pan and set aside.

2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.

3. In a large bowl, use a hand mixer or whisk to combine the sugar, pumpkin puree, oil, and eggs until well blended.

4. Gradually add the dry ingredients into the pumpkin mixture, mixing on low speed until just combined.

5. Pour the batter into the prepared pan and spread evenly.

6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool completely in the pan in a well-ventilated area.

Make the Frosting

1. In a medium bowl, beat the cream cheese, butter, and vanilla extract on medium-high speed until smooth (about 2–4 minutes).

2. Add powdered sugar one cup at a time, mixing on low speed until fully incorporated and smooth.

3. Spread the frosting evenly over the cooled cake.

4. Garnish with chopped pecans and candy pumpkins, if desired.

Servings and timing

• Servings: 15

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Variations

• 9x13 pan option: Use a 9x13 baking dish for thicker cake slices. Bake time may increase by 5–10 minutes.

• Nut-free version: Skip the nuts or top with crushed graham crackers or cinnamon sugar.

• Maple twist: Add 1 tablespoon maple syrup to the frosting for extra fall flavor.

• Spiced upgrade: Add cloves, ginger, or allspice for a deeper spice profile.

• Gluten-free: Use a gluten-free all-purpose flour blend.

• Decorative flair: Pipe rosettes or swirls of frosting for an elegant finish.

• Chocolate chip variation: Fold in ½ cup mini chocolate chips to the batter before baking.

• Coconut topping: Toasted shredded coconut can be added for a tropical spin.

• Low-sugar version: Reduce sugar by ¼ cup in both the cake and frosting.

• Orange zest: Add zest from one orange to the batter for a bright citrus note.

Storage/Reheating

Room temperature: Store tightly covered at room temperature for up to 1 day.
Refrigerator: Store in an airtight container for up to 3 days. Let sit at room temperature for 20 minutes before serving.
Freezer: Freeze the unfrosted cake wrapped in plastic for up to 2 months. Thaw overnight in the fridge, then frost before serving.
Reheating: Serve chilled or allow to come to room temperature. Microwave individual slices for 10–15 seconds if desired.

FAQs

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices that will throw off the recipe. Use plain pumpkin puree.

Can I make this ahead of time?

Yes, the cake can be baked and frosted a day in advance. Store covered in the refrigerator.

What size pan should I use?

This recipe is designed for a 15x10 jelly roll pan. A 9x13 pan will also work, but the cake will be thicker and take longer to bake.

Can I use store-bought cream cheese frosting?

Yes, though homemade frosting adds the best flavor and texture.

Can I make cupcakes instead?

Yes, divide the batter into lined muffin tins and bake for 18–20 minutes, or until a toothpick comes out clean.

Is this cake very sweet?

It’s moderately sweet with a rich frosting. You can reduce the sugar slightly in both components if preferred.

What’s the best way to frost the cake?

Use an offset spatula to evenly spread the frosting over the cooled cake in the pan.

Can I use butter instead of oil?

Oil gives the cake a lighter texture, but melted butter can be substituted 1:1.

Do I need to refrigerate this cake?

Yes, once frosted, it’s best stored in the fridge due to the cream cheese frosting.

Can I skip the nuts?

Absolutely. The cake is delicious with or without them.

Conclusion

This pumpkin sheet cake is a simple yet stunning dessert that captures all the cozy flavors of fall. Lightly spiced, incredibly moist, and topped with luscious cream cheese frosting and crunchy pecans, it’s the perfect treat for holidays, potlucks, or weeknight indulgence. Easy to make, easier to love—this cake is a must-bake for pumpkin season.

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