Pumpkin Sheet Cake Cream Cheese Frosting Recipe

Pumpkin Sheet Cake Cream Cheese Frosting Recipe

How To Make Pumpkin Sheet Cake Cream Cheese Frosting

Make Fall season extra-delectable with our spiced Pumpkin Sheet Cake with rich Cream Cheese Frosting Recipe. Use pumpkin for the tastiest dessert!

Preparation: 25 minutes
Cooking: 20 minutes
Cool Time: 2 hours
Total: 2 hours 45 minutes



For Pumpkin Sheet Cake:

  • 2 ¼cupsall-purpose flour
  • 1tspbaking powder
  • 1tspbaking soda
  • ¾tspsalt
  • 2tspground cinnamon
  • ½tspground nutmeg
  • ½tspground ginger
  • ¼tspground cloves
  • 1cupgranulated sugar
  • ¾cuplight brown sugarpacked
  • ½cupunsalted buttermelted and cooled slightly
  • ½cupvegetable oil
  • 4largeeggs
  • 1 ¾cuppumpkincanned
  • cupmilk
  • 1 ½tspvanilla extract
  • ½cuppecansfinely chopped (optional)

For Cream Cheese Frosting:

  • 12ozcream cheesenearly at room temperature
  • ¾cupunsalted butternearly at room temperature
  • 4cupspowdered sugar
  • ½tspvanilla extract


Pumpkin Sheet Cake:

  1. Preheat the oven to 350 degrees F.

  2. Spray a rimmed 18×13-inch baking sheet with non-stick cooking spray, then set aside.

  3. In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds. Set aside.

  4. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar.

  5. Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla, and milk and blend until combined.

  6. With mixer set on low speed, slowly add in flour mixture and mix until combined.

  7. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it’s evenly incorporated.

  8. Pour batter into prepared baking dish and spread into an even layer.

  9. Bake in preheated oven for 20 to 25 minutes, until toothpick inserted into center comes out clean.

  10. Allow to cool completely on a wire rack.

Cream Cheese Frosting:

  1. In the bowl of an electric stand mixer, whip together butter and cream cheese until light and fluffy.

  2. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy.

  3. Frost the pumpkin cake with cream cheese frosting and top with nuts if desired. Serve and enjoy!

Recipe Notes


When blending together the granulated sugar and brown sugar, break up clumps of brown sugar with fingertips if needed. If the frosting is a little runny, you can freeze it in a bowl for a few minutes, then mix again. Repeat for a few times as needed to make the consistency thicker.



  • Calories: 7323.03kcal
  • Fat: 679.56g
  • Saturated Fat: 262.42g
  • Trans Fat: 16.61g
  • Monounsaturated Fat: 300.83g
  • Polyunsaturated Fat: 74.97g
  • Carbohydrates: 304.82g
  • Fiber: 15.00g
  • Sugar: 190.35g
  • Protein: 37.19g
  • Cholesterol: 1047.09mg
  • Sodium: 2663.66mg
  • Calcium: 674.30mg
  • Potassium: 1656.30mg
  • Iron: 11.38mg
  • Vitamin A: 3780.29µg
  • Vitamin C: 11.62mg
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