Pumpkin Sheet Cake Recipe

Pumpkin Sheet Cake Recipe

How To Make Pumpkin Sheet Cake

Shake things up a bit at Thanksgiving with this fuss-free pumpkin sheet cake! It’s a moist and spiced cake, topped with a smooth cream cheese frosting.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • 15ozpumpkin puree,canned
  • 2cupssugar
  • 1cupcanola oil
  • 4large eggs
  • 2tspvanilla extract
  • 2cupsflour
  • 2tspbaking soda
  • 1tbspground cinnamon
  • ½tspground nutmeg
  • ¼tspground ginger
  • ¼tspground cloves
  • ¼tspground allspice
  • ½tspsalt
  • 3cupscream cheese frosting


  1. Preheat the oven to 350 degrees F. Spray a 10×15-inch baking pan with baking spray.

  2. In a large bowl, whisk together the pumpkin, oil, sugar, eggs and vanilla extract until smooth.

  3. Sift together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt in a separate bowl.

  4. Whisk the dry ingredients into the pumpkin mixture until just combined.

  5. Pour the batter into baking pan, then bake for 30 to 35 minutes, until a toothpick comes out clean.

  6. Allow the cake to cool.

  7. Top with the cream cheese frosting, serve, and enjoy!


  • Calories: 339.83kcal
  • Fat: 15.76g
  • Saturated Fat: 2.49g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 7.31g
  • Polyunsaturated Fat: 4.79g
  • Carbohydrates: 48.69g
  • Fiber: 0.99g
  • Sugar: 38.30g
  • Protein: 2.37g
  • Cholesterol: 31.00mg
  • Sodium: 224.14mg
  • Calcium: 15.69mg
  • Potassium: 73.79mg
  • Iron: 0.61mg
  • Vitamin A: 151.24µg
  • Vitamin C: 0.77mg
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