Pumpkin Sheet Cake

5 from 3 votes

This delicious and easy Pumpkin Sheet Cake is the perfect Thanksgiving dessert. It has wonderful pumpkin flavor and it pairs great with homemade cream cheese frosting.

Prep Time20

Cook Time35

Total Time55

Course: Cake, Dessert

Cuisine: American

Keyword: Pumpkin Sheet Cake

Servings:

Calories: 433kcal

Author: Jill

Ingredients

Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 15 oz pumpkin puree canned
3/4 cup vegetable oil or canola
4 large eggs
1 1/2 cups sugar

Cream Cheese Frosting

2/3 cup butter room temperature
1 1/4 cups powdered sugar
10 ounces cream cheese
1 teaspoon vanilla extract

Instructions

Cake

Preheat the oven to 350F and grease and line a 9x13” baking pan with parchment paper.
Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice in a large mixing bowl.
In a separate bowl whisk together the canned pumpkin, oil, eggs and sugar until combined.
Pour the wet ingredients into the bowl with the dry ingredients and whisk again until just combined.
Pour the mixture into your prepared baking pan and bake for 35-40 minutes or until a skewer poked into the center of the cake comes out clean.
Leave the cake in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting

Add the butter and powdered sugar to the bowl of an electric stand mixer. Beat on a medium speed until super smooth and fluffy. This should take about 5 minutes. You can also use an electric hand whisk for this.
Add the cream cheese and vanilla extract and beat until smooth and thickened – about another 2 minutes.

Decorate Cake

Spoon the cream cheese frosting on top of the cooled cake and spread out with an offset spatula.
Slice the cake into squares to serve. Place a fondant pumpkin on top of each square for decoration if desired.

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