Pumpkin Sheet Cake is perfectly moist, spicy, and dare I say, PUMPKIN-Y. The pumpkin flavor really shines through! Bake in a half sheet pan for a thin (but still fluffy) cake that results in the exact cake-to-frosting ratio that I always aim for when I take a bite of cake. Top it with Maple Cream Cheese frosting and toasted pecans! A crowd pleaser that is perfect for Thanksgiving or any fall potluck!
Table of Contents
A real, actual conversation, as overheard by my 14-year-old daughter Charlotte, who is a freshman in high school:
Boy 1: “I like your sag.” [pointing to the other boy’s saggy pants] “…is that a double sag??”
Boy 2, smug: “No. TRIPLE sag.”
I’m sorry, WHAT IS HAPPENING. I’m just over here having flashbacks to the 90s. TRIPLE SAG?? As in, you put boxers over your boxers to achieve this effect? No, please, I have to stop thinking about this.
Every day when Charlotte comes home from school, I want to fold her up in my arms and feed her cake in our home where everyone has pants on, and remind her that high school is not real life, at least not forever. 😂
And THIS is the cake I would feed her right now. This cake tastes exactly how you feel when you’ve been blown into the house on a swirl of red and yellow leaves after braving the crisp, nose-biting cold outside. It is perfectly cozy, and it’s ready for you.
The Pumpkin sheet cake that I almost got wrong
I have found my ONE pumpkin sheet cake recipe.
I knew what I wanted: moist, tender cake that melts in your mouth. Strong pumpkin flavor. Perfectly spiced. Dreamy creamy cream cheese frosting. I tinkered for a while, adjusting spices, etc, until I got it just right.
THEN, the very next day, I went to a Halloween party at my friend Megan’s house. Someone had brought pumpkin sheet cake with glossy white frosting. I tasted it…and guys, it was better than mine.
I texted Megan the next day. “Who made the Pumpkin Cake? I need to beg them for the recipe, because it’s better than mine.” And she said…Karen, it’s from Trader Joe’s!
Whattttt. Oh man. It’s been a LONG time since a cake I made was bested by something at the store. I mean, I know, Trader Joe’s is a step up from the normal grocery store, but still. Ego, officially bruised.
So I hauled myself over to Trader Joe’s and bought one of their mini pumpkin cakes. I figured it out immediately. The PUMPKIN flavor was stronger.
I usually add sour cream to my cakes, to add tang and make them super spicy. But the sour cream in this cake was competing too much with the delicate pumpkin flavor. So I swapped in a bit more oil, left out the sour cream, and voila! This cake definitely can hold it’s own against Trader Joe’s now 🤣 It’s got tons of pumpkin flavor, the perfect blend of fall spices, and is super moist.
Sheet cakes should be baked in half sheet pans…fight me
I’m maybe a little obsessed with sheet cakes.
I have several recipes on the blog (Texas Sheet Cake being the queen of them all of course, but also Lemon Sheet Cake, White Sheet Cake, and Almond Sheet Cake)
They are extremely tender and soft, and thin. Thin because this is how you get the perfect ratio of cake to frosting, especially for a cake that doesn’t have layers. I don’t want my cake to be 3x the height of the frosting, because then I only eat the top half of the cake. I don’t have time for bites of cake that don’t have frosting on them. I want frosting in EVERY bite.
So over the years I have shifted away from using deeper 9×13 inch cake pans for sheet cakes, instead swapping in half sheet baking pans, where the batter can spread out more. The result? An appropriate ratio of frosting to cake:
The maple cream cheese frosting
Cream cheese frosting is a MUST for pumpkin cake. The creaminess and the tang are the perfect contrast to the soft spicy pumpkin flavor!
I went rogue while make this one time and added a bit of maple extract. I love it so much!! Especially with some toasted pecans on top. The perfect compliment. It’s totally optional. This cake is also PHENOMENAL with just regular white Cream Cheese Frosting. It’s also delicious, and a little lighter, with Whipped Cream Cheese Frosting. You can add a bit of maple extract to either of those recipes and use if for this cake, and it’s perfect. The recipe for the frosting (with maple) is also included in today’s recipe card.
Star ingredients:
Here’s the lineup of what you need, and some MVP’s listed below.
- Pumpkin puree: not pie filling in a can. We’re adding our own spice blend.
- Melted butter: you can’t fake this flavor, no matter what. YOU NEED BUTTER.
- Use oil in your cake. Yes, yes, I KNOW butter tastes better. Why not just use all butter? I’ll tell you: American butter is about 80% fat. Oil is 100% fat. FAT=FLAVOR. Oil is the ingredient that makes cake moist and soft.
- Brown sugar: Keeps our cake extra moist, plus brings in that magical molasses flavor.
- The Spice Girls: cinnamon, nutmeg, ginger, cloves, cardamom. I love me some spice but these girls are just the right moderate amount that allows us to taste the PUMPKIN in our cake.
How to make pumpkin sheet cake
This is a ONE BOWL cake, because I love you.
Add a stick of butter to a bowl and microwave until it’s melted. Melted butter makes for the BEST sheet cakes. It makes it super moist and fall-apart tender. It’s not the best for layer cakes (I still try, haha) but it’s perfect for sheet cakes where there is no stacking involved. TONS of flavor and moisture in melted butter.
Add in your whole can of pumpkin and some sugar.
Crack in a couple eggs and beat it up.
Here she is, all orange and fresh. Now take a minute to gather up all your spices. You don’t have to artfully arrange them in a bowl before adding to your cake unless you really, really want to. We’ve got cinnamon, ginger, nutmeg, cloves, and cardamom.
Make sure you spoon and level your flour, which means that you should use a spoon to add it to your measuring cup, then level off the top (don’t scoop it). Don’t forget your baking powder, soda, and salt. Then add in the spices and use the teaspoon to mix all the itty bitty ingredients into the flour.
Now it’s time to beat it all together. Only mix until just combined! Over mixing cake batter makes your cake turn out tough, no thank you. Once everything is incorporated, there are no more flour streaks, and minimal lumps, you’re done!
Then, pour it right into your greased cake pan! Do you have to use a sheet pan? Of course not, I’ve listed the bake times for other size pans if you want to use something else. But I’m telling you. A half sheet pan size cake is the BEST for getting the cake-to-frosting ratio right.
Then bake it up! It doesn’t even take long because the batter is so spread out. 15-20 minutes, depending on your oven. Make sure a toothpick comes out with no wet batter!
Meanwhile, make the Cream Cheese Frosting!
You only need one stick of butter and one pack of cream cheese for this recipe, I forgot to take photos so I stole this one from another post where I was doubling the recipe. But do make sure they are nice and soft!
Beat them up and add a whole-buncha powdered sugar. I usually like a pretty tangy cream cheese frosting…but for this cake I like it SWEET! (Trader Joe’s influenced, perhaps?? you know it lol) I usually add 3 cups of powdered sugar, but you can adjust to taste.
Then, if you like, add in some maple extract! It will turn your frosting slightly tan. I love this hint of flavor and feel like it compliments the cake so well, but it’s totally optional. Plain Cream cheese frosting is perfect with this cake, and Whipped Cream Cheese Frosting is another great, slightly lighter option. You can add maple extract to either one!
Whatever frosting you choose, pile it on the cake after it’s completely cool (sometimes I stick the cake in the fridge or freezer to hurry this up!)
Ta-da! Here she is, ready for you to devour. This cake is big and GREAT for potlucks or parties!
How to store leftovers
Carefully cover the top of the cake with plastic wrap, making sure to wrap around to the bottom of the sheet pan. If you only have a bit left, you can also transfer cut pieces to an airtight container. If you used this traditional Cream Cheese Frosting, you can leave the cake on the counter for 1-2 days, then transfer to the refrigerator or freezer (see below). If you used the Whipped Cream Cheese Frosting, you will need to store the covered cake in the refrigerator or freeze it.
Can you freeze it?
It’s very easy to freeze pumpkin cake, and you can do it both unfrosted or frosted, as a whole cake or cut into pieces. To freeze a whole cake (with or without frosting), bake the cake and allow it to cool completely to room temperature. Put the whole pan in the freezer for about 30-45 minutes to flash freeze, then pull it out and wrap very well in two layers of plastic wrap, and one final layer of aluminum foil.
The method for storing individual slices of cake is very similar. Place the cut pieces on a silpat or parchment paper lined sheet pan, then flash freeze them for about 30 minutes. Transfer the pieces to individual containers , or carefully wrap each piece in plastic wrap and add all the pieces to a freezer ziplock bag.
To use the frozen cake, leave it on the counter for a few hours (maybe more like 3-4 hours if it’s a whole cake). If the cake is frosted, remove the layers of plastic wrap and carefully and lightly place one layer back over the top so the frosting doesn’t stick to it once thawed.
Frequently asked questions
Pumpkin puree is 100% cooked and pureed pumpkin, and nothing else. Pumpkin pie filling has added sugar, spices, and some natural flavors added to the pumpkin. It’s best to use puree instead of pie filling to control the level of sweetness, the type and amount of spices, and consistency of the cake or other baked goods.
Yes! The cake itself does not have any maple syrup, and there are a few cream cheese frosting options to choose from (my original recipe or this whipped version) if you don’t want to use the maple syrup based frosting included in this recipe.
This recipe basically creates a homemade pumpkin pie spice by adding individual amounts of all the spices that are in pumpkin pie spice. If you do not have all the individual spices but do have pumpkin pie spice, you can definitely use it instead. Omit the nutmeg, ginger, cloves, and cardamom, and instead add about 2 teaspoons of pumpkin pie spice. It won’t be exactly the same, but it will still taste delicious!
More pumpkin desserts!
‘Tis the season… pumpkin season! I love all things pumpkin spice, and have so many amazing recipes to share with you!
Cakes and Cupcakes
- Pumpkin Coffee Cake >> if you’re looking for more of a brunch version of pumpkin cake, you have to make this! The streusel is to-die-for
- Easy Pumpkin Pie Cake >> all the satisfaction of pumpkin pie but without the trauma of crust-making
- Pumpkin Cream Cheese Roll >> a classic fall or Thanksgiving dessert that is so impressive and delicious. It’s basically the fancy version of the cake in this post!
- Butterscotch Pumpkin Cake >> any cake that starts out with melted butterscotch chips is a winner in my book
- Pumpkin Cupcakes with Maple Pecan Frosting >> there is SO much flavor in these cupcakes thanks to the browned butter
Muffins
- Pumpkin Cream Cheese Muffins >> kinda like today’s recipe, but in muffin form, and the little pocket of cream cheese in the center is heaven!
- Pumpkin Chocolate Chip Muffins >> another muffin option, this time with chocolate, yum
- Chocolate Pumpkin Zucchini Muffins by Fit Foodie Finds
Bars and Cookies
- Pumpkin Cookie Recipe (Soft Cookie with Brown Butter Icing) >> the perfect soft, iced pumpkin cookie DOES exist!
- Peanut Butter Pumpkin Blossoms >> just like the classic cookie, but with just a hint of pumpkin spice!
- Pumpkin Pie Bars (Pumpkin Shortbread Bars) >> don’t tell the others, but this recipe is *maybe* my favorite pumpkin dessert!
- Pumpkin Bars with Chocolate Chips >> these are fudgy just like brownies, you’ll love them
- Pumpkin Cream Cheese Swirl Brownies >> more pumpkin and cream cheese! These are ultra rich and decadent
- Pumpkin Magic Bars from The Country Cook
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Pumpkin Sheet Cake
Equipment
Ingredients
For the cake:
- 1/2 cup butter
- 1 (15-ounce can) pumpkin puree, NOT pumpkin pie filling
- 1/2 cup light olive oil, or any vegetable oil
- 2 large eggs
- 1 teaspoon vanillla
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 and 3/4 cup all purpose flour , spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom, optional
For the frosting:
- 1/2 cup butter, softened
- 1 (8-ounce) package full fat cream cheese, softened
- 3 cups powdered sugar
- 1/2 teaspoon kosher salt, use less if you are using table salt
- 1/2 teaspoon maple extract
- 1 cup pecans, toasted
Instructions
- Preheat the oven to 350 degrees F.
- Wet ingredients: In a large microwaveable bowl, add 1/2 cup butter. Melt in the microwave for about 30-60 seconds until melted.
- Add a 15-ounce can pumpkin puree and 1/2 cup vegetable oil. (I like to use light olive oil, but any kind will do)
- Add 2 eggs and 1 teaspoon vanilla extract.
- Add 1 cup packed brown sugar and 1 cup granulated sugar.
- Use a hand mixer (or transfer to a stand mixer) to beat for about 2 minutes, until all the ingredients are completely blended. Scrape the sides and bottom of the bowl.
- Dry ingredients: Add 1 and 3/4 cups all purpose flour right on top of the pumpkin mixture, but don't stir. Make sure you spoon and level your flour! That means that you should use a spoon to add it to your measuring cup, then level off the top (don't scoop it).
- Add all the other dry ingredients right on top of the flour: 1 teaspoon baking soda, 1/4 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 3/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon cardamom.
- Use your teaspoon to stir the dry ingredients together a bit. Make sure there are not big lumps, smooth it out a bit.
- Use the beaters to beat the dry ingredients into the wet ingredients, making sure to stop and scrape the sides and bottom of the bowl about halfway through. Only beat until everything is blended. All the flour streaks should be incorporated, and there should be minimal lumps, but then stop right away, because over-beaten cake batter makes your cake tough.
- Use your wrapper from the butter to grease a half sheet baking pan (11×17). Or use nonstick spray, or more butter, just make sure it's greased well.
- Pour the batter into the prepared pan and smooth it out.
- Bake at 350 for 17-20 minutes, until a toothpick comes out of the center with no wet batter on it. The edges of the cake should be pulling away from the sides of the pan.
- Let the cake cool completely, you can stick it in the fridge or freezer if you want.
- Meanwhile, make the frosting.* Add 1/2 cup softened butter and 8 ounces soft cream cheese to a large bowl. Beat until completely smooth. If there are any lumps, there will be lumps in your frosting, so get them all out.
- Add 3 cups of powdered sugar, 1 cup at a time, beating in between.
- Add 1/2 teaspoon kosher salt and 1/2 teaspoon maple extract. Beat until incorporated.
- Spread the frosting on top of the cooled cake.
- Pecans: If you would like to add pecans on top, please, for the love, make sure you toast them first. Under-toasted nuts is one of life's greatest tragedies. Spread out 1 cup of nuts on a dry sheet pan and toast at 350 degrees F for about 5-7 minutes, stirring every two minutes, until they are fragrant.
- Chop the pecans however small you like, then sprinkle over the frosting. Devour! Save the pecans for right before you are serving, or sprinkle over individual slices.
- Store cake on the counter for up to two days, but I actually like to chill it in the fridge, because of the cream cheese in the frosting. Make sure it's well covered!
Notes
- If you are baking this in a 9×13 pan, bake for 23-25 minutes.
- If you do a 10×15, bake for about 20 minutes.
- If you bake it in a half sheet pan (11×17), bake for about 18-20 minutes.
half baked!
That’s a good guess Jeanine, it’s Clueless!
yeah once I saw other comments I knew it was true. same social group, different movie lol.
Do NOT stop with your stories!!!
photo is from the movie “Clueless”.
Sad you are being criticized for sharing what you want. so many bloggers share family stuff and I find it a fun way to learn about other families and get ideas for my own. Have you thought about making a gift list for Christmas for all of us who need ideas for friends & family? I enjoy your emails & recipes!
Omg!! Theresa!! For the first time EVER my team DID help me put together a gift guide! I’m so glad you asked. It will go out in the email tomorrow. I’m cramming it in with all my dinner rolls recipe options for Thanksgiving, because I have so much Thanksgiving content I need to send out before the big day, I don’t even have a slot open for just a giftt guide email, haha. But 10am Eastern tomorrow, you will have a link for it! Oh and PS, don’t worry about the criticism. I literally was paying the guy to tell me what I can do to improve, haha. Not his fault that googlers usually are just one-and-doners on recipe blogs. Thank you so much for reading and being a part of The Food Charlatan story!!
Clueless! Yes, I’m totally a 70’s/80’s child. The recipe looks amazing as well! And um, no thank you on the bland, boring, here’s your recipe blogs. There’s a reason I follow yours, try your recipes, tell everyone I know about your blog. Your posts make you human. If I want a recipe, I can find 1000 of them. If I want a recipe that comes from an actual person, not AI or some “professional chef” who looks down on cheats because of time, ingredients, etc., then I do a search on your site.
This is Clueless aaaaall day long!! :D I am mildly ashamed to say that I knew this movie word-for-word in middle school. I recently watched it with my husband, who was sheltered as a child and never saw this masterpiece, aaand realized I should have never been watching this on repeat as a middle schooler. HA! Also, love this recipe and all the others. Pumpkin is also great all day long. See, full circle and very relevant.
Is the movie Clueless? I loved that movie but now I am consumed with thoughts of the Triple Sag – how is this even a thing? – who wakes up and decides to put boxers over your boxers then add pants?
Or am I just old now…..