Pumpkin Sheet Cake

Pumpkin and spice and all things nice baked into a moist Pumpkin Sheet Cake that will serve a crowd and is crowd-pleasing!

Stop and Smell The Pumpkin Pie Spice

Happy November! Where has this year gone?! What do you serve for dessert at Thanksgiving? This simple cozy Pumpkin Sheet Cake will be perfect for our Thanksgiving! It’s full of pumpkin and spice and tastes oh-so nice!

The Perfect Thanksgiving Dessert for a Crowd

I hate being stressed this time of year because it just ruins the excitement and enjoyment the Holidays are all about. So this year I’m already thinking of simple yet scrumptious dishes and desserts to make for all the festivities ahead.

And this pumpkin cake will feed a crowd, which is great for large gatherings. It’s just a matter of mixing the batter, baking the cake, and topping it with a creamy, dreamy cream cheese frosting. Pure pumpkin perfection!

What is a Sheet Cake?

Sheet cake is another name for slab cake. It’s a 2-3 inch deep cake baked in a shallow, large rectangular pan. I bake my sheet cakes in an 18×13 rimmed sheet pan. Rumor has it that sheet cakes originated in Texas, and they’re definitely a southern staple at the dessert table.

Here are my favorite Texas sheet cakes recipes:

• Chocolate Sheet Cake: A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!
• Carrot Cake Sheet Cake: This moist and flavorful Carrot Sheet Cake screams special with every scrumptious bite!
• Chocolate Chocolate Chip Sheet Cake: For all my fellow chocolate lovers out there! This incredibly moist Chocolate Chocolate Chip Sheet Cake is so amazing it will knock your socks off!
• Coconut Cream Sheet Cake: Coconut oil, coconut milk and sweetened coconut flakes to make it extra moist, coconut-ty and out-of-this world delicious!
• Key Lime Sheet Cake: It’s refreshing and moist with lots of tangy lime flavor in both the cake and the icing. Lime lovers will love it!

What Do I Need to Make Pumpkin Sheet Cake?

So easy and everyone will love it! The cake is so moist and flavorful and the cream cheese frosting is sweet and simple. You need to find a date to bake this cake ASAP! It’s fall-tastic! Here’s what you need:

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• All-purpose flour,
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon,
• Nutmeg
• Pure vanilla extract
• Canola Oil
• Eggs
• Pumpkin Puree: I’ve always used Libby’s because that’s what *my* mom uses. But any pure pumpkin purée will work. I don’t recommend using pumpkin pie filling which is already sweetened and spiced.
• Cream Cheese
• Powdered Sugar
• Butter
• 18×13 Sheet Pan
• Parchment Paper

Supplies

• 18×13 Sheet Pan
• Parchment Paper
• Medium mixing bowl

How to Make Pumpkin Sheet Cake

• Preheat the oven to 350°F. Line the bottom of an 18×13-inch sheet pan with parchment paper and spray with non-stick cooking spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a large bowl, whisk together the sugar, oil and vanilla. Whisk in the eggs, one at a time, until well incorporated.
• Stir in the pumpkin.

• Stir in the flour mixture until wet and dry ingredients are well combined.
• Spread batter into prepared sheet pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
• To make the frosting, beat the butter and cream cheese in a mixer until smooth. Beat in the vanilla. Add the powdered sugar, one cup at a time, beating on low until just combined. Turn the mixer on medium-high and beat frosting until thick yet spreadable.

• Spread icing evenly onto cooled cake.

How to Serve and Store Pumpkin Sheet Cake

After you frost the cake, let frosting set for 15 to 20 minutes before cutting and serving the cake at room temperature. It’s best to store in the refrigerator if not serving within 8 hours.

Making it in advance? If you’re not going to serve it the day you make it, then it should be covered in foil (or plastic wrap) and refrigerated. Let set at room temperature for an hour or so before serving if you don’t want to enjoy the cake cold. 

To store leftovers, cover with foil or plastic wrap and keep in the refrigerator for up to three days.

To freeze leftover cake, first let it cool completely. Then place in a freezer safe container. It should keep for up to two months. To thaw, let it sit, loosely covered in the refrigerator overnight.

If you make this Pumpkin Sheet Cake, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share.

Enjoy!

xoxo,

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