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Pumpkin Sheet Cake by The BakerMama

Pumpkin Sheet Cake

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  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 18
  • Category: Cake


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



Cream Cheese Frosting:


  1. Preheat 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.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. 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 and then the flour mixture until well combined.
  4. Spread batter into prepared sheet pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  5. 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 evenly onto cooled cake. Let frosting set for 15-20 minutes before cutting and serving the cake.