Moist Pumpkin Sheet Cake with Cream Cheese Frosting

Q: How do you make pumpkin sheet cake from scratch?

Start with a 15x10-inch sheet pan greased and floured. Mix dry ingredients: 2 cups flour, 2 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, ¼ tsp nutmeg, ¼ tsp cloves. In another bowl, whisk 4 eggs, 2 cups sugar, 1 cup vegetable oil, 15 oz pumpkin puree. Combine wet and dry, pour into pan. Bake at 350°F for 25-30 minutes until a toothpick comes out clean. For frosting, beat 8 oz softened cream cheese, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla until fluffy; spread on cooled cake. Yields 24 servings. Cool completely before frosting to avoid melting. Total time: 45 minutes.

By:

Rebecca Lynn

Published:

February 17, 2026

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Why You’ll Love This Pumpkin Sheet Cake

This pumpkin sheet cake delivers a moist pumpkin cake experience that fits right into busy schedules. Home cooks appreciate its straightforward approach, while baking enthusiasts enjoy the rich flavors. Families find it perfect for fall gatherings.

Ease of preparation: Whip up this moist pumpkin sheet cake in about 15 minutes of prep time. No fancy equipment or skills needed, just mix wet and dry ingredients, pour into a sheet pan, and bake for 25 to 30 minutes. Ideal for busy parents and working professionals who want a sheet cake without hassle.
Health benefits: Pumpkin puree adds natural moisture and nutrients like vitamin A and fiber. The pumpkin cake uses oil instead of butter for a lighter texture, supporting diet-conscious choices. Warm spices contribute antioxidants, making this fall dessert a wholesome treat.
Versatility: Adapt this pumpkin sheet cake recipe for vegan, gluten-free, or low-calorie needs with simple swaps. Serve it plain for students or top with cream cheese frosting for party hosts. Travelers and seniors love its portability in a large sheet pan serving up to 24.
Distinctive flavor: Cinnamon, nutmeg, and cloves create a spiced pumpkin cake profile that stands out. The cream cheese frosting adds tangy creaminess to every bite of this easy pumpkin sheet cake. Perfect for newlyweds hosting dinners or food enthusiasts seeking the best pumpkin sheet cake recipe.

Check out our cinnamon bread for another cozy spiced bake.

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Essential Ingredients for Pumpkin Sheet Cake

Gather these pantry staples for your pumpkin sheet cake. Each plays a key role in achieving that signature moist cake texture and flavor.

Main Ingredients:

2 cups flour – Provides structure for the tender crumb of this pumpkin cake.
2 tsp cinnamon – Delivers warm spice that defines fall desserts like sheet cake.
1 tsp baking soda – Helps the cake rise evenly in the sheet pan.
1 tsp baking powder – Adds lift for a light, moist pumpkin sheet cake.
½ tsp salt – Balances sweetness in the pumpkin cake cream cheese frosting combo.
¼ tsp nutmeg – Boosts aromatic depth alongside other spices.
¼ tsp cloves – Adds a subtle, bold kick to the moist cake.
4 eggs – Bind ingredients and contribute to richness without butter.
2 cups sugar – Sweetens the batter for the best pumpkin sheet cake recipe.
1 cup vegetable oil – Keeps the pumpkin sheet cake incredibly moist and tender.
15 oz pumpkin puree – Core ingredient for flavor, moisture, and nutrients in this easy pumpkin sheet cake.
8 oz softened cream cheese – Base for creamy, tangy frosting.
½ cup butter – Creams with sugar for smooth cream cheese frosting.
4 cups powdered sugar – Sweetens and thickens the frosting spread.
1 tsp vanilla – Enhances overall flavor in the frosting.
15×10-inch sheet pan (jelly roll pan) – Bakes evenly for 24 servings.

Special Dietary Options:

Vegan: Use flax eggs (1 tbsp flax + 3 tbsp water per egg), plant-based oil, vegan cream cheese, and plant-based butter.
Gluten-free: Swap with 1:1 gluten-free flour blend.
Low-calorie: Reduce sugar by ¼ cup, use applesauce for half the oil.

How to Prepare the Perfect Pumpkin Sheet Cake: Step-by-Step Guide

Follow these clear steps for a foolproof pumpkin sheet cake recipe. Preheat your oven to 350°F and grease your 15×10-inch sheet pan. This method ensures even baking and maximum moisture.

Check this classic pumpkin sheet cake recipe for inspiration.

First Step: Mise en Place
Gather all ingredients. Measure 2 cups flour, 2 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, ¼ tsp nutmeg, and ¼ tsp cloves into one bowl. This dry mix sets the spiced base for your moist pumpkin sheet cake. In another bowl, crack 4 eggs and whisk with 2 cups sugar until smooth, about 2 minutes by hand.

Second Step: Combine Wet Ingredients
Add 1 cup vegetable oil and 15 oz pumpkin puree to the egg-sugar mixture. Whisk vigorously for 1-2 minutes until fully blended. The pumpkin adds natural tenderness, making this sheet cake stay moist for days. For vegan adaptations, use flax eggs here.

Third Step: Mix Dry and Wet
Pour wet ingredients into dry. Stir gently with a spatula until just combined, avoiding overmixing to keep the pumpkin cake light. Batter will be thick; spread evenly into the prepared sheet pan using an offset spatula. Tap pan lightly to release air bubbles.

Fourth Step: Bake the Cake
Bake at 350°F for 25-30 minutes. Test doneness with a toothpick in the center; it should come out clean or with moist crumbs. Cool in pan on a wire rack for 30 minutes, then fully on rack for 1 hour. This prevents soggy frosting.

Fifth Step: Prepare Cream Cheese Frosting
Beat 8 oz softened cream cheese and ½ cup butter until creamy, about 2 minutes. Gradually add 4 cups powdered sugar and 1 tsp vanilla, beating until fluffy. For dairy-free, swap with vegan alternatives. Spread generously over cooled cake.

Final Step: Finishing Touches and Serving
Chill frosted cake for 30 minutes to set. Cut into 24 squares. Garnish with chopped pecans or cinnamon dust if desired. Serve at room temp for best flavor. This easy pumpkin sheet cake shines at potlucks or family dinners. Total time: 45 minutes active, plus cooling. Store as noted below for peak freshness.

Pro tip: For gluten-free, ensure baking powder is GF-certified. Adjust bake time by 2-5 minutes if needed.

Pumpkin Sheet Cake Baking Timeline
Step	Time	Temperature
Prep	15 min	–
Bake	25-30 min	350°F
Cool	1 hour	Room temp
Frost	10 min	–

Dietary Substitutions to Customize Your Pumpkin Sheet Cake

Protein and Main Component Alternatives

Pumpkin acts as the star for moisture, but swap with sweet potato puree (1:1 ratio) for earthier notes. Use applesauce (15 oz) to dial back pumpkin flavor while keeping the moist cake. Eggs can become flax eggs for vegan pumpkin sheet cake. Oil swaps to coconut oil or half applesauce for lighter versions, reducing calories.

Vegetable, Sauce, and Seasoning Modifications

For seasonal twists, mix in grated zucchini with pumpkin for extra moisture in sheet cake. Frosting lightens with Greek yogurt instead of full butter. Spices adjust easily: double cinnamon if nutmeg or cloves are unavailable. Brown sugar half-and-half with white adds chewiness to pumpkin cake. Gluten-free flour works seamlessly. These changes maintain the best pumpkin sheet cake recipe integrity.

Busy parents love these quick swaps for family-friendly moist pumpkin sheet cake.

Mastering Pumpkin Sheet Cake: Advanced Tips and Variations

Take your pumpkin sheet cake to the next level with these pointers.

Pro cooking techniques: Sift dry ingredients for fluffier texture. Bake on middle rack; rotate halfway for even browning in the sheet pan.
Flavor variations: Add chocolate chips or pecans to batter for pumpkin cake cream cheese frosting delight. Try maple extract in frosting.
Presentation tips: Dust with powdered sugar or pipe frosting swirls. Cut neat squares for parties.
Make-ahead options: Bake cake ahead, frost day-of. Perfect for entertaining enthusiasts.

Pair with our apple oat muffins for a fall spread.

Learn more on how to make a sheet cake.

How to Store Pumpkin Sheet Cake: Best Practices

Refrigeration: Cover cooled cake airtight; lasts 5 days. Keeps cream cheese frosting fresh.
Freezing: Wrap slices in plastic then foil; up to 3 months. Thaw in fridge overnight.
Reheating: Microwave 10 seconds or room temp. Revives moisture.
Meal prep considerations: Freeze portions for grab-and-go. Use parchment between layers.

FAQs: Frequently Asked Questions About Pumpkin Sheet Cake

What is pumpkin sheet cake?

Pumpkin sheet cake is a moist, spiced cake baked in a large sheet pan, perfect for serving a crowd at fall gatherings or potlucks. It uses canned pumpkin puree for flavor and tenderness, combined with warm spices like cinnamon, nutmeg, and ginger. Typically topped with creamy cream cheese frosting, it’s simpler than layered cakes since it bakes evenly in one pan. A standard 15×10-inch jelly roll pan serves 24 slices. Prep time is about 15 minutes, bake time 25-30 minutes at 350°F. It’s beginner-friendly with pantry staples like oil, eggs, sugar, and flour—no butter or mixer needed. This cake stays fresh for days, making it ideal for holidays like Thanksgiving.

How do you make pumpkin sheet cake from scratch?

Start with a 15×10-inch sheet pan greased and floured. Mix dry ingredients: 2 cups flour, 2 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, ¼ tsp nutmeg, ¼ tsp cloves. In another bowl, whisk 4 eggs, 2 cups sugar, 1 cup vegetable oil, 15 oz pumpkin puree. Combine wet and dry, pour into pan. Bake at 350°F for 25-30 minutes until a toothpick comes out clean. For frosting, beat 8 oz softened cream cheese, ½ cup butter, 4 cups powdered sugar, 1 tsp vanilla until fluffy; spread on cooled cake. Yields 24 servings. Cool completely before frosting to avoid melting. Total time: 45 minutes.

How do you store pumpkin sheet cake?

Store cooled pumpkin sheet cake covered in the fridge for up to 5 days in an airtight container or plastic wrap to keep it moist. For room temperature, it lasts 2-3 days if well-covered, but refrigeration prevents spoilage from cream cheese frosting. Freeze slices wrapped in plastic and foil for up to 3 months—thaw overnight in the fridge. Avoid stacking unfrosted cake directly; use parchment between layers. If transporting, chill first and use a cake carrier. Pro tip: individual slices freeze best for grab-and-go treats. Always check for dryness before serving; a quick microwave zap (10 seconds) revives texture.

Can you freeze pumpkin sheet cake?

Yes, pumpkin sheet cake freezes beautifully due to its moist texture from pumpkin and oil. Cool completely, then frost or leave plain. Cut into squares, wrap each tightly in plastic wrap, then foil or a freezer bag. Label with date; it keeps 2-3 months. Thaw in the fridge overnight or at room temp for 1-2 hours. Frosted versions thaw without sogginess if well-wrapped. For best results, freeze unfrosted cake and add fresh frosting after thawing. Avoid refreezing. This method preserves spices and tenderness—perfect for holiday prep. One batch yields 24 portions, saving time for busy bakers.

What are good substitutions for pumpkin sheet cake recipe?

Swap pumpkin puree with sweet potato puree (1:1) for a similar texture, or use 15 oz applesauce for less pumpkin flavor. Replace oil with melted coconut oil or applesauce for lighter versions (reduce sugar by ¼ cup). For dairy-free, use vegan cream cheese and plant-based butter in frosting. Gluten-free? Substitute 1:1 gluten-free flour blend. Nutmeg or cloves missing? Double cinnamon. Eggs: use flax eggs (1 tbsp flax + 3 tbsp water per egg). Sugar: mix brown sugar half-and-half for chewiness. Test bake time may increase 2-5 minutes. These keep the cake moist and spiced; always mix well for even distribution.

Moist Pumpkin Sheet Cake with Cream Cheese Frosting

Why You’ll Love This Pumpkin Sheet Cake

Essential Ingredients for Pumpkin Sheet Cake

How to Prepare the Perfect Pumpkin Sheet Cake: Step-by-Step Guide