Best Homemade Pumpkin Sheet Cake is light and fluffy, with a delicious cinnamon cream cheese frosting. Everyone adores this flavorful cake!
Talk about the perfect fall dessert that everyone is going to love! If you look at some of my other recipes, you will see I love sheet cakes. They are easy to make and always so tasty. One of the best things about most sheet pan cakes is that you put the frosting on while the cake is still warm. Take these to your next party, cookout, or family/friend gathering and watch it disappear. Let us know what you think.
Try some of our other favorite sheet cakes, such as Lemon Sheet Cake, Cinnamon Roll Sheet Cake, White Texas Sheet Cake, Coconut Sheet Cake, Strawberry Sheet Cake, or Chocolate Texas Sheet Cake.
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Ingredients for Pumpkin Texas Sheet Cake
Pumpkin Cake
- unsalted butter
- milk
- pumpkin puree
- granulated sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- salt
- pumpkin pie spice
- cinnamon
Cinnamon Cream Cheese Frosting
- unsalted butter
- cream cheese
- milk
- vanilla extract
- cinnamon
- powdered sugar
FAQs
Pumpkin Texas Sheet Cake is a delightful twist on the traditional Texas sheet cake, incorporating the warm, spiced flavors of pumpkin. This cake is typically baked in a large, shallow sheet pan, which makes it perfect for serving a crowd. The pumpkin adds a moist, tender crumb, and the spices such as cinnamon, nutmeg, and ginger bring a cozy flavor. Often, the cake is topped with a creamy frosting, like cream cheese frosting.
es, you can freeze the cake. It’s best to freeze it unfrosted. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator and frost before serving. If already frosted, freeze the cake in a single layer until firm, then wrap it tightly.
Yes, you can add mix-ins such as:
Chopped nuts (pecans, walnuts)
Raisins or dried cranberries
Chocolate chips
Shredded coconut
Top Tips
- Make sure you use canned pumpkin puree and not pumpkin pie filling. Pumpkin puree is 100% pumpkin, while the canned pumpkin pie filling includes spices and sugar.
- No pumpkin pic spice? You can substitute 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- To store, place the cake in the refrigerator, tightly covered, for up to a week.
How to make Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
- Preheat oven to 375 degrees. Prepare a half sheet pan (18x13") with nonstick spray.
- In a large bowl, melt 2 sticks (1 cup) of butter.
- Whisk in milk, pumpkin puree and sugar.
- Add eggs and vanilla, whisk to incorporate.
- Mix in flour, baking soda, pumpkin pie spice, cinnamon and salt. Combine until you see no dry flour.
- Pour batter into your prepared baking pan. Bake in preheated oven for 17-20 minutes, until toothpick in center of cake comes out clean.
- Gather ingredients for the icing.
- Beat softened butter and softened cream cheese in a large bowl or stand mixer bowl until smooth.
- Add milk, vanilla extract and cinnamon, then beat on low until well combined.
- Beat in powdered sugar until smooth.
- Once cake is done, remove from oven and allow to rest about 5 minutes. Pour frosting over the warm cake and spread evenly.
- Refrigerate cake until ready to serve. Slice and enjoy!
Pumpkin Sheet Cake Recipe with Cinnamon Cream Cheese Frosting
Ingredients
Pumpkin Cake
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup milk
- ¾ cup pumpkin puree
- 2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
Cinnamon Cream Cheese Frosting
- 1 stick (½ cup) unsalted butter, softened
- 8 oz cream cheese, softened
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 ½ to 5 cups powdered sugar
Instructions
- Preheat oven to 375 degrees. Prepare a half sheet pan (18×13″) with nonstick spray.
- In a large bowl, melt 2 sticks (1 cup) of butter.
- Whisk in milk, pumpkin puree and sugar.
- Add eggs and vanilla, whisk to incorporate.
- Mix in flour, baking soda, pumpkin pie spice, cinnamon and salt. Combine until you see no dry flour.
- Pour batter into your prepared baking pan. Bake in preheated oven for 17-20 minutes, until toothpick in center of cake comes out clean.
- Gather ingredients for the icing.
- Beat softened butter and softened cream cheese in a large bowl or stand mixer bowl until smooth.
- Add milk, vanilla extract and cinnamon, then beat on low until well combined.
- Beat in powdered sugar on medium-medium high until smooth.
- Once cake is done, remove from oven and allow to rest about 5 minutes. Pour frosting over the warm cake and spread evenly.
- Refrigerate cake until ready to serve. Slice and enjoy!
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