Read that title again... Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting! It is So Good Ya'll!
There’s nothing that says fall quite like a slice of pumpkin spiced cake topped with luscious cinnamon cream cheese frosting. This cake is super moist, perfectly spiced with warm cinnamon throughout, and absolutely irresistible from the first bite to the last. The rich, tangy frosting pairs beautifully with the soft pumpkin cake, making it a dessert you’ll want to serve again and again.
Perfect for fall gatherings, Thanksgiving dessert tables, or cozy weekend baking, this pumpkin sheet cake is as easy to make as it is delicious. Whether you’re hosting friends, bringing a dish to a potluck, or simply craving a sweet seasonal treat, this recipe delivers big flavor with minimal fuss. Let’s get baking and fill the kitchen with the irresistible aroma of pumpkin and cinnamon!
This recipe is not only so delicious, it is so easy to pull together! And it feeds a crowd which is always nice this time of year.
If you are looking for more fall treats try these Pumpkin Snickerdoodles!
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Ingredients
- pumpkin
- eggs
- oil
- flour
- sugar
- salt
- baking soda
- baking powder
- cinnamon
- pumpkin pie spice
- butter
- cream cheese
- vanilla
- powdered sugar
See exact quantities in recipe card below
Instructions
This recipe is so easy. However, before you start make sure you have room in your fridge for a half sheet pan. Since the frosting is a cream cheese frosting it will need to be refrigerated.
Add all the wet ingredients to a stand mixer and mix until smooth. Then stir together the dry ingredients and mix into the wet ingredients. Spray or grease a half sheet pan (13"x18"). Next you will evenly spread that batter into the sheet pan making sure it is even all over. Bake for 16-20 minutes. Let the cake cool completely before frosting.
For the frosting Beat the softened cream cheese and butter together until smooth and creamy Add in the sifted powdered sugar, vanilla and cinnamon and beat until smooth. Then spread that glorious frosting all over that cooled cake! Pop in the fridge until that frosting is firm.
I like to pull mine out about 30 minutes before I am serving so that the frosting can soften and the cake is not quite as cold. Watch the video below to see the recipe in action!
Equipment
A well stocked kitchen makes baking so much more enjoyable! Make sure to have a quality half sheet pan and I highly recommend a sheet pan cover as well. This way no plastic wrap or foil is smearing your frosting! A stand mixer is great to have for this recipe, but a hand mixer can absolutely be used as well! Here is a LINK to many of my favorite baking tools!
Top Tip
Baking just until a toothpick comes out clean will help keep your cake moist! Mine takes about 18 minutes.
FAQs
Nope! I love this recipe plain too! And if you really like cinnamon you can increase by a ½-1 teaspoon!
Using a large icing spreader is great for this. Also, gently shaking the pan top to bottom helps disperse the batter
Storage
I love to use a sheet pan lid for this recipe. And just place in my fridge. It will stay fresh 4-5 days.
Servings
Using a half sheet pan will serve 24-36 slices. It all depends on the size of your slice. Personally a 2 inch slice of cake seems so small to me. However, if you are feeding a crowd with other desserts or after a heavy meal then a 2 inch slice is great and you can get 36-40 servings easily.
Fall Treats to Try
- Pumpkin Bars
- Easiest Cut Out Sugar Cookies
- Pumpkin Snickerdoodles
- Rice Krispies Pumpkins
- Cinnamon Sugar Pecans
- Butter Bundt Cake with Praline Frosting
Quick Weeknight Meal
Since this time of year is so busy, give one of these recipes a try!
Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting
Equipment
Ingredients
Bars
- 4 eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 15 ounce pure pumpkin
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
Icing
- 8 oz cream cheese softened
- ½ cup butter softened
- 2 cups powder sugar sifted
- ½ teaspoon cinnamon for more cinnamon flavor increase to 1 tsp
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Grease a 13x18 inch half sheet pan.On medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into the greased sheet pan. Making sure it is evenly distributed. Bake for 16-20 minutes. Until toothpick comes out clean. Mine takes right at 18. Cool completely before frosting.
Frosting
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and cinnamon and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.Keep refrigerated until serving.
Courtney says
Made this over the weekend to satisfy my sweet tooth and it was so good! Love how moist the cake was and it was perfectly spiced.
Misty Tannery says
I am so glad you enjoyed it! Thank you for the review!
Therese says
This cake was amazing. I loved the icing so much. Thanks for such a great recipe.
Misty Tannery says
I am so glad you enjoyed it! Thank you for sharing!