Easy Pumpkin Sheet Cake with Cream Cheese Frosting is the ultimate fall dessert that feels bakery‑quality but takes less than an hour. This moist, caramel‑spiced cake is baked on a single sheet pan, so cleanup is a breeze. The creamy frosting balances the pumpkin with a hint of lemon, and the whole thing can be made in a single bowl—perfect for busy weeknights. Pair it with my Red Velvet Cookies with Cream Cheese Frosting for a sweet, comforting spread.
Why You'll Love Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert
Whip up this Easy Pumpkin Sheet Cake with Cream Cheese Frosting in under an hour—moist, flavorful, and ready for any fall gathering. Try it tonight!
- Super easy, single‑pan baking—no fancy pans needed.
- Moist pumpkin batter that stays tender even when frozen.
- Creamy cheese frosting adds a tangy finish without overpowering.
- Ready in under 40 minutes—perfect for busy weeknights.
Ingredients for Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert
Pumpkin puree: Choose 1‑cup canned puree—avoid pumpkin pie filling that contains sugar & spices.Flour: Use all‑purpose; you can substitute with whole wheat for a healthier version.
- Pumpkin puree: Choose 1‑cup canned puree—avoid pumpkin pie filling that contains sugar & spices.
- Flour: Use all‑purpose; you can substitute with whole wheat for a healthier version.
Ingredient Note: Full measurements for Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert are listed in the printable recipe card below.
How to Make Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert
Step 1 — Prep & Preheat
Step 1 (Preheat & Prep): Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment and spray the parchment lightly with cooking spray.
Step 2 — Cook and Build Flavor
Step 2 (Dry Mix): In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and sugars. Add egg, milk, melted butter, and vanilla; fold in pumpkin puree until just combined.
Step 3 — Finish, Taste, and Adjust
Step 3 (Bake): Spread batter evenly in the prepared pan. Bake 25–28 minutes or until a toothpick comes out clean. Let cool on a rack for 10 minutes.
Expert Tips for Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert
- For extra moisture, replace 1/4 cup of milk with pumpkin puree.
- Use a silicone baking mat for an even bake and easy cleanup.
- Let the frosting set in the fridge before slicing to keep the cake neat.
Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert
Whip up this Easy Pumpkin Sheet Cake with Cream Cheese Frosting in under an hour—moist, flavorful, and ready for any fall gathering. Try it tonight!
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup all‑purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup whole milk
- 1/3 cup unsalted butter, melted
- 1 large egg
Seasonings & Flavor Boosters
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon zest (optional for bright contrast)
Optional Toppings
- Shredded pecans or walnuts
- Whipped cream for serving
Instructions
How to Make Easy Pumpkin Sheet Cake with Cream Cheese Frosting
- Step 1 (Preheat & Prep): Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment and spray the parchment lightly with cooking spray.
- Step 2 (Dry Mix): In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and sugars. Add egg, milk, melted butter, and vanilla; fold in pumpkin puree until just combined.
- Step 3 (Bake): Spread batter evenly in the prepared pan. Bake 25–28 minutes or until a toothpick comes out clean. Let cool on a rack for 10 minutes.
- Step 4 (Frost & Finish): While the cake cools, beat cream cheese, butter, powdered sugar, and lemon zest until fluffy. Spread over the warm cake, then chill for 20 minutes before slicing.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert FAQs
Yes—make the cake and frost it a day early; keep covered in the fridge. It stays fresh for 3–4 days.
Use 1 cup of pureed butternut squash, sweet potato, or carrot for a similar texture and sweetness.
Wrap tightly in plastic wrap or store in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.
If the batter was overmixed, the cake can dry out. If the oven temperature was too low, it may stay soggy. Follow the exact measurements and bake time.
You Might Also Like
- Red Velvet Cookies with Cream Cheese Frosting Recipe
- Refreshing Honey Citrus Iced Tea Recipe for Hot Days
- Creamy Vegan Tomato Basil Pasta Perfect for Dinner
Before You Go
If you try this Easy Pumpkin Sheet Cake with Cream Cheese Frosting: Quick, Moist Fall Dessert, I'd love for you to leave a rating or share how you customized it.