Pumpkin desserts have a magical way of transforming any kitchen into a warm, fragrant haven. This Pumpkin Sheet Cake is one of those crowd-pleasing recipes that checks every box: easy to make, incredibly moist, rich in warm autumn spices, and topped with the dreamiest Cinnamon Cream Cheese Frosting. Whether you’re preparing a dessert for a holiday gathering, a potluck, or simply craving something seasonal, this sheet cake always delivers.
What makes this recipe special is its simplicity. You don’t need any fancy equipment, complicated steps, or rare ingredients—just a bowl, a whisk, and the cozy smell of pumpkin spice filling your home. The result is a tender, perfectly spiced cake that melts in your mouth. The frosting adds the finishing touch: creamy, tangy, lightly sweet, and elevated by a sprinkle of cinnamon.
Below is the full, detailed recipe, complete with clear steps, tips, variations, and serving suggestions.
🍰 Ingredients
For the Pumpkin Sheet Cake
-
2 cups all-purpose flour
-
2 teaspoons ground cinnamon
-
1 teaspoon ground nutmeg
-
½ teaspoon ground ginger
-
½ teaspoon ground cloves
-
2 teaspoons baking powder
-
1 teaspoon baking soda
-
½ teaspoon salt
-
1 ½ cups granulated sugar
-
1 cup vegetable oil (or melted coconut oil)
-
4 large eggs, room temperature
-
1 can (15 oz) pumpkin purée (NOT pumpkin pie filling)
-
2 teaspoons vanilla extract
For the Cinnamon Cream Cheese Frosting
-
8 oz cream cheese, softened
-
½ cup unsalted butter, softened
-
3 cups powdered sugar
-
1 teaspoon vanilla extract
-
1 ½ teaspoons ground cinnamon
-
Pinch of salt
