Start by preheating your oven to 350°F (175°C). Lightly grease a 13×18-inch sheet pan or line it with parchment paper. Using a sheet pan keeps the cake thin, soft, and perfect for slicing into squares for large gatherings.
In a medium bowl, whisk together your dry ingredients: flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Combining the spices into the flour mix ensures even distribution throughout the cake.
In a separate large bowl, add sugar and oil, whisking until well incorporated. Add the eggs one at a time, mixing until smooth before stirring in the pumpkin purée and vanilla. The batter will smell like pure fall already!
Gradually fold the dry ingredients into the wet mixture. Be gentle—overmixing can make the cake dense rather than light and airy.
Pour the batter onto the prepared sheet pan and spread it evenly with a spatula.
2. Bake the Cake
Place the cake in the preheated oven and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. The edges should look set but not overbrowned.
Once baked, remove the cake from the oven and allow it to cool completely. Applying frosting to a warm cake will cause it to melt, so patience is key here.
🍥 3. Make the Cinnamon Cream Cheese Frosting
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and cinnamon, then mix again.
Gradually add powdered sugar, one cup at a time, beating after each addition. This method creates a perfectly fluffy, silky frosting. Add a tiny pinch of salt to balance the sweetness.
Your frosting should be thick enough to spread smoothly but soft enough to glide over the cake without tearing it.
🎨 4. Frost the Cake
Once the sheet cake is completely cool, spoon the cinnamon cream cheese frosting on top and spread evenly across the surface. Use long, smooth strokes with a spatula to achieve bakery-style edges.
For an optional finishing touch, lightly dust the top with cinnamon or nutmeg.
🍽️ Serving Suggestions
This cake is incredibly versatile and works for:
-
Holiday dessert tables
-
Potlucks
-
Birthday parties
-
Fall festivals
-
Brunch gatherings
-
School bake sales
Cut it into squares, serve chilled or at room temperature, and watch it disappear quickly.
🧡 Storage Tips
-
Store frosted cake in the refrigerator for up to 5 days.
-
Freeze unfrosted cake for up to 3 months.
-
Freeze frosting separately in an airtight container.
⭐ Variations
-
Maple Frosting: Replace half the powdered sugar with powdered maple sugar.
-
Nutty Pumpkin Cake: Add ½ cup chopped pecans or walnuts.
-
Extra Spice: Increase cinnamon to 3 teaspoons for a stronger fall flavor.
-
Chocolate Version: Add mini chocolate chips to the batter.
🎃 Why This Recipe Works
This Pumpkin Sheet Cake balances moisture and structure perfectly thanks to pumpkin purée, oil, and a well-measured blend of spices. The frosting adds the ideal creamy contrast. The sheet cake format means it bakes quickly and evenly—no sinking centers, no fuss.
It’s a timeless dessert because it brings together everything people love about fall: warmth, spice, comfort, and simplicity.
❤️ Final Thoughts
Whether you’re preparing dessert for a large crowd or simply want something comforting to enjoy at home, this Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting is a guaranteed hit. It’s easy enough for beginners yet flavorful enough to impress even seasoned bakers.
Every bite tastes like autumn, family gatherings, and cozy evenings wrapped in a blanket. Save this recipe—you’ll want to make it year after year.
If you’d like, I can also create:
✅ A Facebook Hook
✅ A Pinterest Title + Description
✅ SEO Keywords
✅ Social Media Captions
