Pumpkin desserts shine in more than just pie form, and this pumpkin spice sheet cake is proof. Baked in a simple 9x13 pan, this cake delivers warm fall flavors with every bite. A mix of brown sugar and white sugar keeps it moist, while cinnamon, nutmeg, ginger, and cloves create the perfect balance of spices. To finish it off, a silky cream cheese frosting ties everything together.
Pumpkin treats always take the spotlight in fall, and this pumpkin spice sheet cake is no exception. It’s especially popular during cozy fall weekends, Halloween parties, and Thanksgiving dinners.
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Ingredients
Be sure to use pure pumpkin puree and not pumpkin pie filling — that way, you can control the sweetness and spice level. I use both brown and white sugar for moisture and depth of flavor. A mix of cinnamon, nutmeg, ginger, and cloves gives this cake its signature warm pumpkin spice flavor.
- Pumpkin puree: The star of the recipe. Pumpkin keeps the cake moist and tender while adding natural sweetness and earthy flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
- Brown sugar: Adds depth of flavor and extra moisture thanks to its molasses content, giving the cake a soft crumb.
- White sugar: Balances the flavor with clean sweetness and helps the cake rise properly.
- Canola oil: Provides moisture without overpowering the pumpkin or spice flavors. Any neutral oil works here.
- Eggs: Bind the batter together, add structure, and help the cake rise.
- All-purpose flour: The base of the batter, giving the cake body and a soft, fluffy texture.
- Baking soda: A leavening agent that ensures the cake bakes up light and airy.
- Cinnamon, nutmeg, ginger, and cloves: This spice blend creates the classic “pumpkin spice” flavor — warm, cozy, and perfect for fall.
- Cream cheese (for frosting): Adds richness and tang, balancing the sweetness of the cake.
See recipe card for quantities.
Instructions
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- Step 1: Combine both sugars, pumpkin puree, and vegetable oil in a large bowl.
- Step 2: Mix in eggs, one at a time, until just combined.
- Step 3: Stir in flour, spices, baking soda, and salt.
- Step 4:After cooling, cover with cream cheese frosting and enjoy.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Oil: Swap canola for vegetable or melted coconut oil.
- Gluten-free: Use a 1:1 gluten-free flour blend. I've never used one for this specific recipe- but I have used it for plenty of other with no problem.
- Dairy-free: I've never tried to make this dairy free, nor have a I ever used any dairy free alternative. But you could try to use use vegan cream cheese and butter for the frosting.
- Sweet potato: Substitute pumpkin with mashed sweet potatoes for a slightly different but equally delicious version.
Variations
- Chocolate Chip : Add 1 cup of your favorite chocolate chips before the final mix.
- Nuts and Seeds: Add a handful of your favorite crushed nuts, or pumpkin seeds!
Equipment
I prefer bake this cake in a 9x13-inch metal pan (even though I used glass in the photos). Metal heats evenly, which helps the cake bake consistently. If you use glass or ceramic, add 3–5 minutes to the bake time since they heat more slowly. A hand mixer or stand mixer makes quick work of the frosting.
Storage
Since this cake is frosted with cream cheese, it should be stored in the refrigerator. Cover tightly and keep for up to 4 days. To freeze, wrap unfrosted cake slices in plastic wrap and foil, or freeze frosted slices on a tray before transferring to an airtight container. Frozen cake keeps up to 2 months.
Top Tip
Don’t overbake! The key to keeping this pumpkin spice sheet cake moist is removing it from the oven as soon as a toothpick comes out clean. Let the cake cool completely before frosting so the cream cheese layer stays smooth and fluffy.
FAQ
Yes! I recommend 2 teaspoons of pumpkin pie spice instead of the individual spices.
Related
Looking for other recipes like this? Try these:
Pumpkin Spice Sheet Cake with Cream Cheese Frosting
Ingredients
- 1 can 15 ounces solid-pack pumpkin
- 1 ¾ cups granulated white sugar
- ¼ cup light brown sugar
- 1 cup canola oil
- 4 large eggs lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon ground cinnamon
- 1 teaspoon ginger
- ½ teaspoon colves
- ½ teaspoon nutmeg
- ½ teaspoon salt
Cream Cheese Frosting
- 3 ounces cream cheese softened
- 5 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1-¾ cups confectioners' sugar sifted
- 3 to 4 teaspoons whole milk
- ½ pinch sea salt to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Mix wet ingredients: In a large bowl, beat pumpkin puree, brown sugar, white sugar, and oil until smooth. Add eggs one at a time, mixing well after each.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine: Gradually stir the dry mixture into the wet mixture until just combined. Do not overmix.
- Bake: Pour batter into prepared pan and spread evenly. Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Place pan on a wire rack and cool cake completely before frosting.
- Make frosting: In a medium bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add confectioners’ sugar, mixing until smooth. Add milk, a teaspoon at a time, until frosting reaches spreadable consistency.
- Frost and serve: Spread frosting evenly over cooled cake. Sprinkle with nuts or fall sprinkles if desired. Slice and enjoy!
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