This Pumpkin Sheet Cake with Cinnamon Cream Cheese Frosting is a fluffy pumpkin cake for a crowd. It’s definitely the season to make pumpkin sheet cake full of fall flavours especially one that is a simple one bowl and whisk kind of recipe. It’s so soft and fluffy and not overwhelmingly spiced. The delicious blanket of icing on top creates just the right ratio of cake to frosting.
This simple and straightforward pumpkin cake recipe is for those of us who want pure pumpkin and spice flavors with nothing else in the way. The cake is certainly wonderful on its own, but you’ll love the smooth and tangy cinnamon cream cheese frosting on top! Pumpkin Sheet Cake with Cream Cheese Frosting is a quick and easy dessert for a crowd! Moist fluffy soft homemade pumpkin cake, made in no time. Skip the Pumpkin Pie (or make both) and make this delicious, easy cake recipe made with pumpkin puree and topped with a delicious cream cheese frosting – you won’t regret it.
Why You Will Love This Pumpkin Sheet cake
- Flavor: This cake is filled with fall pumpkin flavor from the warm pumpkin spices to the entire can of pure pumpkin puree. The tangy cinnamon cream cheese frosting is literally “the icing on the top”
- Texture: This cake is deliciously fluffy and moist crumb – that combined with the creamy cream cheese frosting is totally dreamy – no wonder this cake is often called Pumpkin Dream Cake
- Ease: This is a single layer cake, making it a single pan cake too so its easy to prepare and also easy to transport if you are taking this cake to a dinner party. The cake itself only requires a bowl whisk and spatula – another reason this cake is so easy to make.
Pumpkin Sheet Cake Recipe Ingredients:
- Flour, Baking Powder & Baking Soda: all purpose flour or a good quality GF all purpose flour is what I use in this recipe. Baking powder and soda are both added to this cake for leavening
- Pumpkin: Use an entire standard 15 ounce can of pure pumpkin puree. I know you guys appreciate that – although I find it super easy to freeze leftover pumpkin puree if you only have one of those large cans of pumpkin puree ( a standard 15 ounce/398 ml can is approx 1½ cups of pumpkin puree). Using homemade pure pumpkin puree is fine but canned is really preferred because the moisture in the canned stuff is consistent – not always the case in homemade
- Cinnamon + Pumpkin Pie Spice: These spices are essential for most pumpkin desserts. If you don’t have pumpkin pie spice, you can use a blend of ½ teaspoon each: ground Ginger, Cloves, Allspice & Nutmeg
- Oil, Eggs & Yoghurt: Oil, yoghurt and eggs give this cake its moist texture and add structure to the cake. I use canola or coconut oil, large eggs at room temperature and greek yoghurt or regular yoghurt is fine and can even be substituted with sour cream as well for a little more tanginess.
- Sugar: This pumpkin cake is sweetened with both brown sugar and granulated sugar
- Vanilla: Pure vanilla extract is what I recommend and yes I know this is a pumpkin cake but vanilla always adds a warm flavor that works with just about every sweet baked goods
- Optional add ins: Some like to add toasted chopped nuts like pecans or walnuts either the cake or sprinkled over the frosting before serving. Feel free to add up to ½ chopped nuts to batter if desired
- For The Frosting you will need: Butter, Powdered Sugar, Cream Cheese, Cinnamon and Pure Vanilla Extract
How to Store This Pumpkin Sheet Cake:
- Serve: Unfrosted Pumpkin Cake can be left at room temperature for up to 3 days but with cream cheese frosting, you want to refrigerate it after 2 hours.
- Store: Cover cake pan with foil or plastic wrap and refrigerate up to 1 week. Bring cake to room temperature before serving or enjoy it straight out the fridge
- Freeze: Cool cake completely and cover Pumpkin Cake with plastic wrap and then aluminum foil, or transfer cake to sealed container. Freeze for up to 3 months and thaw in the refrigerator before serving. Thaw in the fridge overnight or on the counter. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
More Pumpkin Desserts and Cakes You Will Love:
