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+ servings
Pumpkin Sheet Cake in a sheet pan

Pumpkin Sheet Cake

Jennie Duncan
Nothing beats a pumpkin recipe during the fall. This amazing Pumpkin Sheet Cake looks like a pumpkin patch and taste amazing. 
Prep Time 20 mins
Cook Time 24 mins
Total Time 44 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 277 kcal



  • ½ cup unsalted butter (melted then cooled to room temp)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 2 cups sugar
  • 4 large eggs
  • 15 oz pumpkin puree
  • 1 tablespoons vanilla extract


  • 4 oz cream cheese (softened)
  • 3 tablespoons unsalted butter (softened)
  • 1 teaspoon milk (more as needed)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 ½ cup pecans (chopped)
  • 1 cup pumpkin candies



  • Preheat oven to 350 degrees and prepare a 18x13 pan with nonstick cooking spray. Make sure to melt butter then set aside to cool.
  • Whisk together flour, baking powder, baking soda, and pumpkin spice then set aside.
  • In a stand beat cooled melted butter with sugar. Then add in eggs one at a time.
  • Add pumpkin puree and vanilla extract tto stand mixer and mix until combined.
  • Slowly add in dry ingredients untli combined. Pour batter into your prepared baking dish.
  • Bake for 18-24 minutes until cake is cooked though. You should be able to place a toothpick in the middle of your cake and it come out clean.


  • In a stand mixer cream together cream cheese and butter until smooth. Once smooth add in milk and vanilla extract and mix.
  • Add powdered sugar and mux until smooth and creamy. Add more milk as needed.
  • Once cooled top your pumpkin cake with frosting and add crushed pecans and pumpkin candies. Slice and serve.


Serving: 1sliceCalories: 277kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 54mgSodium: 193mgPotassium: 126mgFiber: 1gSugar: 29gVitamin A: 3037IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword Pumpkin Sheet Cake
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