Pumpkin Sheet Cake
Published
Published
This Pumpkin Sheet Cake recipe is the perfect fall dessert to share with a crowd. The cake is moist and tender, topped with a simple yet irresistible cinnamon frosting. You’ll get at least 15 slices which makes it ideal for sharing at the holidays or any gathering.
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I love making this pumpkin sheet cake during the fall months and also for Thanksgiving since it’s so easy, crazy delicious, and perfect for a bigger group! It’s a cross between my pumpkin snack cake and caramel apple sheet cake with a moist and spongy texture, and instead of a praline or caramel frosting, the top is coated in cinnamon icing. Sublime!
What’s in this Pumpkin Sheet Cake Recipe?
Pumpkin puree and pumpkin pie spice give this cake a warm pumpkin flavor. Beyond that, you really just need some pantry staples! You can find the exact measurements in the recipe card below.
- Butter – I recommend unsalted butter since we’re adding salt separately. The butter should also be melted. You’ll need unsalted melted butter for the batter and again in the icing.
- Whole milk – 2% would work as well but avoid skim which will not add richness and also make the batter too thin. This is included in the cake batter and also the icing.
- Pumpkin puree – Canned puree is best for this recipe. Be sure to grab puree and not pumpkin pie filling, which is already sweetened and spiced.
- Eggs – Provides structure to the batter.
- Vanilla – For added flavor. This is also included in the icing.
- All-purpose flour – Spooned and leveled for accurate measuring.
- Granulated and Powdered sugars – Granulated sugar is used in the cake batter, while powdered sugar is needed for icing.
- Baking soda – Helps achieve the perfect amount of rise in the cake.
- Pumpkin pie spice and Cinnamon – For those classic pumpkin pie flavors.
- Coarse salt – Enhances the other flavors and balances out the sweetness.
- Toasted pecans – Finely chopped nuts sprinkled over the icing for added taste and texture.
Can I Use A Different Frosting?
Yes, this pumpkin sheet cake would also be delicious with a cream cheese frosting if you prefer that. Or, truly, any vanilla frosting would work. Feel free to play around with your favorite frosting or icing. I do recommend adding some cinnamon as it really enhances the overall flavor of the cake.
Tips for Success
- Use melted butter. Many cake recipes call for softened butter but we’re not creaming the butter and sugar in this recipe. You want completely melted butter when making the batter.
- Libby’s pumpkin puree is best. Yep, the canned stuff. I find that canned puree offers the best consistency and flavor when baking. Libby’s is my brand of choice for texture and taste.
- Cool before frosting. Allow the pumpkin sheet cake to cool completely before adding the frosting, otherwise, it will just melt as soon as you add it. Feel free to bake the cake the night before!
- Adjust the frosting consistency. If the frosting is too thin, add more powdered sugar. If it’s too thick, add more milk. You want it thick but still pourable and easy to spread so it doesn’t slide everywhere.
Proper Storage
- Counter. This cake can be kept on the counter for a day, loosely covered, away from light and moisture.
- Fridge. Leftovers should be covered tightly and kept in the refrigerator. It will keep for up to 4 days.
- Freeze. To freeze a frosted cake, place the finished cake in the freezer for an hour to set. Once the icing is frozen and firm, wrap the cake in two layers of plastic wrap followed by a layer of aluminum foil. It will keep for up to 2 months. Thaw overnight in the fridge.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Pumpkin Sheet Cake
Ingredients
FOR THE CAKE
- 1 cup unsalted butter, , melted
- 1 cup whole milk
- 1/2 cup canned plain pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour, , spooned and leveled
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon coarse salt
FOR THE ICING
- 1/4 cup unsalted butter, , melted
- 3 tablespoons whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/3 cup finely chopped toasted pecans
Instructions
- Preheat oven to 350 degrees F. Lightly coat a rimmed 10×15 inch jelly roll pan with nonstick cooking spray.
- In a large mixing bowl, whisk together 1 cup melted unsalted butter, 1 cup whole milk, 1/2 cup pumpkin puree, 2 large eggs, and 1 teaspoon vanilla until combined. Then add in 2 cups spooned and leveled flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon coarse salt. Stir until just incorporated and smooth.
- Pour batter evenly into the prepared pan.
- Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool completely.
- Make the icing by combining 1/4 cup melted unsalted butter and 3 tablespoons whole milk in a medium mixing bowl. Add in 2 cups powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon cinnamon; whisk to combine (add more powdered sugar or milk to get the right consistency – you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.)
- Pour icing over the cake and sprinkle with 1/3 cup finely chopped toasted pecans.
- Allow to set before slicing and cutting into squares. Enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
We just got back from our church’s Thanksgiving buffet. This was the hit of the lunch (besides the turkey). I used cream cheese frosting. Wow! it was amazing combination of flavors.
Amy,
I love your recipes! Could I make this as a two-layer cake? I would make the frosting thicker to spread.
Thank you,
Alyce
Hi Alyce! You mean bake as directed, slice in half, and stack them? I can’t see why not. Try it!
This is one delicious recipe, thank you so much. I follow you a lot but I don’t know how to get into the bio for recipes. I’m not computer savvy.