Pumpkin Spice Sheet Cake with Cream Cheese Frosting

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The best Pumpkin Sheet Cake you will ever make! Feeds a crowd and the cream cheese frosting on the top is amazing!

Pumpkin spice sheet cake on a white plate.

I said in an earlier post that we went camping last weekend with my family. We had such a great time and I was reminded that fall is coming. The changing of the leaves and the cooler temperatures. But let me tell what one of the best parts of the trip was. This Pumpkin Spice Sheet Cake for dessert. Oh.my.gosh.

I have never had a better Pumpkin Cake in my whole entire life. This cake baked so moist and perfectly. I love sheet cakes because they can feed a small army. And they fed my entire family and made an awesome dessert while we were camping. Everyone was raving about this cake. This is the best pumpkin cake you will ever eat. I promise you that! Just when you think it can’t get any better… you taste the cream cheese frosting on top. Perfection.

Recipe source Taste of Home

Pumpkin Spice Sheet Cake with Cream Cheese Frosting

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings 24 Slices


The best Pumpkin Sheet Cake you will ever make! Feeds a crowd and the cream cheese frosting on the top is amazing!

Course Dessert
Cuisine American
Keyword cherry chocolate sheet cake, pumpkin spice sheet cake, sheet cake recipes


  • 1-1/2 cups sugar
  • 1 can 15 ounces pumpkin
  • 1 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves


  • 2 packages cream cheese 8 ounces, softened
  • 1/2 cup butter softened
  • 2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar


  1. Preheat oven to 350 degrees. Grease a 15x10x1 inch pan and set aside.
  2. In a large bowl beat together sugar, pumpkin, oil and eggs until combined.
  3. In a separate bowl whisk together flour, baking powder, cinnamon, baking soda, salt and ground cloves. Combine with the pumpkin mixture and mix well.
  4. Pour into greased pan and bake for 20-25 minutes or until toothpick inserted comes out clean. Remove from oven and cool completely.

To make the cream cheese frosting:

  1. Beat the cream cheese, butter and vanilla until smooth. Add the confectioners sugar and continue beating until smooth. Spread over cooled cake. Cover and refrigerate until serving.

Nutrition Facts

Serves: 24

Calories212kcal (11%)Carbohydrates23g (8%)Protein3g (6%)Fat12g (18%)Saturated Fat6g (30%)Cholesterol58mg (19%)Sodium175mg (7%)Potassium81mg (2%)Fiber1g (4%)Sugar15g (17%)Vitamin A411IU (8%)Calcium41mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Leave a reply
  1. In the recipe where is says – 2 packages (3 ounces each) cream cheese, softened – should that be 8 ounces each? Not sure if I have seen 3 ounce packages. Thanks! 🙂

  2. Hi Alyssa, This looks like a great recipe! I want to know if I could substitute Coconut oil in place of the Canola oil in this recipe? Thank You!

  3. I made this pumpkin cake over the weekend for a family get together. Everyone raved about how moist and good it was! I ended up splitting the batter into two 9inch pans and stacked them together to make a double layer cake. Needless to say, I will be keeping this recipe!!

  4. Just made this for a family party and it was AMAZING. Thank you so much for adding this to my fall baking list! Everyone raved about it!

  5. Love you website. I have never been dissatisfied with any of your recipes. Glad I stumbled upon this site. This Pumpkin Sheet Cake was a hit. Absolutely delicious and moist. This recipe is a keeper. I will also be making it again for Thanksgiving too.

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