Pumpkin Sheet Cake
This post may contain affiliate links. Read our disclosure policy.
If you need a last minute treat for Halloween this Pumpkin Sheet Cake could just be the one for you. It makes enough for a crowd and is easy to make.
This cake has just the right amount of pumpkin flavor and is perfectly topped with a spicy cinnamon cream cheese frosting. It’s another great recipe to add to your sheet pan cake collection.
Pumpkin Sheet Cake
Real Mom Kitchen
Ingredients
- 1 cup butter melted
- 1 cup milk
- ½ cup pumpkin puree
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
CINNAMON CREAM CHEESE FROSTING:
- ½ cup butter
- 1 8 oz pkg cream cheese
- ⅓ cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 5 ½ cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 18 jelly roll pan with non-stick cooking spray.
- In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Add in eggs and vanilla extract and whisk together.
- Add in flour, baking soda, pumpkin pie spice and salt and whisk until blended.
- Pour batter into prepared jelly roll pan and bake at 350 degrees for 20 minutes , or until a toothpick inserted in the center comes out clean.
- To prepare the frosting: Cream butter and cream cheese together in a bowl until smooth. Beat in milk, vanilla extract and cinnamon on low speed until combined.
- Add in powered sugar a cup at a time and blend until smooth. Spread frosting on top of warm cake.
- Refrigerate cake until ready to serve, and let sit for 10 minutes before serving. Serves 24.
Tried this recipe?Let us know how it was!
