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Pumpkin Sheet Cake Recipes for Fall Season

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

pumpkin-cake-recipes-for-fall-season

Pumpkin Sheet Cake Recipe

Ingredients:

Vegetarian

Produce
1 15 oz can: Pumpkin puree

Refrigerated
4: Eggs, large

Baking & spices
2 cups: All-purpose flour
2 tsp: Baking powder
1 tsp: Baking soda
1 cup: Brown sugar
1/2 cup: Caramel, salted
2 cups: Powdered sugar
1 tbsp: Pumpkin pie spice
1/4 tsp: Salt
1/4 tsp: Salt, coarse
3 tsp: Vanilla
1 1/2 cup: White sugar

Oils & vinegars
1 cup: Vegetable oil

Dairy
3/4 cup: Butter, unsalted
6 oz: Cream cheese
9 tbsp: Whipping cream

Instructions:

  • Preheat the oven to 350F degrees. Grease and flour a 9x13 inch pan.
  • In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda & salt.
  • In a large bowl beat together the oil, sugars, eggs, vanilla extract and pumpkin puree until smooth.
  • Beat in the flour mixture about ½ at a time, turning off the mixer and scraping down the sides of the bowl as necessary.
  • Pour the batter into the prepared pan and bake for 35-40 minutes until it feels firm to the touch and inserted toothpick comes out clean.
  • In a large bowl beat the butter until smooth. Beat in the cream cheese. Mix in 1 ½ cups powdered sugar, followed by the salted caramel. Mix in the rest of the powdered sugar about ½ cup at a time until it's the desired sweetness level you desire. If the mixture seems too thick or too sweet, beat in 1-2 tablespoons of whipping cream.
  • Add the sugar to a large saucepan over medium heat. Whisk constantly as the sugar cooks. It will first form lumps and then turn into a deep colored amber sauce. Once it's completely smooth - whisk in the butter until it's fully melted. Remove the pan from the heat and whisk in the whipping cream. Then mix in the vanilla extract and salt.
pumpkin-cake-recipes-for-fall-season

Pumpkin Sheet Cake With Cinnamon Recipe

Ingredients:

Vegetarian

Produce
1 15-ounce can: Pumpkin

Refrigerated
4: Eggs

Baking & spices
1 tsp: Baking powder
1 tsp: Baking soda
2 tsp: Cinnamon
2 cups: Flour
2 cups: Powdered sugar
1/2 tsp: Salt
1 tsp: Vanilla
2 cups: White sugar

Oils & vinegars
1 cup: Vegetable oil

Dairy
3 oz: Cream cheese
1 tbsp: Milk

Instructions:

  • Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
  • In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
  • In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
  • Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
  • To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.

Pumpkin Sheet Cake Recipe

Ingredients:

Vegetarian

Produce
1 (15 oz.) can: Pumpkin

Scroll to Continue

Refrigerated
4: Eggs

Baking & spices
2 cups: All-purpose flour
2 tsp: Baking soda
1 1/2 tsp: Cinnamon
2 cups: Granulated sugar
4 cups: Powdered sugar
1/2 tsp: Salt
2 tsp: Vanilla extract

Oils & vinegars
1 cup: Vegetable oil

Dairy
1/2 cup: Butter
1/4 cup: Milk

Instructions:

  • Preheat oven to 350 degrees. Spray a 12 x 17 inch jelly roll pan with non-stick cooking spray.
  • Combine the flour, baking soda, cinnamon, and the salt; set aside.
  • In a mixing bowl, beat together the pumpkin, sugar, and the oil. Add the eggs and mix well.
  • Add dry ingredients to the pumpkin mixture and beat until well blended.
  • Pour into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Mix together the milk and the vanilla and set aside. Add the powdered sugar to a mixing bowl and set aside.
  • Over medium heat melt the butter stirring constantly. When the butter becomes very frothy and turns brown remove from the heat. Add the milk and the vanilla mixture to the powdered sugar. Add the browned butter. Mix with an electric mixer until well combined. Immediately spread on the cooled cake.

Spiced Pumpkin Sheet Cake Recipe

Ingredients:

Vegetarian

Produce
15 oz: Pumpkin puree, Pure

Refrigerated
3: Eggs

Baking & spices
2 cups: All-purpose flour
2 tsp: Baking soda
2 cups: Granulated sugar
1 lb: Powdered sugar
2 tsp: Pumpkin pie spice
1/4 tsp: Salt
1 dash: Salt
1 1/2 tsp: Vanilla extract

Oils & vinegars
1/2 cup: Oil

Dairy
1/2 cup: Butter
1 stick: Butter
1/2 cup: Buttermilk
8 oz: Cream cheese
1 tbsp: Heavy cream

Liquids
1/4 cup: Water

Instructions:

  • Preheat oven to 350 degrees F. Spray a sheet pan with baking spray and set aside.
  • Whisk together pumpkin and pumpkin pie spice until it's totally combined. Beat together with oil and softened butter. Whisk in boiling water until mixture is smooth and combined. Set aside.
  • In a measuring cup combine buttermilk, eggs, baking soda, and vanilla. Whisk and set aside.
  • In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined.
  • Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool completely. Mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add cream until desired consistency.
  • Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.

Pumpkin Sheet Cake Recipe With Cream Cheese

Ingredients:

Vegetarian

Produce
1 (15 oz) can: Pumpkin

Refrigerated
1: Egg yolk, large
3: Eggs, large

Baking & spices
2 cups: All purpose flour
1 tsp: Baking soda
1/2 cup: Brown sugar, packed
1: Cream cheese topping
1 1/4 cup: Granulated sugar
1 tbsp: Pumpkin spice
1 tsp: Salt
5 tsp: Vanilla

Oils & vinegars
1/2 cup: Vegetable oil

Dairy
8 oz: Cream cheese

Instructions:

  • Preheat Oven to 325 Degrees
  • In a large bowl combine Pumpkin, Sugar, Brown Sugar, Eggs, Oil and Vanilla.
  • Slowly add in Flour, Pumpkin Spice, Baking Soda and Salt and Mix well.
  • Pour Cake Batter into a 9x13 Baking Dish.
  • In a separate bowl beat the Cream Cheese, Sugar, Egg Yolk, and Vanilla until combined.
  • Spoon Cream Cheese Mixture onto Cake Mixture and swirl using a knife.
  • Bake 50 minutes at 325 Degrees or until center is set.
  • Allow to cool before serving.

Pumpkin Sheet Cake With Pecans Recipe

Ingredients:

Vegetarian

Produce
1 can: Pumpkin

Refrigerated
3: Eggs

Canned goods
1 can: Evaporated milk

Baking & spices
1 box: Cake mix, yellow
4 tsp: Pumpkin pie spice
1/2 tsp: Salt
1 1/2 cup: Sugar
1: Topping, whipped

Nuts & seeds
1/2 cup: Pecans
1/2 cup: Walnuts

Dairy
1 cup: Butter

Instructions:

  • Preheat the oven to 350 and spray a quarter sheet pan with cooking spray.
  • In a large bowl, whisk together the flour, sugar and salt.
  • In a separate bowl, whisk together the melted butter, buttermilk, egg white, pumpkin, baking soda and pumpkin pie spice. Mix very well.
  • Pour the pumpkin mixture into the bowl with the flour, and stir until everything is combined.
  • Pour the batter into the prepared pan and bake for 16-18 minutes, or until a toothpick inserted comes out clean. While the cake cools, make the frosting: in a small sauce pan, melt the butter over medium heat. You can brown the butter if you like. Whisk in the buttermilk and powdered sugar. Add the pumpkin spice last, and whisk very well to combine.
  • Pour the warm frosting over the cake, let rest for about 15 minutes (or longer) before slicing and serving.

Pumpkin Sheet Cake Recipe

Ingredients:

Vegetarian

Produce
1 15 ounce can: Pumpkin puree

Refrigerated
4: Eggs

Baking & spices
2 tsp: Baking powder
1 tsp: Baking soda
3 tsp: Cinnamon
2 cups: Flour
3 cups: Powdered sugar
1 tsp: Pumpkin pie spice
1 tsp: Salt
2 cups: Sugar
2 tsp: Vanilla

Oils & vinegars
1 cup: Vegetable oil

Dairy
1 cup: Butter
1 8 ounce package: Cream cheese

Instructions:

  • Preheat oven to 350 degrees F.
  • Spray a half baking sheet (13 x 18 inch cookie sheet) with nonstick cooking spray.
  • In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated.
  • Slowly add the flour but continue stirring to avoid lumps. Mix until well combined.
  • Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt and mix until well combined.
  • Pour the batter into prepared baking sheet and spread in an even layer. Bake for 25-30 minutes, or until set and let cool completely.
  • For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy. Add vanilla and powdered sugar and mix until smooth. Spread frosting over the cake and sprinkle cinnamon on top, if desired.
pumpkin-cake-recipes-for-fall-season

Pumpkin Sheet Cake With Ginger Recipe

Ingredients:

Vegetarian

Produce
1/2 tsp: Ginger, ground
1 1/3 cups: Pumpkin, canned

Refrigerated
3: Eggs

Baking & spices
1 tsp: Allspice, ground
2 tsp: Baking powder
1 tsp: Baking soda
1/4 cup: Brown sugar
2 1/2 tsp: Cinnamon
1/4 tsp: Cloves, ground
2 1/4 cups: Flour
1 cup: Granulated sugar
3/4 tsp: Nutmeg
3 cups: Powdered sugar
1/2 tsp: Salt
1 3/4 tsp: Vanilla

Dairy
1 3/4 cup: Butter, unsalted
3/4 cup: Buttermilk
8 oz: Cream cheese
1 tbsp: Milk

Instructions:

  • Preheat oven to 350°. Spray a pan with Baker's Joy (or grease and flour). Set aside. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes).
  • Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared pan. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Let cool. Frost with cinnamon cream cheese frosting or simply sprinkle with powdered sugar and/or top slices with a dollop of whipped cream. Enjoy!
  • For Cinnamon Cream Cheese Frosting: Using a stand mixer or hand mixer, beat ¾ cup unsalted butter (room temperature) and 8 oz. cream cheese (room temperature) for about 2 minutes on medium speed until fluffy. Mix until completely combined. Add ¾ tsp. vanilla and ½ tsp. cinnamon.
  • Turn to low speed and slowly add 3 cups powdered sugar. Mix another 1 to 2 minutes until combined and fluffy. Add about 1 Tbsp. of milk and mix until combined. Move frosting to a bowl and microwave for about 20 to 30 seconds. This will make spreading/pouring the frosting easier.

Pumpkin Sheet Cake With Canola Oil Recipe

Ingredients:

Vegetarian

Produce
1 can: Pumpkin

Refrigerated
3: Eggs, large

Baking & spices
3 cups: All-purpose flour
2 tsp: Baking soda
1 tsp: Cinnamon, ground
1/4 tsp: Cloves, ground
1: Confectioners' sugar
1 tsp: Nutmeg, ground
1/2 tsp: Salt
2 1/2 cups: Sugar

Oils & vinegars
1 cup: Canola oil

Instructions:

  • Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  • Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

What is a sheet cake?

A sheet cake is any cake that is made in a large rectangular pan known as a sheet pan or jelly roll pan.

The name pumpkin originated from the Greek word for large melon: “pepon.” The French changed “pepon” to “pompon.” The English termed it “pumpion” or “pompion.”

This moist pumpkin cake is lightly spiced, very moist, and baked in a sheet pan so it's perfect for serving a crowd at your next potluck.

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

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