# Pumpkin Sheet Cake Must-Have Best Fall Dessert

- Link: https://lifeandwork.blog/pumpkin-sheet-cake-with-cream-cheese-frosting/
- Published: 2026-07-05T16:12:34-05:00
- Author: Bert Swope

This pumpkin sheet cake is a moist treat with cream cheese frosting.  The pumpkin
flavor is enhanced by ground cinnamon.  You can also add a hint of cinnamon to the
batter.  Vanilla extract will give a subtle flavor to the frosting.  Cream cheese
and butter should be at room temperature.

This delicious dessert is perfect for any fall gathering and can be prepared in 
less than an hour.  It’s moist, rich in pumpkin flavor, and filled with warming 
spices.  This cake is also great for sharing since it provides enough servings for
everyone at your table.  The cake can be baked in a sheet cake pan and served hot
or cold.

You can refrigerate this cake for up to 7 days.  To keep it moist, place it in an
airtight container.  The frosting will refrigerate for up to two weeks in an airtight
container.  The cream cheese frosting is a must-have for a fall dessert.  It should
be creamy and sweet.  If you plan to serve the cake cold, ensure it’s completely
cool before you start frosting it.  Use room-temperature butter and cream cheese
to make the frosting smooth and creamy.

## Advantages of Making a Pumpkin Sheet Cake for Your Celebration

There are several advantages to making a Pumpkin Sheet Cake for your celebration.
One advantage is that it is easy to make and only takes one bowl. Another advantage
is that a Pumpkin Sheet Cake is faster and easier to make than a layer cake and 
travels well, making it perfect for parties and potlucks. Additionally, the pumpkin
flavor is present in a subtle way that doesn’t overpower the cake and adds vitamins
and antioxidants.

![Pumpkin Sheet Cake with Cream Cheese Frosting](https://i0.wp.com/lifeandwork.blog/
wp-content/uploads/2023/04/IMG_5784-v2.jpg?resize=300%2C168&ssl=1)

Pumpkin Sheet Cake with Cream Cheese Frosting

## Ingredients:

### Pumpkin sheet cake

 * 2 cups all-purpose flour
 * 1 tsp baking powder
 * 1 tsp baking soda
 * ½ tsp salt
 * 2 tsp ground cinnamon
 * ½ tsp ground nutmeg
 * ½ tsp ground ginger
 * ¼ tsp ground cloves
 * 1 cup granulated sugar
 * ½ cup light brown sugar
 * ½ cup unsalted butter, soft
 * ½ cup vegetable oil
 * 3 eggs
 * 1 ¾ cups canned pumpkin
 * 1/3 cup milk
 * 1 tbsp vanilla extract
 * ½ cup peanuts

### Cream cheese frosting

 * 12 oz cream cheese
 * ¾ cup unsalted butter, soft
 * 4 cups powdered sugar
 * 1 tbsp vanilla extract

## Preparation Directions

 * In a medium bowl, mix together the flour, granulated sugar, brown sugar, baking
   soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and
   ground cloves
 * Whisk the butter and oil in another bowl with an electric mixer. Then add eggs
   one by one, and finally add vanilla extract, milk, and canned pumpkin.  Blend
   it until combined. The butter must be soft.
 * Add the flour mixture and mix slowly with the electric mixer until combined
 * Put baking paper in the pan and spread the dough evenly.  Cook in the preheated
   oven at 350 ° F for 25 minutes.  After it is baked, leave it until it cools completely
 * Mix the soft butter and cream cheese in a medium bowl with an electric mixer.
   Add the vanilla extract and powdered sugar.
 * Spread the cream over the cake sheet, add finely chopped hazelnuts on top, and
   leave the cake in the fridge for 3 hours

## Servings

 * Makes 24 servings

Enjoy it!

How To Make A Pumpkin Sheet Cake with Cream Cheese Frosting

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