Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe
Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe photo by Taste of Home
Next Recipe

Pumpkin Spice Sheet Cake with Cream Cheese Frosting Recipe

Read Reviews
5 18 39
Publisher Photo
The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 1 can (15 ounces) pumpkin
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 4-1/2 cups confectioners' sugar
  • 24 candy pumpkins

Nutritional Facts

1 piece: 346 calories, 17g fat (5g saturated fat), 48mg cholesterol, 184mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 350°. Grease a 15x10x1-in. pan.
  2. Beat together first four ingredients. In another bowl, whisk together flour, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack.
  4. For frosting, beat butter, cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, top with candy pumpkins. Refrigerate leftovers. Yield: 24 servings.
Originally published as Pumpkin Sheet Cake in Taste of Home October/November 2006, p23

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pumpkin Spice Sheet Cake with Cream Cheese Frosting

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
xmeomen2000 User ID: 7210611 208253
Reviewed Nov. 30, 2014

"Really good stuff! I added extra 1tsp cinnamon & 1/4 tsp clover...cause I love spice. Also cut frosting recipe in half."

CDoo User ID: 6770245 161086
Reviewed Nov. 6, 2014

"This was the first time I've made a cake that didn't come out of a box. It was very easy and the taste was amazing! I did use a standard cake pan and it came out perfect. For the frosting, I did cut it back to 3 cups of powdered sugar, and it was very yummy but I think next time I will stop at two and taste and add if needed. I also used an 8oz package of cream cheese."

cherylyoung User ID: 5912806 98230
Reviewed Oct. 23, 2014

"Very good. The only thing I changed was to use 8oz of cream cheese instead of the 6oz as stated. I used the whole package & it turned out great. This is the 4th time I've made it, it's not around for too long."

samoanjoy User ID: 2463701 93488
Reviewed Oct. 11, 2014

"9 out of 10!"

GeeliciousConfections User ID: 8016190 90911
Reviewed Sep. 30, 2014

"This is excellent, I did adjust to weigh my cake flour to sifted 7oz , minimized sugar to 1 1/4 cup, and oil to 3/4 cup.

Love this recipe and it's now part of my recipe box!"

Jmb21 User ID: 7736468 160645
Reviewed Aug. 25, 2014

"This cake is awesome!! I made it for a family dessert and everyone loved it! They said I needed to make it again. Tastes great even without frosting. The frosting just makes it that much better! I thought that 4 cups of sugar for the frosting was too much sugar so I just added 2-2 1/2 cups. It was plenty sweet! I also substituted half the oil for applesauce and it came out moist and perfect! I did have to bake it for about another 10 minutes. This cake is more dense than other cakes but is still great!! Keeper if you love pumpkin! I know I do."

gogogo User ID: 1595664 208252
Reviewed Oct. 14, 2013

"AWESOME! I made it with gluten-free baking mix from our local kitchen specialty store for my friend, and it turned out wonderfully, and whoever tried it thought it was great. I had to make it in a 9x13 pan (and baked it for longer), because I forgot to use the gf stuff the first time around and so my 15x10 was in use. HA!"

lurky27 User ID: 1251896 90910
Reviewed Sep. 23, 2013

"Works fine in a 13x9 pan. Took 25 minutes. Whole wheat flour works great.

~ Theresa"

Jespap User ID: 7417330 92887
Reviewed Sep. 22, 2013

"I made this tonight and it is absolutely scrumptious. VERY moist..... I cheated and used canned frosting and sprinkled with nuts. Very Good!"

AuntRoux User ID: 4922484 160644
Reviewed Jun. 9, 2013

"Can this cake be baked in 9x13 pan?

Also, how long should you beat the ingredients,
Pumpkin, eggs, sugar, oil?/ How long to mix with a KA mixer? How long do you beat after you add the flour mixture??
Thanks you to all who respond. New bakers/cooks have no idea how long "beat until well mixed is"."

Loading Image