Pioneer Woman Pumpkin Sheet Cake: Easy Recipe for Fall

Fall baking just got easier and more delicious with this incredible pumpkin sheet cake recipe. Perfect for potlucks, Thanksgiving, or any autumnal gathering, this moist and fluffy cake topped with creamy homemade cream cheese frosting is guaranteed to be a crowd-pleaser. If you’re searching for the ultimate pumpkin dessert to satisfy your sweet cravings, look no further.

This recipe is designed to feed a large group, making it ideal for holiday celebrations and family get-togethers. The delightful combination of pumpkin spice and tangy cream cheese frosting creates a symphony of flavors that perfectly captures the essence of the fall season. Beyond its crowd-pleasing appeal, this sheet cake is incredibly versatile. Got leftover pumpkin puree? This recipe is a fantastic way to use it up! From Thanksgiving dinner to casual pumpkin treats, this cake fits seamlessly into any fall dessert spread.

Overhead view of a large pumpkin sheet cake with cream cheese frosting, dusted with cinnamon, on a white platter.

The texture of this pumpkin sheet cake is unbelievably moist and tender, ensuring every bite is a delight. The balance between the pumpkin spice cake and the rich cream cheese frosting is perfectly calibrated, offering just the right amount of sweetness and tang. Served chilled, this cake is particularly refreshing and satisfying. Pair a slice with a cold glass of milk for a truly comforting treat that will have everyone at your table singing your praises this fall.

A slice of pumpkin sheet cake with cream cheese frosting on a metal spatula, showcasing the cake's texture and moistness.

Recipe Ingredient Breakdown

Let’s gather everything you’ll need to bake this amazing pumpkin sheet cake. We’ve broken down the ingredients into two simple sections: the pumpkin cake itself and the luscious cream cheese frosting.

For the Pumpkin Cake:

• Eggs: 4 large eggs, providing structure and richness.
• Sugar: 2 cups of granulated sugar for sweetness.
• Vegetable Oil: 1 cup of vegetable oil to ensure a moist cake.
• Pumpkin Puree: One 15-ounce can of pumpkin puree – the star ingredient!
• All-Purpose Flour: 2 cups of all-purpose flour, the foundation of the cake.
• Cinnamon: 3 teaspoons of ground cinnamon for warm spice notes.
• Pumpkin Pie Spice: 1 teaspoon of pumpkin pie spice to enhance the autumnal flavor.
• Baking Powder: 2 teaspoons of baking powder for leavening.
• Baking Soda: 1 teaspoon of baking soda, also for leavening and texture.
• Salt: 1 teaspoon of salt to balance the sweetness and enhance flavors.

For the Cream Cheese Frosting:

• Butter: 1 cup (2 sticks) of unsalted butter, softened to room temperature.
• Cream Cheese: One 8-ounce package of cream cheese, also softened.
• Vanilla Extract: 2 teaspoons of vanilla extract for aromatic depth.
• Powdered Sugar: 3 cups of powdered sugar, for sweetness and frosting structure.

Essential Kitchen Equipment

You won’t need fancy gadgets for this recipe! Just a few standard kitchen tools will do the trick:

Two slices of pumpkin cake with cream cheese frosting on a white plate, highlighting the cake's layers and frosting.

• Large Mixing Bowls: For combining the cake batter and frosting.
• Electric Mixer: A stand mixer or hand mixer will make creaming and mixing easier.
• Spatula: For folding ingredients and spreading frosting.
• 13×18 inch Baking Sheet: The perfect size for a sheet cake.
• Parchment Paper (optional): For easy cake removal, though not essential.
• Measuring Cups and Spoons: For accurate ingredient measurement.

Baking Your Pumpkin Sheet Cake: Step-by-Step

Follow these simple steps to bake your own delicious pumpkin sheet cake:

Part 1: The Pumpkin Cake

1. Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat fully.
2. Prepare the Baking Sheet: Grease a 13×18 inch baking sheet with non-stick cooking spray. For extra insurance against sticking, you can line the bottom with parchment paper, allowing some overhang for easy lifting later.
3. Combine Wet Ingredients: In a large mixing bowl, beat together the eggs, granulated sugar, vegetable oil, and pumpkin puree until everything is thoroughly combined and smooth.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour to the wet ingredients, mixing on low speed to prevent flour from flying everywhere. Continue mixing until just combined, being careful not to overmix.
5. Spice it Up: Add the cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the batter. Mix again until everything is evenly incorporated and the batter is smooth.
6. Pour and Bake: Pour the pumpkin cake batter into your prepared baking sheet. Use a spatula to spread it into an even layer, ensuring it reaches all corners of the pan.
7. Bake to Perfection: Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is ready. Let the cake cool completely in the baking sheet before frosting.

Part 2: Cream Cheese Frosting

1. Cream Butter and Cream Cheese: In a clean mixing bowl, beat the softened butter and softened cream cheese together until light and fluffy. This step is crucial for a smooth and creamy frosting.
2. Add Vanilla and Sugar: Add the vanilla extract and powdered sugar to the butter and cream cheese mixture. Mix on low speed initially to prevent a powdered sugar cloud, then increase speed and beat until the frosting is smooth, creamy, and well combined.
3. Frost the Cooled Cake: Once the pumpkin sheet cake is completely cool, generously spread the cream cheese frosting evenly over the top.
4. Optional Cinnamon Sprinkle: For an extra touch of fall flavor and visual appeal, lightly sprinkle ground cinnamon over the frosted cake.

A corner slice of pumpkin sheet cake with cream cheese frosting, showcasing the moist crumb and frosting texture.

Storage Tips for Freshness

One of the great things about this pumpkin sheet cake is that it can be made ahead of time!

• Refrigeration is Key: Due to the cream cheese frosting, it’s best to store this cake in the refrigerator, especially if you’re making it in advance. This prevents the frosting from becoming too soft and keeps the cake moist.
• Overnight Success: Making it the day before you plan to serve is a fantastic time-saver, especially during busy holidays like Thanksgiving morning. Simply bake and frost the cake, then refrigerate it overnight.
• Cover it Up: To prevent the cake from drying out in the refrigerator, make sure to cover it tightly with foil or plastic wrap, or store it in an airtight container.
• Serving Temperature: While you can eat it at room temperature, we highly recommend serving this pumpkin sheet cake chilled straight from the refrigerator. The cold temperature enhances the flavor and texture, making it even more enjoyable.
• Cinnamon Cream Cheese Twist: For a slight variation, try adding a dash of cinnamon directly into the cream cheese frosting for a cinnamon-infused frosting.

A slice of pumpkin sheet cake with a fork, showcasing the moist interior and orange-brown color.

More Pumpkin Delights

Craving more pumpkin goodness? Explore our extensive collection of pumpkin recipes for even more fall baking inspiration! From classic pumpkin pies to creative pumpkin cupcakes and breads, we’ve got you covered for all your autumnal dessert needs. Click here to discover more pumpkin recipes.

Pioneer Woman Pumpkin Sheet Cake Recipe

⭐️⭐️⭐️⭐️⭐️ 5 from 15 reviews

Enjoy this easy and delicious Pioneer Woman style pumpkin sheet cake with a light, fluffy texture and topped with irresistible homemade cream cheese frosting. Perfect for feeding a crowd and celebrating fall!

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 30 servings

Save RecipeSaved! Print Recipe Pin it!

Ingredients

Pumpkin Cake

• 4 Large Eggs
• 2 cups Granulated Sugar
• 1 cup Vegetable Oil
• 1 15-ounce can Pumpkin Puree
• 2 cups All-Purpose Flour
• 3 teaspoons Ground Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt

Cream Cheese Frosting

• 1 cup Unsalted Butter, softened
• 1 8-ounce package Cream Cheese, softened
• 2 teaspoons Vanilla Extract
• 3 cups Powdered Sugar

Equipment

• Large Mixing Bowls
• Electric Mixer
• Spatula
• 13×18 inch Baking Sheet

Instructions

Pumpkin Cake

1. Preheat oven to 350°F (175°C).
2. Grease and lightly flour a 13×18 inch baking sheet.
3. In a large bowl, combine eggs, sugar, oil, and pumpkin puree until smooth.
4. Gradually add flour, mixing until just combined.
5. Stir in cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until batter is smooth.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Cream Cheese Frosting

1. In a large bowl, cream together softened butter and cream cheese until fluffy.
2. Add vanilla extract and powdered sugar. Mix until smooth and creamy.
3. Spread frosting evenly over cooled cake. Sprinkle with cinnamon if desired.

Recipe Notes

• Make ahead: Cake can be made a day in advance and stored, covered, in the refrigerator.
• Storage: Store frosted cake in the refrigerator to maintain freshness and frosting consistency.

Nutrition Information

Calories: 206kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 160mg | Potassium: 28mg | Fiber: 1g | Sugar: 26g | Vitamin A: 50IU | Calcium: 32mg | Iron: 1mg

Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Dessert

Made this recipe? We’d love to see your creations! Leave a review or question in the comments below!