Pumpkin Spice Sheet Cake

Stacked white plates with a piece of pumpkin sheet cake on it with a fork.

Pumpkin Spice Sheet Cake is a soft pumpkin cake perfectly seasoned with warm pumpkin spice seasonings and pure pumpkin. Topped with cream cheese frosting and a garnish of chopped pecans. This one pumpkin dessert recipe that you will want to make every single year.

Course Dessert

Cuisine American

Keyword pumpkin sheet cake, pumpkin spice sheet cake

Prep Time 15

Cook Time 25

Servings

Calories 265kcal

Ingredients

Pumpkin Spice Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon nutmeg
¼ teaspoon cloves
1/2 cup butter softened
1½ cups sugar
3 large eggs
1 can (15 oz) pure pumpkin
1/2 cup sour cream
1/4 cup whole milk
1 teaspoon vanilla

Cream Cheese Frosting

1 bar (8 oz) cream cheese softened
1/2 cup butter softened
1½ teaspoon vanilla
3 cups powdered sugar
1/2 cup chopped pecans optional

Instructions

Heat oven to 350°. Spray your cookie sheet well with cooking spray and set aside.
* Cookie sheet is the 12"x17" size. Make sure you are using a cookie sheet that has higher sides on it.
In a small mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves. Set aside.
In a stand mixer (or large bowl with hand mixer) add the butter and sugar and beat for 1 minute, or until lighter in color and fluffy looking.
Add eggs, pumpkin, sour cream, milk and vanilla; beat until combined.
Add in your flour mixture and mix on low speed just until combined.
Spread the mixture evenly into your prepared cookie sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely before frosting.
* I prefer to make the cake the day before and once it's cooled, I put it in the fridge overnight. I then make the frosting and frost it the following day. It's much easier to frost a cold cake.
FROSTING : Combine cream cheese, butter, and vanilla in a mixing bowl, and beat with an electric mixer until light and fluffy. Slowly beat in the powdered sugar, one cup at a time. Continue beating until the frosting is smooth. Spread onto cake and then sprinkle with the chopped pecans.
Serve right away or refrigerate before serving. As with any pumpkin baked good, it gets better and better the longer it sits in the fridge. Keep leftovers stored in the fridge.

Notes

Full Fat Dairy : It's best to use full fat sour cream and cream cheese for this recipe. It provides the best taste, richness, and texture to the cake and frosting.

Pure Pumpkin : Make sure you are using 100% pure pumpkin and NOT pumpkin pie filling mix.

Cold Cake : I think this cake tastes the best cold. I prefer to make it the day before or the morning of, and then refrigerate it until I am ready to serve it. Then I will make the frosting and frost the cold cake. It's easier to frost a cold cake. Be sure you are only refrigerating or frosting the cake until after it has cooled.

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