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Easy Pumpkin Sheet Cake

This is the easiest and tastiest treat to make during the fall! I love this easy pumpkin sheet cake recipe!

Course cake, Dessert
Cuisine American
Keyword pumpkin dessert, pumpkin sheet cake
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 1 hour


  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 15 oz can of pumpkin puree
  • 2 tsp vanillla extract
  • 2 cups white flour
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 tsp salt

1 batch of/or apx 3 cups Cream Cheese Frosting


  1. Pre heat your oven to 350 degrees F

  2. In a large bowl, add your pumpkin, sugar, eggs, vanilla extract, and salt and give this a good stir using a whisk. You do not need to use an electric mixer for this at all.

  3. Add your baking soda, spices, and flour and gently mix until all is well combined and there are no lumps of flour.

  4. Grease a large sheet pan ( apx 13 by 18 inch)

  5. Pour the batter into the pan, smooth it out and bake it on the center rack in the oven for 23-25 minutes or until a tooth pick comes out clean from the center.

  6. Let the cake cool for about 1 hour at least. While it cools, you can mix up your cream cheese frosting.

  7. Once the cake has cooled, spread the cream cheese frosting over the entire cake. You can eat this immediately or let it sit a little longer.

  8. You can store this in an airtight container for up to a week in the fridge. I have also cut it in to pieces and froze them.