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Pumpkin Spice Sheet Cake

This Pumpkin Spice Sheet Cake is absolute heaven on a plate! Smothered in cream cheese icing, it's delightful and so easy to make!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 24
Author: Hayley Parker, The Domestic Rebel


  • cups granulated sugar
  • 1 (15 oz) can pumpkin puree NOT pumpkin pie filling
  • 1 cup oil
  • 1 tsp vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • Pinch salt
  • ½ cup (1 stick) butter softened
  • 8 ounces (One 8 oz pkg) cream cheese softened
  • 1 tsp vanilla extract
  • 2-3 Tbsp heavy cream as needed
  • About 4 cups powdered sugar


  • Preheat oven to 350 degrees F. Liberally grease a 15x10" jelly roll pan. Set aside.
  • In a bowl of a stand mixer, beat together the sugar, pumpkin, oil, vanilla and eggs until blended. Gradually add in the flour, baking powder and soda, and spices and beat to combine. Pour the mixture into the prepared baking pan.
  • Bake for approx. 20-25 minutes or until cake springs back lightly when touched and a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  • Once cake has cooled, prepare your icing. In a large bowl of a stand mixer, cream together the butter, cream cheese and vanilla until creamy and blended. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. You may need to use the cream to thin out the frosting a little.
  • Spread the frosting onto the cooled cake, cut into slices and serve. Store leftovers covered in the fridge.