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Pumpkin Sheet Cake

Posted by  ·  September 8, 2018  ·  Last Updated: September 8, 2018

I love pumpkin and this pumpkin sheet cake my sister-in-law makes is delicious! You will love how moist and spicy it is. The best part is that it is lower in fat than regular pumpkin cake or bars!

pumpkin sheet cake

This pumpkin sheet cake is the perfect fall dessert recipe. If you love pumpkin as much as I do you have to try my pumpkin chocolate chip cookies and this pumpkin bread recipe is the best ever! If you need a yummy dip for a party my pumpkin cheesecake dip will be sure to satisfy! You also don’t want to miss pumpkin muffins with only three ingredients. It doesn’t get any easier than that. My newest way to have pumpkin cake is utilizing the Instant Pot. This chocolate chip pumpkin bundt cake is divine!

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5 from 3 votes
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Pumpkin Sheet Cake

Delicious moist pumpkin cake with cream cheese frosting

Course Dessert
Cuisine American
Keyword pumpkin, pumpkin desserts
Cook Time 30 minutes
Servings 12
Calories 458 kcal
Author Cindy

Ingredients

Pumpkin Sheet Cake

  • 4 eggs
  • 1   cup granulated sugar
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 15- ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Cream Cheese Frosting

  • 6 Tablespoons cream cheese softened
  • 6 Tablespoons butter softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by the 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
  3. To make the icing, combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on the cooled pumpkin cake.
Nutrition Facts
Pumpkin Sheet Cake
Amount Per Serving
Calories 458 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 12g 60%
Cholesterol 77mg 26%
Sodium 386mg 16%
Potassium 216mg 6%
Total Carbohydrates 69g 23%
Dietary Fiber 1g 4%
Sugars 50g
Protein 4g 8%
Vitamin A 117.3%
Vitamin C 1.9%
Calcium 7.3%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

If you are looking for a lower fat version of pumpkin cake that is still super moist and full of flavor give this pumpkin sheet cake a try!

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Comments

  1. Thursday, September 13th, 2018
    love love love. These cake looks super delicious. Thanks for the recipe.
  2. Me
    Friday, September 9th, 2016
    love this Pumpkin sheet cake
  3. Sue
    Friday, November 6th, 2015
    Since the applesauce was NOT listed in the directions, I omitted it. ( totally forgot). I hope the cake turns out ok without the applesauce, but could you revise the recipe please!
  4. Kristina
    Sunday, November 1st, 2015
    I don't mean to be impolite, but just to share with others who are looking for reviews, we didn't really care for this cake. I invited friends over for dessert, and they ate it, but no one commented on it. It didn't have a lot of flavor, and I thought the cake was too firm and spongey, not as moist and soft as a sheet cake ought to be. The frosting was tasty, but if I was to make this again (which I don't plan on), I would do 1.5 or twice as much frosting; I tried scraping it off one piece and adding it to another, and it improved the taste and texture. I'm glad so many enjoy it, though, and I appreciate your sharing the recipe! Just not our thing.
    • Cindy
      Saturday, September 8th, 2018
      No worries Kristine, thanks for giving it a try. I have found when baking with less fat the cake isn't as moist.... I found this cake to be super moist, while not too spongy. I try to just mix it JUST until mixed.
  5. SAndy
    Thursday, October 8th, 2015
    All the ingredients are not mentioned in the directions. Note this before mixing up. I have the batter in my oven right now!
  6. Jenn
    Wednesday, October 29th, 2014
    Can this be made into cupcakes? If so what would need to be done different?
  7. Sue f
    Saturday, October 18th, 2014
    I added the brown sugar at the end as it was list in the mixture. Baking now.
  8. bonnie
    Wednesday, October 1st, 2014
    I use fresh pumpkin also..I freeze it in 2 cup (16oz) amounts..I use it for my recipes that call for a 15oz can of pumpkin..I've never had any problems. Hope this helps..
  9. Ruby
    Tuesday, September 2nd, 2014
    but it was good
  10. Ruby
    Tuesday, September 2nd, 2014
    I had to bake for 20 mins more than called for should the tooth pick come out clean? I used the 9 x13 pan I have never seen a 13 x 10 pan
  11. Carol
    Monday, September 1st, 2014
    I grow my own pumpkin for baking, does anyone know if 15 ounces of pumpkin is the same as a 15 oz. Can of pumpkin?
  12. Rosalie
    Monday, September 1st, 2014
    Debbie, your 15x10 pan should be fine. That's what I use it for sheet cakes. :)
  13. Lisa
    Sunday, August 31st, 2014
    I made this in a 9x13 pan, added the applesauce AND the cloves and it came out fabulous!!!
  14. Debbie
    Saturday, August 30th, 2014
    I have never seen a 10x13 sheet pan. I have a 9x13 deep pan or a 15x10 sheet pan, would either of those work?
  15. Stephanie
    Saturday, August 30th, 2014
    If you go to spark recipes.com you can build your recipe in there. I was just trying to figure out something to take for tomorrow and this might be it.
  16. Debbie S
    Friday, August 29th, 2014
    This pumpkin cake is so good!!!! I wanted to point out a couple of omissions in your directions. You need to add the applesauce to the wet ingredients and the cloves to the dry ingredients. Thank you for an awesome recipe!
  17. Linda
    Thursday, August 28th, 2014
    I never heard of a 10x13 baking dish until now. Was that a mistake? Could it be 9x13 or 10x15?
  18. Leslie
    Wednesday, August 27th, 2014
    Looks like a ThanksGiving Ideal
  19. VM
    Wednesday, August 27th, 2014
    I am wondering if it a 13x9 or a 15x10-never heard of 13x10?
  20. Donna H.
    Tuesday, August 26th, 2014
    Has anyone tried this with less sugar? Wondering how much I could leave out.
  21. Tuesday, August 26th, 2014
    Oh and, I did make one change.....I added just 1 tsp. vanilla to the pumpkin mixture.
  22. Thea
    Tuesday, August 26th, 2014
    How much fresh cooked pumpkin would 15 ounce can be? We dont get canned pumpkin where I live. Thank you for your reply
  23. Cassandra
    Monday, August 25th, 2014
    Is that pumpkin puree or just canned pumpkin
  24. Buff1
    Sunday, August 24th, 2014
    If cut into 12 servings, each serving is 351 calories, 58g carbs, 12g fat, 6g protein, 7g fiber, 35g sugar.

    I ran this through the recipe builder at MyFitnessPal.com
  25. Erica
    Sunday, August 24th, 2014
    Is it safe to assume to add the cloves with the dry and the applesauce with the wet? I'm about to make this! It sounds amazing!
  26. Camille
    Monday, August 18th, 2014
    This sounds delicious!!!
  27. Terri
    Monday, November 25th, 2013
    Assuming the applesauce goes in with the wet ingredients...it was not listed in the instructions. I added it though. Baking now! Smells great!
  28. annette siedlecki
    Saturday, November 16th, 2013
    how many grams of fat are in the pumpkin sheet cake?
    • Sunday, November 17th, 2013
      Oh Annette I am sorry I don't know. I wonder if there is a program on line that can figure this. Anybody know of one?
  29. connie
    Tuesday, October 29th, 2013
    Now all we need is a pumpkin mushroom soup recipe, hint, hint.