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!

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!

4.75 from 4 votes

Pumpkin Sheet Cake

Delicious moist pumpkin cake with cream cheese frosting
Cook Time 30 minutes


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


  • Preheat the oven to 350 degrees F.
  • 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.
  • 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.


Calories: 458kcal | Carbohydrates: 69g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 386mg | Potassium: 216mg | Fiber: 1g | Sugar: 50g | Vitamin A: 5865IU | Vitamin C: 1.6mg | Calcium: 73mg | Iron: 1.9mg
Servings: 12
Course: Dessert
Cuisine: American
Author: Cindy Hopper

For more delicious fall cakes and bread try these

About Cindy Hopper

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  1. 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.

  2. 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!

  3. 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.

  4. All the ingredients are not mentioned in the directions. Note this before mixing up. I have the batter in my oven right now!

  5. 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..

  6. 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

  7. 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?

  8. I have never seen a 10×13 sheet pan. I have a 9×13 deep pan or a 15×10 sheet pan, would either of those work?

  9. 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.

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