Looking for an easy fall cake that’ll please a crowd? Make this Pumpkin Sheet Cake! This delicious, moist cake is topped with the dreamiest cream cheese frosting. It’s extra cute dusted with a bit of cinnamon!

Confession. None of my pumpkin recipes include pumpkin spice. Why? I don’t really like it. I love pure pumpkin and I love cinnamon so that’s what I put in all of my pumpkin recipes but if you’re a pumpkin spice girly, replace half the cinnamon here with pumpkin spice.

This is truly such a no-fuss recipe. I spoon the frosting right on top, sprinkle with a bit of cinnamon, and serve it straight out of the pan. Just promise me you’ll never try to frost a hot cake!

Would you rather see this as a Layer Cake or Cupcakes? I’ve got you covered! Be sure to also check out my Chocolate Sheet Cake!

Pumpkin Sheet Cake

15 oz can pumpkin puree
4 large eggs
1.5 cups packed dark brown sugar
1 cup vegetable oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Freshly grated nutmeg
Cream cheese frosting, recipe follows

1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9×13″ cake pan.
2. Mix together pumpkin, eggs, brown sugar, vegetable oil, maple syrup, and vanilla extract in a stand mixer until uniform in color, scraping down the sides of the bowl a few times as you go. Measure dry ingredients right on top, mixing just until combined. 
3. Divide into prepared pans and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Set on a wire rack and cool completely. Frost with cream cheese frosting and dust with a bit of cinnamon.

Cream Cheese Frosting

12 oz cream cheese (full fat!), at room temperature
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla

1. Beat frosting ingredients until smooth.

Happy baking,

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