Pumpkin Sheet Cake
This Pumpkin Sheet Cake is a crowd pleaser! Rich pumpkin cake and dark chocolate chips are topped with a pretty cream cheese icing. It's always a fall favorite.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cake, Pumpkin, Pumpkin Chocolate Chip
Servings: 24
Calories: 414kcal
Author: Emily Walker
Other Ingredients:
- 1 bag mini chocolate chips (optional)
For the Cream Cheese Frosting:
Preheat oven to 350 degrees. Beat together the wet ingredients in a large bowl and stir together the dry ingredients in a medium sized bowl.
Add the dry mix to the wet mix and thoroughly combine. Stir in chocolate chips (optional).
Spray a sheet pan with cooking spray. Pour the batter in and bake for 25 to 30 min, or until a toothpick comes out clean.
Beat together the cream cheese frosting ingredients.
When the cake is completely cooled, spread the cream cheese frosting evenly over the cake. Keep cake refrigerated.
Option: Spoon the cream cheese frosting into a frosting bag with a tip, or into a resealable plastic bag and a tip cut off of one corner. Decorate the top of the cake in a pattern. You can see how I decorated it in this photo.
Make Ahead Pumpkin Sheet Cake
- This pumpkin sheet cake can be made up to five days ahead of when you want to serve. Just keep it tightly covered in the refrigerator.
Storing Leftover Cake
- While this pumpkin spice sheet cake can be stored at room temperature, I like to keep it in the fridge, so the frosting holds its shape better.
Calories: 414kcal | Carbohydrates: 65g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 225mg | Potassium: 112mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1799IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg