Go Back
+ servings
Side view of two slices of Pumpkin Sheet Cake on serving plates with spoons.
Print Recipe
5 from 2 votes

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
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Pumpkin, Pumpkin Chocolate Chip
Servings: 24
Calories: 414kcal
Author: Emily Walker

Equipment

  • Baking Sheet

Ingredients

Wet Ingredients:

Dry Ingredients:

Other Ingredients:

  • 1 bag mini chocolate chips (optional)

For the Cream Cheese Frosting:

Instructions

  • 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. 
    Bowl of wet ingredients for Pumpkin Sheet Cake with a whisk.
  • Add the dry mix to the wet mix and thoroughly combine. Stir in chocolate chips (optional).
    Bowl of Pumpkin Sheet Cake with mini chocolate chips. Whisk on the side.
  • 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.
    Sheet pan of Pumpkin Sheet Cake batter spread evenly.
  • Beat together the cream cheese frosting ingredients.
    Bowl of Pumpkin Sheet Cake frosting. Mixing beaters on the side.
  • When the cake is completely cooled, spread the cream cheese frosting evenly over the cake. Keep cake refrigerated.
    Sheet pan of frosted Pumpkin Sheet Cake.
  • 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.
    A pumpkin sheet cake with icing on it.

Video

Notes

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.

Nutrition

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