Soft, Spiced Pumpkin Cake (9×13!)
Every fall I get the same question in my inbox: what’s the pumpkin dessert I should bring to the thing? The thing you carry into a house with twelve people already in the kitchen, set on the counter, and watch disappear before anyone finds a plate.
This is that cake. It’s a pumpkin sheet cake in the truest sense — baked flat in a 9×13 pan, frosted with tangy homemade cream cheese frosting in one sweeping layer, cut into squares. It travels. It holds. It’s genuinely better the day after you make it. 🙌🏻 No layers, no crumb coat, no cake stand required.
Quick note: Be sure to use pumpkin purée, not pumpkin pie filling. The latter is pre-sweetened and pre-spiced, and it will throw the whole recipe off.
Make It Ahead (This Cake Wants You To 😉)
This is a make-ahead dessert in the best sense. The spices settle and bloom overnight, and the crumb tightens just slightly into something more sliceable.
- The unfrosted cake can be baked 2 days ahead. Cool completely, wrap in plastic, then leave at room temperature.
- The frosting can be made up to 5 days ahead and refrigerated. Let it sit out for an hour, then re-whip for 30 seconds if needed.
- The fully frosted cake is happiest made one day ahead. Frost it, cover it, refrigerate it, and pull it out well before serving.
- Leftovers keep in a fridge, covered, for 5 days. Because of the cream cheese frosting, anything past a few hours should be refirgerated.
Here’s how to make it:
My Best Tip For Baking With Canned Pumpkin 👩🏻🍳
If your can of purée looks watery when you open it, press it gently between a few paper towels before measuring. This is the easiest way to remove excess moisture.
The cake must be completely cool before frosting. Not “mostly cool.” Trust me and give it the full hour.
Why a Sheet Cake Instead of Layers:
Personal preference, but… it’s forgiving (one pan, one bake, no leveling… simple!), it scales easily (a 9×13 can be cut into 15-20 portions depending on how large or small), and it travels in the pan.
If you want to make a different size layer cake, an 8×8 makes a half batch — start checking at 30 minutes! — and a half-sheet pan will work with a doubled recipe. Just note that the layer will be much thinner.
How to Serve It
This family-style homemade dessert is best at room temperature. Cold cream cheese frosting is firm and mutes the spice; twenty minutes on the countertop brings everything back. A few ideas for topping (besides cinnamon):
- Toasted pecans or walnuts scattered over the frosting, roughly chopped.
- Flaky sea salt, just a small pinch.
- Candied ginger, minced fine, if you want a little heat.
If you’re stocking a fall dessert table, my pumpkin swirl cheesecake is the showstopper counterpart to this one — and an apple cinnamon bundt cake with salted caramel covers the non-pumpkin crowd.
This pumpkin sheet cake has earned its permanent spot in my October-through-December rotation, and I’m genuinely excited for you to make it. As always, please leave your feedback below!
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Ultra-Moist Pumpkin Sheet Cake with Tangy Cream Cheese Frosting
Equipment
Ingredients
For the Pumpkin Cake
- 1 can (425g; 15oz) pumpkin purée
- 210 g (1 cup) packed brown sugar
- 100 g (½ cup) granulated sugar
- 240 ml (1 cup) vegetable oil
- 3 large eggs, room temperature
- 2 tsp vanilla bean paste or pure vanilla extract
- 280 g (2⅓ cups) all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 Tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- ½ tsp kosher salt
For the Cinnamon Cream Cheese Frosting
- 113 g (8 Tbsp; ½ cup) unsalted butter, room temperature
- 226 g (8oz) cream cheese, room temperature
- 440 g (3½ cups) confectioner’s sugar
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- Pinch of kosher salt
Instructions
- Prepare the pan. Preheat an oven to 350°F (175°C). Grease a 9×13 baking dish with butter and flour or baking spray. Set aside.
- Mix wet ingredients. In the bowl of a stand mixer fitted with paddle attachment, combine 425g (1 can) pumpkin purée, 210g (1 cup) packed brown sugar, 100g (½ cup) granulated sugar, 240ml (1 cup) vegetable oil, 3 large eggs, and 2 tsp vanilla bean paste. Whisk on medium speed until well mixed, about 1-2 minutes.
- Add the dry ingredients. To the bowl, add 280g (2⅓ cups) flour, 2 tsp baking powder, 1½ tsp baking soda, 1 Tbsp pumpkin pie spice, 2 tsp ground cinnamon, and ½ tsp kosher salt. Begin mixing on low speed (truly, or else flour will fly everywhere!) until no flour streaks remain.
- Bake. Pour into the prepared baking dish, then use an offset spatula to smooth into an even layer. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 15 minutes, then carefully invert onto a wire rack. Cool completely (about an hour) before icing.
- Make the frosting. Place 113g (8 Tbsp) butter and 226g (8 oz) cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 440g (3½ cups) confectioner’s sugar, 1 tsp vanilla extract, ½ tsp ground cinnamon, and a pinch of kosher salt. Begin beating on low, then gradually increase the speed to medium-high as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2-3 minutes more.
- Frost the cake. When the cake is completely cool, spread the frosting in an even layer on top of the cake. Completely optional but I love a very light dusting of cinnamon on top. Slice, serve, and enjoy!
Notes
- If you’re a fan of nuts, you could sprinkle the cake with chopped walnuts before serving.
Nutrition
Photography by Jo Harding.
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