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a slice of pumpkin cake with a bite taken out showing how moist it is
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Pumpkin Spice Sheet Cake

This Pumpkin Cake is incredibly moist, fluffy, and warmly spiced—the perfect fall crowd-pleaser that's easy to make for any potluck, party, or holiday table! A secret moisture booster keeps every bite tender, while a bold spice blend, a thick cinnamon cream cheese frosting, and my expert tips make this the cake everyone requests all season long.
Course Dessert
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 15 -18 slices
Author [email protected]

Ingredients

WET INGREDIENTS

  • 1 15 oz. can pure pumpkin puree (I recommend Libby's)
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup Greek vanilla yogurt
  • 2 teaspoons vanilla extract
  • 4 eggs at room temperature

DRY INGREDIENTS

  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 tsp EACH ground cloves, ground nutmeg, ground ginger, salt

CINNAMON CREAM CHEESE FROSTING

  • 6 tablespoons unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 8 oz block cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt

Garnish

  • Chopped pecans (optional)

Instructions

PUMPKIN CAKE

  • Preheat the oven to 350°F. Lightly grease a 9x13 baking pan with nonstick cooking spray.
  • In a large bowl, whisk all the Wet ingredients.
  • In a medium bowl, whisk all the Dry ingredients.
  • Add the Dry Ingredients to the Wet Ingredients and mix just until combined – don't overmix.
  • Spread the batter into the prepared pan and bake for 30-40 minutes at 350°F, until a toothpick inserted in the center comes out clean. Cool completely before frosting.

FROSTING

  • Note: This is a unique method from Cook's Illustrated that makes the frosting thicker and more stable. It will look super thick at first, but it will thin to the ideal consistency when you add the cream cheese.
  • Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter and sugar on low speed, then gradually increase to medium-high to prevent powdered sugar from flying everywhere. Continue to beat on medium-high for 3 minutes. It will be powdery, but it should come together by the end. (If not, no worries; proceed to the next step.)
  • Add the cream cheese 1 piece at a time, beating a few times after each addition. Scrape down the bowl as needed.
  • Beat in the vanilla, cinnamon, and salt. Beat on medium-high for 1 minute or until fluffy.
  • If it's too sweet, beat in a pinch of salt. If it's too runny, beat in a little more sugar, then adjust with salt as needed.
  • Spread the frosting evenly over the cake and garnish with chopped pecans if desired. Refrigerate for 30 minutes before slicing (this sets the frosting, and no one wants warm cream cheese frosting!). Bring to room temperature after slicing, if desired. Enjoy!