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    Home » Recipes » Dessert » Easy Pumpkin Cake Recipe with Cream Cheese Frosting

    Published: Sep 13, 2021 · Updated: Oct 3, 2021 by Sharon Garofalow | This post may contain affiliate links. See the privacy policy linked in my footer.

    Easy Pumpkin Cake Recipe with Cream Cheese Frosting

    Jump to Recipe Print Recipe
    Pumpkin sheet cake with cream cheese frosting.

    This easy Pumpkin Cake Recipe is a delicious seasonal cake to make for a crowd.

    With a simple cream cheese frosting, this sheet cake is full of warm fall spices and can be made ahead of whenever you want to serve it.

    This is one of my favorite easy dessert recipes for fall. And you’ll love it too.

    A square piece of pumpkin sheet cake with cream cheese frosting on a white dessert plate.
    This easy pumpkin cake is comfort food at its finest and feeds a crowd.

    This post was originally published on September 28, 2020, and has now been updated with new images, tips, tricks, and more.

    Contents hide
    1 Why This Recipe Works
    2 Ingredient Notes
    2.1 For Pumpkin Sheet Cake
    2.2 For Cream Cheese Frosting
    3 How to make Pumpkin Sheet Cake with Cream Cheese Frosting
    4 Tips and Tricks
    5 Frequently Asked Questions
    6 More pumpkin recipes to check out
    7 Easy Pumpkin Cake Recipe
    7.1 Equipment
    7.2 Ingredients
    7.2.1 For the pumpkin cake
    7.2.2 Cream Cheese Frosting
    7.3 Instructions
    7.3.1 For the Pumpkin Cake
    7.3.2 For the Cream Cheese Frosting
    7.4 Notes
    7.5 Nutrition

    If you were to ask me if I was a big fan of pumpkin recipes, I would say no. But the more I browse my own blog, I realize that maybe I really do like them.

    Especially desserts. This pumpkin sheet cake is moist and flavorful and just the sweet treat that I want when the weather starts to cool off.

    Why This Recipe Works

    Perfectly paired with a cream cheese frosting, this spice cake is fuss-free and ready to share with others.

    Using a 9 x 13 baking dish keeps things simple for non-skilled bakers (hello, me!).

    Layering on the frosting means that no artistic, cake-decorating skill is required. Which is great, because I don’t have that skill. Like, at all.

    Typically I prefer to make desserts with cake mix, but it’s really not too hard to start from scratch.

    With the addition of spices and canned pumpkin puree, it takes a basic vanilla cake and makes it seasonal and great for any fall holiday gathering.

    Want something even easier? Try my Pumpkin Dump Cake or a Pumpkin Milkshake! And if you’re looking for a dessert to enjoy by yourself my Pumpkin Mug Cake is a must-try!

    If you’re a big pumpkin fan, you also might love a Pumpkin Recipes e-cookbook! I worked on this with some blogging friends and it has 30 recipes with breakfast, drinks and desserts that are all pumpkin flavored! YUM!

    A party table with text next to it to get email sign ups for a Thanksgiving Planner.

    Ingredient Notes

    Mixing bowl with pumpkin cake batter with a whisk sitting in it.

    Scroll down to the end of the post for a printable recipe card with full measurements and more detailed instructions.

    For Pumpkin Sheet Cake

    You can use all-purpose flour if that’s what you have, but cake flour will make things a bit more light and fluffy.

    Baking powder is what makes the cake rise, so don’t forget it!

    Sugar, salt, pumpkin pie spice mix, cinnamon, and nutmeg make this cake perfect for fall.

    Pumpkin pie spice is a really great way to get a delicious mix of flavors without having to have all the individual spices on hand.

    Adding extra cinnamon and nutmeg makes it even more flavorful. It allows us to amp up those flavors that instantly give the cake eater a warm and cozy fall feeling.

    You can make your own pumpkin puree. But that is a whole process that would take a really long time. And since this recipe is so easy, I’d keep it as easy as possible with canned pumpkin.

    Oil, eggs, and vanilla extract round out the wet ingredients.

    For Cream Cheese Frosting

    Cream cheese and butter make this frosting rich and decadent, but I know cream cheese isn’t for everyone.

    Make sure you grab confectioners sugar for this recipe. Granulated sugar is too coarse.

    Any milk will do. Although you will lose a little richness if you chose to use skim.

    Vanilla extract is best when it’s pure and not imitation.

    The pinch of cinnamon in the cream cheese frosting is the perfect touch. Do not skip it!

    How to make Pumpkin Sheet Cake with Cream Cheese Frosting

    Baked Pumpkin Cake in a glass baking dish on a table with spices laying around it.

    Preheat the oven to 350 degrees.

    Grease and flour a baking pan and set aside.

    In a large bowl combine the flour with the baking powder, sugar, salt, pumpkin pie spice mix, cinnamon and nutmeg and set aside.

    In a separate bowl whisk together the oil, eggs, pumpkin puree and vanilla extract.

    Pour half the wet ingredients into the dry ingredients and beat with a hand mixer until incorporated.

    Add the rest of the wet ingredients and beat on high speed for 3 minutes.

    Pour the batter into the prepared baking pan and put in the oven.

    Bake for 30 minutes or until golden brown.

    Remove from the oven and let it cool down completely before frosting.

    Baking dish with frosted Pumpkin Cake on a table with fresh spices around it.

    Making the cream cheese frosting is crazy simple. So easy you can make it all the time and put it on everything. Because it’s that good.

    In a large bowl beat all the ingredients together on medium speed until light and creamy.

    That’s it. Easy.

    Use an offset spatula to slather on the cream cheese goodness.

    Square piece of pumpkin spice cake on a dessert plate with spices and napkin on the table next to it.

    Tips and Tricks

    • If you don’t love how the frosting looks, you can always sprinkle something on top to distract. Use sprinkles, extra cinnamon, etc. It’s a trick I’ve used many times…
    • If you would rather use a basic vanilla buttercream, you absolutely can. This recipe is my FAVORITE!
    • Make sure you use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has spices included and we want to add them ourselves for a better flavor.
    • You can bake this easy pumpkin cake recipe into cupcakes or even round cakes but the baking time will differ.

    Frequently Asked Questions

    Can you freeze this cake?

    This pumpkin cake is totally freezer-friendly! I love to freeze it unfrosted, wrapped in plastic wrap. When you’re ready to serve, just thaw the cake overnight in the refrigerator.

    Take the cake out of the plastic wrap and move it to an airtight container before putting it in the fridge. Then frost and serve. It tastes just like it’s been freshly baked!

    You know how busy the holiday season can be. Being able to make this cake ahead makes it a dream dessert.

    How many servings do you get from a sheet cake?

    This delicious cake makes 12 really nice Sharon-sized servings. I like dessert, what can I say. This little cake server makes it so easy. You could get even more servings if you cut them smaller.

    White plates holding square pieces of pumpkin cake on them with fabric napkin and spices on a table.

    Because of the sweet cream cheese frosting on top, you don’t need any other toppings.

    Serve it with sparkling wine or a cup of coffee and enjoy a sweet treat at home with your friends and family.

    This would be a great Friendsgiving or Thanksgiving dessert idea, especially if you are attending a potluck-style event.

    An easy Pumpkin Cake with cream cheese frosting is a great fall dessert recipe to have in your recipe book. Because, yum.

    More pumpkin recipes to check out

    Even if, like me, you don’t consider yourself a huge pumpkin fan, these easy recipes have plenty of other decadent flavors that you’ll LOVE.

    • Fireball Pumpkin Pie Recipe: You know I love my easy cocktails, and this update on the classic pumpkin pie recipe adds a boozy touch with cinnamon whiskey.
    • Salted Caramel Pumpkin Pie Milkshake: If you live on the west coast where fall is typically warm, this Pumpkin Pie Milkshake is for you! It has that seasonal flavor but will cool you down.
    • Pumpkin Dump Cake Recipe: This Pumpkin Dump Cake is so quick and easy and is a traditional dump cake with no mixing required. So tasty!
    • If drinking pumpkin is more your style, try a Pumpkin Martini! It needs just a spoonful of pumpkin plus some vodka and cream. You’ll love it!
    Digital pumpkin cookbook on an ipad on a table with text next to it.
    Easy pumpkin cake topped with cream cheese frosting on a white plate.

    Easy Pumpkin Cake Recipe

    With warm fall spices and made into a simple sheet cake, this easy Pumpkin Cake recipe is the perfect dessert for a holiday gathering. With cream cheese frosting, this dessert is stress-free and requires no special baking skills. Amen!
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    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 12 servings
    Calories: 480kcal
    Author: Sharon Garofalow

    Equipment

    • Whisk
    • Mixing bowl
    • Stand Mixer or Hand Mixer
    • Sheet pan

    Ingredients

    For the pumpkin cake

    • 2 cups flour
    • 2 tsp baking powder
    • 1 cup sugar
    • pinch of salt
    • 2 tsp pumpkin pie spice mix
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 3/4 cup oil
    • 3 eggs
    • 1 cup pumpkin puree
    • 2 tsp vanilla extract
    • About 1 cup of cream cheese frosting

    Cream Cheese Frosting

    • 8 oz. cream cheese softened
    • 3 TBSP butter
    • 2 1/2 cups confectioners sugar
    • 1 TBSP milk
    • 1 tsp vanilla extract
    • pinch of cinnamon

    Instructions

    For the Pumpkin Cake

    • Preheat the oven to 350 degrees.
    • Grease and flour a baking pan and set aside.
    • In a large bowl combine the flour with the baking powder, sugar, salt, pumpkin pie spice mix, cinnamon and nutmeg then set aside.
    • In a separate bowl whisk together the oil, eggs, pumpkin puree and vanilla extract.
    • Pour half the wet ingredients into the dry ingredients and beat until incorporated.
    • Add the rest of the wet ingredients and beat with a hand mixer on high speed for 3 minutes.
    • Pour the batter into the prepared baking pan and put in the oven.
    • Bake for 30 minutes or until golden brown.
    • Remove from the oven and let it cool down completely before frosting.

    For the Cream Cheese Frosting

    • In a large bowl, bowl beat all the ingredients together on medium speed until light and creamy.

    Notes

    • Make sure you use plain canned pumpkin and not pumpkin pie filling.
    • If you don’t love how the frosting looks, you can always sprinkle something on top to distract. Use sprinkles, extra cinnamon, etc. It’s a trick I’ve used many times…
    • If you would rather use a basic vanilla buttercream, you absolutely can. This recipe is my FAVORITE!
    • Make sure you use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has spices included and we want to add them ourselves for a better flavor.
    • You can bake this cake into cupcakes or even round cakes but the baking time will differ.
    • You can make this cake ahead and freeze. Wrap the unfrosted cake in plastic wrap and freeze. To thaw, remove the plastic and thaw in the fridge in an air-tight container overnight. Then frost and serve.

      Nutrition

      Serving: 1piece | Calories: 480kcal | Carbohydrates: 61g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 175mg | Potassium: 114mg | Fiber: 1g | Sugar: 43g | Vitamin A: 3582IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
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      About Sharon Garofalow

      Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

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      Welcome!
      Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at cupcakesandcutlery@gmail.com

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