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Pumpkin sheet pan cake with cream cheese frosting

Pumpkin Sheet Cake With Whipped Cream Cheese Frosting

This easy and delicious sheet pan cake is done in just 30 minutes including prep time!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18

Equipment

  • Stand Mixer
  • Whisk Attachment
  • Sheet Pan with Edge

Ingredients
  

  • 4 Eggs
  • 1⅔ Cup Sugar
  • 1 Cup Vegetable Oil
  • 15 Oz Canned Pumpkin
  • 2 Cups Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tsp Cinnamon
  • Just Less Than 1/4 Tsp Ground Cloves
  • 1 Tsp Salt
  • 3 Oz Cream Cheese (Softened)
  • 0.5 Cups Butter (Softened)
  • 1 Tsp Vanilla Extract
  • 2 Cups Confectionary Sugar

Instructions
 

Pumpkin Sheet Cake

  • Preheat oven to 350 degrees F
  • Beat together eggs, sugar, oil, and canned pumpkin until batter is wet but fluffy
  • Stir in dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and ground cloves. Mix until fully incorporated
  • Pour Batter into ungreased 10 x 15 inch sheet pan
  • Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean

Whipped Cream Cheese Frosting

  • Beat together cream cheese, butter, and vanilla extract until smooth
  • With the whisk attachment whisk in confectionary sugar until smooth and icing forms peaks
  • Spread icing on fully cooled cake and enjoy!
Keyword cake, cream cheese frosting, fall, pumpkin