Moist Pumpkin Sheet Cake with Spiced Cream Cheese Frosting

This pumpkin sheet cake is simple to make and full of fall flavor. It uses straightforward ingredients and is finished with a light, four-ingredient cream cheese frosting. Perfect for gatherings, potlucks, or a cozy dessert at home.

A Perfect Fall Dessert

When the weather cools down, pumpkin desserts are a favorite. This pumpkin sheet cake is moist, tender, and spiced just right with pumpkin spice. It bakes in a single 8×8-inch pan, frosts easily, and slices nicely for serving. Because the cake is compact and portable, it’s an excellent option for school events, casual dinner parties, or weekend baking.

How to Make Pumpkin Sheet Cake

This recipe comes together in a few straightforward steps. Read through the full instructions before starting so everything is ready when you bake.

1. Preheat and prep: Preheat the oven to 350°F (175°C). Spray an 8×8-inch cake pan with nonstick cooking spray or line it with parchment paper.
2. Mix dry ingredients: In a large bowl whisk the dry ingredients together until evenly combined and set aside.
3. Combine wet ingredients: In a separate bowl, whisk together the wet ingredients (pumpkin puree, eggs, yogurt, vanilla, almond milk, maple syrup) until smooth. Do not add the melted coconut oil yet.
4. Bring batter together: Gradually add the dry mixture to the wet mixture and stir gently until just combined. Fold in the melted coconut oil last and mix until evenly incorporated. Avoid overmixing so the cake remains tender.
5. Bake: Pour the batter into the prepared pan, tap the pan lightly to remove air bubbles, and bake at 350°F for 37–40 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Sheet Cake Pro Tips

Wait to Add Coconut Oil

Add the melted coconut oil at the end of mixing, just before transferring the batter to the pan. If it sits too long it can begin to firm up and won’t distribute evenly through the batter.

Cool Completely Before Frosting

Let the cake cool fully before spreading the frosting. The frosting contains cream cheese and yogurt and will become runny if applied to warm cake.

Customize Your Toppings

Once frosted, the cake is a great canvas for seasonal additions: chopped nuts, roasted pumpkin seeds, a dusting of spice, or other crunchy or sweet toppings.

Cream Cheese Frosting

The frosting for this pumpkin sheet cake is simple and bright. It uses four ingredients: cream cheese, plain Greek yogurt, maple syrup, and vanilla. The result is creamy, slightly tangy, and naturally sweetened with maple.

How to Make Cream Cheese Frosting

This cream cheese frosting is quick to prepare—about 10 minutes total. Follow these steps.

1. Place cream cheese, plain Greek yogurt, maple syrup, and vanilla extract in a medium bowl.
2. Use an electric mixer to whip the ingredients until smooth and free of lumps.
3. Spread the frosting over the cooled cake and serve.

Tip: If your cream cheese is cold, let it sit at room temperature for a short time so it blends to a smooth texture. Softened cream cheese yields a creamier frosting.

Optional Toppings

The frosting is delicious on its own, but you can also add:

• A light dusting of cinnamon or pumpkin pie spice
• Chopped nuts such as pecans or walnuts
• Roasted pumpkin seeds for crunch
• A few candy decorations for a festive touch

How to Store Pumpkin Sheet Cake

Because the cake is topped with a cream cheese and yogurt-based frosting, it stores best in the refrigerator. Cover the pan with a lid, aluminum foil, or plastic wrap and refrigerate. Properly stored, the frosted cake will keep for up to three days. For best texture and flavor, bring slices to room temperature before serving.

Pumpkin Sheet Cake — Recipe Details

Yield: 9 servings   |   Prep: 15 minutes   |   Cook: 37–40 minutes   |   Total: about 55 minutes

Ingredients

Dry

• 1 1/2 cups white whole wheat flour
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons pumpkin spice
• 1/8 teaspoon salt

Wet

• 1 (15-ounce) can pumpkin puree
• 2 large eggs
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup maple syrup
• 2 tablespoons melted coconut oil

Frosting

• About 2 oz (approximately 1/2 cup) fat-free cream cheese, room temperature
• 1/2 cup nonfat plain Greek yogurt, near room temperature
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions — Quick Overview

1. Preheat oven to 350°F and prepare an 8×8-inch pan.
2. Whisk dry ingredients in one bowl.
3. Whisk wet ingredients (except coconut oil) in another bowl and combine with dry ingredients.
4. Fold in melted coconut oil, pour into pan, and bake 37–40 minutes.
5. While baking, whisk frosting ingredients until smooth. Cool cake completely, frost, and garnish as desired.

Nutrition (per serving — approximate)

Calories: 296 kcal; Carbohydrates: 47 g; Protein: 12 g; Fat: 5 g; Fiber: 4 g; Sugar: 20 g.

Nutrition estimates are approximate and provided for guidance only.

More Pumpkin Desserts

If you enjoy this pumpkin sheet cake, consider trying other pumpkin desserts such as bars, fudges, or frozen treats that capture the same warming spices and autumn character.