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A piece of pumpkin cake topped with frosting and a pecan nut on a teal plate. A fork has taken out a piece and is lying next to it. The whole sheet cake is in the background.
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5 from 7 votes

Pumpkin Cake Recipe

This Pumpkin Cake is moist, tender, and so easy to make from scratch! With the perfect balance of pumpkin flavor and spices, this simple sheet cake is one of the best pumpkin spice cakes you'll ever eat.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 342kcal


For the Pumpkin Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 tsp pumpkin spice
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 15-ounce can pumpkin puree

For the Frosting:

  • 1/2 cup unsalted butter softened
  • 2 1/2 cups powdered sugar
  • 8 ounces cream cheese softened and cut into pieces (225g)
  • 1 tsp vanilla extract


  • Preheat oven to 350°F (180°C) and grease and flour a 9x13-inch baking pan.
  • In a medium bowl combine, flour, baking powder, baking soda, salt, and pumpkin spice.
  • In the bowl of a stand mixer fitted with the paddle attachment, whisk together oil, eggs, granulated sugar, and brown sugar at medium-high speed until thick and creamy, about 4 minutes.
  • Reduce speed to low and add pumpkin puree. Beat until combined.
  • With the mixer running on low add the flour mixture in three additions. Mix until just combined. Don't overmix.
  • Pour batter into prepared pan and bake in the middle of the oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer pan to a cooling rack and let cool completely.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment beat butter and cream cheese until smooth.
  • Add vanilla and powdered sugar, mix on low until combined, then increase speed to medium-high and beat for 2 minutes. 
  • Frost cake and serve. Cake can be refrigerated for up to 4 days. Let get to room temperature before serving. 



Recipe originally published October 2017. Updated with recipe video, new photos and some little changes to the recipe.


Calories: 342kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 290mg | Potassium: 178mg | Fiber: 1g | Sugar: 38g | Vitamin A: 4565IU | Vitamin C: 1.2mg | Calcium: 68mg | Iron: 1.5mg