Pumpkin Spice Sheet Cake Recipe

My Favorite Fall Cake

Hello, my dear. Come sit. Let’s talk about cake. This pumpkin spice sheet cake is my autumn hug in a pan. It fills the whole kitchen with a cozy smell. I still laugh at that. My grandson always appears, like magic, when it’s in the oven.

This cake matters because it’s for sharing. A sheet cake means plenty for everyone. No fancy slices, just big squares. It’s perfect for after school or a quiet afternoon. What’s your favorite smell from a warm oven?

A Little Story About Butter

Let me tell you a quick story. I once used cold, hard butter for the frosting. What a mistake! It made little lumps. My frosting looked like lumpy mashed potatoes. We ate it anyway, of course. But it taught me a good lesson.

Soften your butter and cream cheese first. Just leave them on the counter for an hour. This makes the frosting silky smooth. It’s a small step that makes a big difference. That’s why it matters. Good food is about care, not just speed.

Mixing Up the Magic

The batter comes together so easily. Doesn’t that pumpkin color look beautiful? Add the eggs one by one. This helps them make friends with the butter and sugar. Your mixer will sing a happy, sloshy song.

Fun fact: The baking soda is the cake’s little lift-off rocket. It makes the cake rise and become fluffy. Now, pour that lovely batter into the pan. Smooth the top with your spatula. Do you like licking the spoon or the bowl better? I’m a bowl person myself.

The Waiting is the Hard Part

The cake bakes for about half an hour. The waiting is tough, I know. But you must let it cool completely. A warm cake melts the frosting into a puddle. I learned that the hard way, too!

Use this time to make the spiced frosting. Taste a tiny bit. Isn’t that amazing? The pumpkin pie spice makes it special. It’s like a secret whisper of fall. What’s the hardest part of baking for you? Is it the waiting?

Frosting and Feeling

When the cake is cool, spread the frosting on thick. No need to be perfect. Swirls and swoops have more character. A little extra sprinkle of spice on top is the final kiss.

This cake isn’t just about eating. It’s about the feeling it brings. It’s a taste of the season, shared with people you love. That’s the most important ingredient of all. Tell me, who will you share your first piece with?

Ingredients:

Ingredient	Amount	Notes
granulated sugar	2 cups	For Cake
pumpkin puree	15 ounces	For Cake
vegetable oil	1/4 cup	For Cake
salted butter, softened	8 Tablespoons	For Cake
large eggs	4	For Cake
all purpose flour	2 cups	For Cake
baking soda	2 teaspoons	For Cake
pumpkin pie spice	1 teaspoon	For Cake
cream cheese	6 ounces	For Spiced Cream Cheese Frosting
butter, softened	5 Tablespoons	For Spiced Cream Cheese Frosting
vanilla	1 teaspoon	For Spiced Cream Cheese Frosting
pumpkin pie spice	1/2 teaspoon	For Spiced Cream Cheese Frosting
powdered sugar	1 3/4 cup	For Spiced Cream Cheese Frosting

My Cozy Pumpkin Spice Sheet Cake

Hello, my dear. Come sit at the table. I want to tell you about this cake. It smells like a warm hug. It is my favorite thing to bake when the leaves turn orange. I first made it for my grandson’s school party. The whole pan was gone in minutes! I still laugh at that. This recipe is simple and so forgiving. You really cannot mess it up. Let’s bake it together.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ¼ cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• For the frosting: 8 oz cream cheese, ½ cup butter, 3 cups powdered sugar, 1 tsp vanilla, ½ tsp pumpkin pie spice

Instructions

Step 1: First, let’s make our cake batter. Grab your big mixer bowl. Put in the sugar, pumpkin puree, oil, and soft butter. Mix it until it looks smooth and happy. Now, crack in the eggs, one at a time. Let each one say hello before adding the next. Doesn’t that color look beautiful? It reminds me of a sunset.

Step 2: Now, get a medium bowl for the dry things. Whisk together the flour, baking soda, and pumpkin pie spice. This is the magic dust. (A hard-learned tip: Whisk these well so the baking soda doesn’t make a bitter spot!) Slowly add this to our wet pumpkin mix. Stir just until you see no more white flour. Over-mixing makes a tough cake.

Step 3: Pour your lovely batter into a greased 9×13 pan. Smooth the top with a spoon. Slide it into a 350-degree oven. It will bake for 30 to 40 minutes. Your house will smell amazing. How do you know it’s done? The top will spring back when you touch it. What’s your favorite smell from the oven? Share below!

Step 4: Let the cake cool in the pan for 15 minutes. Then, carefully flip it onto a cooling rack. Let it get completely cool. This is the hardest part! Patience is key. Warm cake melts the frosting. While we wait, let’s make that frosting. It’s the best part.

Step 5: For the frosting, beat the soft cream cheese and butter together. Add the vanilla and pumpkin pie spice. Now, slowly add the powdered sugar. Beat it until it’s fluffy and smooth. Frost your completely cool cake. A final sprinkle of spice makes it pretty. Now, slice a big piece. You deserve it.

Cook Time: 30-40 minutes
Total Time: About 1 hour 15 minutes
Yield: 12 servings
Category: Dessert, Baking

Three Fun Twists to Try

This cake is wonderful as it is. But sometimes, it’s fun to play. Here are three little ideas I’ve tried. My neighbor loves the chocolate chip version. It feels like a secret surprise.

Chocolate Chip Swirl: Fold a cup of mini chocolate chips into the batter. You get little melty pockets of joy.
Maple Walnut Crunch: Mix chopped walnuts into the frosting. Drizzle the top with real maple syrup.
Ginger Snap Topping: Before baking, sprinkle the batter with crushed ginger snap cookies. It adds a lovely little crunch.

Which one would you try first? Comment below!

Serving It Up Just Right

This cake is perfect all by itself. But for a special treat, try it warm. A slice with a scoop of vanilla ice cream is heavenly. The cold and warm mix is so good. For a pretty plate, add a few fresh apple slices on the side. Their crisp sweetness is a nice friend to the spicy cake.

What to drink? A glass of cold milk is always my first choice. It just belongs with cake. For the grown-ups, a hot cup of coffee with cream is lovely. The bitter coffee and sweet frosting dance together. Which would you choose tonight?

Keeping Your Cake Cozy and Fresh

This cake stays moist for days. Just cover the pan tightly. Use plastic wrap or a lid.

You can freeze it, too. Wrap slices in plastic, then foil. They keep for a month.

Thaw a slice on the counter. I once froze a whole cake for my grandson’s visit. It tasted just-baked.

Storing food well saves time and money. You get a sweet treat anytime. Have you ever tried storing it this way? Share below!

Common Cake Hiccups and Simple Fixes

Is your cake too dense? Do not over-mix the batter. Stir just until the flour disappears.

Is the middle soggy? The cake needs more time. Use that toothpick test until it comes out clean.

I remember when my frosting was lumpy. My butter was too cold. Soften your butter and cream cheese first.

Fixing small problems builds your kitchen confidence. It also makes your food taste its very best. Which of these problems have you run into before?

Your Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. I like the one-to-one kind.

Q: Can I bake it ahead? A: Absolutely. Bake it one day, frost it the next. The flavor gets even better.

Q: What if I don’t have pumpkin pie spice? A: Mix cinnamon, ginger, nutmeg, and a pinch of cloves. It works great.

Q: Can I make a smaller cake? A: You can halve the recipe. Use an 8×8 inch pan. Bake time may be less.

Q: Any optional tips? A: Toast some pecans for the top. It adds a lovely crunch. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cake as much as we do. It is perfect for sharing.

Fun fact: The spices in pumpkin pie spice were once very precious. They were worth more than gold!

I would love to see your creation. Have you tried this recipe? Tag us on Pinterest!

Thank you for baking with me today. Happy cooking!

—Anna Whitmore.