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This easy pumpkin cake is so perfect for fall! Easy to make, this cream cheese frosted sheet cake is perfectly spiced and it’s so easy to make! This will be a hit with the whole family.
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Pumpkin Cake Recipe
There’s never a bad time for cake, and this frosted pumpkin cake hits all the right notes!
Sheet pan cakes are so easy and quick to make and are a great option if you have a crowd to feed. This pumpkin spice cake recipe is that perfect balance of sweet and spice, and the cream cheese frosting is to die for!
Looking for more easy desserts? Check out my Pecan Pie Cheesecake Bars and Carrot Cake Bars.
Why You Will Love This Recipe
- Gluten-free: This pumpkin sheet pan cake is super tasty and happens to be made without gluten-containing ingredients so that everyone can enjoy a slice!
- Easy: This cake is so easy to make, just mix the batter, bake it in the sheet pan and then top with the most delicious cream cheese frosting.
- Make ahead: This is a great option of a make ahead Thanksgiving dessert. It keeps well in the fridge and you can make it a few days ahead of time.
Ingredients for Pumpkin Cake with Cream Cheese Frosting
- Flour: I used a 1:1 GF flour for this recipe. You can use all purpose flour if you don’t need a gluten-free cake.
- Baking powder and soda: To help the cake rise when it is baked for a light and fluffy texture.
- Seasonings: a teaspoon salt, cinnamon, pumpkin pie spice, a teaspoon vanilla extract.
- Coconut oil: For a moist cake.
- Large eggs: To help bind the ingredients together.
- Coconut sugar: Less processed than regular sugar and it brings a delightful flavor to the cake. If you prefer, light brown sugar works just as well.
- Maple syrup: To naturally sweeten the cake.
- Pumpkin puree: I use pure pumpkin puree, not one that is already spiced or with added sugar.
- Cream cheese frosting: Cream cheese, butter, confectioner’s sugar and vanilla.
How To Make Sheet Pan Pumpkin Cake
- Preheat the oven to 350°F and grease a 9×13 inch baking dish with cooking spray or line with parchment paper.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- In a large mixing bowl, whisk the coconut oil, eggs, coconut sugar, maple syrup, pumpkin puree, and vanilla extract together until combined.
- Stir in the dry ingredients into the wet ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared dish. Bake for 30-35 minutes, until a toothpick inserted in the center, comes out clean.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, you can place the cake in the refrigerator to speed things up.
Make The Frosting
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Spread the frosting on the cooled pumpkin sheet cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
- Use a sharp chef’s knife to cut the sheet cake and clean the blade after each cut.
- Cover leftover cake tightly and store in the refrigerator for about 5 days.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Pumpkin Cake
- Baking times vary, so keep an eye on your pumpkin cake. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Allow the cake to fully cool before frosting it. If it is still warm, the frosting will slide off.
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Pumpkin Cake
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Ingredients
- 2 cups gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ cup coconut oil
- 4 large eggs
- 1 cup coconut sugar
- ½ cup maple syrup
- 1 15 ounce can pumpkin puree
- 1 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, at room temperature, cut into pieces
- ½ cup unsalted butter, at room temperature
- 3 cup powdered sugar, or alternative healthier powdered sugar
- 2 teaspoon vanilla extract
- Pecans, to decorate
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
- Whisk the coconut oil, eggs, coconut sugar, maple syrup, pumpkin puree, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared dish. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely. After about 45 minutes, you can place the cake in the refrigerator to speed things up.
Make the frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
- Use a sharp chef’s knife to cut the sheet cake and clean the blade after each cut.
- Cover leftover cake tightly and store in the refrigerator for about 5 days.
Video
Notes
- Oven times may vary—if the top browns too quickly, tent with foil.
- Let the cake cool completely before frosting to prevent it from sliding off.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
Recipe FAQs
It’s best to use store-bought pumpkin puree for this recipe rather than homemade. Homemade pumpkin puree can have a high water content which can make your cake soggy.
How long does it keep?
This easy pumpkin cake recipe is a great make-ahead option. Once you have frosted it, wrap it in plastic wrap so it doesn’t dry out and keep it in the fridge. It will keep well for up to 5 days. Individual squares can be stored in an airtight container.
Can you freeze it?
You can freeze this gluten free pumpkin cake, but if you are planning on doing this do not frost it. Let the cake cool completely before wrapping it in plastic wrap or foil and placing it in a freezer bag. It will keep well for up to 3 months.
Thaw the frozen cake at room temperature before frosting and serving.
