This sheet pan cake is so perfect for fall! Easy to make, this cream cheese frosted pumpkin cake is perfectly spiced and it's so easy to make! This will be a hit with the whole family.
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.
Notes
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.