Pumpkin Sheet Cake Recipe

Name: Pumpkin Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 sticks Salted Butter; 2 cups Pumpkin Puree (not Pumpkin Pie Filling!); 2 teaspoons Pumpkin Pie Spice; 3/4 cups Boiling Water; 2 cups Flour; 2 cups Sugar; 1/4 teaspoons Salt; 1/2 cups Buttermilk; 2 whole Eggs; 2 teaspoons Baking Soda; 2 teaspoons Vanilla Extract; 1/2 teaspoons Maple Extract (optional); FROSTING; 8 ounces, weight Cream Cheese, Softened; 1 stick Butter, Softened; 1 pound Powdered Sugar, Sifted; Dash Of Salt; 1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

Servings: persons

2 sticks Salted Butter
2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
2 teaspoons Pumpkin Pie Spice
3/4 cups Boiling Water
2 cups Flour
2 cups Sugar
1/4 teaspoons Salt
1/2 cups Buttermilk
2 whole Eggs
2 teaspoons Baking Soda
2 teaspoons Vanilla Extract
1/2 teaspoons Maple Extract (optional)
FROSTING
8 ounces, weight Cream Cheese, Softened
1 stick Butter, Softened
1 pound Powdered Sugar, Sifted
Dash Of Salt
1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

1
Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
2
In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it's totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.
3
In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.
4
In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.
5
To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
6
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
7
NOTE: You may double the frosting amounts if you like a very thick layer of frosting!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 sticks Salted Butter, 2 cups Pumpkin Puree (not Pumpkin Pie Filling!), 2 teaspoons Pumpkin Pie Spice, 3/4 cups Boiling Water, and more.

Yes, Pumpkin Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Sheet Cake

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