Why are sheet cakes so good?

They’re easy to make, serve, and transport. Perfect for feeding a crowd with less prep than a layered cake.

Does pumpkin cake with cream cheese frosting need to be refrigerated?

Yes. Since cream cheese is perishable, always store it in the fridge.

Yes, but only a small amount. Too much can loosen the frosting. Adjust sugar to re-thicken.

Absolutely. It’s one of the classic spices used to give carrot cake its warm, comforting flavor—just like pumpkin cake.

A moist, spiced pumpkin sheet cake topped with a creamy cinnamon cream cheese frosting – perfect for autumn gatherings.

Scale

Preheat oven to 350°F (175°C). Grease and flour a sheet pan.
In a large bowl, whisk together melted butter, milk, pumpkin puree, and sugar.
Add eggs and vanilla extract and mix until smooth.
In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Pour batter into prepared sheet pan and spread evenly.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool completely before frosting.
For the frosting, beat softened butter and cream cheese together until smooth.
Add milk, vanilla extract, and cinnamon, mixing well.
Gradually add powdered sugar and beat until fluffy.
Spread frosting over cooled cake and serve.

Ensure the cake is completely cooled before frosting to prevent melting. Store leftovers in the fridge for up to 5 days.

Keywords: pumpkin, sheet cake, cinnamon, cream cheese frosting, dessert, fall