{"id":17365,"date":"2021-10-22T07:49:11","date_gmt":"2021-10-22T02:19:11","guid":{"rendered":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/?p=17365"},"modified":"2025-10-07T19:39:40","modified_gmt":"2025-10-07T14:09:40","slug":"pumpkin-sheet-cake","status":"publish","type":"post","link":"https:\/\/tashasartisanfoodscom-bt.b.tempurl.cc\/blog\/pumpkin-sheet-cake\/","title":{"rendered":"Pumpkin Sheet Cake"},"content":{"rendered":"\n

The pumpkin sheet cake<\/strong> is as easy to make as it is to devour! Soft, moist, and filled with cozy fall flavors, this is an easy one-bowl recipe. It's topped with a tangy orange-zested cream cheese frosting that perfectly balances the warmth of pumpkin pie spice!<\/p>\n\n\n\n

\"Pumpkin<\/figure>\n\n\n\n

It's the kind of dessert that feels festive yet is effortless! Ideal for a weekend treat, a last-minute party dessert, or anytime you want a comforting aroma of a pumpkin cake baking away in the oven!<\/p>\n\n\n\n

If you enjoy baking with pumpkin, you'll love my pumpkin swirl cake<\/a>, pumpkin madeleines<\/a>, fluffy pumpkin pancakes<\/a>, and pumpkin snickerdoodle cookies<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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What Is A Sheet Cake?<\/h2>\n\n\n\n

Sheet cakes\u00a0were born in Texas. They are baked in large, shallow pans to feed a crowd easily. These are single-layer cakes topped with frosting - simple, homey, and so satisfying. This pumpkin spice sheet cake is a smaller, everyday version that's big on flavor and easy enough for a weekday bake.<\/p>\n<\/div>\n\n\n\n

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Why You'll Love This Cake<\/h2>\n\n\n\n

\u2728 One bowl recipe! No fancy steps, no extra dishes - just mix, bake, and frost!<\/p>\n\n\n\n

\u2728 A soft, moist crumb with a wonderful, warm pumpkin spice flavor makes this the best pumpkin sheet cake!<\/p>\n\n\n\n

\u2728 This pumpkin cake is topped with orange-flavored, pumpkin pie spiced cream cheese frosting that tastes absolutely divine!<\/p>\n\n\n\n

\u2728 This eggless pumpkin cake is so easy to make with simple pantry ingredients.<\/p>\n<\/div>\n\n\n\n

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sheet cakes are my favorite to bake, this was so delish! - Katy<\/p>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> All-purpose flour gives a lovely, tender crumb. For a heartier cake, use whole wheat or a mix of the two.<\/p>\n\n\n\n

Pumpkin puree:<\/strong> Homemade or canned, both give excellent results. You can find the recipe for homemade pumpkin puree in my pumpkin Basque cheesecake<\/a> post.<\/p>\n\n\n\n

Sugar:<\/strong> I\u2019m a big fan of baking with raw sugar, but\u00a0cane or regular white sugar\u00a0will also work in the recipe.\u00a0<\/p>\n\n\n\n

Milk:<\/strong> I like to use rich and creamy coconut milk. Feel free to use any plant-based milk\u00a0or\u00a0regular\u00a0milk.<\/p>\n\n\n\n

Oil:<\/strong> I used coconut oil here, but you can easily replace coconut oil with\u00a0any vegetable oil\u00a0you have in your kitchen.<\/p>\n\n\n\n

Pumpkin pie spice:<\/strong> You can use homemade or store-bought. Check out my pumpkin pie-spiced almonds<\/a> recipe if you want to make a homemade spice blend. <\/p>\n\n\n\n

Cream cheese:<\/strong> For that tangy frosting that goes so well with this easy pumpkin pie sheet cake! You can use store-bought or homemade cream cheese<\/a>.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div>\n\n\n\n

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How To Make Pumpkin Sheet Cake<\/h2>\n\n\n\n

Step 1:<\/strong> Preheat your oven and grease a 9\" square pan.\u00a0<\/p>\n\n\n\n

Step 2:<\/strong> In a large bowl, combine the pumpkin puree, coconut oil, raw sugar, coconut milk, vinegar, and vanilla extract.<\/p>\n\n\n\n

Step 3:<\/strong> Sift in the flour, baking powder, baking soda, salt, and pumpkin pie spice.<\/p>\n\n\n\n

Step 4:<\/strong> Whisk well until no white streaks remain. Pour into the prepared pan and bake for 25-30 minutes, until a skewer inserted in the center comes out clean.<\/p>\n\n\n\n

Step 5:<\/strong> Turn the cake out on a cooling rack. Let it cool completely.<\/p>\n\n\n\n

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Step 6:<\/strong> While the sheet cake is cooling, make the cream cheese frosting - Whisk together the cream cheese and icing sugar until smooth. Add fresh orange juice, 1 Tbsp at a time, until it has the consistency of soft whipped cream. Fold in the pumpkin pie spice and orange zest.<\/p>\n\n\n\n

Step 7:<\/strong> Spread this frosting over the cooled cake and decorate with walnuts. Slice and serve!<\/p>\n\n\n\n

\"Cream<\/figure>\n<\/div>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n