11 Delicious Pumpkin Spice Sheet Cake Recipes

Baking season is upon us, and what better way to embrace the cozy vibes than with the warm, inviting aroma of pumpkin spice? Our roundup of 11 Delicious Pumpkin Spice Sheet Cake Recipes is your ticket to easy, crowd-pleasing desserts that scream autumn. Whether you’re a seasoned baker or just starting out, these recipes promise simplicity and flavor in every bite. Let’s dive into the sweetness of the season!

Classic Pumpkin Spice Sheet Cake with Cream Cheese Frosting

Every autumn, the craving for pumpkin spice flavors takes over, and this Classic Pumpkin Spice Sheet Cake with Cream Cheese Frosting is the perfect way to satisfy that urge. Easy to make and even easier to love, this cake is a must-try for anyone looking to embrace the season.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (or make your own blend)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Start checking at 25 minutes to avoid overbaking.
7. Let the cake cool completely in the pan on a wire rack before frosting.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
9. Spread the frosting evenly over the cooled cake.

Kindly note, this cake is wonderfully moist with a tender crumb, thanks to the pumpkin puree. The cream cheese frosting adds a tangy contrast to the sweet, spiced cake. For a festive touch, sprinkle a little extra pumpkin pie spice on top before serving.

Vegan Pumpkin Spice Sheet Cake with Maple Glaze

Just when you thought pumpkin spice season couldn’t get any better, we’re introducing a Vegan Pumpkin Spice Sheet Cake with Maple Glaze that’s as easy to make as it is delicious. Perfect for beginners and seasoned bakers alike, this recipe guides you through each step with precision, ensuring a foolproof baking experience every time.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar (can substitute with coconut sugar for a healthier option)
– 1 tbsp pumpkin pie spice (adjust to taste)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup pumpkin puree (not pumpkin pie filling)
– 1/2 cup vegetable oil (or any neutral oil)
– 1/2 cup water
– 1 tbsp apple cider vinegar
– 1 tsp vanilla extract
– 1/2 cup powdered sugar (for the glaze, sifted to avoid lumps)
– 2 tbsp maple syrup (for the glaze, pure maple syrup recommended)
– 1 tbsp almond milk (or any plant-based milk, adjust to achieve desired glaze consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking sheet.
2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt until well combined.
3. Add the pumpkin puree, vegetable oil, water, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake.
4. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. While the cake cools, prepare the glaze by whisking together powdered sugar, maple syrup, and almond milk until smooth. Tip: Add more almond milk a teaspoon at a time if the glaze is too thick.
7. Drizzle the glaze over the cooled cake, then let it set for about 10 minutes before serving. Tip: For an extra touch, sprinkle a little pumpkin pie spice on top of the glaze.
Unbelievably moist and packed with warm spices, this cake is a fall favorite that’s sure to impress. Serve it as is or with a dollop of coconut whipped cream for an extra indulgent treat.

Gluten-Free Pumpkin Spice Sheet Cake with Cinnamon Icing

Just as the leaves begin to turn and the air gets crisp, this gluten-free pumpkin spice sheet cake with cinnamon icing becomes a must-have for any gathering. Its warm spices and moist texture make it a comforting treat that’s surprisingly easy to make, even for beginners.

Ingredients

• 2 cups gluten-free flour blend (look for one with xanthan gum included)
• 1 cup granulated sugar (can substitute with coconut sugar for a less refined option)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for the icing)
• 1 tsp ground cinnamon (for the icing)
• 2 tbsp milk (any kind, for the icing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet to prevent sticking.
2. In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking soda, salt, and pumpkin pie spice until well combined.
3. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a dense cake.
4. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
6. While the cake cools, prepare the cinnamon icing by whisking together powdered sugar, ground cinnamon, and milk until smooth. Adjust the consistency with more milk or sugar as needed.
7. Once the cake is completely cool, drizzle the cinnamon icing over the top in a zigzag pattern for a decorative touch.

This cake boasts a tender crumb and a rich pumpkin flavor, perfectly complemented by the sweet and spicy cinnamon icing. Serve it as is, or elevate it with a scoop of vanilla ice cream for a decadent dessert.

Pumpkin Spice Sheet Cake with Caramel Drizzle

Zesty flavors come together in this easy-to-make dessert that’s perfect for any fall gathering. Follow these simple steps to create a moist pumpkin spice sheet cake topped with a luscious caramel drizzle that will have everyone asking for seconds.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup caramel sauce, for drizzling (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, and salt until well combined.
3. In another bowl, mix the pumpkin puree, eggs, oil, buttermilk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to ensure a tender cake.
5. Pour the batter into the prepared pan and spread it evenly with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Drizzle the caramel sauce over the cooled cake before serving. For a neat pattern, use a spoon or a piping bag.

Creating this cake is as rewarding as it is delicious, with its soft, fluffy texture and the perfect balance of spice and sweetness. Serve it at room temperature with a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Swirl Pumpkin Spice Sheet Cake

One of the most delightful ways to welcome the fall season is by baking a dessert that combines the warmth of pumpkin spice with the rich indulgence of chocolate. This Chocolate Swirl Pumpkin Spice Sheet Cake is a perfect blend of flavors, offering a moist, tender crumb with a beautiful marbled effect that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup buttermilk, room temperature
• 1/2 cup semi-sweet chocolate chips, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
3. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined.
5. Pour half of the batter into the prepared pan. Drizzle half of the melted chocolate over the batter and swirl with a knife. Repeat with the remaining batter and chocolate.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Velvety and rich, this cake boasts a perfect balance between the spicy warmth of pumpkin and the deep, luxurious taste of chocolate. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Pumpkin Spice Sheet Cake with Pecan Streusel Topping

Gathering all the cozy flavors of fall into one delightful dessert, this pumpkin spice sheet cake with pecan streusel topping is a must-try for anyone looking to spice up their baking repertoire. Perfect for beginners and seasoned bakers alike, this recipe walks you through each step with precision and care.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (or make your own blend)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for even mixing)
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (toasted for extra flavor)
• 1/4 cup unsalted butter, melted (for the streusel)
• 1/2 cup all-purpose flour (for the streusel)
• 1/4 cup packed light brown sugar (for the streusel)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together 2 cups flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat granulated sugar, 1 cup brown sugar, pumpkin puree, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. For the streusel, mix 1/2 cup flour, 1/4 cup brown sugar, melted butter, and pecans until crumbly.
7. Sprinkle the streusel evenly over the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan on a wire rack before serving.

Delightfully moist and packed with warm spices, this cake boasts a crunchy pecan streusel that contrasts beautifully with the soft crumb. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Spiced Pumpkin Sheet Cake with Brown Butter Frosting

Baking a spiced pumpkin sheet cake is a delightful way to embrace the flavors of fall, and with brown butter frosting, it’s a guaranteed crowd-pleaser. This guide will walk you through each step to ensure your cake is moist, flavorful, and perfectly frosted.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or make your own blend)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better mixing)
• 1/4 cup unsalted butter (for the frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 2 tbsp milk (adjust for desired frosting consistency)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
3. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, oil, and eggs on medium speed until smooth, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to a dense cake.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. While the cake cools, make the frosting. In a small saucepan, melt the butter over medium heat, stirring occasionally, until it turns a golden brown and smells nutty, about 5 minutes. Tip: Watch closely to prevent burning.
8. Transfer the brown butter to a bowl and let it cool slightly. Then, beat in the powdered sugar, milk, and vanilla extract until smooth.
9. Spread the frosting over the cooled cake and let it set for about 10 minutes before serving.

Light and fluffy with a rich, spiced flavor, this cake pairs wonderfully with a dollop of whipped cream or a sprinkle of toasted pecans for added crunch. Serve it at room temperature to fully appreciate the moist texture and the deep, caramel notes of the brown butter frosting.

Pumpkin Spice Sheet Cake with Whipped Coconut Cream

As the leaves begin to turn and the air gets crisp, there’s no better way to welcome the season than with a dessert that embodies the essence of fall. This pumpkin spice sheet cake, topped with light and fluffy whipped coconut cream, is a must-try for anyone looking to indulge in the cozy flavors of autumn.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 1/2 cups granulated sugar (or substitute with coconut sugar for a healthier option)
• 1 tsp baking soda
• 2 tsp pumpkin pie spice (adjust to taste)
• 1/2 tsp salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (at room temperature)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 1 can full-fat coconut milk (chilled overnight for the whipped cream)
• 2 tbsp powdered sugar (for the whipped cream, adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet.
2. In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice, and salt until well combined.
3. Add the pumpkin puree, eggs, oil, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender cake.
4. Pour the batter into the prepared baking sheet and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. While the cake cools, prepare the whipped coconut cream. Scoop the solid coconut cream from the can into a bowl, leaving the liquid behind. Tip: Chilling the bowl and beaters beforehand helps the cream whip faster.
7. Add powdered sugar to the coconut cream and whip on high speed until soft peaks form, about 2-3 minutes. Tip: For best results, ensure the coconut milk is well-chilled.
8. Once the cake is completely cool, spread the whipped coconut cream evenly over the top.

You’ll love the moist, spiced cake paired with the creamy, slightly sweet coconut topping. For an extra touch, sprinkle a little cinnamon or pumpkin pie spice on top before serving.

Mini Pumpkin Spice Sheet Cakes with Vanilla Bean Frosting

Very few things signal the arrival of fall quite like the warm, comforting aroma of pumpkin spice. These mini pumpkin spice sheet cakes with vanilla bean frosting are not only a breeze to make but also perfectly portioned for sharing or enjoying a little treat all to yourself.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice (or make your own blend)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (or use coconut oil for a dairy-free version)
• 1 cup granulated sugar
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar added)
• For the frosting: 1/2 cup unsalted butter, softened, 2 cups powdered sugar, sifted, 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract), 2 tbsp heavy cream (adjust for desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a mini sheet cake pan or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and the pumpkin puree to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Gently stir in the buttermilk until the batter is smooth and uniform.
7. Divide the batter evenly among the prepared mini sheet cake pan sections, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9. Allow the cakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the frosting, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, vanilla bean seeds, and heavy cream, beating until the frosting is light and fluffy.
11. Once the cakes are completely cool, spread or pipe the vanilla bean frosting onto each mini cake.

Rich in flavor and moist in texture, these mini cakes are a delightful treat that pairs wonderfully with a cup of coffee or tea. For an extra festive touch, sprinkle a little extra pumpkin pie spice on top of the frosting before serving.

Pumpkin Spice Sheet Cake with Salted Caramel Buttercream

Fall is the perfect time to embrace the warm, comforting flavors of pumpkin and caramel. This Pumpkin Spice Sheet Cake with Salted Caramel Buttercream is a delightful treat that combines the richness of pumpkin with the sweet and salty contrast of caramel buttercream, making it a must-try for any autumn gathering.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 1/2 cups granulated sugar (for a lighter cake, you can reduce to 1 cup)
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp pumpkin pie spice (or make your own blend)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 2 large eggs (room temperature for best results)
– 1/2 cup vegetable oil (or any neutral oil)
– 1 tsp vanilla extract
– 1/2 cup buttermilk (for moisture and tenderness)
– 1 cup unsalted butter, softened (for the buttercream)
– 4 cups powdered sugar (sifted to avoid lumps)
– 1/4 cup salted caramel sauce (plus extra for drizzling)
– 2 tbsp heavy cream (adjust for desired consistency)
– 1/2 tsp salt (to enhance the caramel flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin pie spice until well combined.
3. Add the pumpkin puree, eggs, oil, vanilla, and buttermilk to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake cools, make the buttercream: Beat the softened butter on medium speed until creamy, about 2 minutes.
6. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
7. Mix in the salted caramel sauce, heavy cream, and salt. Beat on high for 2-3 minutes until light and fluffy.
8. Once the cake is completely cool, spread the buttercream evenly over the top. Drizzle with additional caramel sauce if desired.
You’ll love the moist, spiced cake paired with the creamy, salty-sweet buttercream. For an extra special touch, serve each slice with a dollop of whipped cream and a sprinkle of cinnamon.

Pumpkin Spice Sheet Cake with Espresso Glaze

As the leaves begin to turn and the air carries a crispness, there’s no better way to welcome the season than with a dessert that combines the warmth of pumpkin spice with the rich depth of espresso. This Pumpkin Spice Sheet Cake with Espresso Glaze is a foolproof recipe that promises a moist, flavorful cake topped with a glossy, coffee-infused glaze, perfect for any autumn gathering.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or make your own blend)
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for even mixing)
• 1 tsp vanilla extract
• 1/2 cup strong brewed espresso, cooled (for the glaze)
• 2 cups powdered sugar (sifted to avoid lumps in glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
3. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract on medium speed until smooth, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to ensure a tender cake.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack.
7. For the glaze, whisk together the cooled espresso and powdered sugar until smooth. Drizzle over the cooled cake.
8. Let the glaze set for about 10 minutes before slicing and serving.

Delightfully moist and packed with the quintessential flavors of fall, this cake strikes a perfect balance between sweet and spicy. The espresso glaze adds a sophisticated twist, making it a standout dessert for any occasion. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Perfect for any autumn gathering, these 11 pumpkin spice sheet cake recipes offer a delightful variety to satisfy every sweet tooth. We hope you find your new favorite and give baking a try. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the pumpkin spice joy!