This Pumpkin Sheet Cake falls into the OMG is this for real category of recipes. It’s moist, easy to make, full of fun fall flavor and fragrant spices, and best of all, topped with the most amazing white chocolate and cream cheese frosting. The cake is made in a half-sheet pan so it’s just right for a dinner party and can be made a day or two ahead.

Two pieces of pumpkin sheet cake on a plate.

Forgive me, please, for filling your screen with yet another pumpkin recipe. It seems as soon as there’s even a smidgen of gold on an otherwise green-leafed tree, even though it may still be 90 degrees outside, we food bloggers begin regaling our readers with pumpkin recipes galore.

Because Pumpkin! Fall! Thanksgiving! Christmas!

I don’t mind this pumpkin extravaganza myself. I love pumpkin bread year round, and one of the most-loved desserts on this blog is my pumpkin bread pudding topped with caramel sauce. Then there’s the pumpkin roll with cream cheese filling that’s amazing.

And who can resist pumpkin pie? Mine has a gingerbread crumb crust and is to die for, if I do say so myself. And of course I do, because that’s my job! How would it look if I posted recipes on here and said, “Well, this one is kind of ho-hum, but hey, you should totally try it!” That would be considered a food blogger fail, my friends.

And that is not the case with this recipe for pumpkin sheet cake. Nothing ho-hum here.

Overhead view of baked pumpkin sheet cake.

How to Make Pumpkin Sheet Cake

My favorite thing about this cake, besides eating it, is that you make it all in one bowl. Mix up the pumpkin, sugars, and liquids in a large bowl, then sift the flour and spices right into the bowl.

Large mixing bowl with pumpkin and flour mixture.

The cake only takes about 20 minutes to bake and while it’s baking you can make the frosting. Start by melting white chocolate in the microwave.

A bowl of chopped white chocolate ready to melt for frosting.

Beat the cream cheese and butter on high speed until smooth, then stir in the melted chocolate and add powdered sugar and vanilla. Make sure you wait until the cake is completely cool before frosting it.

Overhead view of frosted pumpkin sheet cake.

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5 from 3 votes

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting

Tender, spicy Pumpkin Sheet Cake topped with a to-die-for white chocolate cream cheese frosting is sure to become a favorite among family and friends.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 28 slices
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  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • ½ cup canola oil
  • ½ cup melted butter
  • ½ cup full-fat buttermilk
  • 1 15- oz. can pumpkin puree
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon ground allspice


  • 8 oz. good quality white bar chocolate, chopped
  • 8 oz. cream cheese, softened
  • ½ stick unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla


  • Preheat oven to 350. Spray and flour 11 1/2 x 16 1/2-inch baking sheet.
  • In a large mixing bowl whisk together the sugars, oil, butter, buttermilk, pumpkin, eggs, and vanilla.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice into the pumpkin mixture and fold until combined. Spread batter onto prepared baking sheet.
  • Bake cake until a tester inserted in center comes out clean, 15-20 minutes. Transfer baking sheet to a wire rack and allow cake to cool.
  • To make frosting, melt white chocolate in a bowl in microwave in thirty-second increments. Stir until smooth. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted white chocolate and beat until combined. Add powdered sugar and vanilla and beat on low speed until smooth and creamy. If frosting is too loose, place in refrigerator for half an hour. Spread frosting on cooled cake and serve.


Recipe adapted from Pumpkin Bars recipe in Cuisine at Home Specials magazine.


Serving: 28slices, Calories: 288kcal, Carbohydrates: 35g, Protein: 2g, Saturated Fat: 6g, Cholesterol: 50mg, Sodium: 216mg, Sugar: 28g
Course: Cakes
Cuisine: American
Calories: 288
Keyword: pumpkin sheet cake
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!
Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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5 from 3 votes (1 rating without comment)

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  1. 5 stars
    Hi Lucy, These look so mouthwateringly amazing!!! Just makes me want to be at a big Thanksgiving dinner table right now:). Thanks for sharing!


  2. 5 stars
    Hi Lucy, These look so mouthwateringly amazing!!! Just makes me want to be at a big Thanksgiving dinner table right now:). Thanks for sharing!