Pumpkin Sheet Cake with Cream Cheese Frosting

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This pumpkin sheet cake will be gone within minutes! They are so tasty! Soft, moist, pumpkin flavor cake is topped with fluffy cream cheese frosting.


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2  teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 15 oz. pure pumpkin pure


  • 12 oz. cream cheese, softened
  • 2/31 cup powdered sugar *
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk


  1. Preheat oven to 350 F. Line 12×15 inch baking sheet with parchment paper. Set aside.
  2. Stir flour, baking powder, baking soda, cinnamon, nutmeg and a pinch of salt in a bowl. Set aside.
  3. In a mixer bowl, beat eggs, vegetable oil, brown sugar, granulated sugar, pumpkin puree and vanilla extract until combined.
  4. Add the flour mixture to the wet ingredients and beat until just combined.
  5. Pour into prepared pan.
  6. Bake for 25 -30 minutes or until toothpick inserted comes out clean. 
  7. Cool completely.
  8. Make the frosting: Combine all frosting ingredients in a bowl and beat until light and fluffy. 
  9. Spread cream cheese frosting over cooled pumpkin bars.


  • Adjust the frosting sweetness to you preference. I usually add 3/4 cup – 1 cup of powdered sugar. Feel free to add up to 2 cups of powdered sugar or as little as 1/2 cup.
  • Add more or less milk to the cream cheese frosting if needed. If the frosting is really thick, add more milk, one tablespoon at a time. 

Keywords: pumpkin bars, cream cheese frosting, moist pumpkin bars, pumpkin sheet cake