Pumpkin Sheet Cake For A Crowd

The perfect centerpiece for fall gatherings

Are you looking for the ultimate dessert to serve at your next autumn neighborhood party or school gathering? This Pumpkin Sheet Cake For A Crowd is a total game-changer. Featuring moist, spiced pumpkin sponge and a luscious layer of cream cheese frosting, it is the quintessential fall treat that everyone craves. Because this recipe uses a standard 18×13 inch rimmed baking sheet, it saves you so much time compared to individual cupcakes or multiple round cakes. It is stress-free, feeds a hungry group of 24, and ensures every single guest gets a perfect slice of cozy, seasonal magic. Get ready for your kitchen to smell like heaven! 🍂

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 24 squares

📝 Ingredients List

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 can (15 oz) pure pumpkin puree
• 1 cup vegetable oil
• 4 large eggs

For the Cream Cheese Frosting

• 8 oz softened cream cheese
• 1/2 cup softened unsalted butter
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Whisk
• Handheld or stand mixer
• 18×13 inch rimmed half-sheet baking pan
• Parchment paper
• Rubber spatula
• Measuring cups and spoons
• Offset spatula for spreading frosting

Step-by-Step Beginner-Friendly Instructions

1. Preheat and Prep: Set your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure an easy lift-out later. 🥣
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until no clumps remain.
3. Add Wet Ingredients: Add the pumpkin puree, oil, and eggs to the dry mix. Beat on medium speed for about 2 minutes until the batter is smooth and a beautiful deep orange color.
4. Bake: Pour the batter into the prepared pan, smoothing the top with your spatula. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
5. Cool: Let the cake cool completely in the pan on a wire rack before frosting. This is crucial so your frosting doesn’t melt into a sticky mess! ✨
6. Frost: While cooling, beat the cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, whipping until smooth. Spread evenly over the cooled cake.

💡 Pro Tips Section

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, though it rarely lasts that long!
• Substitutions: If you prefer a nuttier flavor, sprinkle toasted chopped pecans over the top of the frosting before slicing.
• Even Slices: To get perfect squares, lightly score the top of the cake with a knife before making your final cuts.

FAQ

Can I make this ahead of time? Yes! You can bake the cake a day early, let it cool completely, and wrap it well at room temperature. Frost it just before the party starts.

Can I use pumpkin pie filling? No, please use 100% pure canned pumpkin. Pie filling contains added sugar and spices that will change the chemistry of the cake.

Pumpkin Sheet Cake For A Crowd

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• Author: Samantha Jones
• Total Time: 40
• Yield: 24 squares 1x
• Diet: Vegetarian

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Description

This moist, spiced pumpkin sheet cake is the ultimate crowd-pleaser for autumn gatherings. Featuring a light, tender sponge infused with warm fall spices and topped with a luscious layer of tangy cream cheese frosting, it is designed to feed a big group of 24 with ease. Prepared in a standard half-sheet pan, this recipe is perfect for school events, potlucks, or neighborhood parties where time and stress-free serving are top priorities. It is cozy, seasonal, and sure to be the star of your dessert table.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 oz) pure pumpkin puree
1 cup vegetable oil
4 large eggs
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and line an 18×13 inch rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the pumpkin puree, vegetable oil, and eggs to the dry mixture and beat on medium speed for 2 minutes until smooth.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
To make the frosting, beat the cream cheese and butter together until fluffy.
Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
Spread the frosting evenly over the cooled cake before cutting into 24 squares.

Notes

Ensure all ingredients are at room temperature for the best texture. The cake must be completely cool before frosting to prevent the cream cheese from melting. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15
• Cook Time: 25
• Category: Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 285
• Sugar: 32g
• Sodium: 185mg
• Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg