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Pumpkin Sheet Cake with Cream Cheese Frosting

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 servings
Author adapted from Food.com


  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 15 ounce cans pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 6 ounces cream cheese
  • 6 tablespoons butter softened
  • 4 cups powdered sugar
  • pinch of salt


  1. Preheat oven to 350°F. Place rack in center of oven.
  2. Grease and flour one jelly roll pan. or line with a sheet of parchment paper that has been sprayed with cooking oil.
  3. In a mixing bowl, beat together the eggs, sugar, oil, pumpkin and vanilla.
  4. Add flour, baking powder, salt, baking soda, ground cloves and cinnamon to wet ingredients. Mix all at once, until flour disappears and is blended thoroughly, about 1 minute on low speed.
  5. Spread into prepared pan.
  6. Bake at 350° for 25 to 30 minutes or on 350 convection for about 20 minutes. Cake should spring back lightly when cooked.
  7. Remove from oven and allow to cool.

For frosting:

  1. Beat together the cream cheese, butter, powdered sugar and pinch of salt.
  2. Evenly spread over bars after they have cooled.