Texas Sheet Cake meets Pumpkin Cake Roll in this Pumpkin Sheet Cake. This crowd sized, crowd-pleasing cake is a sure hit for any fall parties!

Pumpkin Texas Sheet Cake

You had to know this was coming what with my Texas Sheet Cake this summer and my ever-popular best cookies ever Texas Sheet Cake Cookies, this recipe was bound to come out!

a slice of Pumpkin Texas Sheet Cake

Dairy Week for the GBBO Bake-Along

It’s Dairy Week for the GBBO Bake-Along and I needed to make a cake that incorporated cultured milk products. This is Officially my entry for the Bake-Along Cultured Dairy Cake Signature Bake!

My husband likes to pretend he doesn’t like sweets. I continue to try and change his mind. And in the end, he actually loved my Texas Sheet Cake AND my “BEST COOKIE EVER” Texas Sheet Cake Cookies. I knew I’d win him over.

cinnamon icing on a pumpkin sheet cake

Imagine a thin moist pumpkin cake gently spiced and baked in a huge sheet pan. And the top it with the most luscious cinnamon cream cheese frosting. Now I know what you’re thinking and yes, it IS almost perfection!

Party Food!

In fact, it’s my new go-to for parties and potlucks! It’s a nice big cake so it definitely feeds a crowd which is so nice. Perfect for those random office shindigs or a fall bonfire or anything in between. I can imagine that this would even be good for Thanksgiving!

no frosting yet on this big cake

And if you’re lucky enough to have leftovers no one is going to cry if they find a slice of cake in their lunch box. Believe me, I tested that theory here.

When I started digging around for a recipe to try out I knew I wanted to keep it close to the original recipe as possible. It’s the weirdest cake; you melt butter, add ingredients, add boiling water and then stir everything together. And it makes this ridiculous and huge cake.

ready for the oven

And this cake is no different. There are plenty of recipes out there. I based mine off the Pioneer Woman’s recipe because it was very close to the chocolate version of itself.

I changed up her recipe and made my own Cinnamon Icing for the top that is pretty much sheer perfection. It’s so good my husband, who doesn’t even like sweets, commented on it. WHAT?

pumpkin sheet cake with sprinkles
Pumpkin Texas Sheet Cake

Pumpkin Texas Sheet Cake

Yield: 24 pieces
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Ingredients

Pumpkin Texas Sheet Cake

  • 2 cups pumpkin puree
  • 2 sticks of butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh nutmeg
  • pinch of cardamom
  • 3/4 cup boiling water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 teaspoons baking soda
  • 2 eggs
  • 2 teaspoons vanilla extract

Cinnamon Icing

  • 8 ounces cream cheese, very soft
  • 1/2 cup butter, very soft
  • 4 cups powdered sugar
  • 1-2 teaspoons cinnamon
  • enough milk to thin it down to spreading consistency 

Instructions

  1. grease or butter a sheet pan, this is a pan that is 13X18
  2. preheat the oven to 350˚
  3. melt the 2 sticks of butter
  4. stir in the 2 cups canned pumpkin and the cinnamon, fresh nutmeg and the pinch of cardamom if using
  5. add the boiling water, stir, set aside to cool
  6. in a separate bowl mix the flour, sugar, and salt give it a little mix
  7. in a large measuring cup mix the eggs, the buttermilk, and the baking soda
  8. add the pumpkin mix to the flour mixture and lightly stir together
  9. then add the buttermilk mixture and stir until combined
  10. pour in prepared pan and bake in a 350˚ oven for 20-22 minutes
  11. the cake should spring back when poked if it doesn't, bake it for 1-2 minutes longer
  12. once it's done let it cool
  13. when the cake is cool make the icing by mixing the butter and cream cheese in a stand mixer with the whisk attachment, be sure to scrape down the sides a few times
  14. slowly add the powdered sugar
  15. then the cinnamon, start with 1 teaspoon keep adding until you like the flavor, I used 2 teaspoons
  16. drizzle in milk a teaspoon at a time to get it to spreading consistency
  17. spread on the cooled cake
  18. add sprinkles if you like
  19. store covered and put in the fridge if you need to keep it longer than a couple of hours

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