Pumpkin Sheet Cake is a soft, tender fall dessert with a light crumb and smooth cream cheese frosting. It's an easy recipe that's great for family dinner or sharing with neighbors.
I've made so many pumpkin treats over the years, and this one always reminds me of quiet afternoons baking with my grandmother. It pairs well with my Air Fryer Turkey Tenderloins and Momma Law's Crockpot Stuffing for a sweet ending to an easy fall dinner.
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Why You'll Love Pumpkin Sheet Cake
Simple prep: comes together with basic pantry ingredients.
Moist crumb: Pumpkin and yogurt keep it soft and tender.
Crowd friendly: Bakes in a sheet pan for quick cooling and easy serving.
Key Ingredients for Pumpkin Cake
See the recipe card below for a full list of ingredients and instructions.
- Pumpkin puree: brings gentle sweetness and moisture.
- Greek yogurt: helps the cake bake up soft and fluffy.
- Vegetable oil: keeps the texture light and tender.
- Cinnamon: adds cozy fall flavor.
- Cream cheese: gives the frosting its silky finish.
Ingredient Substitutions
- Replace Greek yogurt with sour cream.
- Swap part of the granulated sugar with brown sugar for a deeper flavor.
- Use pumpkin pie spice instead of cinnamon.
Variations on Pumpkin Sheet Cake
- Add mini chocolate chips to the batter for a chocolate touch.
- Fold chopped pecans or walnuts into the cake.
- Sprinkle toasted coconut over the frosting for texture.
Tips for the Best Pumpkin Cake
- Use room-temperature eggs so the batter blends smoothly.
- Don't over bake, remove the cake when the center springs back lightly.
- Beat the cream cheese while it's still slightly cool for a thicker frosting.
How to Store
Store leftovers in the refrigerator for up to 4 days, covered well.
More Pumpkin Desserts You'll Love
If you enjoy this Pumpkin Sheet Cake, you will want to try my Pumpkin Whoopie Pies, Pumpkin Pie Biscuit Bombs, Chocolate Pumpkin Tiramisu, and Keto Pumpkin Cheesecake Bars.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Sheet Cake
Equipment
- 15x10 inch baking pan
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Ingredients
For the Cake
- 15 ounces pumpkin puree
- 2 cups granulated sugar
- ¾ cup Greek yogurt
- ¼ cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the frosting
- 8 ounces ⅓ less fat cream cheese
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 350℉.
- In a large mixing bowl, using an electric hand mixer, mix together pumpkin puree, granulated sugar, and vegetable oil until well blended. Add eggs, and mix well.
- In another bowl, using a hand whisk, combine flour, baking soda, cinnamon and salt.
- Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
- Bake for 25 minutes, or until cake tests done. Cool.
For the Frosting
- In a medium sized bowl, using an electric hand mixer at medium speed, combine butter, vanilla extract, and cream cheese in a bowl until creamy.
- Gradually add 2 cups sifted powdered sugar to the cream cheese mixture, beating until well combined.
- Spread frosting evenly over top of completely cooled cake.
Sweet and Savory says
Whatever you did, the bars look great, light and airy and tasty.
I use applesauce when I see too much fat, in a recipe, and it does work. Yogurt was a good call.
Esi says
I this recipe looks great! I can't wait to try it.
{kiss my spatula} says
beautiful photos! can't wait to give these a go!
Donna-FFW says
Pumpkin Bars are a must make for me every fall.. I usually do Paula Deens. Nice sub with the yogurt!
Barbara Bakes says
Sounds great, especially with the light cream cheese frosting!
Christy says
Wow-these look scrumptious!! I haven't tried pumpkin bars yet, but these are a must try!
Helene says
I like that your bars are done with yogourt. They looks really good.
Amanda says
They look absolutely fabulous 🙂
Flourchild says
I have been enjoying baking more with pumpkin this fall. There are so many wonderful recipes using pumpkin! These bars look fantastic. I would love to try this recipe too!
averagebetty says
YUM! These look delicious! Thanks for doing some Pumpkin Bar experimentation for us... so we know the right recipe to use 🙂
Katy ~ says
Well done. I never would have even considered subbing yogurt for oil. You are creative and BRAVE! Well done.
Gera @ SweetsFoods says
These pumpkin bars look extremely yummy and great idea the addition of yogurt 🙂
Cheers!
Gera
Jamie says
Don't you hate it when you get your hopes up that something is going to taste great but than it dissapoints. The trials and errors of the kitchen.
Good for you for making those pumpkin bars healthier. I love the frosting on top.
Leslie says
I cant stand when things dont turn out in the kitchen!
But your second attempt looks wonderful
teresa says
these look great! i love that you use yogurt!
Jessie says
great pumpkin bars! I recently tried greek yogurt and I am in love, it is so much better than regular yogurt alone.
Ingrid says
Mmmm, love pumpkin bars. With these bad boys I wouldn't feel guilty eating one or two. 🙂
~ingrid
CookiePie says
YUM - those look so delicious - the perfect snack!!
Carrian says
Those look so delicious!! I wish I could make pumpkin year round because I have so many new recipes to try!
Cristine says
These look fantastic!