This Pumpkin Spice Sheet Cake Will Have You Saying “Oh My Gourd, This is Delicious”

Spice up your traditional pumpkin dessert at Thanksgiving time with this delicious homemade pumpkin spice cake with cream cheese frosting!

Sure, the turkey and stuffing are the main attractions at the Thanksgiving table, but Thanksgiving just isn’t complete without a delicious spread of desserts. Of course, it’s only traditional to have some sort of pumpkin treat on Turkey Day; after all, it isn’t fall unless you’ve had something pumpkin-related.

While the classic pumpkin pie is a traditional choice for the big meal, I think it’s fun to (pumpkin) spice up your dessert offering at the treat table. One of my favorite pumpkin desserts to make for Thanksgiving is my Pumpkin Spice Sheet Cake. Super moist with luscious cream cheese frosting and bursting with delicious fall flavor, oh my gourdness this cake is absolutely delectable! Trust me, it’ll be love at first bite with this cake and you’ll want to swap out that pumpkin pie with this cake every year.

Read on below to learn how to make this scrumptious Pumpkin Spice Sheet Cake!

Here’s What You’ll Need:

For the Cake:

• 1 (15 oz.) can of pumpkin puree
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

For the Frosting:

• 1 (8 oz.) package cream cheese, softened
• 5 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 ¾ cups confectioners’ sugar
• 3 teaspoons milk
• 1 tablespoon of ground cinnamon for dusting on top of frosted cake

How to Make the Pumpkin Spice Sheet Cake:

After gathering all of your ingredients together, pre-heat your oven to 350°F.

While your oven is heating, start to combine all of your wet ingredients (plus the sugar) into a large mixing bowl. Beat the pumpkin puree, white sugar, and vegetable oil together in your mixing bowl. Next, add in the eggs and combine. Set aside your wet ingredients.

In another bowl, mix together flour, baking soda, cinnamon and salt.

Once combined, gradually add your dry ingredients into the wet ingredients, fully mixing everything before adding more of your dry ingredients in.

When the batter is completely blended, pour it onto a greased cookie sheet and put it into the oven for 25 to 30 minutes or until the cake tests done.

While the cake is baking, it’s time to prep the cream cheese frosting!

In a new mixing bowl, beat the package of softened cream cheese as well as the softened butter, confectioners’ sugar, milk, and vanilla extract until fully combined and smooth. If the frosting seems a little too thick still, you can add a splash of milk until it’s at your desired spreading consistency (or more powdered sugar if it’s too runny). And, of course, feel free to do a little frosting taste test while you’re waiting on the cake because, trust me, it tastes absolutely delicious! Ha!

Once the cake is done, remove it from the oven and let it cool completely before frosting the cake.

When the cake is cool enough, spread the cream cheese frosting across the cake. After the cake is fully frosted, I like to dust the top with some cinnamon to make it look even more festive. You can always add walnuts or any other topping of your choice!

And there you go! You have made an incredible Pumpkin Spice Sheet Cake! Immediately cut, enjoy, and say, “Oh my gourd, this is one delicious cake!”

If you have any leftovers (which I can promise you won’t if you’re serving it at the Thanksgiving table), store it in an air-tight container and keep it chilled.

Do you like pumpkin spice treats, too? What’s your favorite pumpkin spice dessert? Let me know in the comments below!

As always, you can find the video tutorial for this Pumpkin Spice Sheet Cake on my TikTok!

Happy Thanksgiving! I hope your day is pumpkin spice and everything nice!