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Easy Pumpkin Cake

Easy Pumpkin Cake with cinnamon cream cheese icing is a super simple sheet cake made from scratch. Great for fall gatherings and holidays. 

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Slice of pumpkin cake with cream cheese icing

I’m a dessert every day kind of person and sheet cakes are one of my go- to desserts. This pumpkin sheet cake is one of the best fall desserts I’ve ever made. The cream cheese icing makes this simple cake something special. 

I slightly adapted this cake recipe from The Novice Chef’s Pumpkin Sheet Cake. My mother in law made it a few times and our family just couldn’t get enough of it. 


Just take me to the recipe!

The full printable recipe is found at the very bottom of the post. If you just want the recipe, keep on scrolling, otherwise keep reading for my tips and tricks and step by step photos of how to make this easy pumpkin cake!

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Step by Step Directions

Step by step photos of pumpkin cake batter

  1. Combine softened butter, pumpkin puree and sugar in a mixer bowl, beating until combined. 
  2. Beat in eggs and vanilla just until combined. 
  3. Add buttermilk, mixing until well blended. 
  4. Add flour, baking soda, salt, cinnamon and ginger.Batter in bowl for pumpkin cake
  5. Mix for 2 minutes at medium speed. Pumpkin Sheet Cake in sheet pan ready for the oven
  6. Pour into a well greased 13 x 18 rimmed baking sheet. 
  7. Bake for 15 minutes or until a toothpick inserted comes out clean.Pumpkin Sheet Cake baked in pan
  8. Place on a wire rack to cool completely before icing. 

How to Make Cinnamon Cream Cheese Icing:Step by Step how to make cinnamon cream cheese icing

  1. Add softened cream cheese and butter to a mixer bowl and beat until light and fluffy, about 2 minutes. Add powdered sugar, cinnamon and start the mixer on low.
  2. Drizzle in milk and when milk is incorporated, raise the mixer to medium-high, beating until light and fluffy. 
  3. Spread over cooled cake.Cream Cheese Icing on sheet cake
  4. Serve at room temperature or refrigerate until ready to serve. 


You can also bake this cake in a 9 x 13 cake pan. Adjust cooking time to 22-25 minutes or until a toothpick inserted in the middle comes out clean. 

two slices of sheet cake on saucers with 2 cups of coffee

How to Serve Easy Pumpkin Cake:

This Easy Pumpkin Cake is amazing served at room temperature or chilled. If you’ve chilled it and love that fresh from the oven, you can microwave a slice for about 30 seconds. 

I personally love it chilled and my mom insisted I try it warmed up in the microwave. You know moms are always right, it was incredible. However you serve it, this cake is one of the tastiest desserts I’ve ever made. 

Try baking a pumpkin sheet cake for your next get together. Rather you are hosting a holiday dinner or even a game day get together, everyone will be begging for this recipe. 

Slice of sheet cake with icing

Does Pumpkin Cake Need To Be Refrigerated?

This pumpkin cake has cream cheese icing so it does need to be refrigerated. Cover cake with plastic wrap and refrigerate. Pumpkin cake will keep 3-4 days if covered and refrigerated. 

More Pumpkin Dessert Recipes to Try:

  • Pumpkin Roll is a classic fall dessert that is super easy to make. A pumpkin spice cake filled with cream cheese icing. A holiday favorite!
  • For holiday mornings we absolutely love these Quick Pumpkin Cinnamon Rolls. They are light and fluffy with cream cheese icing.
  • Pumpkin Pie Bars are perfect for feeding the holiday crowd. They have an easy shortbread crust that’s easier than pie crust, with no rolling! Topped with delicious pumpkin pie filling and baked to perfection.
  • Pumpkin Pecan Pie is the best of both worlds with the classic pumpkin pie topped with a brown sugar pecan pie filling! This is the dessert that is guaranteed to steal the show at Thanksgiving!
  • Pumpkin Spice Coffee Cake with Maple Drizzle is my favorite doctored up cake mix for fall. The maple drizzle and pecans make it extra special!
  • Easy Pumpkin Bread is so delicious that I make it all year long. It’s just the perfect snack, dessert or a delicious treat to serve with coffee in the mornings. 
  • Pumpkin Snickerdoodle Snack Cake is one of those desserts that you can whip up in about 5 minutes, pop it in the oven and your house will instantly smell like fall. I usually end up making this on repeat, it doesn’t last long!
  • Buttery Almond Pound Cake is incredibly simple and perfect for any day of the week!

Pumpkin Sheet Cake slices with coffee

More Fall Desserts That You Don’t Want to Miss!

  • Easy Apple Cobbler is the classic cobbler, just like you remember! Top it with a scoop of vanilla ice cream for a real comfort food treat.
  • Butter Pecan Spice Cake is another fabulous sheet cake made from scratch. This one’s from my husband’s grandma. It’s a keeper!
  • Easy Carrot Cake is one of the easiest desserts you can bake. It has a delicious cream cheese frosting and is great for holidays and special occasions.
  • Caramel Apple Pie Cheesecake Shooters are gorgeous enough for holiday dinners and easy enough to make for a weeknight treat. Layers of no bake cheesecake filling, caramel apples and cinnamon flavor!
  • Fresh Apple Cake comes right out of my mom’s recipe box. Every time I make this cake, I wonder why I don’t make it more often. It’s so simple, you don’t even need a mixer and it’s just downright delicious!
  • Warm Apple and Cranberry Almond Crumble has all of the fall flavors you love. With tart apples and cranberries, brown sugar, cinnamon and nutmeg. You are sure to love it!



If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Yield: 12 Servings

Easy Pumpkin Cake

Slice of pumpkin cake and cup of coffee

Easy Pumpkin Cake with cinnamon cream cheese icing is a super simple sheet cake made from scratch. Great for fall gatherings and holidays.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes



  • 1 cup softened butter
  • 1/2 cup pureed pumpkin
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt


  • 8 oz softened cream cheese
  • 1/2 cup softened butter
  • 5 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup milk


  1. Preheat oven to 350°
  2. Add butter, pumpkin and sugar to a mixing bowl and beat until combined.
  3. Add eggs and vanilla, beating until mixed in.
  4. Add flour, baking soda, cinnamon, ginger and salt. Mix low speed until combined, raise to medium speed and beat 2 minutes.
  5. Pour into a greased 13 x 18 inch rimmed baking sheet, spreading evenly.
  6. Bake for 15 minutes or until a toothpick inserted in middle comes out clean.
  7. Place on a wire rack to cool completely before icing.
  8. For the icing: Combine softened cream cheese and butter until smooth and fluffy.
  9. Add powdered sugar and cinnamon and mix on low and drizzle in milk. Raise to medium hight speed and beat until light and fluffy.
  10. Spread onto cake in an even layer.
  11. Serve immediately or refrigerate until ready to serve.
  12. Store cake covered in refrigerator for up to 3-4 days.


Adapted from The Novice Chef

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 680Total Fat: 31gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 112mgSodium: 490mgCarbohydrates: 98gFiber: 1gSugar: 80gProtein: 6g

Nutritional calculations are estimated and may not be accurate.

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