This healthy pumpkin sheet cake is perfectly spiced from the pumpkin pie spice blend, a mixture of cinnamon, ginger, cloves and nutmeg. A tangy, sweet cream cheese frosting helps balance the flavors. This cake is perfect for any fall gathering., November 2022


Credit: Sara Haas

Recipe Summary

30 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350℉. Line a 9-by-13-inch metal baking pan with parchment paper, allowing it to overhang the edges. Coat with cooking spray.

  • Whisk pastry flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Add pumpkin, water, granulated sugar, brown sugar, oil and 1/2 teaspoon vanilla; whisk until smooth. Scrape the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a wire rack for 1 hour before frosting.

  • Place cream cheese and butter in a medium bowl; beat with an electric mixer on high speed until smooth. Slowly add 1/2 cup confectioners' sugar; beat on medium speed to combine. Add another 1/2 cup confectioners' sugar and the remaining 1 teaspoon vanilla; beat to combine. Add the remaining 1 cup confectioners' sugar; beat on high speed until smooth and fluffy. Spread the frosting in an even layer over the cooled cake.


Parchment paper

Nutrition Facts

1 piece
155 calories; protein 2g; carbohydrates 28g; dietary fiber 1g; sugars 19g; added sugar 18g; fat 5g; saturated fat 2g; mono fat 1g; poly fat 1g; cholesterol 6mg; vitamin a iu 1659IU; vitamin c 1mg; vitamin e iu 1IU; folate 17mg; vitamin k 2mg; sodium 191mg; calcium 36mg; iron 1mg; magnesium 5mg; phosphorus 25mg; potassium 40mg; niacin equivalents 1mg; selenium 2mcg.