Spicy pumpkin cake is an absolute must for fall, and when covered with smooth cream cheese frosting, it’s hard to justify serving it exclusively during one season.

You’ll want to make it year-round because pumpkin cake with cream cheese frosting is absolutely delicious.

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Easy Step-By-Step Instructions for Pumpkin Cake

How to make pumpkin cake — Grease and flour 17×12 inch sheet pan, and preheat oven to 350 degrees F.

How to make a homemade Pumpkin Cake — In a microwave-safe dish, melt 1 cup (2 sticks) butter, and set aside to come to room temperature.

Homemade Pumpkin Cake — In a large mixing bowl combine 3 ½ cups flour, 1 tablespoon baking powder, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ground cloves, and whisk until completely mixed.

How do you make a Pumpkin Cake — In another large bowl, beat 4 large eggs, 1 ½ cups granulated sugar, and 1 cup brown sugar until light and bubbly.

How to make a Pumpkin Cake — Allow to cool completely on a wire rack.

Pumpkin Cake with Cream Cheese Frosting — In a large mixing bowl, combine 1 brick (8 ounces) room temperature cream cheese, ½ cup room temperature butter, 4 cups powdered sugar, 2 tablespoons cream (may substitute half and half or whole milk), and 2 teaspoons vanilla extract, and beat until light and fluffy (two to three minutes).

Homemade Pumpkin sheet cake with cream cheese frosting — Spread over cooled cake, and sprinkle with ½ cup chopped walnuts, if desired. Refrigerate for at least an hour for the frosting to set.

Free Printable Recipe for Pumpkin Cake with Cream Cheese Frosting

Pumpkin Sheet Cake

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Ingredients

Cake Ingredients:

3 ½ cups flour
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
4 large eggs room temperature
1 ½ cups granulated sugar
1 cup brown sugar
1 cup 2 sticks butter, melted and cooled
1 can 15 ounces pure pumpkin puree

Cream Cheese Frosting Ingredients:

1 brick 8 ounces cream cheese, softened
½ cup butter softened
4 cups powdered sugar
2 tablespoons cream may substitute half and half or whole milk
2 teaspoons vanilla
½ cup chopped walnuts optional

Instructions

Cake Directions:

In a microwave-safe dish, melt butter, and set aside to come to room temperature.
Grease and flour 17×12 inch sheet pan, and preheat oven to 350 degrees F.
Combine flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl, and whisk until completely mixed.
In another large bowl, beat eggs and sugars until light and bubbly. Add cooled butter, and beat for another minute. Then mix in pumpkin until completely incorporated. Add dry ingredients, and stir just until fully combined.
Spread into greased baking sheet, and bake at 350 degrees for about 25 minutes or until a cake tester inserted into the center comes out clean. Allow to cool completely on a wire rack.

Cream Cheese Frosting Directions:

In a large mixing bowl, combine all ingredients, and beat until fluffy. Spread over cooled cake and sprinkle with chopped walnuts, if desired. Tightly cover leftovers, and keep in the fridge.

Notes

Although cake should be stored in the fridge, it tastes better at room temperature. Remove it about an hour before serving for best results.