Make Pumpkin Sheet Cake

Lori Lamothe

I can't help it: when fall hits, I find myself utterly powerless to resist all the pumpkin spice hype. This sheet cake has a rich, moist texture and a delectable cream cheese frosting but still comes in at fewer than 200 calories per slice. Like most sheet cakes, it's incredibly quick and easy to make.


For the cake:

2 1/4 cups all-purpose flour

2 1/2 tsp. baking powder

2 tsp. ground cinnamon

1/4 tsp. salt

1 cup packed brown sugar

1/4 cup softened butter

1 tsp. vanilla extract

2 large eggs

1 15-ounce can pumpkin puree

Cooking spray

For the frosting:

2 tbsp. softened butter

1/2 tsp. vanilla extract

1 package 1/3-less-fat cream cheese

2 cups sifted powdered sugar


1. Preheat oven to 350 degrees.

2. Combine flour, baking powder, salt and cinnamon in a small bowl, stirring with whisk.

3. Combine 1/4 cup butter, vanilla and brown sugar in large bowl. Beat with mixer on medium speed until well combined. Add eggs, one at a time, and beat well. Add pumpkin puree and beat well. Fold in flour mixture.

4. Spread batter in a 13" x 9" baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into the center of cake comes out clean.

5. Cool completely in pan on a wire rack.

6. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla and cream cheese in a medium bowl. Beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating well. Spread frosting evenly over top of cake

24 servings

Calories per serving: 178

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Writer, assistant professor, former baker. I cover recipes, cold cases, history, and culture. If you have a story idea you'd like me to investigate, you can email me at Older cold case articles can be found on Vella and Medium.


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