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Slice of pumpkin sheet cake topped with cream cheese frosting and a pumpkin brigadeiro.
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Pumpkin Sheet Cake

This Pumpkin Sheet Cake is soft, moist, and filled with pumpkin and warm fall spices. The cake is soaked with a sweet condensed milk mixture and finished with a light and fluffy cream cheese frosting for an easy fall or Thanksgiving dessert.
Course Dessert
Cuisine American
Keyword pumpkin, pumpkin sheet cake, sheet cake
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings 15 slices
Calories 520kcal
Author Camila Hurst

Ingredients

Pumpkin Cake

  • 2¼ cups all-purpose flour, 270g
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup unsalted butter, softened (113g)
  • 1 cup light brown sugar, packed (200g)
  • ½ cup granulated sugar, 100g
  • ½ cup vegetable oil, 120ml
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1½ cups pumpkin puree 340g
  • ¼ cup sour cream 60 g

Milk Soak

  • 3 tbsp whole milk 45 ml
  • ⅓ cup sweetened condensed milk 100g

Cream Cheese Frosting

  • 10 tbsp unsalted butter, softened (142g)
  • 8 oz cream cheese, softened (226g)
  • 3 cups powdered sugar, 360g
  • 2 tsp vanilla extract
  • ¾ cup heavy whipping cream cold (180ml)

To Decorate

  • pumpkin brigadeiro recipe here
  • ground cinnamon optional
  • chopped pecans optional

Instructions

Make the Pumpkin Cake

  • Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In the bowl of a mixer, beat the butter for one minute. Add the brown sugar and granulated sugar. Beat for 2 to 3 minutes, until creamy and slightly lighter in color.
  • Add the oil and mix until incorporated.
  • Add the eggs one at a time, mixing until combined after each addition. Along with the final egg, you can add the vanilla.
  • Add the sour cream, mix to combine.
  • Then add the pumpkin puree and mix.
  • Add the dry ingredients and mix on low speed just until incorporated. Finish folding the batter with a spatula if necessary. Do not overmix.
  • Spread the batter evenly into the prepared pan.
  • Bake for about 28 to 34 minutes, checking the cake early. The cake is ready when the center springs back lightly when pressed and a toothpick inserted into the center comes out with a few moist crumbs. Do not wait for the toothpick to come out completely dry.
  • Let the cake cool for about 15 to 20 minutes before adding the milk soak.

Make the Milk Soak

  • Whisk together the whole milk and sweetened condensed milk.
  • Poke holes all over the warm cake with a fork or skewer.
  • Slowly pour or brush the milk soak evenly over the cake, allowing it to absorb as you pour.
  • Cover the cake and refrigerate until completely chilled.

Make the Cream Cheese Frosting

  • Beat the softened butter with an electric mixer for about 1 minute, until creamy and slightly fluffy.
  • Add the cream cheese and beat briefly, just until smooth and combined. Avoid overbeating the cream cheese.
  • Add the powdered sugar, and mix on low speed until incorporated.
  • Add the vanilla and mix until smooth.
  • In a separate clean bowl, beat the cold heavy whipping cream until it forms stiff peaks, about 2 minutes or so.
  • Add half of the whipped cream to the cream cheese mixture. Fold gently to combine.
  • Add the remaining whipped cream, and fold until the frosting is smooth and fluffy.

Assemble

  • Make sure the soaked cake is chilled before frosting.
  • Spread the cream cheese frosting evenly over the cake.
  • If desired, prepare my pumpkin brigadeiro recipe and use it to decorate the top of the cake.
  • Finish with a light dusting of cinnamon, or pumpkin spice.
  • Refrigerate the cake for at least 1 hour before slicing and serving.

Notes

Do Not Overbake: This is especially important for this cake because overbaking can quickly make a pumpkin cake dry. Begin checking around 28 minutes. A toothpick inserted into the center should have a few moist crumbs attached rather than coming out completely dry.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and will change the texture and flavor of the cake.
Spices: You can replace the cinnamon, ginger, nutmeg, and cloves with about 1 tbsp pumpkin pie spice if preferred.
Sour Cream: Full-fat sour cream gives the cake the softest, richest texture. Full-fat Greek yogurt can be substituted if necessary.
Milk Soak: Pour the milk soak slowly and evenly over the cake while it is still slightly warm. Giving the liquid time to absorb as you pour helps distribute it throughout the cake without making any one area soggy.
Cream Cheese Frosting: Use full-fat block-style cream cheese rather than spreadable cream cheese from a tub. The block cream cheese produces a thicker, more stable frosting. Make sure the heavy whipping cream is very cold when whipping it.
Pumpkin Brigadeiro: I made my pumpkin brigadeiro recipe to decorate the top of this cake. It adds another layer of pumpkin flavor and makes a beautiful topping, but the cake is also delicious without it.
Storage: Store the cake covered in the refrigerator for up to 4 days. For the best texture, let individual slices sit at room temperature for about 15 to 20 minutes before serving.

Nutrition

Serving: 1slice | Calories: 520kcal