Pumpkin Sheet Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
A sure crowdpleaser, this is one of the easiest and yummiest desserts ever! The cake is moist, has a great soft texture, a subtle pumpkin flavor and it's topped with a creamy, decadent cream cheese frosting. Recipe halves well and can be made in a half-rimmed baking sheet to serve approximately 10-12 people. Original recipe from a friend, adapted to be gluten-free.
Recipe type: Dessert, Holidays, Halloween, Thanksgiving
Cuisine: Gluten-free, Vegetarian
Serves: 24 slices
  • 2 cups gluten-free all purpose flour that includes xanthan gum (we used GF Jules - affiliate link)
  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1 cup canola oil
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 4 eggs
  • 1 8oz cream cheese room temperature
  • ½ cup (1 stick) butter, room temperature
  • 1 lb powdered sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees F and grease a rimmed baking sheet (or sheet cake pan) well.
  2. In a large bowl, mix all ingredients together well (I used an electric mixer) and pour into rimmed baking sheet
  3. Bake 18-20 minutes or until edges start pulling away from pan.
  4. Let cool before frosting.
  1. Cream all ingredients together and spread on cake once cake is baked and cooled.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/pumpkin-sheet-cake-with-cream-cheese-frosting/