Pumpkin Sheet Cake with Cream Cheese Frosting

A sure crowd-pleaser, this is one of the EASIEST and yummiest desserts ever! Takes just 10 minutes to prep.

gluten free pumpkin sheet cake #glutenfree #glutenfreerecipes www.healthygffamily.com
Pumpkin Sheet Cake with Cream Cheese Frosting

Great texture-- moist, soft & fluffy, and beyond YUMMY!

On the hunt for an easy dessert that is a sure crowd pleaser? Search no further!

This pumpkin sheet cake with cream cheese frosting beyond!

gluten free pumpkin sheet cake #glutenfree #glutenfreerecipes www.healthygffamily.com

Backstory…  A few years ago I was at a friend’s house the night before Thanksgiving while she was whipping up 2 full sheet pans of this cake for a large Thanksgiving gathering she was going to the next day.  She said she makes this every year and both sheet pans always disappear!

Before the evening was over, I was holding on the recipe in hand and couldn’t wait to try it with my favorite gluten-free all purpose flour, GF Jules (affiliate link).

In case you’re new to this website, you should know we are huge fans of GF Jules flour (affiliate link) because it was the first gluten-free flour we discovered when my son was first diagnosed with celiac disease (over 9 years ago) that allowed us to make our favorite gluten-based recipes by simply substituting the flour.  We never looked back.

Back to the pumpkin cake…

It is always a hit and it is one of the easiest desserts ever to make.

Literally place all the ingredients in a bowl, mix and spread into a rimmed baking sheet and bake.  The frosting is a classic cream cheese frosting that spreads easily and is beyond yummy.

All you need is 8 ingredients: gluten-free flour, sugar, canned pumpkin, canola oil, baking soda, cinnamon, salt and eggs.

gluten free pumpkin sheet cake #glutenfree #glutenfreerecipes www.healthygffamily.com

Everything mixes up in minutes in one bowl.

Isn’t the batter such a pretty color?

gluten free pumpkin sheet cake #glutenfree #glutenfreerecipes www.healthygffamily.com

Then you pour the batter onto a greased, rimmed baking sheet and bake.

The frosting is a classic and easy cream cheese frosting made with 4 ingredients: butter, cream cheese, powdered sugar and vanilla.

gluten free pumpkin sheet cake #glutenfree #glutenfreerecipes www.healthygffamily.com

After the cake cools, you simply spread smooth and creamy frosting on to the cake. If I were serving this at a party or event, I would have spread the frosting to the edges but I wanted you to see the pumpkin cake beneath.

gluten free pumpkin sheet cake www.healthygffamily.com

Serve as is or sprinkle with colored sprinkles to make festive for Halloween or Thanksgiving.

 

gluten free pumpkin sheet cake www.healthygffamily.com

Perfect as a non-candy Halloween treat, party or Thanksgiving dessert or just a simple treat any day of the week!

I have served this at family dinners, brought it to teacher’s lunches and made it for friends… it is always a hit!

gluten free pumpkin sheet cake #glutenfree #glutenfreerecipes www.healthygffamily.com

The recipe can be easily halved and made in a half size rimmed baking sheet, as I have done here and it comfortably serves 10-12.

Whatever size you make, just be sure to save a slice for yourself… it vanishes quickly!

Want a slice?

gluten free pumpkin sheet cake #glutenfree #glutenfreerecipes www.healthygffamily.com

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.

Recipe

5.0 from 6 reviews
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.
Author:
Recipe type: Dessert, Holidays, Halloween, Thanksgiving
Cuisine: Gluten-free, Vegetarian
Serves: 24 slices
Ingredients
Cake
  • 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
Frosting
  • 1 8oz cream cheese room temperature
  • ½ cup (1 stick) butter, room temperature
  • 1 lb powdered sugar
  • 1 teaspoon vanilla
Instructions
Cake
  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.
Frosting
  1. Cream all ingredients together and spread on cake once cake is baked and cooled.

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24 thoughts on “Pumpkin Sheet Cake with Cream Cheese Frosting

  1. I love this cake! So easy to make and great flavor. I added some allspice and clove to add to the warmth of the cinnamon, but it would be just as delicious as is. And using the sheet pan makes it quick to bake and easy to serve. Will definitely make again!

    1. Yay! So happy you love it too Jerilyn! Additional spices are a great add. And yes, the sheet pan makes it perfect for serving a crowd!

    1. Hi… The recipe is written for a full size baking sheet. But I often cut it in half and make a half size baking sheet (approximately 14.5 inches by 10 inches). Depends on how many people you are feeding. The half size baking sheet feeds 10-12. Let me know how you like it.

  2. LOVE this recipe!! I watched you make this on Instagram stories and I had all the ingredients, so I decided to give it a try. So glad I did! This recipe is so EASY and tastes DELICIOUS! This will definitely be on repeat. Every recipe I have tried from your website has been good. Now, everyday, I am like…”wonder what Karen @healthygffamily is making today”. Thanks for all you do!

  3. We LOVE this cake! So easy to make and a great one for little helpers in the kitchen! My two year old helped out and was so proud of how it turned out. I also couldn’t keep his little fingers out of the frosting. It’s just so tasty and perfect for the Fall and holiday season!

  4. My 12 year old son and I made this today. It was great and will feed a crowd! We used coconut oil that we melted instead of the Canola oil and it worked great!

  5. This recipe was delicious! So good and moist, perfect amount of sweetness with the frosting. I made a half batch and used a 9×13 pyrex since my half sheet pan was not the right size.

  6. This cake is so delicious that my family ate half of it before it was even frosted! It comes together so easily. I would recommend this cake for any occasion.

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