Pumpkin Sheet Cake with Pumpkin Caramel Frosting

Pumpkin Sheet Cake with Pumpkin Caramel Frosting

Can you believe we are a little over two weeks away from Thanksgiving?!? It feels like fall just arrived and now Thanksgiving is literally right around the corner. I’m thinking of all the different items I need to make, buy, or assign. The only thing I know is that I am making this pumpkin sheet cake.

My picky husband, who is not a pumpkin fan, really loves this cake. The cake is moist and flavorful. And the cream cheese frosting is outrageous with the addition of pumpkin dulce de leche. This is made in a half sheet pan so it is perfect for a crowd but can be halved for a smaller crowd and made in a quarter sheet pan. Doesn’t the cake look delicious without the frosting? It’s so golden and perfect.


I still can’t believe how easy this cake is to put together and because you are using a half sheet pan  it only takes 20 minutes to bake. What’s great about this cake is that you can bake and frost the cake a couple of days ahead of time. It’s one less thing for you to worry about the day of Thanksgiving. Here’s a tip, cutting the cake into squares when the frosting is cold is much easier (and prettier) than when at room temperature.

Pumpkin Sheet Cake with Pumpkin Caramel Frosting

Kids big and small will love the candy corn pumpkins or even fall sprinkles topped on their cake square. Now I’m off to think of what else to make for Thanksgiving. Feel free to send me suggestions. I’m always looking for new ideas!

Pumpkin Sheet Cake with Pumpkin Caramel Frosting

Pumpkin Sheet Cake with Pumpkin Caramel Frosting


    For the Cake
  • 1 cup (2 sticks) unsalted butter
  • 2 cups pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • ¾ cups boiling water
  • 2 cups flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 2 eggs
  • 2 teaspoons baking soda
  • 3 teaspoons vanilla extract
    For the Frosting
  • 8 ounces, cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • Pinch of salt
  • ½ cup pumpkin dulce de leche
  • 1 tablespoon half-and-half or heavy whipping cream


    For the Cake
  1. Preheat oven to 350 degrees.
  2. Spray a half sheet pan with baking spray; set aside.
  3. In a medium saucepan, melt the butter.
  4. Once the butter is melted, whisk in the pumpkin puree and pumpkin pie spice until combined.
  5. Whisk in the boiling water until the mixture is smooth and completely combined; set aside.
  6. In a separate bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract until well mixed; set aside.
  7. In a large bowl, whisk together the flour, sugar, and salt.
  8. Pour the pumpkin mixture into the flour mixture; stir until mostly combined. You should still see flour throughout the mixture.
  9. Next add the buttermilk mixture and stir until completely combined.
  10. Pour the mixture into the prepared half sheet pan. Use an offset spatula to spread the mixture evenly.
  11. Bake the cake for 20 minutes.
  12. Remove the cake and cool.
    For the Frosting
  1. In a large mixing bowl, combine cream cheese, butter, powdered sugar, pumpkin dulce de leche, half-an-half or heavy whipping cream, and salt.
  2. Using a hand-mixer or stand-mixer beat until creamy and smooth.
  3. The frosting should be thick but soft enough to spread over the completely cooled cake.
  4. Use an offset spatula to spread the frosting evenly over the cake.
  5. I found it easier to cut the cake after it was cooled in the refrigerator. The frosting slightly hardens and makes it much easier to cut.
  6. Once cooled, cut the cake into squares.
  7. Optionally, top each square with a candy corn pumpkin.

Adapted from The Pioneer Woman

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