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5 from 7 votes
Overhead picture of Pumpkin Sheet Cake cut into slices
One-Bowl No-Mixer Pumpkin Sheet Cake
Prep Time
30 mins
Cook Time
25 mins

This fabulous one-bowl, no-mixer pumpkin sheet cake is super moist and has an amazingly tender crumb. You can put it together in just minutes and the results never fail to bring rave reviews!

Course: Cake, Dessert, Dessert Icing, Snacks
Cuisine: American
Keyword: Pumpkin Sheet Cake
Servings: 20
Calories: 360 kcal
Author: Chris Scheuer
For the cake:
  • 1 cup butter
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 1 15-ounce can pumpkin puree
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all-purpose flour
For the icing:
  • 2 ounces cream cheese softened
  • 4 tablespoons half and half a bit more, if needed
  • ½ cup butter
  • 4 cups powdered sugar a bit more, if needed
  • 1 medium vanilla bean halved and seeds scraped out (or 1 teaspoon vanilla extract)
For the cake:
  1. Preheat the oven to 350˚F (175˚C). Spray a 13x18-inch sheet pan with baking spray and rub with a paper towel to coat. Set aside.
  2. Place butter in a medium-size microwave-safe bowl and cover with a slightly damp paper towel. Cook on high power for 60-90 seconds or until butter is just melted
  3. Add the sugars and the pumpkin puree and whisk together until smooth. Add the eggs and vanilla and whisk until well combined.
  4. Add the pumpkin pie spice, baking powder, baking soda and salt and whisk until nice and smooth with no lumps. Add the flour and whisk one last time until smooth.
  5. Transfer the batter to the prepared pan and smooth to an even layer. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean (or the internal temperature should be 205-210˚F.). Cool before icing.
For the icing:
  1. Place cream cheese in a medium-size microwave-safe bowl. Microwave for 20 seconds until nice and soft, then add 1 tablespoon of half and half and whisk until smooth. Add the remaining 3 tablespoons of half and half and whisk again until smooth.

  2. Add the butter to the cream cheese mixture and return the bowl to the microwave. Cook for 1 minute on high power, just until the butter is melted.
  3. Add the vanilla bean seeds or (vanilla extract) and stir. The mixture may seem separated at first but keep stirring and it will smooth out. Add 2 cups of the powdered sugar and whisk until nice and smooth. Add remain powdered sugar and stir until creamy smooth. Icing should be creamy and spreadable. If it’s too thin, add a little extra powdered sugar, if too thick, add a little extra half and half.
  4. Transfer the icing to the top of the cooled cake and spread to an even layer. If desired, use the back of a spoon to create swirls. Enjoy!
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

The icing recipe will cover the cake nicely with a thin layer of icing. If you like a thicker layer (we do!), make and an extra half batch of icing: 3 ounces of cream cheese, 6 tablespoon half and half, ¾ cup butter, seeds from 1½ vanilla beans (or 1½ teaspoons of vanilla extract).

Nutrition Facts
One-Bowl No-Mixer Pumpkin Sheet Cake
Amount Per Serving
Calories 360 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 74mg25%
Sodium 262mg11%
Potassium 91mg3%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 42g47%
Protein 3g6%
Vitamin A 529IU11%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.