Fall is the perfect time to bake this moist, perfectly spiced Pumpkin Sheet Cake topped with rich maple cream cheese frosting and a sprinkle of toasted pecans. This upgraded classic brings cozy flavors to every bite and slices beautifully for gatherings, holidays, or a weekend treat.

We’ve been on quite a fall baking kick over the past few weeks (Apple Crumble Bars, Pumpkin Swirl Cheesecake, Pumpkin Cinnamon Rolls, Applesauce Spice Cake, Caramel Apple Upside-Down Cake), but this might be my personal favorite recipe: pumpkin cake! This version leans into maple, which adds a deep caramel note to the frosting and pairs so well with toasted pecans (or maple glazed walnuts!).

We’re using oil instead of butter for an ultra-soft crumb and reliable moisture. Pumpkin puree provides plenty of structure and tenderness, so the cake stays soft for days. The frosting goes the extra mile: cream cheese keeps it from feeling too sweet, while real maple syrup brings a classic fall flavor you can actually taste.

We all know how busy this time of year is, and I love that this cake is easy to fit in your schedule. Bake it a day or two in advance – the oil and pumpkin keep it soft for days. Take it on the go and serve it straight from the pan, or take it up a notch with a sprinkle of pecans and a drizzle of maple syrup down the sides. Feeding a crowd? Double the recipe and turn it into a stacked two-layer sheet cake.

It’s casual enough for Sunday football snacks and special enough for Thanksgiving dessert tables. This recipe is a keeper, and one that we’ll be making year after year.

Ingredients and Substitutions

Pictured below is what you’ll need to make this cake, along with some key ingredient notes and substitutions:

• Flour: For a gluten-free cake, use a 1:1 gluten-free baking blend that contains xanthan gum.
• Spices: Instead of using cinnamon, nutmeg, ginger, and cloves, substitute 2 to 2 1/2 teaspoons of pumpkin pie spice.
• Oil: Use any neutral oil, like vegetable, canola, avocado, or grapeseed oil.
• Eggs: For an egg-free cake, use 4 flax eggs (4 tablespoons ground flaxseed + 10 tablespoons of water, mixed and rested for 5 minutes). Add an extra 1/4 teaspoon of baking powder as well for extra lift.
• Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling! If you’re using homemade pumpkin puree, drain it first in a fine mesh sieve to remove excess liquid.
• Cream Cheese: Use full-fat brick-style cream cheese, not whipped or low-fat. Plant-based brick cream cheese can also be used instead.
• Toasted Pecans: Instead of nuts, try decorating the cake with toasted pepitas.

How to Make Pumpkin Sheet Cake

1. Mix Ingredients: Whisk together the sugars, oil, eggs, and vanilla extract. Stir in the pumpkin puree, followed by the dry ingredients.

2. Bake: Spread the batter into the prepared pan and bake until the center springs back when gently pressed.

3. Make the Frosting: Beat the cream cheese and butter until smooth. Mix in the maple syrup, vanilla, and salt, then gradually add the powdered sugar and beat until fluffy.

4. Frost and Decorate: Spread the frosting over the cooled cake and top with chopped toasted pecans.

Toast Pecans for Maximum Flavor

While the most important part of this cake is, of course, the pumpkin sheet cake, I highly recommend including the toasted pecans! They add just the right amount of texture and crunch – but only if you toast them first!

Toasting pecans results in a warmer and sweeter taste, with a crisp snap instead of a soft chew. Why does toasting make such a big difference? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

Toasting nuts lowers the surface moisture, which promotes the Maillard reaction, a browning reaction that happens when proteins and sugar meet heat, creating hundreds of new flavor and aroma compounds. As the pecans gently heat, the fat softens and the cell structure dries slightly, resulting in a crispier snap once cooled.

Technique matters for toasting nuts! Spread the pecans in a single layer in a skillet or in the oven and toast gently until darker and fragrant. Remove from the heat as soon as they smell rich and buttery and cool completely on the sheet so steam doesn’t soften the texture. Store in an airtight container for up to a week at room temperature or freeze for longer storage.

Tips and Tricks for the Best Pumpkin Sheet Cake

1. Cool Completely Before Frosting: A warm cake will melt the cream cheese frosting, so make sure it is fully cooled.
2. Toast Nuts: Use toasted nuts for better flavor and crunch.
3. Chill Before Slicing: A short chill firms the frosting for cleaner cuts.
4. Layer Cake: Divide the batter between two 8-inch round cake pans and decrease the baking time by 5-7 minutes to make a layer cake.
5. Storage: Keep the frosted cake covered in the refrigerator for 4-5 days. Bring to room temperature before serving for the best texture. To freeze the cake, wrap it tightly in plastic wrap, then thaw it overnight in the refrigerator.
6. Recommended Tools: 9×13-inch Metal Baking Pan | Parchment Paper | Stand Mixer | Kitchen Scale | Offset Spatula

More Pumpkin Recipes:

• Pumpkin Cinnamon Rolls
• Chocolate Pumpkin Muffins
• Pumpkin Chocolate Chip Babka
• Pumpkin Chocolate Chip Cookie Bars
• Cream Cheese Swirl Pumpkin Bundt Cake