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Pumpkin Spice Sheet Cake |

Pumpkin Spice Sheet Cake |

I went to the eye doctor yesterday and you know the little puff of air they do to test your eye pressure? Oh my gosh, how many of you hate that machine? I literally scream NO when they tell me it’s time for the air puff machine. The anticipation of when that puff of air is going to come out of that machine is what kills me every time. I’m like squinting and scootching back in my chair and blinking fiercely – pretty much doing everything you should not do during this test. And then, the technician is the one sitting behind the machine getting ready to press that button the one second you forget to blink. I bet they think it’s so funny watching you squirm and anticipating that puff of air! Those sneaky people! ;) Just thinking about it freaks me out!

It makes me wonder why they made me suffer so long with that puff of air when there were EYE DROPS that do the same thing without the puff of air. They put two drops in your eyes (it STINGS but I’ll take stinging any day over that puff of air) and then you wait 2 minutes and then they shine blue lights into your eyes (yes, I’m very technical here) and bam, you’re done. They can figure out your eye pressure from that. No more puff of air. Gah!! Why didn’t they tell me this earlier? I bet they secretly like watching me squirm like a 2 year old :) just kidding

Pumpkin Spice Sheet Cake |

Pumpkin Spice Sheet Cake |

This pumpkin spice sheet cake recipe was given to me by my mother in law. The first time ever had it was at Thanksgiving last year. It was just non-chalantly sitting on the counter and it was getting to be the “omg I’m craving something sweet” hour so I decided that I would have a slice of this cake.

Um, it was like the most amazing pumpkin sheet cake I’ve ever had. It was literally a melt in my mouth, I wanted to consume the entire pan, kind of cake. I think during the course of our five day visit, I ate about 6 slices. The first night I had it, I went back for seconds and I very rarely go back for seconds for dessert. I loved the cream cheese frosting, too. It wasn’t too powerful but you could definitely taste the subtle cream cheese flavor that pairs so perfectly with this pumpkin spice cake.

Later, I found out what really made this cake so moist and I was like “woah” so when I made this cake at home, I substituted the vegetable oil for Greek yogurt. The texture is a little different with Greek yogurt. It makes the cake more sponge-like. If you prefer a moister cake that’s softer, I would use the vegetable oil, if you want to go healthier and don’t care much about the texture, I’d use Greek yogurt. Either way this cake is phenomenal so however you make it, it’ll be just amazing!!

5 from 1 vote

Pumpkin Spice Sheet Cake

Topped of with a creamy cream cheese frosting layer, this pumpkin spice sheet cake can be paired perfectly with your cup of tea or coffee!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 slices


  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 heaping tbsp. pumpkin pie spice
  • ½ teaspoon salt
  • ¾ cup (150 g) plain Greek yogurt OR 1 cup of vegetable oil
  • 15 ounce (425 g) pumpkin puree, NOT pumpkin pie filling
  • 4 eggs

For the frosting:

  • 2 cups (240 g) powdered sugar
  • cup (76 g) butter, softened
  • 3 ounce (85 g) cream cheese, softened
  • 2-3 tablespoon (2 tablespoon) milk
  • 1 teaspoon vanilla extract
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  • Preheat oven to 350 °F (177 °C) and line the bottom of a 9x13 inch with parchment paper and grease the sides of the pan. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  • In the bowl of a stand mixer, combine Greek yogurt (or vegetable oil) and pumpkin puree. Mix in eggs one at a time, making sure each egg is well incorporated after each addition.
  • Add the flour mixture to the stand mixer in 3 additions, mixing well after each addition.
  • Evenly spread batter into prepared pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean.
  • Let cake cool completely before frosting.
  • To make the frosting, combine all the frosting ingredients in a bowl and whisk until all is incorporated. You'll want the frosting to be thick, but not too thick that you can't pour it. If you feel you need more liquid, add additional milk 1 tbsp. at a time.
  • Once cake has completely cooled, pour the frosting all over the top of the cake and spread out evenly with an offset spatula. Let sit for 10-15 minutes to harden then slice to serve.
  • Store cake in an airtight container for up to one week.


Serving: 1slice, Calories: 190kcal, Carbohydrates: 34g, Protein: 3g, Fat: 5g, Fiber: 1g, Sugar: 25g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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  1. This cake came out of the oven a bit ago and is cooling right now! I am going to make the icing a bit later this afternoon. I am super excited! It looks and smells amazing!!!!! An early Thanksgiving treat tonight!!!!! YUM!!!!!!

  2. Hi Julie, I had to come back and let you know that this cake is simply AWESOME! I made it on the weekend – followed the recipe exactly and produced the moistest, most delicious cake EVER. I have never used yogurt in a cake before! Thanks so much for posting another fab recipe!

  3. I so agree with you about the eye test. the anticipation for the puff of air is the worst! Sometimes I blink so much, they just give up on me and do it next time ha!

    This cake looks great. Any variation of a spice cake is a winner to me!

  4. I’m eating a HUGE bit of this cake right now! I was out of Greek yogurt and subbed in Grapeseed Oil. Worked perfectly, and this cake is divine! Thanks for the fab recipe!

  5. I seriously feel like I can taste this right now. With all the pumpkin desserts around, I`m craving some!

    P.S. I totally hate that eye pressure machine, too!