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You are here: Home / Cakes / Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting

November 14, 2020 By Jere Cassidy 36 Comments

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It’s that time of year to start thinking about all things pumpkin.  Actually, I would be totally happy having my pumpkin latte in May and my favorite Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting any time of the year.  Although I suppose waiting for this cake all year makes it extra special when the weather starts changing and I want my kitchen to smell all sweet and spicy.

Enjoy the taste of fall with pumpkin and spices

pumpkin sheet cake on a plate

First Published: January 6, 2015… Last Updated: Nov. 14, 2020

This page may contain affiliate links, please see my full disclosure for policy details. I earn commissions if you shop through the links on this page

When I think of pumpkin, I also think of spices and this cake has both.  Rich pumpkin puree mixed with fall’s favorite spices — cinnamon, nutmeg, ginger, and cloves. This cake bakes up moist and rich with a delicate, spicy pumpkin flavor. Your kitchen will smell awesome when baking this cake.

To add more flavor, this cake is topped with a creamy white chocolate cream cheese frosting. Not only is the icing super simple to make but it is one of my favorite icing recipes ever! It’s creamy, not too sweet, and it has a bit of a tangy flavor from the cream cheese and the lovely white chocolate flavor.  Try it and you will understand what I mean. May I just say, YUMMY!

But wait, we’re not stopping there.  Add a sprinkling of chopped pecans, cranberries, and ginger on top of the frosting for another layer of flavor that takes this cake over the top.  You’re going to wish it was fall all year round.

What exactly is a sheet cake?

Sheet cakes are a one layer cake baked in a rectangle pan, like a rimmed cookie sheet or a jelly roll pan. Usually, for this type of sheet cake, the pan sizes are:

Half sheet pan – 18″ x 13″ x 1″

Quarter sheet pan – 13″ x 9″ x 1″

Jelly roll pans – 15 1/2″ x 10 1/2″ x 1″

 

Ingredients for the cake and frosting

  • White sugar
  • Brown sugar
  • Canola oil
  • Eggs
  • Pumpkin Puree
  • Vanilla
  • Flour
  • Baking powder
  • Baking Soda
  • Salt
  • Cinnamon
  • Nutmeg
  • Cloves
  • White chocolate
  • Cream cheese
  • Powdered sugar
  • Pecans
  • Dried cranberries
  • Candied ginger

Cake ingredients

pumpkin spice cake ingredients, flour, eggs, sugar, pumpkin, oil, spices

Icing ingredients

cream cheese, powdered sugar and white chocolate

How to make and bake

Step 1. In a large mixing bowl add the white and brown sugar, pumpkin puree, beaten eggs, canola oil, and vanilla. You can mix this easily with a wire whisk until thoroughly combined.  When done mixing scrape down the sides of the bowl and remix a little if needed.

The great part of making this cake is you can mix everything in one bowl and use a wire whisk.  You can also mix everything in your KitchenAid, or use a handheld mixer, but sometimes I just like mixing by hand, and I realize that not everybody has a big stand mixer or even has room for one. For this cake batter, all you need is a good sturdy whisk.

Step 2. Mix all the dry ingredients – flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.  Using a wire whisk or a fork makes this easy to mix up.

Step 3. Add the dry ingredients to the bowl and mix until the flour is completely combined. Scrape the bowl and remix.

Spicy Pumpkin Cake batter with eggs and sugar

Step 4. Prepare the 18″ x 13″ baking pan. Spray with cooking spray then generously coat the pan with sugar, make sure to tap the pan to remove the sugar that did not stick to the pan. Normally this is done with flour, but the sugar adds flavor and creates a little bit of caramelization on the bottom of the cake.

Step 5. Pour the batter into the pan and spread it out to make sure the edges are filled with batter. Bake in a 350 degree F oven for 20 minutes. When done remove from the oven and let cool completely before icing the cake.

A sugared cake pan and the pumpkin cake in the cake pan

Icing instructions

Step 1. Melt the white chocolate in the microwave. Do this by breaking the white cholate bar into smaller pieces and put into a microwave-safe bowl and then microwave for 20 seconds. Remove the bowl and stir the chocolate and microwave again for 20 seconds and stir.

Do this one more time. At this point, the chocolate should be melting and the bowl should be warm which will help melt the chocolate.

Keep stirring until the chocolate is melted.  You do not want to put the bowl in the microwave too much as it will cause the white chocolate to seize up. But if needed go ahead and put the bowl back in the microwave for maybe 12-second intervals to get everything melted.   I used Ghirardelli White Chocolate Baking Bar for this recipe.

Step 2. Beat the cream cheese and butter with a mixer on medium speed until combined, then beat in the melted white chocolate

Step 3. With the mixer on low speed, mix in sifted powdered sugar until all the ingredients are combined and the icing is creamy.

Step 4. Spread the icing on the cooled cake, then cut it into desired size squares and top with the chopped pecans, candied ginger, and dried cranberries.

Pecan, Cranberry, and Ginger Cake Topping

I love mixing candied ginger, pecans, and dried cranberries together.  This mixture can be used on so many different baked goods as a topping like bread, muffins, or pies; and, it is super tasty on top of a hot bowl of oatmeal.  I love it because it adds tons of color, flavor, and texture. For this recipe adding this mixture to the top of the white chocolate frosting makes this cake pop and pairs perfectly with the pumpkin flavor.

Just give this mixture a good chop so everything is in small pieces then sprinkle on top of the frosted cake.

pecans, cranberries and ginger

Frost the cooled cake

applying icing to a pumpkin cake

Cut the cake into squares

a sliced and iced pumpkin cake

Sprinkle the chopped pecans, cranberries, and ginger on top.

sheet pan cake

Now grab a plate and serve this moist, tender, and delicious pumpkin cake

a piece of cake being served

This cake makes the perfect Thanksgiving dessert, and if you are at my house on Thanksgiving, we sometimes have a slice at breakfast with our tea.  I have been known to make two of these cakes because everyone loves it and they want to take some home with them.

This is why I love sheet cakes –

  •  Sheet cakes are one-layer and are served directly out of the pan, so no depanning or leveling out the top of the cake.
  • Frosting a sheet cake is easy since you just spread icing over the top of the cake.
  • Simply cut the cake into the desired size squares to serve.
  • Be creative and add fun and festive toppings over the frosting.
  • The icing to cake ratio is perfect.  Every bite you get the perfect amount of cake and icing, that is super important!!!
  • Sheet cakes are easy to transport to parties, pot lucks, or cookouts, they just seem to always to a real crowd-pleasing dessert.

This is the simplest cake to make. You first mix the wet ingredients and then add the dry ingredients, spread into a sheet pan, and bake.

Other cake topping to sprinkle on your frosted pumpkin cake

  • A sprinkling of cinnamon
  • Chopped pumpkin seeds
  • Chopped pecans or walnuts or both
  • Chopped dried cranberries

Try these other recipes for Thanksgiving

When you don’t want to roast a great big turkey this Turkey Roll-Up Casserole is perfect for a small gathering. The deli roasted turkey is rolled with stuffing and cranberry sauce inside then covered with gravy and baked. It’s really good.

Everyone loves as good side-dish and this recipe for Roasted Sweet Potatoes and Apples is simple and delicious.

You can’t have turkey without the Cranberry Sauce and this recipe only takes three ingredients.

If you serve a Thanksgiving brunch bake these Mini Cheese Quiches.

Another favorite pumpkin recipe is this Cranberry Pumpkin Bread, bake a loaf and top with a creamy orange glaze. This bread has some serious flavor.

One Hot Oven baking tips

  • You can bake this cake in a 13″ x 9″ pans as well, just increase the baking time to about 30 – 35 minutes. Always test with a toothpick.
  • For this recipe cinnamon, nutmeg, cloves, and ginger are used.  You can add even more of the spices if you like, and you can omit one or two if you prefer. You can also just use pumpkin pie spice.
  • Sometimes pumpkin puree can be hard to find, I get mine at Trader Joes, or  Libby's or Organic 365 brands are all good, but you can also make your own from fresh pumpkins.
  • Since this cake has a cream cheese frosting, make sure to refrigerate any leftovers. You can let this cake sit out at room temperature for up to 8 hours, but then stick it in the fridge.

Can you freeze the leftover cake?

If you have leftover cake (we never do, but if you do), this cake is easy to freeze.  Cut the cake into squares and place them in an airtight freezer container in a single layer.  When ready to serve take the cake out of the freezer and let sit for two hours to defrost.

Freezing the cake slices is perfect for small families. I like to send the slices home with my mother so she can freeze them, and then pull a slice out when she wants a homemade dessert. After all, she would never make a big cake like this for herself.

Recommended tools and ingredients for making this cake

I own lots of whisks for all different uses and a good sturdy whisk comes in handy for mixing and whipping ingredients, this 9' Oxo Good Grips Whisk is not expensive and I love the handle for good gripping.

Spreading icing over a large sheet cake is easy when you use an angled icing spatula. This 13' icing spatula is what I use and because it’s angled the knife won’t get into the icing.

wire whisk      an offset icing spatula

There are several options for the white chocolate baking bars and these come in the 4-ounce size needed for this recipe Ghirardelli and Lindt are readily available.  Candy melts do not work as a replacement, so please get a bar of good quality white chocolate

A Ghirardelli white chocolate barA Lindt white chocolate bar

Don’t forget to Pin it!

Pumpkin sheet cake

Pumpkin has never tasted so good

a slice of pumpkin cake on a plate
Print Pin
5 from 19 votes

Pumpkin Sheet Cake with White Chocolate Cream Cheese Frosting

This moist flavorful fall Pumpkin Sheet Cake is full of spices and topped with a fluffy white chocolate cream cheese frosting. A sprinkling of chopped pecans, cranberries, and candied ginger on top adds more flavor and crunch. This is a perfect cake for Thanksgiving.
Course Dessert
Cuisine American
Keyword pumpkin, sheet cake, Thanksgiving dessert
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 20
Calories 540kcal
Author Jere' Cassidy

Equipment

  • Sheet pans 12 x 16
  • Mixing bowl, large
  • Hand Mixer
  • Cutting board
  • Large wire whisk

Ingredients

Cake Ingredients

  • 1 cup white sugar
  • 3/4 cup brown sugar, packed
  • 1 cup canola oil
  • 15 oz. pumpkin puree
  • 4 eggs at room temperature
  • 1 tbls. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. nutmeg

White Chocolate Cream Cheese Frosting

  • 4 oz. White chocolate bar chopped and melted
  • 12 oz. cream cheese
  • 12 tbls. unsalted butter softened butter
  • 3 cups powdered sugar, sifted

Topping

  • 1/4 cup dried cranberries
  • 1/4 cup crystallized ginger
  • 1/4 cups pecans, halves

Instructions

How to prepare the Pumpkin Cake

  • Preheat oven to 350 degrees F
  • Prepare an 18" x 13" baking sheet. Spray with cooking spray and dust with sugar
  • In a large mixing bowl combine the sugars, pumpkin puree, beaten eggs, oil, and vanilla. Whisk the mixture until totally combined and the mixture is smooth.
    Instead of a whisk you can also use a mixer and beat at medium speed.
  •  Mix all the dry ingredients – flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.  Using a wire whisk or a fork makes this easy to mix up.
  • Combine the dry ingredients into the wet ingredients and mix until the flour is completely combined, using a whisk or a mixer.
  • Spread batter into a greased and sugared pan.
  • Bake for 20 minutes then transfer the cake to a wire rack to cool.

How to prepare the White Chocolate Cream Cheese Frosting

  • Melt the white chocolate in the microwave. Do this by breaking the white chocolate bar into smaller pieces and put into a microwave-safe bowl and then microwave for 20 seconds. Remove the bowl and stir the chocolate and microwave again for 20 seconds and stir.
    Do this one more time. At this point, the chocolate should be melting and the bowl should be warm which will help melt the chocolate.
    Keep stirring until the chocolate is melted.  You do not want to put the bowl in the microwave too much as it will cause the white chocolate to seize up. But if needed go ahead and put the bowl back in the microwave for maybe 12-second intervals to get everything melted.
  • In a large mixing bowl beat the softened cream cheese and softened butter with a mixer until smooth.
  • Add the melted white chocolate and beat to combine.
  • Add the powdered sugar and beat on low speed until the icing is smooth and creamy.
  • Spread frosting on the cooled cake.

The Crumbled Topping

  • On a large cutting board place the pecans, candied ginger and dried cranberries and chop all together to get small pieces. Sprinkle this mixture on the frosted cake.
  • Since this cake has a cream cheese frosting, make sure to refrigerate any leftovers. You can let this cake sit out at room temperature for up to 8 hours, but then stick it in the fridge.

Notes

The topping is optional for this cake.  Feel free to leave it off or add your favorite topping.
Use good white chocolate such as Ghiradelli, Lindt or Valrhona. 
This cake freezes well.  Place the cut squares in a freezer container in a single layer and freeze.  To serve remove from the freezer and let thaw for two hours.
 

Nutrition

Serving: 20slices | Calories: 540kcal | Carbohydrates: 53.2g | Fat: 32g | Cholesterol: 83mg | Sodium: 334mg

 

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About Jere’

From learning to cook on a farm in Indiana to culinary school in California,  my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.

 

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Filed Under: Cakes, Recipe Index Tagged With: cake, pumpkin, recipe, sheet, spicy

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Reader Interactions

Comments

  1. Deb Clark

    November 24, 2020 at 4:36 pm

    5 stars
    This looks delicious, so moist – wowza!!

    Reply
    • Jere Cassidy

      November 24, 2020 at 5:04 pm

      Thanks Deb, this is moist and wowza, describes this cake perfectly.

      Reply
  2. Roman

    November 23, 2020 at 2:51 am

    5 stars
    This looks delicious, found it on dish of delicious and I will definitely attempt it this weekend. Thanks

    Reply
    • Jere Cassidy

      November 24, 2020 at 5:00 pm

      Oh, glad you found the recipe. We are making this for Thanksgiving. It’s become a tradition to have this cake every year.

      Reply
  3. Toni Dash

    September 10, 2020 at 7:25 pm

    5 stars
    This is totally amazing! My kids couldn’t stop eating this!

    Reply
  4. Sharon

    September 10, 2020 at 6:34 pm

    5 stars
    I love when pumpkin season comes around because of desserts like this. A pumpkin base with a cream cheese frosting, it’s the perfect Fall dessert.

    Reply
  5. Cathleen @ A Taste of Madness

    September 10, 2020 at 6:30 pm

    5 stars
    Omg I am definitely making this for the fall!! This cake looks amazing, and I am loving all the spices! Bookmarked for later, thanks so much for the recipe 🙂

    Reply
  6. Shashi

    September 10, 2020 at 6:25 pm

    5 stars
    Wow – I so love how easy you make this sheet pan cake – but that’s not all – you’ve added such warming aromatic spices to this – not only must this taste delightful, this must smell heavenly!!

    Reply
  7. Shashi

    September 10, 2020 at 6:24 pm

    5 stars
    Wow – I so love how easy you make this sheet pan cake – but that’s not all – you’ve added such warming aromatic spices to this – not only must this taste delightful, this must smell heavenly!

    Reply
  8. Alexandra

    September 10, 2020 at 5:57 pm

    5 stars
    What a delicious cake – and that frosting – incredible!! The combination is perfection.

    Reply
  9. Allison Conley

    October 14, 2019 at 9:20 am

    5 stars
    This cake is AMAZING! It’s super easy to make, I too mixed by hand, and wonderfully moist and flavorful! I made it for a meeting my boyfriend was chairing, and only a few pieces came home. I should also mention that the meeting was sparsely attended, lol. Absolutely make the topping, it does indeed take it to the next level! Thank you so much for this tasty recipe!

    Reply
    • Jere Cassidy

      October 14, 2019 at 9:32 am

      This cake is a winner for taste and ease of making. I am making this cake again for my bunco group, the ladies request is every year.

      Reply
  10. Amanda Marie Boyle

    September 16, 2019 at 5:02 am

    My one year old, who survives solely on bananas and pb&j, oddly loves pumpkin. I might have to make this for his upcoming birthday!

    Reply
    • Jere Cassidy

      September 17, 2019 at 8:47 am

      That’s funny. At one time my daughter had to have a can of Chef Boyardee Beefaroni for lunch every day.

      Reply
  11. Kelly Anthony

    September 12, 2019 at 11:21 am

    5 stars
    This spicy pumpkin sheet cake will make the perfect dessert to take to my daughters potluck luncheon. It is so festive and full of those yummy fall flavors.

    Reply
    • Jere Cassidy

      September 17, 2019 at 8:52 am

      That is one reason I love sheetcakes. They travel well!

      Reply
  12. Brynn McDowell

    September 8, 2019 at 11:37 am

    5 stars
    As I was reading the description of this recipe it just kept getting better and better…pumpkin, then all those delicious fall spices, then white chocolate cream cheese frosting, then all those yummy toppings.

    Reply
    • Jere Cassidy

      September 8, 2019 at 4:43 pm

      I make extra topping of the pecans, cranberries, and ginger for oatmeal and yogurt; it’s so good.

      Reply
  13. Sula

    September 8, 2019 at 4:34 am

    5 stars
    Ok wow, white chocolate AND cream cheese in the frosting? Then add the crumble on top? That takes this to a whole different place – well done!

    Reply
    • Jere Cassidy

      September 8, 2019 at 4:38 pm

      Thanks, this cake definitely has some flavors going on.

      Reply
  14. Amy Chung

    September 7, 2019 at 11:20 pm

    5 stars
    Yum! Love the idea of sheet cakes cause that’s great for people like me who doesn’t bake cakes! Love all the wonderful spices in the recipe and especially love the fact that it only takes 20 minutes!

    Reply
    • Jere Cassidy

      September 8, 2019 at 4:41 pm

      Making a sheet cake just doesn’t require tons of work or time. That’s why I love them.

      Reply
  15. Danielle

    September 7, 2019 at 6:10 am

    5 stars
    Even though I get really upset about summer going away, I get really excited about each season because of all the good things that I can make. I can’t wait to go all in with pumpkin! And this cake looks like a great start 🙂

    Reply
    • Jere Cassidy

      September 8, 2019 at 4:39 pm

      So true. I don’t think I have ever made anything pumpkin in the summer. It’s just wrong.

      Reply
  16. Bintu | Recipes From A Pantry

    September 7, 2019 at 3:39 am

    5 stars
    I love all things pumpkin at this time of year! This cake looks so delicious.

    Reply
  17. Charla

    September 7, 2019 at 1:48 am

    OMG! I loveeeee pumpkin cakes. Like yourself I would eat this anyyyy time of the year. I often sub butternut squash when I can’t get hold of pumpkin. I haven’t made a sheet cake but want to in the future. Thanks for explaining what is it and the dimensions of the pan needed, very thoroughly explained!!

    Reply
    • Jere Cassidy

      September 8, 2019 at 4:40 pm

      Sheet cakes are the way to go. Making layers cakes is just too much sometimes.

      Reply
  18. Tonje

    September 6, 2019 at 11:01 pm

    Yum! I love sheet cakes, and this one looks perfect. I’ll definitely give it a go!

    Reply
  19. Danielle

    November 3, 2016 at 8:21 pm

    Ooooh I love that the season calls for pumpkin everything and this cake looks delicious!! Adding the cranberries on top makes it really pop with color —- AND TASTE!!! Looks delish!!!

    Danielle | FollowMyGut.com <3

    Reply
    • OneHotOven

      November 6, 2016 at 1:15 am

      I just think pumpkin and cranberries have to go together.

      Reply
  20. sharmin meadows

    November 3, 2016 at 3:59 pm

    Looks Delish! I am having an early Thanksgiving with some friends and testing out some recipes. I think I’ll make this for dessert

    Reply
    • OneHotOven

      November 6, 2016 at 1:21 am

      I’m making this too. It’s so simply and feeds a lot of friends and family. Let me know what you think.

      Reply
  21. Michele

    November 3, 2016 at 1:17 pm

    The topping really adds great visuals and flavor to this cake. Lovely.

    Reply
    • OneHotOven

      November 6, 2016 at 1:28 am

      That’s why I love cranberries so much, I love their color.

      Reply
  22. OneHotOven

    January 8, 2015 at 7:01 pm

    Love how moist this cake is. Having a piece right now

    Reply
  23. Bevyn

    January 8, 2015 at 4:47 pm

    Hello

    Reply

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Welcome, I am Jerè

the baker at One Hot Oven. I love sharing recipes both sweet and savory that inspire you to bake at home. Food has a way of bringing us all together, from a simple batch of cookies to a three-tier cake. It is important to gather your family and friends around the table over delicious food, great conversation, joy, and laughter. Let’s bake something wonderful.

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