Frosted Pumpkin Cake

Frosted Pumpkin Cake

Frosted Pumpkin Cake is a classic pumpkin sheet cake topped with cream cheese frosting.  Delicious and made on the lighter side!

In case you haven’t noticed by now, I love baking with pumpkin!  While it is always fun to get creative, there is something to be said about the classics.  This Frosted Pumpkin Cake is absolutely a classic.   The moist cake is filled with pumpkin and warm spices of cinnamon and pumpkin pie spice ~ the epitome of Fall pumpkin baking.  Topped with a cream cheese frosting,  Frosted Pumpkin Cake is a favorite classic combination…and it is made on the lighter side!     

Frosted Pumpkin Cake is a delicious alternative to pumpkin pie or any other traditional holiday desserts.  While I decorated this cake with fancy Halloween sprinkles, it can be dressed up for any occasion by changing up the sprinkles or simply omitting them.  This cake takes no time to whip together and the frosting is a cinch – especially since it’s just spreading over a sheet cake.    A sheet cake is always such a simple dessert that serves plenty, making this Frosted Pumpkin Cake perfect for any party, holiday celebration or simply to enjoy all week long, as we did!  🙂

Lighter Frosted Pumpkin Cake

For more Pumpkin Recipes:  

Frosted Pumpkin Cake
  • 2¼ cups whole wheat pastry flour (or all-purpose flour)
  • 2½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup packed brown sugar
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (15-ounce) can pumpkin puree
  • Cooking Spray
  • Frosting:
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package ⅓ less fat cream cheese
  • 2 cups powdered sugar
  1. Preheat oven to 350F degrees. Spray 13x9-inch baking pan with cooking spray and set aside.
  2. Prepare CAKE: In a small bowl, add the flour, baking powder, cinnamon, pumpkin pie spice, and whisk until combined.
  3. In a large bowl, add brown sugar, ¼ cup butter and vanilla and beat with a mixer at medium speed until combined. Add eggs, one at a time, beating well after each addition Add pumpkin and mix well. Add flour mixture, and fold in gently until combined.
  4. Pour batter into prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Move pan to wire rack to cool completely.
  5. Prepare FROSTING: In a medium bowl, put 2 tablespoons butter, 1 teaspoon vanilla and cream cheese and beat with a mixer a medium speed until combined. Gradually add powdered sugar, beating until well combined. Spread frosting over cake and decorate as desired.

Source: Cooking Light, November, 2009

Lighter Frosted Pumpkin Cake

I can’t believe it’s already Wednesday again and that we are already at Week #5 of the 12 Weeks of Christmas Treats, hosted by Brenda of Meal Planning Magic!  To me, no holiday is complete without pumpkin or cake, making Frosted Pumpkin Cake a perfect addition to any holiday dessert offerings.

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  1. Yum! I’m looking for something to make with my last pumpkin. This looks great, espeecially with the frosting!