Pumpkin Maple Sheet Cake
Pumpkin Maple Sheet Cake is the kind of dessert I make when I want something easy, moist, and actually worth slicing into neat little squares. It’s a simple 9×13 cake with pumpkin, maple, and warm spices, and it holds up well on a dessert table.
The cake itself is soft with that cozy cinnamon-ginger flavor, and the maple gives it a deeper sweetness than plain sugar alone. My favorite part is the maple cream cheese frosting—it’s tangy, fluffy, and spreads like a dream once the cake is fully cool.
I like serving this as a fall sheet cake for potlucks, holidays, or just weekend baking when you want a low-stress dessert. It’s also great with coffee and a little sprinkle of pecans or flaky salt on top.
Why You’ll Love This Recipe
Simple 9×13 bake: No layers, no fancy assembly, and it slices cleanly once it’s chilled for a bit.
Moist crumb: Pumpkin, oil, and buttermilk keep this cake tender and soft for days.
Maple-spice flavor: The maple syrup plays really nicely with the cinnamon and ginger, and it tastes like fall without being heavy.
Frosting you’ll actually want to eat: Maple cream cheese frosting is tangy and sweet in a way that doesn’t feel flat.
Easy to finish: A handful of chopped pecans or a pinch of flaky salt on top makes it look “done” with almost no effort.
Key Ingredients
Pumpkin Sheet Cake
- All-purpose flour: I use regular flour here. Spoon and level if you tend to pack flour into the cup.
- Baking powder: Helps the cake rise evenly so it doesn’t bake up dense.
- Baking soda: This works with the buttermilk to give the cake lift and a softer crumb.
- Fine salt: Don’t skip it—pumpkin desserts need salt or they can taste a little dull.
- Ground cinnamon: This is the main spice note. If your cinnamon is old, it’s worth replacing for this cake.
- Ground ginger: Adds a little bite and keeps the flavor from tasting one-note.
- Ground nutmeg: Just enough to round everything out. Fresh grated is great if you have it.
- Ground cloves: A tiny amount goes a long way. Too much can take over fast.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. The pie filling is sweetened and already spiced, and it throws things off.
- Pure maple syrup: Real maple syrup makes a difference here. Pancake syrup won’t taste the same.
- Light brown sugar: I like light brown sugar for a cleaner molasses flavor, but dark brown works too.
- Granulated sugar: This helps the cake bake up with a nice texture, not just a soft, sticky crumb.
- Neutral oil: Use something like canola, vegetable, or avocado oil. Oil keeps sheet cakes extra moist.
- Eggs: Bring them to room temp if you can. They mix in smoother and help the batter come together quickly.
- Buttermilk: This gives a tender crumb and a little tang. If you don’t have it, the milk + lemon juice swap works well.
- Vanilla extract: I use real vanilla here since it’s noticeable in a simple cake batter.
Maple Cream Cheese Frosting
- Cream cheese: Full-fat is best. Let it fully soften so you don’t end up with little lumps.
- Unsalted butter: Softened butter makes the frosting fluffy and less sharp than cream cheese alone.
- Powdered sugar: Sift it if yours is clumpy. It makes the frosting smoother.
- Pure maple syrup: Adds maple flavor without tasting like maple extract. It also loosens the frosting a bit.
- Vanilla extract: A little vanilla makes the maple taste more rounded.
- Salt: Just a pinch helps the frosting taste less sugary.
Optional
- Chopped pecans: I like these for crunch. Toast them first if you have time.
- Flaky salt: A light sprinkle on top is really good if you like that sweet-salty thing.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch sheet pan, and line with parchment paper if you want easier lifting and cleanup.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Mix the wet ingredients: In a large bowl, whisk the pumpkin puree, maple syrup, brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until smooth.
- Add the dry ingredients: Fold the dry ingredients into the wet ingredients just until you don’t see streaks of flour.
- Fill the pan: Spread the batter evenly in the prepared pan, smoothing the top so it bakes level.
- Bake: Bake for 22 to 28 minutes, until a toothpick inserted in the center comes out clean.
- Let cool: Cool the cake completely in the pan before frosting.
- Beat the frosting: Beat the cream cheese and butter until smooth. Add the powdered sugar, then mix in the maple syrup, vanilla, and a pinch of salt until fluffy and spreadable.
- Frost the cake: Spread the frosting over the cooled cake. Garnish with chopped pecans and/or flaky salt if you want.
- Slice and serve: Slice into squares and serve. Chill the cake for about 20 minutes first if you want cleaner slices.
My Tips!
This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.
Recipe Tips & Tricks
Use pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, and it will make the cake taste off and bake differently.
Don’t overmix the batter. Once the flour goes in, fold just until combined. Overmixing makes the cake tougher and less tender.
Parchment is a good idea. You don’t have to use it, but it makes it much easier to lift and slice if you’re serving this for a group.
Make your own buttermilk if needed. Milk mixed with a little lemon juice works fine here. Let it sit for a few minutes so it thickens slightly before you add it.
Cool the cake completely before frosting. If the cake is even a little warm, the frosting can melt and slide around.
Simple tweaks
Here’s where the fun begins — a few simple tweaks can turn this recipe from casual treats into the star of any party.
Serving Suggestions
- Coffee or tea: This cake is really good with coffee, especially something not too sweet. Chai or black tea is nice with the spices too.
- Whipped cream: If you want a lighter plate, add a small dollop of whipped cream and skip frosting on a few pieces. It’s also nice with a sprinkle of cinnamon.
- Pecans: Top slices with extra chopped pecans right before serving. It adds crunch and makes the frosting look a little more finished.
- Flaky salt: If you like sweet-salty desserts, add a tiny pinch on each slice. I usually do this when serving it with coffee.
Eat it later
This section explains how to store leftovers properly and how far in advance the recipe can be prepared.
Storage and Make Ahead
Store leftover cake covered in the fridge for up to 4 days. Because of the cream cheese frosting, I keep it chilled. Let slices sit at room temp for 10 to 15 minutes if you prefer a softer texture.
You can make the cake a day ahead and frost it the next day. Just keep the cooled cake covered at room temperature overnight, then frost and chill before slicing.
If you want them to last longer, freeze individual portions (frosted or unfrosted) in an airtight container. Thaw in the fridge overnight and serve chilled or slightly warmed to take the edge off the cold.
It could help!
Before you close the tab or print the recipe, scroll through these quick answers.
Recipe FAQs
Can I use pumpkin pie spice instead of individual spices?
Yes. Swap the cinnamon, ginger, nutmeg, and cloves for about 1 1/2 teaspoons pumpkin pie spice. I still add the salt as written.
What’s the best substitute for buttermilk?
Use regular milk mixed with lemon juice. Stir in about 1 1/2 teaspoons lemon juice, let it sit for 5 minutes, then use it like buttermilk.
How do I know when the sheet cake is done?
A toothpick inserted in the center should come out clean (a few moist crumbs are fine). If the center looks shiny and wet, give it another 2 to 3 minutes and check again.
Can I make this cake without the frosting?
You can. The cake is flavorful on its own, and it’s nice with just a dusting of powdered sugar or a simple maple glaze. If you skip frosting, the cake can be kept at room temperature for a couple days.
Why does my cream cheese frosting look runny?
This usually happens when the butter or cream cheese is too warm, or the kitchen is hot. Chill the frosting for 15 to 20 minutes, then beat again briefly and frost the cake once it’s fully cool.
Keep it with you
The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.
MORE DESSERTS RECIPES TO TRY
Pumpkin Maple Sheet Cake
Ingredients
Pumpkin Sheet Cake
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup neutral oil
- 2 large eggs
- ½ cup buttermilk
- 2 tsp vanilla extract.
Maple Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- pinch of salt.
Optional
- chopped pecans for garnish
- flaky salt for garnish.
Instructions
Bake Cake
- heat oven to 350 F and grease a 9x13 inch sheet pan and line with parchment if desired
- whisk flour baking powder baking soda salt and spices in a bowl
- whisk pumpkin maple syrup brown sugar granulated sugar oil eggs buttermilk and vanilla until smooth
- fold dry ingredients into wet just until combined
- spread batter evenly in pan and bake until a toothpick comes out clean 22 to 28 minutes
- cool completely in pan.
Frost and Serve
- beat cream cheese and butter until smooth
- mix in powdered sugar then maple syrup vanilla and salt until fluffy and spreadable
- spread frosting over cooled cake and garnish if using
- slice and serve.
