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Slices of pumpkin sheet cake with chai cream cheese frosting stacked up in a pile.
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Pumpkin Sheet Cake with Creamy Chai Frosting

Rich, moist, and topped with a chai-flavored cream cheese frosting, this pumpkin sheet cake is a delicious fall dessert.
Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 1 hour
Total Time 2 hours
Servings 15
Calories 345kcal

Ingredients

For the Pumpkin Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 15-ounce can pumpkin purée not pumpkin pie filling
  • ½ cup neutral oil like canola or vegetable
  • 4 large eggs room temp
  • 1 teaspoon vanilla extract

For the Chai Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter, softened 1 stick
  • 1-2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 1 pinch cloves and nutmeg or more to taste

Instructions

Make the Cake:

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment.
  • In a large bowl, whisk together the flour, baking powder, salt, and spices.
  • In another bowl, beat together the brown sugar, white sugar, pumpkin purée, oil, eggs, and vanilla until smooth.
  • Pour the wet ingredients into the dry and stir until just combined. Mix in the milk until batter is smooth.
  • Pour into the prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean.
  • Let cake cool completely in the pan before frosting.

Make the Frosting:

  • In a large bowl, beat the cream cheese and butter together until creamy and fluffy.
  • Add the powdered sugar, 1 cup at a time, beating well between each addition.
  • Mix in the vanilla and chai spices. Adjust spice levels to taste!

Assemble:

  • Once the cake is cool, spread with frosting and sprinkle with a little extra cinnamon or chai spice mix on top (optional but cute). Slice and serve!

Notes

  • Frosting: Adjust the spice levels to your own personal tastes.
  • Cooling: Let the pumpkin cake cool completely before applying the frosting. Otherwise, the frosting will warm up and slide off.
  • Baking: Keep a close eye on the cake in the final 10 minutes of baking. You know it’s finished cooking when a toothpick inserted into the center comes out clean.

Nutrition

Calories: 345kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 197mg | Potassium: 198mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5163IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
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