The perfect, easy one-bowl recipe for the holidays: pumpkin sheet cake with cinnamon glaze! This easy pumpkin sheet cake is fall dessert at its finest. Buttery, moist lightly spiced pumpkin cake. All the soft, fluffy cake you’d expect in a sheet cake! Then topped with silky cinnamon glaze that hardens just enough to form a perfect crust.

This cake is so quick to throw together, and can be made ahead of time for easy holiday entertaining. No need to dirty every dish in your kitchen for a super tasty and special holiday dessert!

Why glaze instead of frosting? I love that glaze is a lighter flavor than frosting, and calls for way less sugar! No sugar comas here! It really lets the flavors of the cake shine, and is easier to make than buttercream too. So really, it’s just overall perfect for this pumpkin sheet cake!

Tools Needed For Pumpkin Sheet Cake with Cinnamon Glaze

• Mixing Bowls! I love this set of mixing bowls for everything from cakes, to homemade doughnuts, to prepping casseroles!
• Baking Dish: This is my favorite baking dish. I love baking in ceramic! It retains heat so well, which means shorter cooking time and a more moist baked good!
• Cooling rack: If I’m in a hurry, and need the cake to cool quickly, I like to line my baking dish with parchment paper, lift the whole cake out, and set it on a cooling rack before pouring on the glaze.
• Metal measuring cups and measuring spoons. I love how solid these are, they will last forever!

Pumpkin Sheet Cake with Cinnamon Glaze

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• Author: Kirsten Bell
• Prep Time: 10 Minutes
• Cook Time: 35 Minutes
• Total Time: 45 minutes
• Yield: 12 Slices 1x
• Category: Dessert
• Method: Baking

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Description

Easy, moist and delicious pumpkin sheet cake with cinnamon glaze! The perfect make-ahead holiday dessert recipe!

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Ingredients

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For The Cake:

1 can (15 oz) pumpkin puree

1 cup granulated sugar

1 cup packed brown sugar

1 cup butter, melted

1 teaspoon vanilla extract

2 eggs

1/2 cup milk

2 cups flour

2 teaspoons baking soda

2 teaspoons pumpkin spice

1/2 teaspoon salt

For The Glaze:

2 1/2 cups powdered sugar

1/3 cup milk

1 teaspoon cinnamon

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350, and grease a 9×13 baking dish. Set aside.

In a large mixing bowl, whisk together the sugar through milk. Add the flour, baking soda, pumpkin spice and salt to the pumpkin mixture, and mix together with a spatula until no streaks of flour remain and the batter is smooth. Pour the batter into the greased baking dish, and bake for 35-40 minutes or until a toothpick comes out with moist crumbs.

Allow the cake to cool for at least 15-20 minutes. Meanwhile, make the glaze! Mix together all the glaze ingredients in a small bowl, and pour over the cooled cake. Let glaze harden, and then serve.

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Love Pumpkin? Try These Pumpkin Recipes Too!

• Pumpkin Coffee Cake with Streusel
• Baked Pumpkin Donuts with Bourbon Glaze
• Pumpkin Muffins with Vanilla Chai Glaze
• Quick & Easy Chocolate Chip Pumpkin Bars
• Pumpkin Caramel Cake with Cream Cheese Frosting

I am such a huge fan of coffee cake. It’s so easy and delicious, and quick to throw together whenever the mood strikes! This pumpkin coffee cake with streusel might be my very favorite fall recipe at the moment. The cake is moist and full of pumpkin and spice flavors, the streusel is perfectly buttery, and then with the vanilla drizzle? It’s seriously impossible not to fall in love at first bite! And the best part is that it’s so darn easy to make! This coffee cake is a staple at our house – and I bet it will become one at yours too!

I have such a special treat to share with you today – lemon rosemary cornmeal cake with balsamic syrup! I know cornmeal isn’t often used in dessert recipes, but believe me – it is sooooo darn delicious! It gives this cake a perfect texture. Fluffy, moist, and full of lemon flavor! I wish baking with cornmeal was more common, and I have a feeling this won’t be the last cornmeal dessert recipe you see on the blog! Hint, hint!