The Ultimate Moist & Spiced Vegan Pumpkin Sheet Cake with Cream Cheese Frosting

Get ready to discover your new favorite fall dessert! This Vegan Pumpkin Cake recipe isn’t just a cake; it’s a celebration of autumn flavors, perfectly blending incredible moisture, irresistible fluffiness, and a symphony of warm spices. Topped with a luscious vegan cream cheese frosting, this plant-based pumpkin cake is truly the ultimate treat for any season, but especially as the leaves begin to turn.

Let me make a bold, yet absolutely true, statement: This vegan pumpkin cake is hands down one of the BEST cakes I have ever created! Seriously, it’s a revelation. From the first bite, you’ll notice its remarkably moist crumb and light, airy texture that simply melts in your mouth. Each forkful is bursting with a delicious, fragrant spiced flavor that perfectly captures the essence of autumn. If you’ve ever felt daunted by the prospect of baking a beautiful cake, especially elaborate layered creations, then this simple yet stunning sheet cake is precisely what you need. It delivers all the wow factor without any of the fuss, making it approachable for bakers of all skill levels.

Not only is this cake incredibly easy to make, coming together effortlessly in a single pan, but it also finds its perfect companion in a rich, tangy vegan cream cheese frosting. While the cake itself is undoubtedly delicious, adding that decadent layer of frosting elevates it to an entirely new level of indulgence. Don’t just take my word for it; listen to the rave reviews from my inner circle:

• “Can I get two more slices, please?” – my always-hungry husband, who rarely asks for seconds of anything!
• “Wow, this is FABULOUS! 😍” – my discerning mom, whose compliments are hard-earned.
• “Is this really vegan???” – one of my girlfriends, utterly surprised by its incredible taste and texture.

Needless to say, this incredible cake and its accompanying frosting have left my loved ones talking for days, and I’m confident it will have your friends and family equally impressed. It’s more than just a dessert; it’s an experience that defies expectations of vegan baking.

If you’re as passionate about pumpkin desserts as I am, you won’t want to miss some of my other seasonal favorites. Be sure to check out my delightful vegan pumpkin cupcakes, these chewy vegan pumpkin cookies, and for a truly show-stopping treat, my creamy vegan pumpkin cheesecake with salted caramel topping. There’s a pumpkin treat for every craving!

Why You’ll Adore This Vegan Pumpkin Sheet Cake

There are countless reasons why this vegan pumpkin cake will become a staple in your kitchen, especially during the cooler months. Here are just a few:

• Unbelievably Fluffy & Perfectly Moist. Achieving the ideal balance between height, fluffiness, and moisture was my top priority when developing this vegan sheet cake recipe. After numerous tests, I discovered the perfect ratio, utilizing a combination of oil and vegan milk to provide richness and tenderness, while a precise amount of baking powder ensures a beautiful rise without compromising the delicate flavor. The result is a cake that is never dry or dense, but always light and airy.
• Harmonizes Beautifully with Vegan Cream Cheese Frosting. While this spiced pumpkin sheet cake is delightful on its own, it truly reaches its peak when paired with my signature vegan cream cheese frosting. The tangy, sweet, and creamy frosting provides a wonderful counterpoint to the warm spices of the cake, creating a flavor combination that is utterly irresistible. A generous, thick layer on top transforms this simple sheet cake into a gourmet dessert that will have everyone asking for the recipe.
• The Ultimate Easy Thanksgiving Dessert. Forget complicated holiday baking! This pumpkin cake offers all the nostalgic flavors of traditional Thanksgiving desserts, like a pumpkin roll, but with significantly less effort. Its simple sheet cake format means no intricate rolling or delicate handling, making it a stress-free option for your holiday table. Plus, you can easily bake and frost it a day or two in advance, freeing up valuable time on Thanksgiving Day. It’s truly a no-fuss showstopper.
• Simple & Beginner-Friendly. If baking intimidates you, this recipe is a fantastic starting point. With straightforward steps and common ingredients, it’s designed to be easily executable for even novice bakers. There are no fancy techniques or complex procedures, just simple mixing and baking for a guaranteed success.
• Versatile & Customizable (with caution!). While the core recipe is perfect as is, it offers a great base for minor personal touches. You can experiment with different spice blends (though my recommended blend is divine!), or add in mix-ins like chocolate chips or chopped nuts if you dare to venture slightly off-piste (see tips below for caution!).

Key Ingredients for the Perfect Vegan Pumpkin Cake

Crafting this incredible vegan pumpkin cake requires a few simple, accessible ingredients. Understanding their role is key to baking success!

For exact measurements and detailed instructions, remember to scroll down to the full recipe card below.

• All-purpose flour: This forms the structure of our cake. You can easily make this cake gluten-free by substituting an equal amount of your favorite 1:1 gluten-free flour blend. Ensure your blend contains xanthan gum for best results.
• Baking powder & baking soda: These are our crucial leavening agents. Baking powder provides initial lift, while baking soda reacts with the acidity in the pumpkin puree (and vegan milk if slightly acidic) to create additional bubbles, resulting in that wonderfully fluffy texture and desired height.
• Fine sea salt: A pinch of salt is essential in baking! It doesn’t just make things salty; it profoundly enhances all the other flavors, making the spices pop and balancing the sweetness of the sugar beautifully.
• Spices (Cinnamon and Pumpkin Pie Spice): These are the heart and soul of our pumpkin cake. Cinnamon brings warmth and sweetness, while pumpkin pie spice (a blend typically including cinnamon, nutmeg, ginger, allspice, and cloves) delivers that classic, cozy, and unmistakable autumn flavor. Feel free to use your favorite store-bought blend or even make your own if you have a preferred combination.
• Pumpkin puree: This is the star ingredient! It provides natural sweetness, moisture, and that distinctive pumpkin flavor. It’s absolutely crucial to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will throw off the balance of this recipe. You can even make your own fresh pumpkin puree for an extra touch of homemade goodness.
• Sugar: I typically use granulated cane sugar for its clean sweetness, which works perfectly here. However, feel free to experiment with brown sugar for a deeper, more molasses-like flavor, or coconut sugar for a slightly less refined option. Other granulated sugars will also work well.
• Oil (Neutral): Any neutral-flavored oil you prefer, such as canola, vegetable, or melted coconut oil (ensure it’s liquid), will work wonderfully. Oil contributes significantly to the cake’s moisture and tender crumb without imparting any dominant flavors of its own.
• Milk (Vegan): Your favorite vegan milk will do the trick! Almond milk, soy milk, oat milk, or cashew milk all work well. Just ensure it’s unsweetened plain milk to control the overall sweetness and flavor profile of the cake.
• Vanilla extract: A touch of pure vanilla extract always enhances the overall sweetness and depth of flavor in any baked good, bringing all the other ingredients into harmony.

Step-by-Step Guide: How to Make This Delicious Vegan Pumpkin Sheet Cake

This delightful vegan pumpkin cake comes together with surprising ease, requiring just a few simple steps. You’ll be amazed at how quickly you can create such a show-stopping dessert!

For a complete list of ingredients and more detailed, precise instructions, please refer to the full recipe card at the bottom of this post.

• Prepare Your Batter. Begin by sifting all the dry ingredients – that’s your flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice – into a medium bowl. Sifting ensures there are no lumps and helps aerate the flour for a lighter cake. In a separate, larger bowl (ideally for a stand mixer or with a hand mixer), combine the wet ingredients: pumpkin puree, sugar, oil, vanilla extract, and vegan milk. Beat this mixture vigorously for at least 3 minutes on medium speed until all the ingredients are thoroughly incorporated and appear light and creamy. This step is crucial for activating the sugar and creating a smooth base. Next, add half of your sifted dry ingredients to the wet mixture, mixing on medium speed for about 30 seconds until just combined. Repeat with the remaining dry ingredients, mixing for another 30 seconds. Be sure to scrape down the sides of the bowl as needed to ensure everything is fully mixed. Avoid overmixing once the flour is added; this can lead to a dense cake. Mix for no more than an additional 2 minutes on medium speed, just until everything is fully incorporated and smooth.
• Transfer to the Prepared Pan. Carefully pour your perfectly smooth cake batter into your prepared sheet pan. Use a spatula to gently spread the batter evenly across the pan, ensuring a consistent thickness. To remove any hidden air bubbles that could create large holes in your baked cake, gently tap the pan on your counter two or three times. This helps settle the batter and ensures a beautiful, even crumb.
• Bake to Golden Perfection. Place your sheet pan into the preheated oven and bake for approximately 25 to 30 minutes. Baking times can vary slightly depending on your oven, so keep an eye on it. The cake is ready when the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
• Cool and Frost. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This is a critical step, especially if you plan to frost the cake, as a warm cake will melt the frosting. Once thoroughly cooled, it’s time for the best part! Spread a generous layer of my irresistible vegan cream cheese frosting over the entire sheet cake. For the frosting to set beautifully, place the frosted cake in the fridge for a short period. Once chilled and set, slice your magnificent vegan pumpkin cake and prepare to enjoy pure autumn bliss!

Choosing the Right Pan Size for Your Vegan Pumpkin Sheet Cake

While this is referred to as a “sheet cake,” the pan I recommend and use for this specific recipe is technically a quarter sheet pan, measuring 9×13 inches. You might be wondering why this particular size, and not a larger, full sheet pan. There are several excellent reasons for this choice:

• Accessibility: A 9×13 inch pan is a very common size that most home bakers already own, making this recipe immediately accessible without needing special equipment.
• Ease of Baking a Single Cake: This pan size allows you to bake the entire cake in one go, simplifying the process compared to baking multiple layers. It offers the same convenience of a single-pan cake, which is perfect for everyday baking or stress-free holiday preparations.
• Optimal Height and Fluffiness: The proportions of this recipe are specifically calibrated for a 9×13 inch pan. Using this size ensures the cake rises to a beautiful, satisfying height, resulting in a wonderfully fluffy and moist crumb. If this same amount of batter were spread over a larger, full sheet cake pan, the cake would be much thinner and potentially dry out more quickly during baking.
• Perfect Serving Size: A 9×13 inch cake yields a generous amount (18 servings as per the recipe card), making it ideal for family gatherings, potlucks, or simply having enough to enjoy throughout the week. It strikes a perfect balance between being substantial and manageable.

Sticking to the recommended pan size is crucial for replicating the intended texture and baking time of this recipe. It’s a key factor in achieving the moist, fluffy, and perfectly spiced vegan pumpkin cake you’re aiming for.

Expert Tips for Baking Your Best Vegan Pumpkin Cake

To ensure your vegan pumpkin cake turns out absolutely perfect every single time, keep these essential baking tips in mind:

• Adhere to the Recommended Pan Size. This is one of the most common issues I see readers encounter with baking recipes. The baking times and ingredient quantities for this recipe are carefully developed based on a specific 9×13 inch pan (a quarter sheet pan). Altering the pan size will significantly impact the baking time and potentially the texture of your cake. Using a wider or larger pan will cause the cake to bake faster and potentially dry out, while a smaller or deeper pan will require a longer baking time and might result in an undercooked center. If you absolutely must use a different size, proceed with caution and be prepared to adjust baking times and monitor closely. As a general guide, for a wider pan, reduce baking time; for a smaller or deeper pan, expect similar or slightly longer baking times.
• Avoid the Pitfall of Overmixing. Once you’ve added the dry ingredients to the wet mixture, it’s crucial to mix just until everything is combined. Overmixing the flour develops gluten more than desired, which can lead to a tough, dense, and potentially dry cake. Aim for no more than 3 minutes of total mixing time after the dry ingredients have been introduced, scraping down the sides of the bowl as needed to ensure even incorporation. A few small lumps are perfectly fine and often preferred over an overmixed, smooth batter.
• Resist Major Ingredient Substitutions. Baking is a science, and the ratios of ingredients in this recipe are meticulously balanced to achieve the desired moist, fluffy texture and rich flavor. Adding more oil might make the cake overly greasy or “marshy,” while using less could result in a dry and crumbly texture. For this particular recipe, I strongly advise against making significant substitutions, especially for the wet ingredients. If you’re looking for a cake that’s more forgiving with substitutions or perhaps a smaller serving, I would highly recommend trying my vegan pumpkin mug cake. It’s much more adaptable for quick, individual servings. However, for those needing a gluten-free option, this recipe works beautifully with a good quality 1:1 gluten-free flour blend!
• Always Let the Cake Cool Completely Before Frosting! I understand the temptation – a warm, fragrant cake fresh from the oven is hard to resist! And yes, you *can* enjoy a slice of warm, unfrosted cake. However, if your intention is to add the creamy vegan cream cheese frosting, it is absolutely imperative that the cake cools down entirely. Even slightly warm cake will cause your frosting to melt almost immediately, creating a runny, messy situation rather than a beautifully set, delicious topping. Patience here is a virtue that pays off in delicious dividends!
• Ensure Room Temperature Ingredients. For the wet ingredients (vegan milk, oil, pumpkin puree), having them at room temperature helps them emulsify better with each other and with the dry ingredients. This leads to a smoother, more uniform batter and a finer-textured cake.
• Measure Accurately. Baking is precise. Using a kitchen scale to measure your flour and sugar by weight (gram measurements are provided in the recipe card) will give you the most consistent and accurate results, leading to a better cake every time. If using volume measurements, spoon the flour into your measuring cup and level it off with a straight edge to avoid packing too much in.

Storing Your Vegan Pumpkin Cake for Maximum Freshness

Proper storage is essential to keep your delicious vegan pumpkin cake fresh and flavorful for as long as possible. Here’s how to ensure it stays in peak condition:

• Refrigeration for Frosted Cake. Any vegan pumpkin cake that has been topped with cream cheese frosting absolutely needs to be stored in the refrigerator. The cream cheese in the frosting (even vegan versions) requires chilling to remain stable and food-safe. Cover the entire pan tightly with foil or plastic wrap to prevent the cake from drying out and absorbing odors from the fridge. I actually find that this cake tastes even better when chilled, as the flavors meld and the frosting sets beautifully. When stored correctly in the fridge, your frosted pumpkin cake will remain fresh and delicious for 3 to 4 days.
• Countertop Storage for Unfrosted Cake. If you’ve baked the pumpkin sheet cake but haven’t yet applied the frosting, you can store it at room temperature. Ensure it’s covered very tightly with plastic wrap or placed in an airtight container to keep it from drying out. An unfrosted cake will last perfectly well on the counter for up to 2 days.
• Freezing for Long-Term Enjoyment. This vegan pumpkin cake freezes wonderfully, making it perfect for meal prepping desserts or saving for a future craving!
  • Unfrosted Cake: Allow the baked cake to cool completely. Wrap the entire cake (or individual slices) tightly in plastic wrap, then again in aluminum foil. Place in a freezer-safe bag or container. It will last for up to 2-3 months in the freezer. Thaw at room temperature or in the refrigerator before frosting and serving.
  • Frosted Cake: If you want to freeze the cake with frosting, first place the frosted cake (uncovered) in the freezer for about 1-2 hours until the frosting is firm. Once firm, wrap it tightly in plastic wrap and then in aluminum foil, just like the unfrosted cake. This prevents the frosting from smearing during wrapping. Thaw in the refrigerator overnight before serving.

More Delicious Vegan Pumpkin Recipes to Explore

If you’ve fallen in love with the comforting flavors of this vegan pumpkin cake, you’ll be thrilled to discover these other fantastic pumpkin-inspired recipes:

• Decadent Pumpkin Brownies: A rich, fudgy brownie swirled with creamy pumpkin cheesecake!
• Moist Chocolate Chip Pumpkin Bread: Perfect for breakfast, brunch, or an afternoon snack.
• Soft & Chewy Pumpkin Sugar Cookies: A delightful, spiced cookie that’s also gluten-free!
• Fluffy Pumpkin Chocolate Chip Muffins: Ideal for a quick treat or on-the-go breakfast.

Enjoy every single bite, friends! If you make this fantastic Vegan Pumpkin Sheet Cake, I would absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your support means the world. We’d also be incredibly grateful if you could take a moment to leave a comment below and give the recipe a star rating! Thanks so much for baking with us!

Vegan Pumpkin Sheet Cake

Servings: 18 servings

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

This Vegan Pumpkin Cake recipe is the perfect mix of moist, fluffy, and spiced. Top with vegan cream cheese frosting for the ultimate fall dessert, ideal for Thanksgiving or any autumn celebration.

5 (from 56 ratings)

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Ingredients

• 2 cups all purpose flour, (240g) or 1:1 gluten free flour mix with xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 teaspoon cinnamon
• 2 teaspoons pumpkin pie spice
• 1 (15 oz) can pure pumpkin puree, (425g, not pumpkin pie filling)
• 1 1/2 cups granulated sugar, (300g, cane sugar recommended, brown sugar or coconut sugar also work)
• 1/2 cup neutral oil, (100g, such as canola, vegetable, or melted coconut oil)
• 1/2 cup vegan milk, (120mL, unsweetened almond, soy, or oat milk all work well)
• 2 teaspoons vanilla extract

Instructions 

• Preheat Oven & Prepare Pan: Preheat your oven to 350°F (180°C). Prepare a 9×13 inch sheet pan (with sides) by greasing it thoroughly and dusting lightly with flour, or by lining it with parchment paper for easy removal. This prevents sticking.
• Combine Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, fine sea salt, cinnamon, and pumpkin pie spice. Sifting helps to remove lumps and aerate the ingredients, contributing to a lighter cake. Set this bowl aside.
• Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or in a larger mixing bowl using a hand mixer, add the pumpkin puree, granulated sugar, neutral oil, vanilla extract, and vegan milk. Beat these ingredients together on medium speed for at least 3 minutes. Continue mixing until all ingredients are thoroughly incorporated, and the mixture appears smooth and slightly lightened.
• Incorporate Dry into Wet: Add half of the sifted dry ingredients into the wet mixture. Mix on medium speed for about 30 seconds, just until combined. Then, add the remaining half of the dry ingredients and mix for another 30 seconds. Be sure to scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Continue mixing for no more than 2 additional minutes on medium speed, just until the batter is smooth and no streaks of dry ingredients remain. Be careful not to overmix, as this can lead to a dense cake.
• Pour into Pan & Remove Air Bubbles: Pour the prepared cake batter evenly into your greased and floured (or parchment-lined) sheet pan. Use your spatula to gently smooth out the top surface of the batter. Then, tap the pan sharply on your counter two or three times to release any trapped air bubbles, which helps create a more even crumb structure.
• Bake the Cake: Transfer the pan to your preheated oven and bake for 25 to 30 minutes. The cake is done when the center is fully cooked through; a wooden skewer or toothpick inserted into the middle should come out clean or with only a few moist crumbs attached.
• Cool Completely: Remove the baked cake from the oven and place the pan on a wire rack to cool completely. This step is crucial, especially if you plan to add frosting, as a warm cake will cause the frosting to melt.
• Frost, Chill & Serve: Once the cake is completely cool, spread as much or as little of your delicious vegan cream cheese frosting as you’d like over the entire sheet cake. For the frosting to fully thicken and set, place the frosted cake in your fridge for at least 30 minutes. Once chilled, slice into generous portions and enjoy this incredible autumn dessert!

Notes

Please note that the calories provided are for the cake only. The nutritional information for the frosting can be found on its respective recipe page.

Expert Tips & FAQ for the Best Vegan Pumpkin Sheet Cake

• Don’t change the pan size: Seriously, stick to the 9×13 inch pan! Baking times and quantities are meticulously calculated for this specific size. Changing it will inevitably affect how long your cake takes to cook, potentially resulting in an undercooked center or a dry, overbaked cake. If you don’t have this pan size, remember you’re adjusting at your own risk. Generally, a wider pan will require less baking time, while a smaller or deeper pan will need a similar or potentially longer time.
• Don’t change the ingredients (especially the wet ratios): Baking relies on precise chemistry. The amount of oil and liquid in this recipe is crucial for its signature moist and fluffy texture. Adding more oil might make the cake overly dense or “marshy,” while using less will almost certainly negatively impact the texture, making it dry. I strongly advise against making substitutions for the core ingredients. If you’re seeking a more adaptable recipe or a smaller portion, my vegan pumpkin mug cake is a fantastic alternative. You can, of course, successfully make this sheet cake gluten-free by using a reliable 1:1 gluten-free flour blend!
• Let the cake cool fully if you plan to add frosting!: This is a non-negotiable step for beautiful results. I know the aroma of a freshly baked cake is incredibly tempting, and you *can* enjoy an unfrosted warm slice! However, if you apply frosting to a warm cake, it will melt almost immediately, regardless of the frosting type (even my amazing vegan cream cheese frosting). Patience will be rewarded with perfectly set, delicious frosting!

Calories: 175kcal, Carbohydrates: 30g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 203mg, Potassium: 72mg, Fiber: 1g, Sugar: 18g, Vitamin A: 3688IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Universal

Course: Dessert, Desserts

Author: Jessica Hylton