Decadent & Moist Chocolate Pumpkin Sheet Cake with Cream Cheese Frosting: A Fall Favorite

Prepare to fall in love with the best chocolate pumpkin sheet cake you’ll ever bake! This isn’t just any ordinary autumn dessert; it’s a truly exceptional creation featuring real canned pumpkin puree baked directly into the cake, creating an unbelievably moist and fluffy texture. Topped with luscious swirls of homemade pumpkin cream cheese frosting, this dessert is a showstopper that will delight everyone who tries it. It’s incredibly easy to make and promises a tender, rich flavor that will have you reaching for another slice.

Embracing Pure Pumpkin Flavor (No Pumpkin Spice!)

When it comes to pumpkin desserts, people tend to fall into one of two camps: those who adore them, and those who avoid them. Often, this divide stems from a common misconception – the conflation of “pumpkin” with “pumpkin spice.” Let me assure you, these are distinctly different flavor profiles. While pumpkin spice offers a warm, aromatic blend of cinnamon, nutmeg, ginger, and cloves, pure pumpkin brings a more subtle, earthy sweetness and a wonderfully creamy texture.

As a trained pastry chef, I personally gravitate towards recipes that highlight the natural, unadulterated taste of pumpkin, rather than overwhelming it with excessive spice. This chocolate pumpkin sheet cake is a perfect example of such a creation. It allows the rich, mellow notes of pumpkin to shine through, complemented beautifully by the deep cocoa flavor, without relying on the often-intense “pumpkin spice” blend. This cake is designed to be incredibly moist, light, and fluffy, slicing effortlessly for easy serving.

Even if you consider yourself a skeptic when it comes to pumpkin desserts, this recipe, which utilizes pure pumpkin puree, might just change your mind. It’s a revelation! And for those who are already pure pumpkin enthusiasts (and we’re talking pure pumpkin, not pumpkin spice), you absolutely must try my pumpkin cupcakes, these delightful pumpkin maple cookies, or this airy pumpkin mousse for more sensational pumpkin-centric treats.

Why You’ll Adore This Chocolate Pumpkin Sheet Cake

• Effortlessly Simple: This recipe is designed for ease, making it perfect for bakers of all skill levels. You’ll be amazed at how quickly you can whip up such an impressive dessert.
• The Ultimate Fall Indulgence: With its warm flavors and inviting aroma, this sheet cake is an ideal centerpiece for autumn gatherings, holiday celebrations, or simply a cozy evening at home.
• An Unforgettable Flavor Fusion: The pairing of rich chocolate and tender pumpkin creates a surprisingly harmonious and utterly delicious combination that many haven’t yet discovered. It’s a truly unique taste experience!
• Incredibly Moist & Fluffy: Thanks to carefully balanced ingredients like buttermilk and pumpkin puree, this cake boasts an unparalleled moistness and a wonderfully light, airy crumb that melts in your mouth.
• Crowd-Pleasing Design: Baked in a convenient sheet pan, this cake is easy to transport, serve, and share, making it perfect for potlucks, parties, and family dinners.

Essential Ingredients for Your Masterpiece

For the Delicious Chocolate Pumpkin Cake:

• Granulated Sugar: This essential ingredient not only provides the perfect level of sweetness to our chocolate pumpkin cake but also contributes significantly to its tender crumb and overall structure.
• All-Purpose Flour: The foundational dry ingredient, giving the cake its primary bulk and structure. Ensure it’s measured correctly for the best texture.
• Cocoa Powder: For that irresistible, deep chocolatey flavor that pairs so wonderfully with pumpkin. Use a good quality unsweetened cocoa powder for the best results.
• Baking Soda: A leavening agent that reacts with acidic ingredients (like buttermilk and pumpkin) to help the cake rise, ensuring a light and airy texture.
• Baking Powder: Another crucial leavening agent that provides additional lift, contributing to the cake’s fluffy texture and open crumb.
• Kosher Salt: Don’t skip the salt! It balances the sweetness, enhances the chocolate and pumpkin flavors, and adds depth to the overall taste profile.
• Large Eggs: Eggs are vital for structure, richness, and moisture. They bind the ingredients together and help the cake set properly.
• Vegetable Oil: Unlike butter, oil contributes to an incredibly tender and moist crumb that remains soft even after refrigeration. It also keeps the cake moist for longer.
• Buttermilk: This acidic dairy product tenderizes the gluten in the flour, resulting in an exceptionally moist and fine-crumbed cake. If you don’t have it, a simple homemade substitute works wonders (see recipe notes!).
• Canned Pumpkin Puree: The star of the show! Make absolutely sure you are using pure canned pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will alter the flavor and texture of your cake dramatically.

For the Dreamy Pumpkin Cream Cheese Frosting:

• Unsalted Butter: Softened unsalted butter is the base of our creamy frosting, providing rich flavor and a smooth texture. Ensure it’s at room temperature for easy blending. Learn how to soften butter quickly if you’re short on time.
• Cream Cheese: Room temperature cream cheese is essential for a lump-free, silky smooth frosting. Its tangy flavor beautifully complements the sweetness of the cake and the earthiness of the pumpkin.
• Powdered Sugar (Confectioners’ Sugar): This finely milled sugar is the primary sweetener for the frosting, dissolving easily to create a smooth consistency.
• Canned Pumpkin Puree: Again, pure pumpkin puree is key here, adding a subtle pumpkin flavor and a lovely orange hue to the frosting.
• Ground Cinnamon: A touch of cinnamon enhances the natural warmth of the pumpkin without overpowering it, adding a fragrant and comforting note to the frosting. Adjust to your preference!

A Quick Note on Pumpkin Puree Quantity: You will need an entire 15 oz. can of pumpkin puree for the cake itself, plus additional puree for the frosting. This means you’ll either need to open a second 15 oz. can, or purchase a larger 29 oz. can of pumpkin puree and measure out the required amounts accordingly. While you have the option to omit pumpkin from the frosting, I truly believe it adds an incredible depth and flavor, and frankly, I’d be sad for you to miss out on that deliciousness! If you happen to have any leftover pumpkin puree, it’s fantastic for other recipes like these savory pumpkin bars.

Step-by-Step: Crafting Your Chocolate Pumpkin Cake

This versatile recipe can be baked as a classic 9×13 inch sheet cake or transformed into elegant round layers. I specifically tested and perfected it as a sheet cake because I found it incredibly convenient for serving—much simpler and less fuss than a traditional layer cake, making it perfect for any occasion.

1. Prepare Your Pan: Begin by generously coating your 9×13 inch baking pan with baking spray. My personal favorite, which I always recommend for its reliability, is Bakers Joy. You can also line the bottom with parchment paper for even easier removal.
2. Combine the Dry Ingredients: In a large mixing bowl, or the bowl of your trusty stand mixer, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt. A quick whisk ensures all these dry components are thoroughly combined and evenly distributed, which is crucial for uniform leavening and flavor.
3. Incorporate the Eggs: Add the two large eggs to the dry mixture, one at a time, mixing just until they are fully incorporated. At this stage, the batter will appear dry and crumbly – don’t worry, this is completely normal and expected for this recipe!
4. Prepare the Wet Ingredients: In a separate bowl or a large measuring cup, combine the vegetable oil, buttermilk, and the 15 oz can of pure pumpkin puree. Whisk these wet ingredients together until they are smoothly blended and uniform in color.
5. Combine Wet and Dry: Pour the entire wet ingredient mixture into the dry, crumbly batter. Using a spatula, mix gently until a smooth, homogenous batter forms. Be careful not to overmix; just combine until no streaks of dry flour remain. Overmixing can lead to a tough cake.
6. Bake to Perfection: Pour the prepared batter into your greased 9×13 inch pan. Bake in a preheated oven at 350° F (175° C) for approximately 28-30 minutes. The cake is done when the edges begin to pull slightly away from the sides of the pan, and a wooden skewer or toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before you even think about frosting it!

The Irresistible Pumpkin Cream Cheese Frosting

Oh, this pumpkin cream cheese frosting! It truly elevates this cake from delicious to absolutely divine. It’s incredibly silky, perfectly sweet, and bursting with delightful pumpkin flavor. Honestly, I could happily eat it by the spoonful. It’s the perfect complement to the rich chocolate pumpkin cake, adding a creamy, tangy, and subtly spiced layer of indulgence.

As I mentioned earlier, while you certainly have the option to omit the pumpkin puree from the frosting if you don’t have an extra can or prefer a simpler cream cheese frosting, I genuinely believe the addition of pumpkin makes it extraordinarily special. It enhances the overall fall theme and provides a beautiful consistency.

To prepare this dreamy frosting, simply combine the softened unsalted butter, room temperature cream cheese, powdered sugar, pumpkin puree, and ground cinnamon in the bowl of a hand or stand mixer. Start mixing on low speed until all the ingredients just come together, which should take about 30 seconds. Then, increase the speed to medium and beat for about one minute. This higher speed will help ensure the frosting is completely smooth and lump-free, creating that perfect spreadable consistency.

Frosting Variations to Explore

While our pumpkin cream cheese frosting is undeniably delicious as is, here are a few ideas to customize it to your liking:

• Classic Cream Cheese: Simply leave out the pumpkin puree for a traditional, tangy cream cheese frosting that still complements the chocolate pumpkin cake beautifully.
• Maple Infusion: Add 1 tablespoon of pure maple syrup to the frosting for a subtle, warm, and inviting sweetness that pairs wonderfully with the autumn flavors.
• Spice It Up (If You Dare!): For those who truly love the traditional autumn spice profile, feel free to add about 1/2 to 1 teaspoon of pumpkin pie spice blend to the frosting. It’s not my personal preference for this cake, but to each their own!
• Nutty Crunch: Fold in finely chopped pecans or walnuts for an added textural element and nutty flavor.
• Espresso Boost: A teaspoon of instant espresso powder can deepen the chocolate flavor in the cake and add a sophisticated twist to the frosting.

Decorating Your Chocolate Pumpkin Creation

Once your cake has completely cooled (this is critical to avoid a melted frosting disaster!), it’s time for the fun part: decorating! The beauty of a sheet cake is its simplicity and rustic charm. Keep the cake right in its pan for easy frosting and serving.

Generously slather the pumpkin cream cheese frosting evenly over the entire surface of the cooled cake. You can use the back of a spoon to create lovely, rustic swirls and peaks, or opt for an offset spatula for a smoother finish. For a final elegant touch, sprinkle a little extra ground cinnamon over the top of the frosting. You could also add a few candied pecans or a scattering of miniature chocolate chips for added visual appeal and texture. Don’t be afraid to get creative!

Making Ahead & Storage Tips

This chocolate pumpkin sheet cake is a fantastic make-ahead dessert, perfect for busy schedules. You can prepare and bake the cake up to 2 days in advance. Once cooled and frosted, store the cake in an airtight container in the refrigerator for up to 5 days. The flavors actually meld and deepen beautifully over time! While the cake is delightful at room temperature, it’s also surprisingly delicious enjoyed straight from the fridge – perfect for a late-night craving!

Freezing for Future Enjoyment

If you wish to extend the life of your delicious chocolate pumpkin cake, freezing is an excellent option. For best results, bake the cake and allow it to cool completely, but hold off on frosting it until the day you plan to serve. Once cooled, tightly wrap the unfrosted cake (either whole or in individual slices) in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. The cake can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw the cake in the refrigerator overnight, then frost and decorate as desired.

Expert Baking Tips for Success

• Room Temperature Ingredients are Key: Always ensure that refrigerated ingredients like eggs, buttermilk, butter, and cream cheese are at room temperature before mixing. This allows them to emulsify properly, creating a smooth batter and a perfectly even bake, leading to a consistently moist and tender cake.
• Accurate Dry Ingredient Measurement: The most precise way to measure dry ingredients like flour and cocoa powder is with a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge like a knife. Avoid scooping directly from the bag, as this compacts the flour and can result in a dry, dense cake.
• Pure Pumpkin, Not Pie Filling: This cannot be stressed enough! Always double-check that you are purchasing pure canned pumpkin puree. Pumpkin pie filling contains added sugars and spices that will significantly alter the sweetness, flavor, and moisture balance of your cake, potentially ruining the recipe.
• Do Not Overmix: After combining the wet and dry ingredients, mix only until just combined and no streaks of dry flour are visible. Overmixing develops the gluten in the flour, which can lead to a tough and chewy cake texture.
• Preheat Your Oven: Always allow your oven ample time to fully preheat before placing the cake inside. An accurate oven temperature is vital for proper rising and even baking. Consider using an oven thermometer to verify your oven’s temperature.
• Doneness Test: The toothpick test is your best friend. Insert a toothpick or wooden skewer into the center of the cake; if it comes out clean or with a few moist crumbs attached, the cake is done. If it’s still wet, continue baking for a few more minutes and retest.

Frequently Asked Questions (FAQ)

Should I bake with canned or fresh pumpkin?
While fresh pumpkin can be lovely, baking with canned pumpkin puree is significantly easier and more consistent. Preparing fresh pumpkin involves roasting, peeling, and pureeing it, which is quite time-consuming. For convenience and reliable results, I highly recommend using the canned version. Just ensure it’s 100% pure pumpkin!

Can I make this cake into cupcakes?
Absolutely! This recipe adapts beautifully to cupcakes. Simply line a muffin tin with cupcake liners, fill each liner about two-thirds full with batter, and bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Adjust baking time as needed.

Can I make this cake into layers?
Yes, you certainly can! To create a layered cake, divide the batter evenly between two greased and floured 9-inch round cake pans. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely before leveling (if necessary) and frosting.

What other frostings can I use on this chocolate pumpkin cake?
If you’re looking for different frosting options, several autumnal flavors would pair wonderfully with this cake. Consider trying this rich caramel buttercream, a classic cream cheese frosting (without pumpkin), or this comforting brown sugar buttercream. All of these options are perfect for fall and offer a delightful contrast to the chocolate and pumpkin flavors!

Discover More Pumpkin Delights

If you’ve enjoyed this chocolate pumpkin cake, you’ll love these other fantastic pumpkin recipes:

• Big Batch Pumpkin Pie
• Moist Pumpkin Chocolate Chip Bread
• Pumpkin Bars with Chocolate Chunks
• Chewy Pumpkin Maple Cookies

Explore These Other Amazing Cakes!