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Fork cutting into piece of pumpkin sheet cake
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5 from 2 votes

Pumpkin Sheet Cake with Caramel Coffee Cinnamon Frosting

Moist pumpkin pie spiced cake with a caramel, coffee, cinnamon frosting.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 377kcal


Dry Ingredients

  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 ½ tablespoon pumpkin pie spice *our homemade blend is in the notes section
  • ½ teaspoon salt

Wet Ingredients

  • 1 15 ounce can pumpkin puree
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 teaspoon vanilla


  • ½ cup butter
  • ¾ cup brown sugar
  • 4 tablespoon cream or milk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • teaspoon instant coffee granules crushed
  • ½ teaspoon cinnamon
  • 2 cups powdered sugar



  • Preheat oven to 350°F. Prepare 13X18 inch sheet pan with baking spray.
  • Whisk dry ingredients in a bowl.
  • Combine wet ingredients in a separate, larger bowl. Mix until smooth.
  • Add dry ingredients to wet ingredients. Mix until just combined being careful not to over mix.
  • Pour into prepared pan. Bake for 20-30 minutes. The cake is done when tester comes out clean. While the cake is baking prepare frosting.


  • Combine butter, brown sugar, cream or milk, and salt in a saucepan. Bring to a boil. Remove from heat and allow to cool for 7-10 minutes. Mixture should still be warm.
  • Add vanilla, crushed coffee granules, and cinnamon to mixture. Stir to combine.
  • Using a mixer or hand beaters, slowly beat in powdered sugar. Increase speed until thoroughly combined and smooth. Thin as needed with extra cream or milk.
  • While both the cake and frosting are still warm, but not hot, pour frosting directly onto cake. Spread from edge to edge. It will be a thin layer but will cover completely.
  • For optimal moistness refrigerate overnight.


Homemade Pumpkin Spice Blend-Combine 1 teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon cloves, and 1 ½ teaspoon cinnamon together. Measure out 1 ½ tablespoon for the cake recipe.
All other notes are in the Tips & Tricks section located just above the recipe. 


Calories: 377kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 257mg | Potassium: 93mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3770IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg