When the holidays arrive, the pressure of feeding a large group can be overwhelming. Finding a dessert that satisfies everyone’s sweet tooth while being easy to serve is the key to a stress-free Thanksgiving. This recipe for a Pumpkin Sheet Cake with Cream Cheese Frosting is designed specifically for big gatherings. It captures all the warm, autumnal flavors of a classic pumpkin pie but in a format that feeds a whole room of hungry guests.

The beauty of this dessert lies in its simplicity and scale. Instead of making multiple pies and worrying about perfect crusts, you can whip up one large, moist cake that slices into neat squares. It is a crowd-pleaser that combines the richness of pumpkin spice with the tangy sweetness of velvety cream cheese icing. Your family and friends will definitely be coming back for seconds.

Recipe Information

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 24 servings
Difficulty Level: Easy

Nutrition Information

Calories per serving: 285 kcal
Protein: 3g
Carbohydrates: 38g
Fat: 14g
Fiber: 1g
Sugar: 28g
Sodium: 190mg

Why Make This Thanksgiving Dessert For A Crowd

This recipe is a game-changer for holiday hosting because it eliminates the need for individual plating or fussy decorations. A sheet cake is naturally designed to serve 24 people or more, making it much more efficient than traditional round cakes or pies. You spend less time in the kitchen and more time enjoying the company of your loved ones.

Beyond the convenience, the flavor profile is quintessentially Thanksgiving. The blend of cinnamon, ginger, and cloves provides that nostalgic holiday aroma that everyone loves. Plus, the cake stays incredibly moist thanks to the pumpkin puree, meaning you can even bake it a day in advance without worrying about it drying out.

How to Make Thanksgiving Dessert For A Crowd

Making this massive dessert is a straightforward process that involves mixing your wet and dry ingredients separately before combining them into a silky batter. The frosting is whipped up while the cake cools, ensuring a fresh and creamy finish that complements the spiced sponge perfectly.

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
4 large eggs
1 cup vegetable oil
1 can (15 ounces) pumpkin puree
8 ounces cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (optional for topping)

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 12×17-inch rimmed baking sheet (half-sheet pan) thoroughly with butter or non-stick cooking spray to ensure the cake releases easily after baking.

Step 2: Combine Dry Ingredients

In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt until well combined and free of large lumps.

Step 3: Mix Wet Ingredients

In a large bowl, beat the 4 eggs slightly. Add the vegetable oil and the pumpkin puree. Use a whisk or an electric mixer to blend these together until the mixture is smooth and uniform in color.

Step 4: Create the Batter

Gradually add the dry ingredients into the wet pumpkin mixture. Stir or mix on low speed just until the flour disappears. Be careful not to overmix, as this can make the cake tough.

Step 5: Bake the Cake

Pour the batter onto the prepared baking sheet and spread it evenly into the corners using a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Step 6: Prepare Cream Cheese Frosting

While the cake cools, beat the softened cream cheese and butter together in a bowl until creamy. Add the vanilla extract and slowly mix in the powdered sugar one cup at a time until the frosting is light and fluffy.

Step 7: Frost and Garnish

Once the cake is entirely cool, spread the frosting over the top in an even layer. If using, sprinkle the chopped pecans over the frosting for an added crunch and professional look. Slice into 24 squares and serve.

How to Serve Thanksgiving Dessert For A Crowd

The best way to serve this dessert is directly from the baking sheet. Use a sharp knife to cut the cake into equal squares. You can place the squares on a large platter or serve them individually on small dessert plates. For an extra touch of elegance, serve each piece with a small dollop of whipped cream or a drizzle of salted caramel sauce. Since it is a crowd-sized dessert, providing small napkins is a great idea for guests who prefer to eat while mingling.

How to Store Thanksgiving Dessert For A Crowd

Because the frosting contains cream cheese, this cake should be stored in the refrigerator. Cover the baking sheet tightly with plastic wrap or aluminum foil, or move the slices to an airtight container. It will stay fresh and delicious for up to 4 days. If you need to stack the slices, place a piece of parchment paper between the layers to prevent the frosting from sticking.

Expert Tips for Perfect Thanksgiving Dessert For A Crowd

To ensure the best results, always make sure your cream cheese and butter are at true room temperature before mixing the frosting. This prevents those annoying tiny lumps of cheese from forming. Another tip is to tap the baking sheet firmly on the counter a few times before putting it in the oven; this releases any large air bubbles in the batter, resulting in a more even cake surface. Finally, never frost a warm cake, or the icing will melt and slide right off.

Delicious Variations

If you want to put a unique spin on this dessert, try adding one cup of semi-sweet chocolate chips to the batter for a “pumpkin chocolate chip” version. For those who enjoy more texture, you can fold in half a cup of raisins or crushed walnuts. You can also swap the cream cheese frosting for a simple maple glaze if you want something a bit lighter and less tangy.

Frequently Asked Questions

Q: Can I make this cake a day in advance?

Yes, this cake is actually better the next day as the flavors have more time to meld. Just be sure to keep it refrigerated once it is frosted.

Q: Can I freeze this Thanksgiving dessert?

Absolutely. You can freeze the unfrosted cake for up to 3 months. If it is already frosted, flash-freeze it for an hour until the frosting is firm, then wrap it tightly in plastic and foil.

Q: What if I don’t have a half-sheet pan?

You can use two 9×13-inch baking pans instead. Note that the baking time may vary slightly, so start checking for doneness at the 20-minute mark.

Q: Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices which will throw off the balance of the recipe. Stick to 100% pure pumpkin puree.

Q: How do I make this gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the pumpkin keeps it moist enough to work well.

Conclusion

Feeding a crowd during Thanksgiving doesn’t have to be a stressful endeavor. With this Pumpkin Sheet Cake, you have a reliable, delicious, and easy-to-make dessert that honors the flavors of the season. It is a fantastic alternative to pie that ensures everyone gets a generous slice of holiday cheer. Happy baking and Happy Thanksgiving!