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Pumpkin Sheet Cake

This Vegan Pumpkin Sheet Cake is a delicious seasonal dessert bursting with cinnamon, nutmeg, ginger, and cloves.  This cake is full of all the best pumpkin spice flavors and includes a classic cream cheese frosting. 


  • 2 tbsp flax meal
  • 6 tbsp water
  • 16 oz pumpkin puree
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups sugar
  • 2 cups all purpose flour
  • 1 tbsp pumpkin spice mix
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 recipe cream cheese icing


  • In a small bowl, combine flax meal and water and set aside for 5 minutes to make your flax "egg" binder.
  • Preheat oven to 350°F. Line a 10 x 15 sheet pan with parchment paper and spray with nonstick spray or grease with butter to prevent sticking.
  • After 5 minutes for the binder has elapsed, combine the wet ingredients (flax "egg", pumpkin puree, vegetable oil, and vanilla extract) and sugar in a large mixing bowl or stand mixer. Whisk or stir until well combined.
  • Whisk in the flour, pumpkin spice, baking soda, and salt.
  • Pour batter into prepared sheet pan and bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
  • While the cake bakes, prepare a half recipe of the cream cheese frosting.
  • Once the cake has baked and cooled, spread the frosting on top of the cake.
  • Serve warm OR put in the refrigerator and serve slightly chilled*.


* My preference is slightly chilled, but this is totally a preference thing and is up to you.