Vegan Pumpkin Sheet Cake

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.

Incoming BOLD but TRUE statement: This vegan pumpkin cake is one of the BEST cakes I’ve ever made! Oh my gosh. It’s moist, fluffy, the texture is on point and it is filled with a delicious spiced flavour! If you want to make a cake but you’re intimidated by layered cakes or other kinds, THIS is the cake for you.

It’s SO easy to make, comes together beautifully, and is topped with the perfect companion: a vegan cream cheese frosting ! The cake is delicious by itself but with the frosting? Some responses I got:

“Can I get two more slices please?” – my husband

“Wow this is FABULOUS! 😍” – my mom

“Is this really vegan???” – one of my girlfriends

Needless to say, this cake and frosting have my loved ones talking, and it’ll have yours too.

Looking for more pumpkin desserts? Don’t miss my pumpkin cupcakes , pumpkin cookies , and pumpkin cheesecake.

Why You’ll Love This Pumpkin Cake Recipe

• Fluffy & moist. One thing I tested for a lot while making this vegan sheet cake was getting a balance between height, fluffiness and moisture. I was able to find a great balance by using half oil half vegan milk for moisture and fluffiness, and baking powder for a nice amount of height that didn’t affect flavour.
• Pairs well with cream cheese frosting. You can enjoy this pumpkin sheet cake unfrosted but it goes SO well with my vegan cream cheese frosting . A thick layer on top makes this cake absolutely irresistible.
• Perfect for Thanksgiving. This pumpkin cake makes an easy Thanksgiving dessert. It’s like a much easier version of a pumpkin roll, with all the flavour and none of the work. Plus you can easily make it a day in advance.

Notes on Ingredients

Scroll down to the recipe card below for measurements.

• All purpose flour – You can also use a gluten free flour mix to make this cake gluten free.
• Baking powder & baking soda – Leavening agents to help the cake rise in the oven.
• Fine sea salt – Helps to enhance the other flavours and balance the sweetness.
• Spices – Cinnamon and pumpkin pie spice give this cake the classic warm pumpkin flavour.
• Pumpkin puree – Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Sugar – I used cane sugar but brown sugar, coconut sugar , and other granulated sugars will work too.
• Oil – Any neutral oil you prefer will work.
• Milk – Any vegan milk of choice.
• Vanilla extract

How to Make Pumpkin Sheet Cake

This vegan pumpkin cake comes together in a few simple steps. Scroll down to the recipe card below for more detailed instructions.

• Make the batter. Sift the dry ingredients together. Beat the pumpkin puree, sugar, oil, vanilla, and milk for at least 3 minutes until fully incorporated. Add half of the dry ingredients, mix for 30 seconds, then repeat with the other half.
• Transfer to the pan. Pour the batter into a sheet pan that’s floured and greased or lined with parchment paper. Smooth out the top with a spatula and tap on the counter to remove air bubbles.
• Bake. Bake for 25 to 30 minutes.
• Frost. Allow the cake to cool then frost with vegan cream cheese frosting as desired. Chill in the fridge to allow the frosting to set then slice and enjoy.

What pan size should I use?

So even though this is a “sheet cake” the pan I used is technically a quarter sheet pan. Why? Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan. It’s fluffy, makes a great size, and produces a height that would be much higher than if all of this were spread over an entire sheet cake.

Tips for Success

Here are a few things to keep in mind as you make this pumpkin cake recipe.

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Avoid overmixing. As you add the dry ingredients, mix for no more than 3 minutes total to avoid a dense and potentially dry cake.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately.

Proper Storage

• Fridge. Pumpkin cake with cream cheese frosting needs to be refrigerated until serving. Cover the pan tightly with foil. I actually prefer eating it chilled anyway. It will last for 3 to 4 days.
• Counter. Unfrosted pumpkin sheet cake can be stored at room temperature for up to 2 days, covered tightly.

More Pumpkin Recipes

• Pumpkin Brownies
• Chocolate Chip Pumpkin Bread
• Soft Pumpkin Cookies
• Pumpkin Chocolate Chip Muffins

Ingredients

• 2 cups all purpose flour , (240g) or gluten free flour mix
• 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 pumpkin puree , (425g)
• 1 1/2 cups sugar , (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar
• 1/2 cup oil , (100g) any neutral oil
• 1/2 cup milk , (120mL) any vegan milk works
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper.
• In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
• In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
• Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.
• Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.
• Bake for 25 to 30 minutes until the centre is fully cooked through.
• Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.
• Spread as much or as little vegan cream cheese frosting as you’d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!

Notes

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately. This tastes INCREDIBLE with my vegan cream cheese frosting !

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.

Incoming BOLD but TRUE statement: This vegan pumpkin cake is one of the BEST cakes I’ve ever made! Oh my gosh. It’s moist, fluffy, the texture is on point and it is filled with a delicious spiced flavour! If you want to make a cake but you’re intimidated by layered cakes or other kinds, THIS is the cake for you.

It’s SO easy to make, comes together beautifully, and is topped with the perfect companion: a vegan cream cheese frosting ! The cake is delicious by itself but with the frosting? Some responses I got:

“Can I get two more slices please?” – my husband

“Wow this is FABULOUS! 😍” – my mom

“Is this really vegan???” – one of my girlfriends

Needless to say, this cake and frosting have my loved ones talking, and it’ll have yours too.

Looking for more pumpkin desserts? Don’t miss my pumpkin cupcakes , pumpkin cookies , and pumpkin cheesecake.

Why You’ll Love This Pumpkin Cake Recipe

• Fluffy & moist. One thing I tested for a lot while making this vegan sheet cake was getting a balance between height, fluffiness and moisture. I was able to find a great balance by using half oil half vegan milk for moisture and fluffiness, and baking powder for a nice amount of height that didn’t affect flavour.
• Pairs well with cream cheese frosting. You can enjoy this pumpkin sheet cake unfrosted but it goes SO well with my vegan cream cheese frosting . A thick layer on top makes this cake absolutely irresistible.
• Perfect for Thanksgiving. This pumpkin cake makes an easy Thanksgiving dessert. It’s like a much easier version of a pumpkin roll, with all the flavour and none of the work. Plus you can easily make it a day in advance.

Notes on Ingredients

Scroll down to the recipe card below for measurements.

• All purpose flour – You can also use a gluten free flour mix to make this cake gluten free.
• Baking powder & baking soda – Leavening agents to help the cake rise in the oven.
• Fine sea salt – Helps to enhance the other flavours and balance the sweetness.
• Spices – Cinnamon and pumpkin pie spice give this cake the classic warm pumpkin flavour.
• Pumpkin puree – Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Sugar – I used cane sugar but brown sugar, coconut sugar , and other granulated sugars will work too.
• Oil – Any neutral oil you prefer will work.
• Milk – Any vegan milk of choice.
• Vanilla extract

How to Make Pumpkin Sheet Cake

This vegan pumpkin cake comes together in a few simple steps. Scroll down to the recipe card below for more detailed instructions.

• Make the batter. Sift the dry ingredients together. Beat the pumpkin puree, sugar, oil, vanilla, and milk for at least 3 minutes until fully incorporated. Add half of the dry ingredients, mix for 30 seconds, then repeat with the other half.
• Transfer to the pan. Pour the batter into a sheet pan that’s floured and greased or lined with parchment paper. Smooth out the top with a spatula and tap on the counter to remove air bubbles.
• Bake. Bake for 25 to 30 minutes.
• Frost. Allow the cake to cool then frost with vegan cream cheese frosting as desired. Chill in the fridge to allow the frosting to set then slice and enjoy.

What pan size should I use?

So even though this is a “sheet cake” the pan I used is technically a quarter sheet pan. Why? Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan. It’s fluffy, makes a great size, and produces a height that would be much higher than if all of this were spread over an entire sheet cake.

Tips for Success

Here are a few things to keep in mind as you make this pumpkin cake recipe.

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Avoid overmixing. As you add the dry ingredients, mix for no more than 3 minutes total to avoid a dense and potentially dry cake.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately.

Proper Storage

• Fridge. Pumpkin cake with cream cheese frosting needs to be refrigerated until serving. Cover the pan tightly with foil. I actually prefer eating it chilled anyway. It will last for 3 to 4 days.
• Counter. Unfrosted pumpkin sheet cake can be stored at room temperature for up to 2 days, covered tightly.

More Pumpkin Recipes

• Pumpkin Brownies
• Chocolate Chip Pumpkin Bread
• Soft Pumpkin Cookies
• Pumpkin Chocolate Chip Muffins

Ingredients

• 2 cups all purpose flour , (240g) or gluten free flour mix
• 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 pumpkin puree , (425g)
• 1 1/2 cups sugar , (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar
• 1/2 cup oil , (100g) any neutral oil
• 1/2 cup milk , (120mL) any vegan milk works
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper.
• In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
• In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
• Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.
• Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.
• Bake for 25 to 30 minutes until the centre is fully cooked through.
• Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.
• Spread as much or as little vegan cream cheese frosting as you’d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!

Notes

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately. This tastes INCREDIBLE with my vegan cream cheese frosting !

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.

Incoming BOLD but TRUE statement: This vegan pumpkin cake is one of the BEST cakes I’ve ever made! Oh my gosh. It’s moist, fluffy, the texture is on point and it is filled with a delicious spiced flavour! If you want to make a cake but you’re intimidated by layered cakes or other kinds, THIS is the cake for you.

It’s SO easy to make, comes together beautifully, and is topped with the perfect companion: a vegan cream cheese frosting ! The cake is delicious by itself but with the frosting? Some responses I got:

“Can I get two more slices please?” – my husband

“Wow this is FABULOUS! 😍” – my mom

“Is this really vegan???” – one of my girlfriends

Needless to say, this cake and frosting have my loved ones talking, and it’ll have yours too.

Looking for more pumpkin desserts? Don’t miss my pumpkin cupcakes , pumpkin cookies , and pumpkin cheesecake.

Why You’ll Love This Pumpkin Cake Recipe

• Fluffy & moist. One thing I tested for a lot while making this vegan sheet cake was getting a balance between height, fluffiness and moisture. I was able to find a great balance by using half oil half vegan milk for moisture and fluffiness, and baking powder for a nice amount of height that didn’t affect flavour.
• Pairs well with cream cheese frosting. You can enjoy this pumpkin sheet cake unfrosted but it goes SO well with my vegan cream cheese frosting . A thick layer on top makes this cake absolutely irresistible.
• Perfect for Thanksgiving. This pumpkin cake makes an easy Thanksgiving dessert. It’s like a much easier version of a pumpkin roll, with all the flavour and none of the work. Plus you can easily make it a day in advance.

Notes on Ingredients

Scroll down to the recipe card below for measurements.

• All purpose flour – You can also use a gluten free flour mix to make this cake gluten free.
• Baking powder & baking soda – Leavening agents to help the cake rise in the oven.
• Fine sea salt – Helps to enhance the other flavours and balance the sweetness.
• Spices – Cinnamon and pumpkin pie spice give this cake the classic warm pumpkin flavour.
• Pumpkin puree – Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Sugar – I used cane sugar but brown sugar, coconut sugar , and other granulated sugars will work too.
• Oil – Any neutral oil you prefer will work.
• Milk – Any vegan milk of choice.
• Vanilla extract

How to Make Pumpkin Sheet Cake

This vegan pumpkin cake comes together in a few simple steps. Scroll down to the recipe card below for more detailed instructions.

• Make the batter. Sift the dry ingredients together. Beat the pumpkin puree, sugar, oil, vanilla, and milk for at least 3 minutes until fully incorporated. Add half of the dry ingredients, mix for 30 seconds, then repeat with the other half.
• Transfer to the pan. Pour the batter into a sheet pan that’s floured and greased or lined with parchment paper. Smooth out the top with a spatula and tap on the counter to remove air bubbles.
• Bake. Bake for 25 to 30 minutes.
• Frost. Allow the cake to cool then frost with vegan cream cheese frosting as desired. Chill in the fridge to allow the frosting to set then slice and enjoy.

What pan size should I use?

So even though this is a “sheet cake” the pan I used is technically a quarter sheet pan. Why? Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan. It’s fluffy, makes a great size, and produces a height that would be much higher than if all of this were spread over an entire sheet cake.

Tips for Success

Here are a few things to keep in mind as you make this pumpkin cake recipe.

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Avoid overmixing. As you add the dry ingredients, mix for no more than 3 minutes total to avoid a dense and potentially dry cake.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately.

Proper Storage

• Fridge. Pumpkin cake with cream cheese frosting needs to be refrigerated until serving. Cover the pan tightly with foil. I actually prefer eating it chilled anyway. It will last for 3 to 4 days.
• Counter. Unfrosted pumpkin sheet cake can be stored at room temperature for up to 2 days, covered tightly.

More Pumpkin Recipes

• Pumpkin Brownies
• Chocolate Chip Pumpkin Bread
• Soft Pumpkin Cookies
• Pumpkin Chocolate Chip Muffins

Ingredients

• 2 cups all purpose flour , (240g) or gluten free flour mix
• 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 pumpkin puree , (425g)
• 1 1/2 cups sugar , (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar
• 1/2 cup oil , (100g) any neutral oil
• 1/2 cup milk , (120mL) any vegan milk works
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper.
• In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
• In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
• Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.
• Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.
• Bake for 25 to 30 minutes until the centre is fully cooked through.
• Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.
• Spread as much or as little vegan cream cheese frosting as you’d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!

Notes

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately. This tastes INCREDIBLE with my vegan cream cheese frosting !

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.

Incoming BOLD but TRUE statement: This vegan pumpkin cake is one of the BEST cakes I’ve ever made! Oh my gosh. It’s moist, fluffy, the texture is on point and it is filled with a delicious spiced flavour! If you want to make a cake but you’re intimidated by layered cakes or other kinds, THIS is the cake for you.

It’s SO easy to make, comes together beautifully, and is topped with the perfect companion: a vegan cream cheese frosting ! The cake is delicious by itself but with the frosting? Some responses I got:

“Can I get two more slices please?” – my husband

“Wow this is FABULOUS! 😍” – my mom

“Is this really vegan???” – one of my girlfriends

Needless to say, this cake and frosting have my loved ones talking, and it’ll have yours too.

Looking for more pumpkin desserts? Don’t miss my pumpkin cupcakes , pumpkin cookies , and pumpkin cheesecake.

Why You’ll Love This Pumpkin Cake Recipe

• Fluffy & moist. One thing I tested for a lot while making this vegan sheet cake was getting a balance between height, fluffiness and moisture. I was able to find a great balance by using half oil half vegan milk for moisture and fluffiness, and baking powder for a nice amount of height that didn’t affect flavour.
• Pairs well with cream cheese frosting. You can enjoy this pumpkin sheet cake unfrosted but it goes SO well with my vegan cream cheese frosting . A thick layer on top makes this cake absolutely irresistible.
• Perfect for Thanksgiving. This pumpkin cake makes an easy Thanksgiving dessert. It’s like a much easier version of a pumpkin roll, with all the flavour and none of the work. Plus you can easily make it a day in advance.

Notes on Ingredients

Scroll down to the recipe card below for measurements.

• All purpose flour – You can also use a gluten free flour mix to make this cake gluten free.
• Baking powder & baking soda – Leavening agents to help the cake rise in the oven.
• Fine sea salt – Helps to enhance the other flavours and balance the sweetness.
• Spices – Cinnamon and pumpkin pie spice give this cake the classic warm pumpkin flavour.
• Pumpkin puree – Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Sugar – I used cane sugar but brown sugar, coconut sugar , and other granulated sugars will work too.
• Oil – Any neutral oil you prefer will work.
• Milk – Any vegan milk of choice.
• Vanilla extract

How to Make Pumpkin Sheet Cake

This vegan pumpkin cake comes together in a few simple steps. Scroll down to the recipe card below for more detailed instructions.

• Make the batter. Sift the dry ingredients together. Beat the pumpkin puree, sugar, oil, vanilla, and milk for at least 3 minutes until fully incorporated. Add half of the dry ingredients, mix for 30 seconds, then repeat with the other half.
• Transfer to the pan. Pour the batter into a sheet pan that’s floured and greased or lined with parchment paper. Smooth out the top with a spatula and tap on the counter to remove air bubbles.
• Bake. Bake for 25 to 30 minutes.
• Frost. Allow the cake to cool then frost with vegan cream cheese frosting as desired. Chill in the fridge to allow the frosting to set then slice and enjoy.

What pan size should I use?

So even though this is a “sheet cake” the pan I used is technically a quarter sheet pan. Why? Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan. It’s fluffy, makes a great size, and produces a height that would be much higher than if all of this were spread over an entire sheet cake.

Tips for Success

Here are a few things to keep in mind as you make this pumpkin cake recipe.

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Avoid overmixing. As you add the dry ingredients, mix for no more than 3 minutes total to avoid a dense and potentially dry cake.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately.

Proper Storage

• Fridge. Pumpkin cake with cream cheese frosting needs to be refrigerated until serving. Cover the pan tightly with foil. I actually prefer eating it chilled anyway. It will last for 3 to 4 days.
• Counter. Unfrosted pumpkin sheet cake can be stored at room temperature for up to 2 days, covered tightly.

More Pumpkin Recipes

• Pumpkin Brownies
• Chocolate Chip Pumpkin Bread
• Soft Pumpkin Cookies
• Pumpkin Chocolate Chip Muffins

Ingredients

• 2 cups all purpose flour , (240g) or gluten free flour mix
• 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 pumpkin puree , (425g)
• 1 1/2 cups sugar , (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar
• 1/2 cup oil , (100g) any neutral oil
• 1/2 cup milk , (120mL) any vegan milk works
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350°F/180°C. Prepare a 9×13 sheet pan (with sides) by greasing & flouring or lining with parchment paper.
• In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
• In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
• Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.
• Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.
• Bake for 25 to 30 minutes until the centre is fully cooked through.
• Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.
• Spread as much or as little vegan cream cheese frosting as you’d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!

Notes

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately. This tastes INCREDIBLE with my vegan cream cheese frosting !

Vegan Pumpkin Sheet Cake

Ingredients

• 2 cups all purpose flour (240g) or gluten free flour mix
• 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 pumpkin puree (425g)
• 1 1/2 cups sugar (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar
• 1/2 cup oil (100g) any neutral oil
• 1/2 cup milk (120mL) any vegan milk works
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 350°F/180°C. Prepare a 9x13 sheet pan (with sides) by greasing & flouring or lining with parchment paper.
• In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.
• In the bowl of a stand mixer or with a hand mixer in a larger bowl, add the pumpkin puree, sugar, oil vanilla extract and milk. Mix together for at least 3 minutes on medium speed until all the ingredients are fully incorporated and mixed together.
• Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated.
• Pour the batter into your sheet pan. Using your spatula, smooth out the top, and tap the tap twice on a counter to remove any air bubbles.
• Bake for 25 to 30 minutes until the centre is fully cooked through.
• Remove from oven and allow to cool fully in the pan on a wire rack before adding the frosting.
• Spread as much or as little vegan cream cheese frosting as you’d like on the full sheet cake. Place in your fridge for the frosting to fully thicken up. Slice, and enjoy!

Video

Notes

• Don’t change the pan size. Sometimes I see readers have difficulties with recipes and find out they’ve changed the pan size. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. If you don’t have this size pan, you can adjust but at your own risk. If you use a wider pan, use less time; and for a smaller pan, it’ll take a similar or longer time.
• Don’t change the ingredients. More oil might make this marshy and less will definitely negatively affect the texture. I suggest not making substitutions. If you’re looking for a cake that’s maybe smaller or can handle substitutions I would suggest my pumpkin mug cake . You can of course make this gluten-free!
• Let the cake cool fully if you plan to add frosting! It’s so tempting I know, to add it to it warm (which you CAN if you want!) but it’ll melt your frosting, no matter the kind, almost immediately. This tastes INCREDIBLE with my vegan cream cheese frosting !

Nutrition

Vegan Pumpkin Sheet Cake https://jessicainthekitchen.com/vegan-pumpkin-sheet-cake/ September 18, 2020

Moist and fluffy with a tender crumb, these Vegan Pumpkin Muffins come together in just 45 minutes. Made with pumpkin puree, pumpkin spice, and pantry staples, they have an incredible fall flavor and they freeze well too!

Thanks to Bob’s Red Mill for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.

Though temperatures seem to be all over the place – I can’t deny that I’m in full fall mode. I’ve been playing autumn music, having pumpkin spice everything , and I’m 100% pulling out my cosy blanket tonight. One thing I’ll be cosying up with? These vegan pumpkin muffins.

Soft, fluffy, and moist…the perfect words to describe these Vegan Pumpkin Muffins! I’ve been making these beauties for years now in a variety of ways and I decided it was time to make an actual recipe for them and bring them to the blog. I have a feeling you’ll be joining me in making them every year!

I’ve made several different variations on this original recipe, which are worth checking out, like my pumpkin chocolate chip muffins and pumpkin cream cheese swirl muffins .

Why You’ll Love This Pumpkin Muffin Recipe

Once you try this pumpkin muffin recipe, there’s no going back! You’ll never want another pumpkin muffin recipe again.

• Perfect for anytime. My favourite ways to enjoy these muffins are for breakfast, an afternoon snack, or even dessert.
• Quick and easy to prepare. I wanted to make them as easy as possible so they’re made with easy to find pantry ingredients, clear simple instructions and bake up quickly.
• They’re also gluten-free! One of the things I love about making desserts like muffins gluten-free is that you can’t overwork the gluten (since there is none), leading to an always soft muffin result!

Notes on Ingredients

This pumpkin muffin recipe is made with pretty standard ingredients, plus pumpkin puree and pumpkin pie spice for that fall flavor. You can find the measurements and full details in the recipe card below.

• Gluten free flour – See notes below.
• Baking powder & baking soda – The key to these vegan pumpkin muffins rising in the oven.
• Spices – Cinnamon and pumpkin pie spice give these cupcakes the warm fall flavor, while sea salt balances out the flavors.
• Sugar – Any kind of granulated sugar will work, such as brown sugar, cane sugar, or coconut sugar .
• Pumpkin puree – The key to all pumpkin desserts!
• Milk – Any vegan milk will work.
• Vanilla extract
• Toppings – Oats and/or pumpkin seeds are optional but recommended.

What’s The Best Gluten Free Flour To Use?

I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour which always give me incredibly consistent results, has a great texture and works 1-to-1 perfectly! If you’re a regular here you now how much I love their products and their gluten-free flours. I love that I know I can make gluten-free recipes easier for you guys, especially around the holidays! I know you’re going to love them!

How to Make Vegan Pumpkin Muffins

This pumpkin muffin recipe requires just a few minutes of hands-on time and 30 minutes in the oven.

• Make the batter. Sift the dry ingredients through a sifter , then add the sea salt. Mix the sugar, pumpkin, and oil for 2 to 3 minutes until add in the milk and vanilla. Slowly combine the dry ingredients into the wet.

• Transfer to muffin lines. Scoop the batter into the muffin pan. Top with any desired toppings, such as oats and pumpkin seeds.
• Bake. Bake for 5 minutes at 425F then reduce the temperature to 350F and bake for 18 to 20 minutes. Allow to cook and enjoy!

Expert Tips

These vegan pumpkin muffins are pretty foolproof if you follow the recipe, and here are a few of my favourite tips to keep in mind:

• I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
• I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
• Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
• Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
• Not really a tip…but a cup of warm chai or coffee with this?! Priceless.

Proper Storage

• Room temperature. You can store these vegan pumpkin in an airtight container or covered on a plate for up to 4 days on the counter.
• Freezer. These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.

More Pumpkin Recipes To Try

• Pumpkin Mug Cake
• Pumpkin Sheet Cake
• Vegan Pumpkin Pie
• Pumpkin Chocolate Chip Bread

Ingredients

• 2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , (240g)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sea salt
• 1 cup sugar , (200g) brown sugar, cane sugar, coconut sugar – any kind of granulated sugar
• 1 cup pumpkin puree , (244g)
• 1/3 cup oil , (80g) any oil
• 1/2 cup milk + 2 tablespoons , (150mL) any vegan milk works
• 2 teaspoons vanilla extract , optional
• oats, pumpkin seeds or other toppings for topping , optional but recommended

Instructions

• Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter, or line with muffin/cupcake liners.
• In a medium-sized bowl, sift the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon and pumpkin pie spice together with a sifter or a strainer. After straining, mix in the sea salt. Set aside.
• In a bowl of a mixer or with a hand mixer on medium, mix the sugar, pumpkin puree and oil together for about 2 to 3 minutes. Add in the milk and vanilla extract and mix together for another minute until fully incorporated, scraping down the sides.
• Add the dry ingredients to the wet ingredients and slowly mix together, then back to medium, until fully incorporated, for another 2 to 3 minutes. Scrape down the sides of the bowl as needed.
• Scoop the muffin batter (I use a cookie scoop) equally into 10 muffin cups/holes. Add your desired toppings – I usually do 1 tablespoon oats and 1 tablespoon pumpkin seeds/pepitas, mix them, then sprinkle them over, pressing in slightly to the top.
• Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F/180°C degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
• Enjoy alone, or cut in half height wise, smother with vegan cream cheese frosting in the centre, then eat it like a muffin sandwich! Enjoy!!

Notes

• I always recommend using a scale for baking. It’s worth it. It guarantees accurate results and allows you to enjoy the process way more. It’ll come in handy here for sure!
• I made this in 10 muffin holes so that they were nice and tall. I recommend filling the other two holes with water almost all the way up. It helps to ensure those empty holes don’t burn, and also helps to promote even cooking throughout the oven while they’re baking!
• Always grease your muffin pan, or use cupcake/muffin liners. There’s nothing worse than getting ready to dive into a delicious muffin…only for them to stick! I just rubbed some vegan butter around mine and they slid right out.
• These muffins freeze SO well! Follow my tips on how to flash freeze , and then just thaw them overnight or in your microwave for about a minute.
• Feel free to customise these to your liking in terms of fillings. I kept it pretty simple on purpose so you could: add chocolate chips, raisins, nuts, or any of your favourite fillings or toppings. I haven’t tried but I’ve heard peanut butter is an excellent addition too!
• Not really a tip…but a cup of warm chai or coffee with this?! Priceless.