Sourdough Pumpkin Sheet Cake with Cream Cheese Frosting 

Sourdough Pumpkin Sheet Cake, is a delightful dessert with rich pumpkin puree and tangy sourdough discard. Finished with a decadent cream cheese frosting, it’s not only easy to prepare but also ideal for feeding a crowd, making it a perfect addition to your Thanksgiving feast!

Embrace all that fall has to offer with the delectable Sourdough Pumpkin Sheet Cake! This easy-to-follow pumpkin recipe showcases the heartwarming flavors of pumpkin, cinnamon, and pumpkin pie spice, offering an irresistible burst of pumpkin flavor in every bite.

Baked in a classic Texas sheet pan style, this Sourdough Pumpkin Sheet Cake effortlessly balances the warmth of fall spices with the richness of pumpkin puree and the unique tang of sourdough discard. The result is a moist cake that embodies the essence of the season, making it one of the quintessential pumpkin desserts for gatherings like Thanksgiving.

What sets this Texas sheet cake apart is its perfect balance of sweetness and spice. The velvety cream cheese frosting, sweet yet tangy, crowns the light and fluffy cake. They’re the perfect companion to one another and they will have your taste buds dancing. 

But that’s not all; this Sourdough Pumpkin Sheet Cake is designed to serve a crowd, making it an ideal choice for large gatherings. Its generous proportions ensure there’s enough to go around, and with the option to top it with ground cinnamon for an extra kick of spice or chopped pecans for added crunch. You can customize it to your liking.

Whether you’re seeking the perfect pumpkin bars for your Thanksgiving feast or simply craving a slice of moist, pumpkin-infused heaven, Sourdough Pumpkin Sheet Cake will undoubtedly become a favorite in your collection of pumpkin desserts.

MY LATEST VIDEOS

Pin for Later!

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Why You’ll Love This Recipe:

Flavor

This Sourdough Pumpkin Sheet Cake is scrumptious! It’s not overly spiced (but feel free to add more to your likey) and it is incredibly moist! It’s the perfect dessert to enjoy all fall long. 

Feeds a Crowd

Not only is this recipe a breeze to whip up, but it feeds a crowd! It would be ideal for large dinner parties and gatherings like Thanksgiving. but believe me, they won’t last long. 

Great Discard Recipe

If you’re like me, I’m always looking for new ways to incorporate my sourdough discard into any scrumptious baked treat or savory side dish! From Sourdough Pumpkin Chocolate Chip Muffins to Homemade Sourdough Corn Dogs, sourdough discard adds a delicious twist, just like with this Sourdough Pumpkin Sheet Cake. 

Ingredients

Sourdough Pumpkin Sheet Cake

Flour – I used All-purpose flour for this moist pumpkin sheet cake.

Leaveners – Make sure your baking powder and baking soda are fresh and active, otherwise the cupcakes won’t rise properly.

Spices – Ground cinnamon and Pumpkin Pie Spice are the flavors of fall! If you don’t have Pumpkin Pie Spice, add 1/2 teaspoon each of nutmeg, cloves, and ginger. 

Salt  -Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!

Brown Sugar – You can use white sugar, but I love the richness brown sugar brings to this cake. 

Neutral Oil –Select your favorite neutral oil, like vegetable, corn, or canola oil.

Greek Yogurt – Greek yogurt brings excellent moisture to this delicious cake.

Pumpkin Puree – The star of the show! Make sure to only use pure pumpkin puree, rather than pumpkin pie filling. 

Eggs – Brings moisture and texture to the cake. 

Vanilla Extract –  Use pure vanilla extract, rather than imitation vanilla, for the best flavor!

Sourdough Starter Discard – I prefer using sourdough discard that is no older than a week for sweet recipes like this Sourdough Pumpkin Sheet Cake. 

Cream Cheese Frosting

Cream Cheese – For the smoothest cream cheese frosting, it is crucial that the cream cheese is at room temperature.

Butter – Same for the butter! Room-temperature butter will help to make the creamiest and most tangy cream cheese frosting. 

Powdered Sugar – Confectioner’s Sugar keeps the cream cheese icing smooth and sweet.  

Vanilla Extract – I’ll say it again, for the best flavor, use pure over imitation!

Supplies

Large Mixing Bowls

Stand Mixer or Hand Mixer

Parchment Paper

Cooking Spray

13×18 rimmed cookie sheet

Cooling Rack

How to Make Sourdough Pumpkin Sheet Cake

Preheat your oven to 350 degrees. Lightly spray a 13×18 cookie sheet with cooking spray, line it with a piece of parchment paper, and then lightly spray again. Set to the side. 

Dry Ingredients

In a medium bowl, gently whisk together the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside. 

If you don’t have Pumpkin Pie Spice, add 1/2 teaspoon each of nutmeg, cloves, and ginger. 

Wet Ingredients

In a bowl of a stand mixer with the paddle attachment, mix together the brown sugar, oil, pumpkin purée, eggs, sourdough discard, and vanilla extract at medium speed until combined. Stop to scrape down the sides of the bowls when necessary. 

Combine

Add the dry ingredients to the pumpkin mixture, mixing on low speed until the flour mixture is just combined. Careful not to overmix, otherwise that can lead to a dense cake. 

Bake

Pour batter into the prepared pan. Place into the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean. 

Place on a wire rack to cool completely. 

How to Make Cream Cheese Frosting

In a bowl of a stand mixer with the paddle attachment, beat the cream cheese and butter on high speed until light and fluffy, about 2-3 minutes. 

Then, mixing at medium speed, add a cup of powdered sugar at a time. Stop to scrape the sides of the bowl when necessary. 

Finally, add the vanilla extract and mix until incorporated. 

Dollop the cream cheese frosting on top of the cooled cake. Spread and smooth in a single layer with an offset baking spatula. Top with chopped pecans or sprinkle with ground cinnamon, if desired. 

How to Store

Store leftover Sourdough Pumpkin Sheet Cake in an airtight container in the fridge for up to 4 days.

FAQs:

What other Frosting Flavors can I use for Sourdough Pumpkin Sheet Cake?

If you like cream cheese frosting, but your looking for some variety, try browning the butter and allowing it to cool for a browned butter cream cheese frosting! Or you can add a 1/2 teaspoon of ground cinnamon for an extra spiced flavor. 

If you’re not too keen on cream cheese, no problem! Try this vanilla buttercream recipe from my Sourdough Banan Bars recipe – it’s absolutely delicious!

Can I add chocolate chips to Sourdough Pumpkin Sheet Cake?

Absolutely! Pumpkin and chocolate chips go so well together! Just like in my Sourdough Pumpkin Chocolate Chip Muffins. Fold a cup of chocolate chips into the batter before pouring the cake batter into a large sheet pan.

Happy baking!

More Fall Sourdough Recipes Like This:

Sourdough Pumpkin Chocolate Chip Muffins

Easy Sourdough Apple Cinnamon Muffins with a Crumble Topping

Sourdough Pumpkin Dutch Baby