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Pumpkin Chocolate Texas Sheet Cake

This Pumpkin Chocolate Texas Sheet Cake is rich, moist, and topped with creamy pumpkin cream cheese frosting for the perfect easy fall dessert.
Prep Time45 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Sheet Cake

Ingredients

Chocolate Cake

  • 1 cup unsalted sweet cream butter softened
  • 1 cup cold water
  • ½ cup cocoa powder
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Pumpkin Cream Cheese Frosting

  • ½ cup unsalted butter softened
  • ¼ cup whole milk
  • 6 cups powdered sugar
  • ⅓ cup pumpkin puree
  • 4 ounces cream cheese softened
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Ground cinnamon for sprinkling

Instructions

Step 1: Prepare the Oven and Pan

  • Preheat your oven to 350°F.
  • Spray a 9x13-inch baking dish with nonstick baking spray and set it aside.

Step 2: Make the Chocolate Mixture

  • In a large saucepan, combine the butter, cold water, and cocoa powder.
  • Heat over medium-high heat, stirring frequently, until the butter has completely melted and the mixture is smooth.
  • Remove the saucepan from the heat.

Step 3: Mix the Cake Batter

  • In a large mixing bowl, whisk together the sugar, flour, eggs, baking soda, pumpkin pie spice, sour cream, vanilla extract, and a pinch of salt.
  • Gradually pour the warm chocolate mixture into the flour mixture, whisking as you go.
  • Continue mixing until everything is incorporated and you have a smooth chocolate cake batter.

Step 4: Bake

  • Pour the cake batter into your prepared 9x13-inch baking dish and spread it evenly.
  • Bake for approximately 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  • Remove the cake from the oven and allow it to cool.
  • Let the cake cool for at least 15 minutes before frosting. For the neatest frosting layer, allow the cake to cool completely.

How to Make Pumpkin Cream Cheese Frosting

  • While your cake cools, make the pumpkin frosting.
  • Using a stand mixer or electric hand mixer, beat together the softened butter and cream cheese until smooth and creamy.
  • Add the pumpkin puree, vanilla extract, pumpkin pie spice, and milk and continue mixing.
  • Gradually add the powdered sugar, mixing until the frosting is smooth and fluffy.
  • If your frosting seems too thick, add a small splash of milk. If it's too thin, add a little additional powdered sugar until it reaches your desired consistency.

Frost the Cake

  • Once the cake has cooled, spread the pumpkin cream cheese frosting evenly over the top.
  • Finish with a light sprinkle of ground cinnamon.
  • Slice, serve, and enjoy!

    • Tips for the Best Pumpkin Chocolate Cake

    Use pumpkin puree, not pumpkin pie filling. Pumpkin puree is plain pumpkin, while pumpkin pie filling contains additional sugar and spices that can change the flavor and consistency of the frosting.
    Don't overbake the cake. Start checking it around the 20-minute mark. Removing it as soon as a toothpick comes out clean helps keep the cake soft and moist.
    Let your butter and cream cheese soften. Room-temperature ingredients make it much easier to create a smooth frosting without little lumps of cream cheese or butter.
    Cool the cake before frosting. While traditional Texas sheet cakes are sometimes frosted warm, this pumpkin cream cheese frosting is better on a cooled cake. Otherwise, it can melt and become runny.
    Add cinnamon right before serving. A light dusting is all you need to give the cake a pretty fall finish.