Pumpkin Spice Texas Sheet Cake Recipe (Easy Fall Dessert for a Crowd)

Inside: Pumpkin spice and Texas sheet cake—two classics that come together for the ultimate fall dessert. This moist pumpkin sheet cake with fudgy chocolate icing and pecans is simple to make, feeds a crowd, and belongs on every autumn dessert table.

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If I had to name the one homemade dessert that was most requested in my family, it would be Texas Sheet Cake. It’s been a favorite for years, partly because I almost always had everything on hand to make it, and partly because it’s the most tender, melt-in-your-mouth cake I’ve ever had.

So when I started noticing recipes that gave this classic a fall twist with pumpkin spice, I was instantly intrigued. Cozy pumpkin bread flavor (only more tender) topped with a layer of fudgy chocolate? I had to try it!

It sounded like the perfect way to give our beloved sheet cake a seasonal spin. And now I can say it’s just as much of a keeper as the original.

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Why You’ll Love This Pumpkin Spice Texas Sheet Cake.

• Great for a crowd. It bakes up in a big sheet pan and cuts easily into squares, perfect for parties, potlucks, or Thanksgiving dessert tables.
• Moist and tender. Pumpkin purée makes the crumb unbelievably soft, while the thin sheet style keeps every bite melt-in-your-mouth.
• Classic meets cozy. It’s everything you love about traditional Texas Sheet Cake with the added warmth of pumpkin spice.
• Easy and unfussy. No layers, no decorating skills required—just bake, pour on the fudgy icing, sprinkle pecans, and you’re done.

What Is a Texas Sheet Cake?

If you’re not familiar with this Southern classic dessert, Texas Sheet Cake is a simple, old-fashioned chocolate cake baked in a large, shallow pan (AKA a half sheet pan). What makes it unique is the warm fudge icing that’s poured over the cake while it’s still hot, creating that signature glossy frosting, and it’s sometimes finished with a scattering of pecans.

And in this version, the pumpkin spice cake base makes it fall-ish and flavorful, while the chocolate icing keeps all the nostalgia of the original.

Ingredients You’ll Need.

For the pumpkin spice cake:

• 1 15 oz. can pumpkin purée
• 1/2 cup buttermilk
• 1 cup vegetable oil
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1 tsp. salt

For the chocolate fudge icing:

• 1/2 cup unsalted butter (1 stick)
• 3 tbsp. unsweetened cocoa powder
• 6 tbsp. milk or buttermilk
• 1 tsp. vanilla extract
• 1 tsp. salt
• 3 1/2 cups powdered sugar
• Optional: Chopped toasted pecans (stir in or sprinkle on top)

SH&H Tip: No buttermilk? No problem. Simply combine 1 cup of milk with 1 1/2 teaspoons of lemon juice or white vinegar. Stir and let sit for 5-10 minutes until it curdles slightly. 

How to Make Pumpkin Spice Texas Sheet Cake.

Step 1. Prepare to bake.

Preheat oven to 350 degrees F. Spray a half sheet pan (17 1/2 x 12 1/2″ rimmed baking sheet) with baking spray and set aside.

Step 2. Make the cake batter.

In a large mixing bowl, whisk together pumpkin puree, buttermilk, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.

In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt, making sure there are no lumps.

Add the dry mixture to the wet, and whisk all together until combined (don’t overmix or it may toughen the cake).

SH&H Tip: If you’re used to making traditional Texas Sheet Cake, you’ll notice this batter is much thicker. It’s the pumpkin puree. This is normal, but if it’s too thick, add a couple tablespoons more of buttermilk or oil.

Step 3. Bake the cake.

Spread the batter evenly in the greased jelly roll pan. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Step 4. Make the icing.

While the cake is baking, melt the butter in a saucepan. Remove from heat and whisk in cocoa, milk, vanilla, and salt. Then sift and whisk in powdered sugar half a cup at a time, until completely combined. If desired, stir in the chopped pecans at this point.

Step 5. Pour icing on the warm cake.

Immediately pour the warm icing over the warm cake and spread over evenly. The icing will set as it cools, forming a fudgy layer on top. You can also sprinkle the pecans right after spreading before the icing starts to harden. It starts to set fairly fast—it looks this way after only one or two minutes:

(My family has always preferred Texas sheet cake without the nuts, so that’s why you don’t see them sprinkled over the whole cake here.)

Step 6. Cool and cut.

Let the cake completely cool, at least one hour, before cutting to let it firm up and allow for cleaner slices. (You can always pop the cake in the refrigerator to speed up this process).

Pumpkin Texas Sheet Cake Baking Tips.

• Don’t overbake. The cake should be just set and moist inside.
• Pour icing while warm. The magic of Texas sheet cake is the warm icing that soaks slightly into the cake.
• Toast the pecans. A quick toast in the oven or skillet brings out even more nutty flavor.
• Serve right from the pan. Easy to cut into squares and transport.

Easy Ways to Change Up This Pumpkin Sheet Cake.

• Skip the pecans if you need a nut-free option.
• Add extra pumpkin pie spice to the batter and the frosting if you like your pumpkin desserts bolder.
• Top with festive fall sprinkles for Halloween or Thanksgiving.
• Use cream cheese frosting instead of fudge icing for a more traditional pumpkin spice cake.

Serving and Storing.

Leftovers can be kept covered at room temperature for 5-6 days. You can also freeze them in a pan wrapped well in plastic wrap for up to 3 months. If possible it’s better to freeze the unfrosted cake, warm the cake after thawing, and spread freshly made icing, because the icing may change consistency when you thaw it. But if not, the cake is still good.

Pumpkin Texas Sheet Cake FAQs:

Do I need to refrigerate pumpkin Texas sheet cake?
No refrigeration is needed. The cake stays fresh and moist at room temperature for up to 5–6 days if kept covered.

Can I top with something besides pecans?
Yes. Pecans are traditional, but the cake is just as delicious without them. You can leave them off entirely or swap in another topping like walnuts, toasted coconut, or festive fall sprinkles.

What size pan do I need for Texas sheet cake?
A 13×18-inch jelly roll pan (half sheet pan) is standard. If you use a 9×13 pan, the cake will be thicker and will need about 30–35 minutes to bake instead of 20–22. Be sure to check with a toothpick in the center. When it comes out clean, it’s ready.

Pumpkin Spice Texas Sheet Cake Printable Recipe:

Pumpkin Spice Texas Sheet Cake

This moist pumpkin spice Texas sheet cake is baked in a sheet pan and topped with fudgy chocolate icing and pecans. Easy, tender, and perfect for feeding a crowd at fall gatherings, Thanksgiving, or potlucks.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Cooling Time 1 hour hr

Course Dessert

Cuisine American, Southern

Servings 24 squares (approx. from a half sheet pan)

Ingredients

  

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For the Pumpkin Spice Cake:

• 1 15 oz. can pumpkin purée
• ½ cup buttermilk
• 1 cup vegetable oil
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt

For the Chocolate Fudge Icing:

• ½ cup unsalted butter (1 stick)
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons milk or buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 3½ cups powdered sugar sifted
• 1 cup chopped toasted pecans optional, for stirring in or sprinkling on top

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Instructions

 

• Preheat oven. Preheat the oven to 350°F. Grease a half sheet pan (13×18 inches) with baking spray and set aside.
• Mix wet ingredients. In a large mixing bowl, whisk together pumpkin purée, buttermilk, oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
• Mix dry ingredients. In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt until no lumps remain.
• Combine batter. Add the dry ingredients to the wet and whisk just until combined. (Don’t overmix. The batter will be thicker than traditional Texas sheet cake. If it seems too thick, stir in 1–2 tablespoons of buttermilk or oil.)
• Bake the cake. Spread batter evenly in the prepared pan. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. (If using a 9×13 pan, bake for 30–35 minutes.)
• Make the icing. While the cake bakes, melt butter in a saucepan over medium heat. Remove from heat and whisk in cocoa, milk, vanilla, and salt. Gradually sift and whisk in powdered sugar until smooth. Stir in pecans if desired.
• Frost the cake. Immediately pour warm icing over the hot cake, spreading evenly. If using pecans but not mixing in the icing, sprinkle them on top before the icing sets.
• Cool and cut. Allow the cake to cool completely (about 1 hour) before cutting into squares. The icing will firm up as it cools.

Notes

• No buttermilk? Make your own by stirring 1/2 cup milk with 1½ teaspoons lemon juice or white vinegar. Let stand 5–10 minutes until slightly curdled.
• Pan size swap: A half sheet pan (13×18) is traditional. A 9×13 pan also works, but the cake will be thicker and need 30–35 minutes to bake.
• Storage: Cover tightly and store at room temperature for 5–6 days. For longer storage, freeze individual slices for up to 3 months. For best results, freeze unfrosted cake and add fresh icing after thawing.
• Serving tip: Serve straight from the pan for easy cutting and transport.

Keyword easy pumpkin sheet cake, fall sheet cake dessert, pumpkin dessert for a crowd, pumpkin spice Texas sheet cake, pumpkin Texas sheet cake, Thanksgiving pumpkin dessert

Tried this recipe?Let us know how it was!

Pumpkin Spice Texas Sheet Cake is a Sweet Ending for Every Fall Occasion.

Pumpkin desserts are a dime a dozen in the fall, but there’s something special about this Southern staple with a fall twist. It has all the cozy pumpkin flavor we crave this time of year, but with the tender crumb and fudgy icing that has made Texas Sheet Cake an heirloom recipe.

If you’re looking for one easy sweet treat to bring to a fall party, add to your Thanksgiving spread, or just enjoy with a cup of coffee on a chilly afternoon, make sure to save this one.

It’s the kind of dessert that never feels fussy, and somehow tastes even better when you’re cutting squares straight from the pan at a get-together.

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