If you are one pumpkin spice latte away from a total squash overdose—if even the prospect of the fluffiest, most moist pumpkin spice cake you’ve ever tasted cannot tempt you—I have a compelling reason why you should bake this Pumpkin Sheet Cake anyway.

Healthy pumpkin sheet cake with Greek yogurt frosting

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Cream cheese frosting.

One of my less-polite habits is wiping all but the thinnest layer of frosting from my slice of cake, because I find most frosting recipes to be overly sweet or even greasy.

I’ve even gone so far as to demonstrate this behavior at weddings, which is usually the point in the evening when, if he didn’t already at the sight of my attempted line dance to “Cotton Eyed Joe,” Ben pretends he doesn’t know me.

But this cream cheese frosting recipe?

I could eat it on a slice of cardboard. IT’S THAT GOOD.

Seeing as we have an extra fluffy, super moist pumpkin sheet cake available as our frosting vehicle, however, let’s enjoy it that way instead, shall we?

  • As with my Healthy Pumpkin Bread, this pumpkin sheet cake is taking us back to the pumpkin fundamentals. It’s soft and springy, packed with warm spices, and only takes one bowl to make.
  • While many pumpkin spice cakes are on the heavier side (a product of the density of the pumpkin puree itself), this pumpkin cake is refreshingly light and delightfully tender.
Three pieces of pumpkin sheet cake with cream cheese frosting

5 Star Review

“So delicious and easy to make! It’s the perfect fall weather treat! I love how subtle the pumpkin is in this recipe, and the frosting tied it all together.”

— Amelia —

How to Make Pumpkin Sheet Cake

I chose to do this pumpkin spice cake as a sheet versus layer cake for maximum ease and portability.

In addition to being faster and easier to make than their fussier layer cake cousins, sheet cakes travel well and are especially simple to slice and serve at parties and potlucks.

Forget pumpkin sheet cake with cake mix. This recipe is easy and worth making from scratch!

The Ingredients

  • Flour. I replaced half of the regular flour with white whole wheat flour. Its mild taste is completely undetectable, and you can go in for that extra slice with confidence, knowing you’re squeezing in a little extra fiber.
  • Pumpkin Puree. If you’re worried that this recipe will taste like a pumpkin pie sheet cake, don’t fret. While the pumpkin flavor is present, it’s in a cozy, subtle way that doesn’t overpower the cake. Plus, adding the pumpkin gives the cake a boost of vitamins and antioxidants.
  • Greek Yogurt. A healthier swap for oil.
  • Brown Sugar. A little brown sugar is a must-have for sweetness and moisture.
  • Honey. Instead of using only refined sugar, I opted to use some honey as a natural sweetener. It tastes fabulous with the pumpkin and spices too.
  • Eggs. Helps the cake rise to fluffy perfection.
  • Pumpkin Pie Spice. The special ingredient that gives pumpkin-flavored treats like this cake warmth and pizzazz.

Substitution Tip!

If you don’t have pumpkin pie spice on hand, you can substitute 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

  • Greek Yogurt Cream Cheese Frosting. The ulimate topping for our healthy pumpkin sheet cake! To keep things light, I swapped Greek yogurt for part of the butter and cream cheese. I love the extra bit of tang the yogurt adds to the frosting, and it makes it extra creamy and smooth too.

The Directions

  1. Beat the wet ingredients together.
  2. Mix in the baking soda, baking powder, salt, and pumpkin pie spice. Stir in the flours.
  3. Pour the batter into a parchment-lined baking pan. Bake pumpkin sheet cake at 350 degrees F for 30 to 35 minutes. Let cool.
  4. Make the Greek yogurt frosting. Spread the frosting over the cooled cake. DIG IN!
A slice of pumpkin sheet cake with cream cheese frosting on a serving spatula

Storage Tips

  • To Store. Cover and refrigerate cake for up to 4 days. 
  • To Freeze. Freeze cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

What to Serve with Pumpkin Sheet Cake

A fall-spiced dessert with cream cheese frosting

Recommended Tools to Make this Recipe

The Best Stand Mixer

This stand mixer is a must-have for any avid baker. It’s wonderful for mixing and has a myriad of attachment options for different types of recipes.

Greek Yogurt Pumpkin Spice Cake with Cream Cheese Frosting. Moist, DELICIOUS, and healthier than most! Easy, one-bowl recipe that’s perfect for fall and Thanksgiving holidays. @wellplated

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Frequently Asked Questions

Can I Make Gluten Free Pumpkin Sheet Cake?

You can certainly experiment!, I recommend swapping the flours in this recipe for a 1:1 gluten free baking flour like this one. Be sure to check out my gluten free Paleo Pumpkin Bread and Almond Flour Pumpkin Muffins too.

What Other Frosting Flavors Can I Use with Pumpkin Sheet Cake?

While I love this as a pumpkin sheet cake with cream cheese frosting, I think it would be delicious with other frosting flavors.

Try the frosting from this Fresh Apple Cake for a pumpkin sheet cake with caramel frosting. For a pumpkin sheet with brown butter frosting, use the frosting from these Banana Bread Brownies.

Can I Add Chocolate Chips to the Cake?

Absolutely! For those who want a pumpkin chocolate sheet cake, you can add chocolate chips to the cake batter. You’ll love this Pumpkin Chocolate Chip Bread too.

Greek Yogurt Pumpkin Spice Cake with Cream Cheese Frosting. Moist, DELICIOUS, and healthier than most! Easy, one-bowl recipe that’s perfect for fall and Thanksgiving holidays. @wellplated

Pumpkin Sheet Cake

5 from 7 votes
Pumpkin Sheet Cake with cream cheese frosting. Deliciously moist with the perfect amount of spice. Easy, healthy recipe made in ONE BOWL!

Prep: 25 mins
Cook: 30 mins
Total: 55 mins

Servings: 20 slices (1 9×13-inch pan)


For the Pumpkin Sheet Cake:

  • 1/2 cup canola oil or melted cooled coconut oil
  • 1/2 cup nonfat plain Greek yogurt
  • 2/3 cup brown sugar light or dark
  • 1/4 cup honey plus 2 tablespoons
  • 4 large eggs at room temperature
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 1 1/8 teaspoons baking soda
  • 1 teaspoon baking powder I recommend aluminum free
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice or substitute 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour

For the Greek Yogurt Cream Cheese Frosting:

  • 6 ounces 1/3 reduced-fat cream cheese also called Neufchatel; do not use fat free
  • 3 tablespoons nonfat plain Greek yogurt
  • 3 tablespoons unsalted butter softened to room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 3 cups powdered sugar


  • Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, then lightly coat with baking spray.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the oil, Greek yogurt, brown sugar, and honey until well blended and smooth. Beat in the eggs, one at a time, incorporating between each. Beat in the pumpkin puree.
  • Sprinkle the baking soda, baking powder, salt, and pumpkin pie spice over the top. Mix to combine. Then, sprinkle in the whole wheat flour and all-purpose flour. By hand with a wooden spatula or spoon, stir the batter, just until the flour disappears.
  • Pour the batter into the prepared pan, then with an offset spatula or spoon, smooth the top. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Place the cake on a wire pan to cool completely.
  • To make the frosting: In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1-2 minutes until well combined. Spread frosting evenly over top of cooled cake. Let the frosting set for 10 minutes (you can pop the cake into the refrigerator if you are in a hurry), then slice and serve.


  • TO STORE: Cover and refrigerate cake for up to 4 days. 
  • TO FREEZE: Freeze cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 


Serving: 1(of 20) with all frosting usedCalories: 258kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgPotassium: 117mgFiber: 1gSugar: 29gVitamin A: 2054IUVitamin C: 1mgCalcium: 51mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve been really loving honey lately, so I love you added it in here! And Greek yogurt is my everything- it looks scrumptious in this frosting :)

  2. Could I leave the butter out of the frosting, I bothers my acid reflux like crazy!!??? This sounds so YUMMY! THanks.

    1. Hi Kristin! The butter adds both flavor and consistency. If you don’t mind not having the flavor, you can leave it out, I would substitute an extra 2 tablespoons of cream cheese to make sure it isn’t too runny. I hope you enjoy the recipe!

    1. Hi Nuala! Yes, I actually think it would freeze best this way. Simply freeze the cake tightly in plastic wrap and foil. When you are ready to serve, defrost overnight in the refrigerator, then top with cream cheese frosting prior to serving.

  3. Hi,Erin I will be making this cake to take as my contribution to the Thanksgiving table it looks divine I was thinking of adding some roasted,chopped pecans or walnuts to the cake  and maybe sprinkling some on top of frosting but,what do you think??

    1. I think either would be delicious Kathleen! Feel free to add up to 1/2 cup to the batter, than another 1/2 to 1 cup to sprinkle on top, depending upon how “nutty” you’d like it. I also suggest toasting them first to bring out their flavor. I hope you all love it!

  4. Hi Erin,

    I would like to make this for an event in attending. Could I make it the night before the event and then just put it in the refrigerator until the next day? Thanks!

  5. Hi Erin! I love your beautiful blog!! Your Pumpkin Sheet Cake looks and sounds deee-licious! And I could definitely eat that Greek Yogurt Cream Cheese Frosting with a spoon! lol :) Perfect fall dessert recipe!

  6. I made four of these last week for a large gathering and they were a huge hit! Perfect for a potluck and was easy to double if you are looking to feed a crowd. I did not have enough honey on hand and subbed some pure maple syrup – turned out great.5 stars

    1. I am so so happy to hear that Celeste! Thanks so much for taking time to leave this lovely review. It really means a lot! Also, FOUR CAKES? You are a baking champion!

  7. I just recently made a cheesecake using the greek yogurt (room temp and drained extra water off) since I was short on cream cheese. Was going to make a half a recipe but thought I’d give it a try. I just adapted the original recipe and made the whole recipe. So half the cream cheese as normal. I always cut the sugar at least some in any CC recipe. Find it’s better less sweet. It was most excellent and I can see making this in a similar fashion. Thanks for the ideas.5 stars

  8. Hello, for your pumpkin sheet cake, it ask for 1/3 reduced-fat. Can you use regular cream cheese? Also, for the pumpkin pie spice. If I don’t have that, are you saying to mix all those spices together to substitute the pumpkin pie spice if you don’t have it.. Thanks!

    1. Hi Stephanie! You can use regular cream cheese (the reduced fat version was just to help lighten it up). And, yes, you can mix all those spices together to create your own pumpkin pie spice. I hope you love the recipe!

  9. These all sound good and delicious. It’s just my husband and myself so I don’t like to cook to much food we can never eat before it goes bad but I think these recipes can go a long way for our church group of put a lot in their tummies woman. Every one says they don’t eat much but can 5 stars

    1. Thank you for taking the time to leave this kind comment, Patricia! I hope you love the recipe if you give it a try!

  10. My daughter made a trial healthy pumpkin cake for her 2 yr old’s birthday that was way too heavy. When I arrived the day before the party, I said “Let’s try Well Plated.  Erin has a perfect mix of tasty and healthy.”  Sure enough, it was a winner! I even changed it to high altitude for Denver and it was light and flavorful!  Someone  at the party asked for the recipe and I also told her about your cookbook coming up.  She wants to buy one for a gift for her sister! 
    This recipe saved the birthday party!  Thanks for another winning recipe. Can’t wait for the cookbook to come out!5 stars

    1. Susan, this truly MADE my day! I’m so happy to hear that this was a hit! Thank you for taking the time to share this kind review!

      1. Back in Denver and getting ready to make it again for my 1 yr old granddaughter’s birthday. Now it’s a family favorite! This time I will make it as cupcakes. I still have my high altitude changes that worked great last time!

    1. Hi Sarah! I’ve only tested this recipe as written, so it would be hard to say. If you decided to experiment I would use a 1:1 baking flour. Let me know how it turns out if you decide to experiment.

    1. Hi Sara! In order for you make it in a small cake pan you might need to cut the recipe in half, although I haven’t tried it myself. Placing the batter in a smaller pan will only result in a very thick cake which would require a longer cook time. Hope this helps!

  11. So delicious and easy to make! It’s the perfect fall weather treat! I love how subtle the pumpkin is in this recipe and the frosting tied it all together. I have always enjoyed recipes from Well Plated and this one is definitely a must try!5 stars

    1. Hi Frances! I’ve only tested this recipe as written so it would be hard for me to advise on making this fat free. If you decide to experiment with any substitutions, let me know how it goes!

  12. This was so yummy and easy to make! I sprinkled a little pumpkin spice on top of the frosting as well. My whole family loves it and it was nice to share with our neighbors for a fall treat. Will definitely be making it again and again!5 stars

  13. I made this yesterday for a dinner party and everyone seemed to really like it. Yay! I especially appreciated that the cake was not sweet but the frosting was; it was a good and satisfying combo. The frosting was delicious (the yogurt adds such a zing!) tho a bit runny, but was easy to re-spread prior to serving. I’m guessing that’s because I used regular rather than Greek yogurt in the frosting. Toasted pecans in the cake and on top were a nice extra touch. Added an extra teaspoon of pumpkin pie spice to the batter to jazz it up a bit and that worked well. Thank you for this wonderful new recipe.5 stars