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!
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.
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??
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!
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!
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!
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.
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!
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.
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!
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!
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
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!
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!
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.
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!
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!
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!
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!
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.
hey girl this looks amazing! yummy!
Thank you so much Shawnna! Have a great weekend :-)
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 :)
Lovely dish for Halloween, I love these kind of cakes because they are so simple to do.
I do too! Thank you!
This sounds great and I love the healthy changes too :)
Thank you so much!
Could I leave the butter out of the frosting, I bothers my acid reflux like crazy!!??? This sounds so YUMMY! THanks.
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!
can you freeze this cake without the cream cheese frosting
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.
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??
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!
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!
Definitely Macy! I hope you all love it.
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!
Thanks so much, Alia! The frosting is definitely tempting to eat straight out of the bowl. ;)
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.
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!
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.
I’m so happy you enjoyed this recipe, Chris! Thank you for taking the time to share this kind review!
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!
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!
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
Thank you for taking the time to leave this kind comment, Patricia! I hope you love the recipe if you give it a try!
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!
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!
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!
Do you think this would work with GF flour??
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.
Can you make it in a 9×9 or 8×8 for smaller size?
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!
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!
Hi Amelia! So glad you enjoyed the cake! Thank you for this kind review!
Has anyone subbed something for oil to make fat free? More yogurt or? Or not recommended?
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!
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!
Hi Kristin! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!