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Pumpkin Spice Latte Sheet Cake

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This easy pumpkin spice latte sheet cake combines real pumpkin, cozy spices, and a hint of coffee for the ultimate fall dessert. Topped with a creamy brown sugar frosting, it’s perfect for gatherings and sure to please any crowd.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin purée (not pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 1/2 cup strong brewed coffee or espresso, cooled
  • 2 teaspoons pure vanilla extract
  • Optional: 1 teaspoon espresso powder (for stronger coffee flavor)
  • For the Brown Sugar Frosting:
  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar (light or dark)
  • 2 cups powdered sugar, sifted
  • 2–3 tablespoons milk or cream
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (if using unsalted butter)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan with nonstick spray or butter. Line with parchment paper for easy removal.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
  3. In another bowl, whisk together granulated sugar, pumpkin purée, vegetable oil, eggs, brewed coffee or espresso, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. Do not overmix.
  5. Scrape the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Place the pan on a wire rack and let the cake cool completely before frosting.
  7. To make the frosting: In a mixing bowl, beat softened butter with brown sugar until creamy and fluffy (about 2 minutes). Add powdered sugar, milk or cream, vanilla, and a pinch of salt. Beat until smooth and spreadable, adjusting milk or sugar as needed for consistency.
  8. Spread the frosting over the cooled cake using an offset spatula or the back of a spoon. Optionally, sprinkle with cinnamon or espresso powder.
  9. Slice and serve at room temperature. Store leftovers covered in the fridge for up to 5 days.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant milk in the frosting. Let coffee cool before adding to batter. Do not overmix. Cake can be made a day ahead and frosted before serving. Store leftovers covered in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice latte cake, sheet cake, fall dessert, pumpkin cake, brown sugar frosting, easy pumpkin cake, coffee cake, autumn baking

Find it online: https://realityeats.com/pumpkin-spice-latte-sheet-cake-recipe-easy-fall-dessert-with-brown-sugar-frosting/