Chocolate Pumpkin Texas Sheet Cake

Pumpkin Sheet Cake

This delicious chocolate pumpkin cake is topped with caramel cream cheese frosting and will surely be the perfect treat for your next gathering. 


  • 1 Cup unsalted sweet cream butter, softened
  •  Cup cold water
  • ½ Cup cocoa powder
  • 2 Cup sugar
  • 2 Cup all purpose flour
  • 2 large eggs
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ Cup sour cream
  • 1 tsp pure vanilla extract
  • Pumpkin Frosting
  • ½ Cup unsalted butter, softened
  • ¼ whole milk
  • 6 Cup powdered sugar
  • ⅓ Cup pumpkin puree
  • 4 oz cream cheese, softened
  • ½ tsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • Ground cinnamon to sprinkle on top



  1. Preheat oven and spray a 9×13 baking dish with Pam baking spray

  2. Using a large saucepan, combine the butter, water, and cocoa powder over medium to high heat until the butter melts

  3. Using a large bowl, whisk together the flour, salt, eggs, baking soda, pumpkin pie spice, sour cream and vanilla until combined

  4. Gradually whisk in the wet ingredients until combined

  5. Pour batter into the baking dish and bake for 20-25 minutes or until a toothpick comes out clean

  6. Allow to cool for 15 minutes


  1. Using a standing mixer, beat together all frosting ingredients until combined and smooth
  2. Evenly spread the frosting over the cake and sprinkle with cinnamon
  3. Enjoy!

Keywords: chocolate pumpkin Texas sheet cake