Cozy, spiced, and perfectly moist, this Copycat Trader Joe’s Pumpkin Sheet Cake brings all the flavors of fall into a small, easy-to-bake dessert. Finished with a thick layer of creamy cream cheese frosting, it’s just as indulgent as the original—if not better—because it’s homemade.
This mini pumpkin sheet cake is soft, tender, and warmly spiced, making it perfect for fall gatherings, weeknight baking, or anytime you’re craving that classic Trader Joe’s pumpkin flavor without leaving the house.
What Makes This Pumpkin Cake So Soft?
It’s all about the pumpkin purée, a balanced blend of warm spices, and a gentle mixing method. Pumpkin adds moisture, brown sugar keeps the crumb tender, and folding the batter just until combined helps the cake bake up light and fluffy. Top it with thick cream cheese frosting and every bite melts in your mouth—just like the iconic version.
Tips for the Best Pumpkin Sheet Cake
• Measure flour carefully. Spoon and level instead of scooping to avoid a dense cake.
• Use room-temperature ingredients. Eggs and butter blend more smoothly for an even batter.
• Don’t overmix. Gently fold the dry ingredients in to keep the cake soft.
• Frosting texture matters. Cream cheese and butter should be soft, not melted, and mixed just until creamy.
• Chill before slicing. A short chill helps the frosting hold its shape while staying soft.
Ingredients
Cake
Pumpkin purée (not pumpkin pie mix)
Granulated sugar
Brown sugar (adds moisture and a soft crumb)
Unsalted butter, melted and slightly cooled
Eggs
Vanilla extract
All-purpose flour or sub gluten free 1:1 flour
Baking powder and baking soda
Salt
Spices: cinnamon, nutmeg, cloves
Cream Cheese Frosting
Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract
Pinch of salt
Instructions
Cake
Preheat the oven to 350°F (175°C). Grease and line a 7×5-inch baking pan.
In a medium bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth and slightly fluffy.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Gently fold the dry ingredients into the wet ingredients just until combined. Do not overmix—the batter should stay light.
Spread the batter evenly into the prepared pan. Bake for 25–28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool completely in the pan before frosting.
Frosting
Beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, and salt, mixing just until combined. Keep the frosting thick—avoid overwhipping.
Spread the frosting generously over the cooled cake in an even, edge-to-edge layer. Chill briefly for clean slices or serve at room temperature for a softer texture.
Storage
Store the pumpkin cake in an airtight container. It will keep at room temperature for 1–2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. For longer storage, freeze tightly wrapped for up to 2 months and thaw overnight in the fridge.
MORE PUMPKIN DESSERTS
Pumpkin Chocolate Half and Half Cookies
Almond Cream Filled Pumpkin Cupcakes
Copycat Trader Joe’s Pumpkin Sheet Cake Recipe
Ingredients
- ¾ cup pumpkin purée not pumpkin pie mix
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 4 Tbsp unsalted butter
- 2 large eggs
- ¾ tsp vanilla extract
- 1 cup all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp tsp ground ginger
- ¼ tsp nutmeg
- 1 pinch of cloves
- Cake
- Frosting
- 4 oz softened cream cheese
- 2 Tbsp unsalted butter
- 1 cup softened powdered sugar
- ½ tsp vanilla extract
- 1 Pinch of salt
Instructions
- Instructions for Copycat Trader Joes Pumpkin Cake
- Prep Pan
- Preheat oven to 350°F (175°C). Grease and line a 7×5-inch pan (or similar small, deep pan).
- Wet Mix
- In a medium bowl, whisk pumpkin, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth and slightly fluffy.
- Dry Mix
- In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Combine
- Gently fold dry ingredients into wet until just incorporated. Don’t overmix — batter should stay light.
- Bake
- Spread batter evenly in prepared pan. Bake 25–28 minutes, until a toothpick in the center comes out clean or with just a few moist crumbs. Cake should rise to about 1½–2 inches thick.
- Cool
- Let cake cool completely in the pan.
- Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix just until combined and creamy. Keep it thick — don’t whip in air.
- Finish
- Spread frosting generously, edge-to-edge, in a thick even layer (about as thick as the cake itself, like Trader Joe’s). Chill briefly for neat slicing, or enjoy soft at room temp.
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