Copycat Trader Joe's Pumpkin Sheet Cake Recipe
Cozy, spiced, and perfectly moist, this Copycat Trader Joe’s Pumpkin Sheet Cake is topped with a thick, creamy cream cheese frosting.
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 7x5-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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