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–+ servings
A slice of pumpkin sheet cake on a white plate.
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5 from 7 votes

Pumpkin Spice Sheet Cake (Trader Joe's copycat)

This copycat Trader Joe's pumpkin spice mini sheet cake is a lightly spiced, perfectly sweet pumpkin cake topped with cream cheese frosting for the perfect fall treat.
Prep Time15 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 1 8x8 cake
Author: Erika Kwee

Ingredients

For the pumpkin cake

  • 1/2 cup granulated sugar 100g
  • 1/4 cup light brown sugar 53g
  • 1/4 cup vegetable oil 60g
  • 7.5 oz pumpkin puree (1/2 a 15oz can) 213g
  • 1 large egg 50g
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • pinch cloves
  • 3/4 cup + 2 tbsp all-purpose flour 105g

Cream cheese frosting

  • 4 tbsp unsalted butter, softened slightly 57g
  • 6 tbsp full-fat cream cheese (softened or cold from the fridge) 85g (3 oz)
  • 2 cups powdered sugar 227g
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 tbsp heavy cream or milk, optional
US Customary - Metric

Instructions

For the pumpkin cake

  • Preheat the oven to 350 and grease an 8x8 pan with cooking spray.
  • In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup vegetable oil, 7.5 oz pumpkin puree, 1 large egg and 1/2 tsp vanilla extract until smooth.
  • Sprinkle 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp kosher salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ground ginger over the pumpkin mixture and whisk to combine thoroughly. Finally, fold in 3/4 cup + 2 tbsp all-purpose flour until fully combined (don't overmix to prevent overdeveloping the gluten--a few lumps are normal and okay!).
  • Pour the batter into the prepared pan. Place on the middle rack and bake for 20-25 minutes, or until the top springs back under your finger and an inserted tester comes out clean. Let cool in the pan completely before frosting.

For the cream cheese frosting

  • Add 4 tbsp unsalted butter and 6 tbsp full-fat cream cheese (softened or cold from the fridge) tbsp cream cheese to a stand mixer and mix on medium speed until softened and creamy, about 1 minute.
  • Add 2 cups powdered sugar and mix on low speed until combined. Add 1/2 tsp vanilla and a 1/4 tsp kosher salt, then whip on medium-high for 2-3 minutes, or until it lightens in color and is very airy. If the consistency looks thicker than you'd prefer, add 1 tbsp cream or milk and whip for another minute until smooth and billowy.
    Spread frosting evenly on top of the cake, then use an offset spatula to draw lines on the top of the cake to mimic the Trader Joe's cake. Enjoy!

Video

Notes

If you want a thinner cake, this can also be baked in an eighth sheet pan (it should take 15 minutes). 
You can sub 1.5 teaspoons of pumpkin spice in place of the cinnamon, nutmeg, ginger and cloves.