This pumpkin texas sheet cake is layers of both pumpkin and texas sheet cake topped with a sweet and spiced chocolate frosting. The spice and chocolate flavors mixed together are such a perfect combo!

a single piece of pumpkin texas sheet cake on a plate with a bite on a fork

WHAT MAKES A PUMPKIN TEXAS SHEET CAKE

Chocolate texas sheet cake has always been one of my favorite cakes to make and eat. I love the mild chocolate and sweet taste that it has. I wanted this cake to still have those elements, but adding the pumpkin layer and some cinnamon to the frosting give it such a perfectly fall and spiced chocolate taste. And being that its baked on a sheet cake pan makes it the perfect cake to serve at any holiday gatherings!

full pumpkin texas sheet cake in pan with pumpkins on the side

INGREDIENTS TO MAKE

Oil
Sugar
Pumpkin
Eggs
Flour
Cinnamon
Baking Powder
Baking Soda
Salt
Cloves
Ginger
Nutmeg
Butter
Cocoa Powder
Water
Vanilla
Sour Cream
Milk
Powdered Sugar

STEP BY STEP INSTRUCTIONS TO MAKE SHEET CAKE

Preheat oven to 350 F. Spray a cookie sheet with cooking spray and set aside.

Lets start by making the pumpkin layer

In a medium bowl, whisk together oil, sugar, eggs and pumpkin until combined. Add dry ingredients and mix again. I like to use a dough hook or a whisk to make sure all the flour gets properly mixed in.
Pour pumpkin layer into the bottom of the greased cookie sheet.

Now let's make the chocolate layer

In a medium size saucepan add butter cocoa and water. Bring to a boil and then remove from heat. Add sugar and flour and beat until smooth. Add egg, vanilla, sour cream and soda and mix until combined.
Pour chocolate layer over pumpkin layer. You can swirl here if you would like, but I found that once you're eating it you can't see the marbling because its too thin and covered in frosting.

butter, water and cocoa powder in saucepan

Bake cake for about 20-22 minutes, or until a toothpick comes out clean and the cake is starting to pull from the sides of the pan.

While the cake is baking make the frosting

In a medium saucepan melt butter, cocoa powder and milk. Remove from heat and whisk in vanilla and powdered sugar.
After you pull the cake out of the oven pour the frosting over the top. Spread evenly. Allow to cool and frosting to set before cutting into it.

HOW BEST TO STORE

This cake is best to store in an airtight container, or with a lid on your sheet pan for cake to remain fresh. I usually put a lid on my pan and store in the fridge because I love eating this cake chilled.

This cake will stay fresh for 3-4 days on the counter, or can be stored in the freezer for a few months. I would just cut up the individual slices before freezing so you can pull out however much you need after.

CAN THIS PUMPKIN TEXAS SHEET CAKE BE MADE IN A 9X13

YES! You are welcome to back this in a 9x13 pan for thicker layers. Or if you wanted to cut the recipe in half you could do that to keep the thin layers, but just less servings.

straight on shot of cake so you can see the layers

OTHER PUMPKIN RECIPES TO TRY:

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.