Sugar Free Pumpkin Sheet Cake an easy and delicious dessert recipe made with pumpkin puree accented by seasonal warm spices.
This no added sheet cake is moist and dense cake with a rich flavor and color that you expect from pureed pumpkin.
Easy pumpkin sheet cake with cream cheese frosting.
Pumpkin sheet cake, made with no added sugar, has a tender and moist texture, making it a delectable dessert idea. .
I like that the cream cheese frosting adds a creamy and tangy contrast to the sweetness of the cake.
Did you try my recipe for Sugar Free Frosted Pumpkin Cupcakes?
Those Sugar Free Frosted Pumpkin Cupcakes are a tasty fall dessert with cinnamon frosting that is also made with no added sugar.
Both this recipe for pumpkin cake and that recipe for pumpkin cupcakes are delicious and flavorful desserts that are perfect for sharing with others!
To make this recipe you will need pumpkin spice. You can find a selection of pumpkin spice here.
Common questions about Pumpkin Puree.
Pumpkin puree is basically cooked and mashed pumpkin flesh.
The only ingredient added to pumpkin puree is pumpkin. Puree has a consistency that is similar to mashed potatoes.
Pumpkin pie filling on the other hand, has added ingredients so that it can be easily added to a pie recipe. These ingredients include spices and sugar. Once it is baked, pumpkin pie filling has a smooth and custard-like consistency that is desired in a pie.
To make a long description short, 😉 pumpkin puree is a plain, unseasoned, and unsweetened ingredient used for a variety of recipes, while pumpkin pie filling is a ready-to-use mixture specifically designed for making pumpkin pies.
You simply bake the pumpkin until soft, scoop on the meat, and process it until smooth.
Start with a clean baking pumpkin (not the carving kind).
Prep a rimmed baking sheet for nonstick (parchment works) and the sprinkle a small amount of water over it. Preheat your oven to 375°F (190°C).
To prepare the pumpkin, make sure that is is clean, then remove the stem and cut the pumpkin in half. Scoop out any seeds and stringy pulp.
Roast the pumpkin on the baking sheet (cut-side down on the sheet) at 375 for about 45-60 minutes or until the flesh is tender when pierced with a fork.
After removing the pumpkin from the oven let it cool slightly (cool enough to handle) scoop the roasted pumpkin flesh away from the skin. Then transfer the roasted pumpkin flesh to a blender or food processor.
Blend or process the pumpkin until it is smooth and creamy.
Store the puree in an airtight container in the refrigerator for up to four days. Alternatively, you can freeze it for later use.
Tips for making pumpkin spice sheet cake.
I find that it is easiest to simply use canned pumpkin puree that has already been prepared and cooked when I do not have a similar homemade version on hand. Look for pumpkin puree that has just pumpkin and no added sugar in it.
More helpful tips for you.
- My cake was made using regular all purpose flour. If you need to use another flour, use one that measures 1:1 with all purpose flour. If you using almond flour, add an extra egg for binding.
- Whole milk is used in this recipe as a wet ingredient. This full fat milk works best for this recipe when it comes to adding moisture however, a lower carbohydrate milk (such as unsweetened coconut milk) can be subbed in if needed..
- It is important to let the cream cheese come to room temperature before assembling the frosting. This will allow the cream cheese to blend seamlessly with the powdered sugar, giving you a smooth and creamy frosting.
How to store Pumpkin cake
This cake should be stored in an airtight container. When properly stored, this cake should keep refrigerated for up to five days, or frozen for up to a few months.
Here are some similar recipes that you may also like.
- Pumpkin Oatmeal Muffins, No Added Sugar
- Sugar Free Keto Pumpkin Cheesecake Dip
- Sugar Free Pumpkin Cornbread Muffins
- Keto Sugar Free Chocolate Chip Pumpkin Cookies
- Sugar Free Whipped Cream
- No Sugar Added Apple Cake
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About this recipe for no added sugar Pumpkin sheet cake
This is a pumpkin simple sheet cake recipe made with no added sugar.
The no added sugar cream cheese frosting that comes with this recipe complements this cake perfectly.
How to serve this pumpkin sheet cake.
- Serve this cake as is with the cream cheese frosting with a glass of milk or cup of coffee.
- Add a scoop of Sugar Free Vanilla Ice Cream on top or on the side of this cake.
- Bake this recipe in a cupcake pan rather than a sheet pan to make tasty cupcakes instead of a cake.
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Ingredients needed to make Sugar Free Pumpkin Sheet Cake
- Flour. My cake was made using regular all purpose flour. You can try using an alternative that measures like all purpose flour, adding binders if needed.
- Baking Powder and Baking Soda. Added for leavening.
- Pumpkin Spice This adds a seasonal flair to this cake recipe.
- Butter. Your butter should be softened to room temperature. If you are using unsalted butter, add a half teaspoon of salt to the try ingredients.
- Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with, for best results.
- Eggs. The eggs should be at room temperature before adding them to the mixing bowl.
- Pumpkin Puree. Use a pumpkin puree that has no added ingredients, such as sugar, added to it.
- Milk Full fat milk works best for the moisture in this cake.
- For the sugar free frosting, you will need sugar free powdered sugar, softened cream cheese, ground cinnamon, and vanilla extract.
Expert Tip 👉 The eggs should be at room temperature before adding them to the batter. This is because room temperature eggs will blend with the other ingredients more effectively, resulting in a smoother batter.
How to make Sugar Free Pumpkin Sheet Cake
Servings: 12.
Prep Time: 20 minutes.
Bake Time: 50-55 minutes.
Cool Time: 1 hour.
- Preheat your oven to 325. Prep a 9 X 13" baking dish for nonstick. Greasing and dusting with flour works for me.
- In a medium bowl, use a whisk to blend together the flour, baking powder, baking soda, and pumpkin spice.
- Next, in a mixing bowl, beat together the softened butter and sugar alternative until creamy. Then add the eggs, one at a time gently mixing between additions. Once the eggs have all been added, you can beat in the pumpkin puree and milk.
- Scrape down the sides of the mixing bowl and then add the dry ingredients from the first bowl to the mixing bowl. Mix until just combined.
- Bake the cake for 50-55 minutes or until a toothpick comes out clean. Allow the cake to fully cool on a cooling rack before frosting.
- To make the frosting, simply blend together the frosting ingredients until smooth. You can adjust the texture as needed by adding additional powdered sugar or milk (small amounts at a time).
Expert Tip 👉 The cake should be fully cooled before adding the frosting. This is because a cake that has not been allowed to fully cool can cause the frosting to melt or get 'drippy'.
👇 Have you seen these popular recipes? 👇
- Sugar Free Chocolate Loaf Cake1 Hours 10 Minutes
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In case you missed something.
The Recipe Card for the best sheet cake made with no added sugar.
Sugar Free Pumpkin Sheet Cake
Equipment
Ingredients
- 3 cups Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 2 tsp Pumpkin Pie Spice
- 1 cup Butter
- 1 ½ cups Sugar Alternative - see post for details
- 3 Eggs
- 15 oz Pumpkin Puree
- ¾ cup Milk
For the frosting, you will need sugar free powdered sugar (3 ½ cups), softened cream cheese (8oz), ground cinnamon (1 tsp), and vanilla extract (1 tsp).
Instructions
- Preheat your oven to 325. Prep a 9 X 13" baking dish for nonstick.
- In a medium bowl, use a whisk to blend together the flour, baking powder, baking soda, and pumpkin spice.
- Next, in a mixing bowl, beat together the softened butter and sugar alternative until creamy. Then add the eggs, one at a time gently mixing between additions. Once the eggs have all been added, you can beat in the pumpkin puree and milk.
- Scrape down the sides of the mixing bowl and then add the dry ingredients from the first bowl to the mixing bowl. Mix until just combined.
- Bake the cake for 50-55 minutes or until a toothpick comes out clean. Allow the cake to fully cool on a cooling rack before frosting. To make the frosting, simply blend together the frosting ingredients until smooth.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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