This pumpkin cake with maple frosting begins with a super moist, spice-filled pumpkin sheet cake and is finished with a light, creamy maple buttercream made using real maple syrup.
Today I’m sharing this pumpkin cake with maple frosting. I wanted an easy fall dessert that felt familiar but with a slightly different twist.
There are countless pumpkin recipes and pumpkin lattes, and many pair pumpkin with caramel. I wanted to highlight pumpkin paired with maple, so creating this pumpkin cake with maple frosting was a priority. You’re going to love the combination.
The pumpkin spice notes in the cake—cinnamon, nutmeg, and ground cloves—complement the sweet, aromatic maple frosting. The warm spices balance the maple, giving you a cake that truly tastes like fall.
Making the pumpkin sheet cake is straightforward. Once baked and cooled, the cake can be wrapped tightly in clingfilm and frozen. It thaws beautifully overnight in the refrigerator and can be frosted when you’re ready to serve, making it a convenient make-ahead dessert.
The maple frosting is smooth, creamy, and perfectly sweet without overwhelming the pumpkin spice. Use real maple syrup for the best flavor and a true autumn profile.
This pumpkin cake with maple frosting is an excellent choice if you’re searching for a new fall recipe to try. The sheet cake format makes it easy to serve a crowd, and the frosting keeps the dessert feeling light and special.
If you’d like the full recipe and step-by-step instructions, refer to the original source for measurements and baking details.
