As the leaves change and the air turns crisp, nothing says “autumn” quite like the warm, comforting scent of pumpkin spice. Imagine that inviting aroma wafting from your oven—cozy, nostalgic, and ready to delight. This Pumpkin Spice Texas Sheet Cake, from Southern Living, does exactly that and then some. Think pumpkin pie latte—but make it cake.

Why We’re Falling for This Cake

This seasonal twist on a beloved Texas classic earns high marks for flavor, texture, and sheer autumnal charm. Pumpkin puree gives the cake an ultra-moist, tender crumb, while generous amounts of pumpkin pie spice bring warm, nostalgic notes with every bite. It’s baked in a large sheet-pan format, perfect for sharing at gatherings—although we’d never judge if you keep most for yourself.

The icing remains true to the iconic Texas sheet cake, featuring a deeply rich and slightly fudgy glaze, traditionally poured over the hot cake so it melts in deliciously. What makes it truly magical is how the pumpkin and spice wonderfully complement that indulgent topping, making each slice a sensory treat.

Aroma That Transforms Your Home

Beyond irresistible taste, this cake brings something even more special: a fall fragrance that fills the kitchen and beyond. As it bakes, expect your home to be wrapped in an aromatic haze of cinnamon, nutmeg, and vanilla—like a warm hug. Baking this cake becomes more than just dessert—it becomes an autumnal moment in itself.

Easy to Bake, Big on Comfort

Despite its gourmet allure, this recipe is approachable and versatile:

• Use real pumpkin puree—not pumpkin pie filling—for optimal texture.
• Substitute cinnamon or apple pie spice if you don’t have pumpkin pie spice.
• For best results, top the cake with icing while both are still warm—it creates that signature, melt-in-your-mouth frosting experience.
  
  

Recipe

Ingredients

Cake:

• Baking spray
• 1 (15-oz.) can pumpkin puree
• 1 cup vegetable oil
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup whole buttermilk
• 2 tsp. vanilla extract
• 2 large eggs, at room temperature
• 2 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 1/2 tsp. baking soda
• 1 tsp. kosher salt

Fudge Icing:

• 1/2 cup unsalted butter
• 1/2 (4-oz.) unsweetened chocolate baking bar, chopped
• 3 Tbsp. whole buttermilk, at room temperature
• 3 Tbsp. spicy, fruity cola soft drink (such as Dr Pepper), at room temperature
• 1/2 tsp. kosher salt
• 3 cups powdered sugar
• Chopped toasted pecans

Directions

1. Prepare the Cake: Preheat oven to 350°F. Coat a 17 1/2- x 12 1/2-inch rimmed baking sheet with baking spray; set aside. Gather all ingredients.
2. Whisk together pumpkin, oil, brown sugar, granulated sugar, buttermilk, vanilla, and eggs in a large bowl.
3. Sift together flour, pumpkin pie spice, baking soda, and salt over pumpkin mixture in bowl.
4. Whisk together until just combined.
5. Transfer batter to prepared baking sheet, spreading into an even layer.
6. Bake until a wooden pick inserted into center of Cake comes out clean, 20 to 22 minutes. Let cool in baking sheet on a wire rack while preparing Fudge Icing.
7. Prepare the Fudge Icing: Melt butter and chocolate in a medium saucepan over medium-low, whisking often, until smooth.
8. Remove from heat, and whisk in buttermilk, soft drink, and salt.
9. Gradually sift in powdered sugar, about 1/2 cup at a time, whisking until fully combined after each addition.
10.  Immediately pour icing over warm Cake, spreading evenly using an offset spatula.
11.  Sprinkle with pecans.
12.  Cool completely in baking sheet until icing is set, about 1 hour.

Full recipe with picture step-by-step here >>>

A Note from BELL Home Team

Whether you’re hosting friends, treating the family, or simply craving something sweet yourself, this cake is a perfect way to celebrate the season. If baking isn’t your thing, we totally get it—and we’ve still got ways to help make your home feel autumn-ready this year.

But if you're craving homemade comfort and fall fragrances for your home, this Pumpkin Spice Texas Sheet Cake will not disappoint.