This is the best pumpkin cake you will have all year. It’s an easy, moist pumpkin sheet cake with brown butter icing that is frosted while it’s still warm, Texas sheet cake style.
Pumpkin Sheet Cake with Browned Butter
This pumpkin sheet cake with brown butter icing is most definitely the best pumpkin cake I’ve ever had and maybe the best cake I’ve ever made. (Although, now that I’ve said that, the very popular Ho Ho Cake is hard to beat.)
I wanted to make a pumpkin sheet cake with brown butter icing for awhile, but I had a couple of test runs that were flops.
This cake? It is moist and filled with pumpkin spice flavor, it’s a tender cake topped with the irresistible nutty browned butter frosting.
Browned Butter Icing
If you’ve never had browned butter, it has a nutty, warmer flavor. You might ask why you should try brown butter icing on the cake instead of the classic cream cheese frosting which is hard to beat.
Because let’s be honest, cream cheese and pumpkin is a popular pair for a good reason – see the Layered Pumpkin Cheesecake Pie and the Cream Cheese Frosted Pumpkin Cookies are proof positive of that perfect pairing.
That said, browned butter pairs beautifully with pumpkin – and with peach if you can’t get enough of it. The pumpkin and pumpkin spices are so good paired with the brown butter, I’ve also used it with my pumpkin bundt cake.
Pumpkin Sheet Cake
For pumpkin sheet cake, you’ll use oil instead of butter to make it extra moist. Butter gives terrific flavor to baked goods, but oil will keep them moister.
Since we’re using butter in the frosting, there’s plenty of flavor there and we can use oil in the cake with great results.
Let me know in the comments if you make this pumpkin sheet cake recipe to celebrate any occasions. I think it would be perfect for fall birthdays, wedding showers, and even as a Thanksgiving dessert. It’s great any day of the week in my book.
Pumpkin Sheet Cake with Brown Butter Icing
Ingredients
Cake Ingredients
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 15 ounces pumpkin puree, (not pumpkin pie filling)
- 4 eggs room temperature
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Icing Ingredients
- 1/2 cup butter
- 2 1/2 cups powdered sugar
- 1-2 tablespoons milk
- 1/8 teaspoon kosher salt
Instructions
Cake Directions
- Preheat oven to 350 F. In a large bowl, stir together the sugar, oil, pumpkin and eggs. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice and salt. Gently stir the dry ingredients into the wet and stir until just barely combined.
- Pour batter into a greased 10 x 15 inch baking pan. Bake at 350 F for 25 to 30 minutes or until it springs back when lightly touched.
Icing Directions
- While the cake is baking, make the frosting. In a heavy saucepan over medium heat, brown the butter. Watch carefully so it doesn't burn. When browned, pour into a heat safe mixing bowl to cool.
- Add the powdered sugar to the cooled butter and beat to combine. Add the salt and enough milk to make a smooth consistency. (If the butter is still slightly warm when you add the sugar, it can get clumpy and greasy. If that happens, beat on high for several minutes until smooth.)
- Frost the cake while still warm. Cool and slice into 18 pieces.
Nutrition
{originally published 9/17/18 – recipe notes and photos updated 8/6/21}
If you’re looking for other pumpkin cakes to try, check out these recipes:
Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting from The Novice Chef.
Pumpkin Chocolate Chip Bundt Cake from Life, Love and Sugar
Here are some of my other favorite pumpkin recipes for serving a crowd:
Layered Pumpkin Cheesecake Bars
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