This Pumpkin Sheet Cake with Browned Butter Frosting is amazing and the perfect dessert for fall. Tender, light pumpkin cake topped with the most amazing frosting ever! You’re going to fall in love after one bite.
Pumpkin season is officially here and I couldn’t be happier. I could eat all things pumpkin year-round. I’ve heard a lot of people say they can’t find canned pumpkin right now because of some pumpkin shortage, but I haven’t had any problems finding it. Hopefully you won’t either so you can make this amazing Pumpkin Sheet Cake with Browned Butter Frosting.
This pumpkin sheet cake might very easily become your new favorite fall dessert and the only pumpkin dessert you’ll want to make this season.
This cake has the perfect soft, tender texture and the most amazing flavor. It’s 100% fabulous on it’s own, but the browned butter frosting takes it to a whole new level. . . it completely knocks it out of the park.
It is one of those dangerous desserts to have in your home, which is why every time I make it, I have to get it out of my house. Yes, friends and neighbors love me. After taking some to my friend, I got this text from her daughter; “What is that stuff you made for my mom because I need to make me that now!” LOL!
LET’S TALK PAN SIZE . . .
I make this cake in half sheet pan (my large cookie sheet). Typically half sheet pans are 18 x 13”. If you want a slightly thicker cake you could use a jelly roll pan which is 15 x 10”. If you use a jelly roll pan, you might have to cook it just a couple minutes longer. I have never tried this in a 9×13 pan, but imagine it would work. The cake will obviously be much thicker and you will definitely need to cook it longer (probably more like 35 to 40 minutes.
FROSTING THE CAKE. . .
I love to frost this cake when it’s still just slightly warm. The frosting kind of melts into the cake and somehow seems even magically better. However, it’s not necessary to frost it warm, you can let it cool completely. Also, if you’ve never had browned butter frosting, your life is not complete.
CAN I USE A OLIVE OIL?
Let me be completely honest here, NO! I actually made this with olive oil on accident the other day and it was not a good thing! Olive oil has a very distinct taste, and while it does work in some baked goods and the flavor doesn’t stand out (like this Zucchini Cake), it apparently does not mesh well with pumpkin. Not sure why, but just trust me on this. I ended up throwing the entire pan (well minus the few bites we all tasted) because it did not taste good at all! Vegetable oil instead of canola will work just fine, but please don’t use olive oil.
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 cup canola oil
- 3 large eggs
- 1 can (15 oz) pumpkin puree
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (I use freshly grated)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
BROWNED BUTTER FROSTING:
- 1/2 cup butter, browned
- 3 1/2 to 4 cups powdered sugar
- pinch of salt
- 2 teaspoons vanilla
- 1/3 cup half-and-half (or more to get the consistency you want)
Preheat oven to 350 degrees. Spray a large cookie sheet with cooking spray.
In the bowl of a stand mixer, mix the sugar, brown sugar, oil, eggs and pumpkin on medium speed, mix until smooth.
Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
Pour the batter into the prepared pan and spread evenly. Bake the cake for 23 to 28 minutes or until the cake springs back lightly when touched or a toothpick inserted into the center comes out clean. Allow the cake to cool almost completely.
- Frost with browned butter frosting.
BROWNED BUTTER FROSTING:
- Place the butter in a medium saucepan and melt over medium heat, swirling it in the pan occasionally. Once the butter has completely melted, watch carefully, until butter foams and turns a golden amber color (little brown bits will start to form around the sides and bottom of the pan) . Transfer to a large mixing bowl and let cool.
- Once the browned butter has cooled, add powdered sugar, pinch of salt, vanilla and half-and-half and mix on medium speed until smooth. Add more half-and-half if needed to get the desired consistency.
- In case you only have the large cans of pumpkin, one of the 15 oz cans of pumpkin equals 1 3/4 cup.
- Category: Cakes & Cupcakes
Recipe Source: Adapted from an old Gold Medal Cookbook (and when I say old, I’m talking it was published in 1979😂 – It’s one of my favorite cookbooks I have).