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Pumpkin Sheet Cake with Browned Butter Frosting

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  • Total Time: 33 minutes
  • Yield: 24 servings 1x


Units Scale


  • 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



  • 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)



  1. Preheat oven to 350 degrees. Spray a large cookie sheet with cooking spray.
  2. In the bowl of a stand mixer, mix the sugar, brown sugar, oil, eggs and pumpkin on medium speed, mix until smooth.
  3. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
  4. 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.
  5. Frost with browned butter frosting.


  1. 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.
  2. 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.
  • Prep Time: 10 mins
  • Cook Time: 23 mins