Pumpkin Sheet Cake

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A thin, tender pumpkin cake baked in one big pan and topped with poured brown butter frosting. It feeds 20 to 24 people and comes together without a mixer. Perfect for potlucks, church suppers, and Thanksgiving dessert tables.

Prep Time15

Cook Time25

Cooling Time1

Total Time1 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 345kcal

Author: Jessica Burgess

Ingredients

Pumpkin Cake

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup salted butter melted and slightly cooled
½ cup vegetable oil
1½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1 can 15 ounces pumpkin puree
2 teaspoons vanilla extract

Brown-Butter Texas Sheet Cake Frosting

¾ cup salted butter
6 tablespoons whole milk
4 cups powdered sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon optional
¾ cup chopped pecans optional

Instructions

Make the Pumpkin Cake

Preheat the oven to 350°F. Grease a 10 × 15-inch jelly-roll pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and brown sugar.
Add the eggs, pumpkin puree, and vanilla extract. Whisk until smooth and completely combined.
Add the dry ingredients to the pumpkin mixture. Stir just until combined and no streaks of flour remain. Do not overmix.
Spread the batter evenly in the prepared pan.
Bake for 20–25 minutes, or until the center springs back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Begin making the frosting approximately 5 minutes before the cake finishes baking.

Make the Frosting

Place the butter in a medium, light-colored saucepan over medium heat.
Cook, stirring frequently, as the butter melts and begins to foam. Continue cooking until golden-brown specks appear on the bottom of the pan and the butter smells toasted and nutty.
Remove the saucepan from the heat. Carefully whisk in the milk.
Add the powdered sugar, vanilla, and optional cinnamon. Whisk until the frosting is smooth. Stir in the chopped pecans, if using.
Allow the baked cake to rest for about 5 minutes.
Pour the warm frosting over the warm cake. Working quickly, spread it evenly to the edges before it begins to set.
Let the cake cool and the frosting set before slicing and serving.

Video

Notes

Be sure to use pumpkin puree, not pumpkin pie filling.
Have the frosting ingredients measured before you begin. Texas sheet cake frosting sets quickly once mixed.
If the frosting becomes too thick to pour, whisk in additional milk, 1 teaspoon at a time.
When pouring the frosting on, it can run off of the sides of the pan, so I like to gradually add some, spread to the edges and continue, trying not to allow it to run off.
For a more traditional look and texture, add the chopped pecans directly to the warm frosting.
Store the cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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