Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting
Moist and tender Pumpkin Sheet Cake topped with luscious brown butter cream cheese frosting. Easy fall dessert perfect for a crowd. Get the recipe!
Worth adding to the list: Pumpkin Cake or Strawberries and Cream Bars.
Why This Pumpkin Sheet Cake Deserves a Spot on Your Fall Table
I’ve been making this Pumpkin Sheet Cake every fall for years. It’s the dessert I turn to when I want something that feels special but doesn’t require layering or fuss. The cake itself is incredibly moist and tender, thanks to the browned butter and pumpkin puree, and the brown butter cream cheese frosting is absolutely irresistible. I’ll be honest, I’m not usually a frosting person, but this one is different. It’s nutty, creamy, and just the right amount of sweet. I’ve caught myself sneaking bites straight from the pan more times than I’d like to admit. This cake is perfect for potlucks, Thanksgiving, or any fall gathering. Make it a day ahead, it only gets better.
Why You’ll Love This Pumpkin Sheet Cake Recipe
- Browned butter adds deep, nutty flavor without making the recipe complicated. A quick skillet step transforms ordinary butter into something extraordinary.
- Sheet cake format means no layering or fuss. Just one pan, one frosting spread, and you’re ready to serve a crowd. Perfect for potlucks and holidays.
- The frosting is the real star. Half the butter is browned for toasty notes, the rest stays creamy, and the cream cheese keeps it tangy. It’s the best part of this cake.
Key Ingredients for This Pumpkin Sheet Cake
- Pumpkin puree: Use canned 100% pumpkin puree, not pumpkin pie filling. Libby’s is a reliable brand. The only ingredient should be pumpkin.
- Unsalted butter: Browning the butter requires unsalted so you control the salt level. If you only have salted, reduce the added salt in the recipe.
- Cream cheese: Choose full-fat block cream cheese for the best texture and flavor. Let it soften completely at room temperature before mixing to avoid lumps.
Essential Tools for Making Pumpkin Sheet Cake
- Jelly roll pan (13×18 inches) or a half-sheet pan with at least 1-inch sides. This gives the cake the perfect thin layer.
- Stand mixer or hand mixer for beating cake batter and frosting until smooth. A whisk will work for the batter but the frosting needs power.
- Medium skillet for browning the butter. A light-colored pan helps you see the color change.
- Rubber spatula for scraping the bowl and gently folding the batter.
Tips for Making the Best Pumpkin Sheet Cake
Start by browning the butter for both the cake and the frosting so it has time to cool. Room temperature eggs blend more evenly into the batter, giving you a smoother texture. When you add the dry ingredients, mix just until combined, overmixing develops gluten and makes the cake tough.
For the pan, a 13×18-inch jelly roll pan gives you the classic thin sheet cake. If you only have a 9×13-inch pan, the cake will be thicker and need to bake 25-30 minutes instead of 18-24. Use the toothpick test to check for doneness, and let the cake cool completely before frosting. Warm cake will melt the cream cheese frosting.
For frosting, brown only half the butter so you get that nutty flavor without losing spreadability. Make sure the cream cheese is at room temperature to avoid lumps. A sprinkle of cinnamon or chopped pecans on top adds a nice finish.
The Science Behind Brown Butter Cream Cheese Frosting
Browning butter is about more than flavor. As the butter melts and the milk solids toast, they create compounds that taste nutty and rich. But the water content also evaporates, so you’re left with a more concentrated fat. For the frosting, using half browned and half regular butter gives you the toasted taste while keeping a smooth, spreadable consistency. If you browned all the butter, the frosting would be too soft and lack structure. Similarly, room temperature cream cheese is crucial, cold cream cheese won’t break down properly, leaving you with a lumpy frosting.
Choosing the Right Pan for Pumpkin Sheet Cake
This recipe is designed for a 13×18-inch jelly roll pan, which yields a thin, tender cake that bakes quickly. If you don’t have that specific size, a standard half-sheet pan (about the same dimensions) works perfectly. For a thicker cake, use a 9×13-inch pan, the batter will fill it about halfway. The baking time will increase to 25-30 minutes because the center takes longer to cook through. No matter which pan you choose, grease it well and line the bottom with parchment paper for easy removal.
Three Easy Variations on This Pumpkin Sheet Cake
Try folding a cup of chocolate chips or white chocolate chips into the batter for a sweet surprise. For a nuttier version, stir in 1/2 cup of toasted chopped pecans or walnuts. If you need a gluten-free cake, swap the all-purpose flour for a 1:1 gluten-free baking blend, just measure by weight for best results. The baking time may vary slightly, so keep an eye on it. You can also play with the spices: add a pinch of cardamom or ginger to the pumpkin pie spice for a more complex flavor.
How to Serve Pumpkin Sheet Cake
This sheet cake is wonderful on its own, but a few little extras can make it even better. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream adds a cool, creamy contrast. For a crunchy topping, scatter toasted pecans or candied walnuts over the frosting just before serving. If you’re serving it for a holiday, a dusting of cinnamon or a drizzle of caramel sauce looks beautiful. Pair it with hot coffee, spiced cider, or a glass of milk.
How to Store Leftover Pumpkin Sheet Cake
Store any leftover cake in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay fresh for up to 5 days. The cake actually tastes even better the next day as the flavors meld. Let it sit at room temperature for about 20 minutes before serving if you prefer a softer texture, though I often eat it straight from the fridge.
Can You Freeze Pumpkin Sheet Cake?
Yes, this cake freezes well. To freeze the whole cake, let it cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. It will keep for up to 3 months. For individual slices, wrap each one in plastic and store in a freezer bag. Thaw overnight in the refrigerator and bring to room temperature before serving. The frosting may lose a bit of its texture after thawing, but it still tastes great. If you prefer, you can freeze the cake unfrosted and make the frosting fresh when you’re ready to serve.
Best Way to Enjoy Leftovers
This cake is best served cold or at room temperature, so reheating isn’t necessary. If you’d like a slightly warm slice, microwave individual servings for about 10 seconds, but be careful, as the frosting can melt quickly. For best texture, let refrigerated cake sit at room temperature for 20-30 minutes before serving.
Pumpkin Sheet Cake FAQs
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling has added sugar and spices, which will throw off the sweetness and texture. Use pure pumpkin puree (100% pumpkin).
Can I make this cake with a different pan?
Yes, a 9×13-inch pan works. The cake will be thicker and needs to bake about 25-30 minutes. Check doneness with a toothpick.
Why did my cake come out dense?
Overmixing the batter after adding flour develops gluten, making the cake tough. Mix just until combined. Also, check your baking powder and soda for freshness.
Can I use salted butter?
Yes, just reduce the added salt in the recipe by about 1/4 teaspoon.
Can I make the frosting ahead?
Yes, store it in an airtight container in the fridge for up to 5 days. Let it soften at room temperature and re-whip before spreading.
How far in advance can I make the cake?
You can bake the cake a day ahead and store it covered at room temperature, or frost it and refrigerate. The flavors actually deepen overnight.
Recipe
Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting
Moist, tender, and packed with cozy fall flavor, this Pumpkin Sheet Cake is topped with a luscious brown butter cream cheese frosting. Easy to make and perfect for feeding a crowd!
Ingredients
- 0.5 cup unsalted butter, cut into tablespoon pieces
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 2 cup granulated sugar
- 4 eggs, large, at room temperature
- 15 oz pumpkin puree, not pumpkin pie filling
- 1 tbsp pure vanilla extract
- 1 cup unsalted butter, divided
- 8 oz cream cheese, at room temperature
- 4 cup powdered sugar
- 1 tsp pure vanilla extract
- pinch salt
Instructions
- 1
Preheat the oven to 350 degrees F. Grease a 18" X 13" jelly roll pan with nonstick cooking spray or butter and set aside.
- 2
Place the butter in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature. You can put it in the fridge to speed up the process.
- 3
While the butter is cooling, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. Set aside.
- 4
In the bowl of a stand mixer, mix the brown butter and sugar together with the beater blade on medium speed. Mix until smooth. Add in the eggs, one at a time, and mix until combined. Beat in the pumpkin and vanilla extract. Mix until combined.
- 5
Turn the mixer to low and add in the dry ingredients. Mix until just combined, don't over mix. Stir the batter with a spatula to make sure all of the ingredients are combined.
- 6
Pour the batter into the prepared pan and use a spatula to make sure it is evenly spread out.
- 7
Bake the cake for 18-24 minutes or until the cake springs back lightly when touched, is golden brown around the edges, and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- 8
While the cake is cooling, make the brown butter cream cheese frosting. First, brown 1/2 cup of the butter. Only brown half of the butter for the frosting. Cut 1/2 cup of the butter into tablespoons and place it in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and place in the freezer for about 20 minutes. You want it to solidify a little.
- 9
In the bowl of a stand mixer, beat together the cooled brown butter, regular butter, and cream cheese. Beat until smooth, about 3 minutes. Add the vanilla extract and pinch of salt and beat again. Add powdered sugar one cup at a time, mixing well between each addition. Scrape down the sides of the bowl.
- 10
Frost the cooled pumpkin cake with the brown butter cream cheese frosting. Serve!
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 15 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Oven Baked, vegetarian
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