Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting

Why You’ll Love This Recipe

This cake is incredibly moist thanks to the pumpkin puree, while the warm pumpkin pie spice gives it that classic seasonal flavor. Browning the butter adds a deep, nutty richness that makes both the cake and frosting taste gourmet without complicated steps.

You’ll also love that it’s baked in a sheet pan, which means no stacking layers or complicated decorating. Just bake, cool, frost, and slice. It’s simple, beautiful, and perfect for serving 24 people with ease.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the pumpkin sheet cake:

½ cup unsalted butter, cut into tablespoon pieces
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2 cups granulated sugar
4 large eggs, at room temperature
15 oz can pumpkin puree (not pumpkin pie filling)
1 tablespoon pure vanilla extract

For the brown butter cream cheese frosting:

1 cup unsalted butter, divided
8 ounces cream cheese, at room temperature
4 cups powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt

Directions

1. Preheat the oven to 350 degrees F. Grease an 18 x 13-inch jelly roll pan with nonstick cooking spray or butter and set aside.

2. Place ½ cup of the butter in a medium skillet. Melt over medium heat, swirling occasionally. The butter will foam and pop. Continue swirling until it turns amber in color and smells nutty, with brown bits at the bottom. Remove from heat and pour into a bowl. Cool to room temperature.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

4. In the bowl of a stand mixer, combine the cooled brown butter and granulated sugar. Mix on medium speed until smooth. Add the eggs one at a time, mixing well after each addition. Beat in the pumpkin puree and vanilla extract until fully combined.

5. Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined. Do not overmix. Stir with a spatula to ensure everything is evenly incorporated.

6. Pour the batter into the prepared pan and spread evenly with a spatula.

7. Bake for 18 to 24 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Let the cake cool completely.

8. To make the frosting, brown ½ cup of the butter the same way as before. Pour into a bowl and place in the freezer for about 20 minutes, until slightly solidified but still soft.

9. In a stand mixer, beat together the cooled brown butter, the remaining ½ cup regular butter, and the cream cheese until smooth and creamy, about 3 minutes. Add vanilla extract and a pinch of salt. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

10. Once the cake is completely cool, spread the brown butter cream cheese frosting evenly over the top. Slice and serve.

Servings and timing

Servings: 24 slices

Prep time: 20 minutes
Cook time: 18 to 24 minutes
Cooling time: About 1 hour
Total time: Approximately 1 hour and 45 minutes

Variations

Add chopped pecans or walnuts to the batter for extra crunch.

Stir mini chocolate chips into the batter for a pumpkin chocolate twist.

Top the frosted cake with a sprinkle of cinnamon or a drizzle of caramel sauce for extra indulgence.

You can also bake the batter into cupcakes. Simply adjust the baking time to about 15 to 18 minutes and check with a toothpick for doneness.

Storage/Reheating

Store the frosted cake covered in the refrigerator for up to 4 days. Because of the cream cheese frosting, refrigeration is recommended.

Before serving, let the cake sit at room temperature for about 20 to 30 minutes so the frosting softens.

You can also freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the cake. Use pure pumpkin puree only.

How do I know when the butter is properly browned?

The butter will turn an amber color and develop a nutty aroma. You’ll see small brown bits at the bottom of the pan. Remove it from heat promptly to avoid burning.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered and frost it the day you plan to serve for best freshness.

Do I have to brown the butter for the frosting?

Browning the butter adds a rich, nutty depth of flavor. While you can skip it, the unique taste is what makes this frosting special.

Can I make this cake in a different pan?

Yes, you can divide the batter between two 9-inch round pans. Adjust the baking time and check for doneness with a toothpick.

Why is my cake dense?

Overmixing the batter can cause a dense texture. Mix just until the ingredients are combined.

Can I reduce the sugar?

You can slightly reduce the sugar in the cake, but keep in mind it affects both sweetness and moisture.

Can I freeze the frosted cake?

Yes, freeze it in slices or as a whole cake, tightly wrapped. Thaw in the refrigerator before serving.

What spices are in pumpkin pie spice?

Pumpkin pie spice typically includes cinnamon, nutmeg, ginger, and cloves.

Can I add nuts to the frosting?

Yes, finely chopped toasted pecans or walnuts can be folded into the frosting for added texture.

Conclusion

Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting is the perfect blend of warm spices, moist texture, and rich, nutty sweetness. It’s simple enough for a weeknight treat yet impressive enough for holidays and gatherings. Once you try the depth of flavor from the brown butter frosting, this cake is sure to become a seasonal favorite in your kitchen.