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Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting

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This Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting is soft, perfectly spiced, and topped with a rich, nutty frosting. Baked in a jelly roll pan, it’s an easy, crowd-pleasing fall dessert ideal for holidays and gatherings.

Ingredients

1/2 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 pumpkin puree (not pumpkin pie filling)

1 tablespoon pure vanilla extract

1 cup unsalted butter, divided (for frosting)

8 ounces cream cheese, at room temperature

4 cups powdered sugar

1 teaspoon pure vanilla extract (for frosting)

Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 18 x 13-inch jelly roll pan and set aside.
  2. Brown 1/2 cup butter in a skillet over medium heat, swirling until amber and nutty. Pour into a bowl and cool to room temperature.
  3. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
  4. In a stand mixer, beat cooled brown butter and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in pumpkin puree and vanilla.
  5. Gradually add dry ingredients on low speed and mix until just combined. Do not overmix.
  6. Spread batter evenly into prepared pan.
  7. Bake 18–24 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  8. For the frosting, brown 1/2 cup butter and chill about 20 minutes until slightly solid but soft.
  9. Beat browned butter, remaining 1/2 cup butter, and cream cheese until creamy. Add vanilla and salt. Gradually mix in powdered sugar until smooth.
  10. Spread frosting evenly over cooled cake. Slice and serve.

Notes

  • Add chopped pecans or walnuts for extra crunch.
  • Mini chocolate chips can be mixed into the batter for variation.
  • Refrigerate cake up to 4 days due to cream cheese frosting.
  • Let cake sit at room temperature 20–30 minutes before serving.
  • Unfrosted cake can be frozen up to 2 months.
  • Avoid overmixing to prevent a dense texture.

Nutrition

Find it online: http://recipesbyjanet.com/pumpkin-sheet-cake-with-brown-butter-cream-cheese-frosting/