Name: Pumpkin Sheet Cake with Brown Butter Icing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup vegetable or canola oil; 15 ounces pumpkin puree; 4 eggs (room temperature); 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1/2 cup butter (for icing); 2 1/2 cups powdered sugar; 1-2 tablespoons milk; 1/8 teaspoon kosher salt

Pumpkin Sheet Cake with Brown Butter Icing

Autumn is the season for cozy flavors, and what could be more comforting than a freshly baked Pumpkin Sheet Cake with Brown Butter Icing? This delightful cake combines the warm spices of pumpkin pie with a moist, tender crumb that melts in your mouth. The rich aroma of pumpkin and spices fills your kitchen, inviting everyone in for a slice. Topped with a luscious brown butter icing that adds a nutty depth, this cake is perfect for fall gatherings, birthdays, or a simple afternoon treat with coffee. Whether served warm from the oven or at room temperature, this sheet cake is sure to become a favorite in your home.

Ingredients

2 cups granulated sugar: Sweetens the cake and creates a lovely moist texture.
1 cup vegetable or canola oil: Keeps the cake moist and tender.
15 ounces pumpkin puree: Adds flavor and moisture; make sure it’s pure pumpkin and not pumpkin pie filling.
4 eggs (room temperature): Provides structure and stability to the cake.
2 cups all-purpose flour: The base for the cake, providing structure.
2 teaspoons baking soda: Helps the cake rise beautifully.
2 teaspoons pumpkin pie spice: Infuses warm, festive flavors.
1/2 teaspoon salt: Enhances the sweetness and overall flavor.
1/2 cup butter (for icing): The star ingredient in the icing, contributing richness and flavor.
2 1/2 cups powdered sugar: Creates a sweet, smooth icing.
1-2 tablespoons milk: Adjusts the consistency of the icing.
1/8 teaspoon kosher salt: Balances the sweetness of the icing.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a 10 x 15-inch baking pan by greasing it lightly.
In a large bowl, combine the granulated sugar, vegetable oil, pumpkin puree, and eggs. Mix until everything is well blended and smooth.
In another bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly mixed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix as this can affect the texture.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
For the icing, melt the butter in a saucepan over medium heat. Cook until it turns golden brown and develops a nutty aroma. Allow it to cool slightly.
In a bowl, mix the browned butter, powdered sugar, 1 tablespoon of milk, and kosher salt. Whisk until smooth, adding more milk as needed to achieve your desired consistency.
Frost the warm cake with the icing, allowing it to set before slicing.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: Approximately 350 per serving

Tips, Storage & Variations

For best results, make sure your eggs are at room temperature to help with mixing.
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
You can freeze the unfrosted cake for up to 2 months. Just wrap it tightly in plastic wrap and foil.
Add chopped nuts or chocolate chips to the batter for added texture and flavor.
If you want a spicier variation, add an extra teaspoon of pumpkin pie spice or a pinch of ground ginger.

FAQ Section

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Can I use fresh pumpkin instead of canned?
Yes, you can use freshly cooked and pureed pumpkin, but make sure it is well-drained to avoid excess moisture.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Can I substitute butter for oil?
While you can use melted butter, it may affect the moisture level of your cake.
Is this cake suitable for freezing?
Yes, the unfrosted cake can be frozen for up to two months without affecting flavor or texture.
What can I use if I don’t have pumpkin pie spice?
You can mix ground cinnamon, nutmeg, and ginger in equal parts as a substitute.
Can I make this as cupcakes instead?
Yes, you can use the batter to fill cupcake liners, reducing the bake time to about 18-20 minutes.

Conclusion

You won’t regret making this Pumpkin Sheet Cake with Brown Butter Icing. It’s a perfect treat to enjoy during the cooling days of autumn, filling your home with warmth and delightful aromas. If you’re looking for more pumpkin inspiration, check out the delightful recipes on A Cozy Kitchen or explore the recommendations at Chocolate with Grace. Enjoy baking and sharing this delicious cake with your loved ones!