The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Pumpkin Sheet Cake with Browned Butter Cinnamon Icing is your new favorite fall dessert. It’s perfect for feeding a crowd or bake sale.
This recipe costs approximately $13.76 to make. It serves 24, which is just $0.58 per serving!
Once Fall baking is in full swing, I am all about baking pumpkin everything. But sometimes there is not enough time to make all the pumpkin treats!
That is where this Pumpkin Sheet Cake comes in to save the day. Making a sheet cake is easier than a traditional layered cake and serves a crowd.
If you make just one pumpkin dessert this fall, this has got to be the one! You’ve all heard of Texas Sheet Cake. Well, I’m calling this a Pumpkin Sheet Cake.
It’s not quite a cookie bar, not quite a brownie, so Pumpkin Sheet Cake it is. What makes this dessert amazing is the browned butter cinnamon icing. It has a rich, nutty flavor with toffee undertones.
This recipe makes a ton! I’m talking about 24 big slices. This would be the perfect dessert to feed a crowd, bring to a potluck, or sell at a bake sale.
What You’ll Love About Pumpkin Sheet Cake:
- Rich and Moist: This Pumpkin Sheet Cake is full of rich flavor and is incredibly moist. The moist cake is topped with a rich and sweet frosting that is a match made in Heaven and simply irresistible.
- Seasonal Flavors: The classic flavors of pumpkin, maple syrup, and cinnamon are a beloved Autumn must and perfect for Fall-time gatherings.
- Serves a Crowd: This recipe makes a lot! Twenty-four servings of goodness that can be shared with your friends and family.
Pumpkin Sheet Cake Ingredients and Estimated Cost
Per Serving Cost: $0.58
Recipe Cost: $13.76
- 5 cups all-purpose flour – $0.60
- 2 teaspoons baking powder – $0.08
- 2 teaspoons baking soda – $0.02
- 1 ¼ teaspoons salt – $0.02
- 1 Tablespoon pumpkin pie spice – $0.39
- 2 ½ cups unsalted butter – $3.36
- 2 cups granulated sugar – $0.60
- 2 large eggs – $0.86
- 3 teaspoons vanilla – $2.04
- 15-ounce can pumpkin puree – $2.99
- ½ cup packed dark brown sugar – $0.37
- 3-4 Tablespoons milk – $0.08
- 2 Tablespoons maple syrup – $1.19
- 2 ¾ cups powdered sugar – $1.10
- 1 teaspoon cinnamon plus more for sprinkling – $0.06
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in September 2023.
How To Make Pumpkin Sheet Cake
***For complete recipe instructions, and a recipe video, see the recipe card below.
- First, preheat the oven to 350 degrees F and spray a sheet pan with nonstick cooking spray.
- Next, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice using a large bowl.
- Then, beat together the butter and sugar until combined and creamy.
- Add the eggs and vanilla and beat on low until combined, followed by the pumpkin.
- Add the flour and pulse the mixer until half of the flour is mixed in. Then, increase the speed to low and mix until combined.
- Evenly spread the batter into the sheet pan and back for twenty-five to thirty minutes and let it cool on a wire rack for around two hours.
- Next, make the icing by melting the butter in a medium saucepan, being careful not to burn the butter.
- Remove the saucepan from the heat and whisk in the brown sugar, salt, two tablespoons of milk, maple syrup, and vanilla.
- Put the mixture in the bowl of a stand mixer and beat for thirty seconds on medium speed.
- Let the mixture rest for three minutes and then mix again for another thirty seconds. Follow this process of resting and mixing one more time.
- Add in the powdered sugar and cinnamon, pulsing until combined and then beating on medium speed until creamy.
- Next, add the milk ½ Tablespoon at a time until the desired consistency is achieved.
- Finally, spread the icing over the cake with an offset spatula and let it sit for thirty minutes before slicing and serving.
Recipe Variations and Substitutions:
- Gluten-Free: Substitute gluten-free all-purpose flour for the regular flour to make the cake gluten-free.
- Vegan: To make a vegan pumpkin sheet cake, replace the eggs with flax or chia seed eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg). Also, use dairy-free butter or margarine, and replace the milk in the icing with plant-based milk (e.g., almond, soy, or oat).
- Sweeteners: Experiment with alternative sweeteners such as brown rice syrup, coconut sugar, or maple sugar instead of granulated sugar.
- Cream Cheese Frosting: Instead of the brown sugar icing, try a classic cream cheese frosting. Beat together cream cheese, butter, powdered sugar, and vanilla until creamy and smooth.
- Garnishes: Customize the cake by adding chopped toasted pumpkin seeds, chocolate chips, or caramel drizzle on top of the icing.
Serving and Storing Tips:
- Serve Pumpkin sheet cake at room temperature or chilled.
- Cut it into squares and serve it on its own or with a scoop of ice cream.
- Store the pumpkin sheet cake recipe in an airtight container for up to 3 days at room temperature.
- If you store the cake with the icing, cover it tightly to prevent it from drying out.
- To freeze pumpkin sheet cake, wrap it tightly in two layers of plastic wrap and then in a layer of aluminum foil.
- Label and freeze for up to 3 months.
- To thaw, place it in the refrigerator overnight.
- You can also thaw it at room temperature for 2-3 hours.
Pumpkin Sheet Cake Recipe FAQs
The main difference is the size of the pan used to make the cake. A sheet cake is made in a sheet cake pan, which is large and shallow. It is an ideal dessert for feeding a crowd. A regular cake is typically made in 8 or 9-inch rounds or a 9×13-inch pan, resulting in a thicker and smaller cake.
This pumpkin sheet cake will take approximately twenty-five to thirty minutes to bake at 350 degrees F. Each oven bakes slightly differently, so keep an eye on it and remove the cake once a toothpick comes out clean.
You can cut twenty-four slices of this pumpkin sheet cake. However, you could cut them smaller and be able to serve even more.
More Pumpkin Recipes:
- Spiced Pumpkin Bread
- Pumpkin Dump Cake
- Baked Pumpkin Donuts
- Easy Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Chiffon Pie
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Cheesecake Bars
- Pumpkin Delight
- Pumpkin Churro Waffles
- Mom’s Pumpkin Cheesecake
Pumpkin Sheet Cake
For the Cake:
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tablespoon pumpkin pie spice
- 2 cups unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 15 ounce can pumpkin puree
For the Icing
- ½ cup unsalted butter
- ½ cup packed dark brown sugar
- ¼ teaspoon salt
- 3-4 Tablespoons milk divided
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- 2 ¾ cups powdered sugar sifted
- 1 teaspoon cinnamon plus more for sprinkling
For the cake:
- Preheat oven to 350 degrees F.
- Spray a half-sheet pan with nonstick cooking spray and set aside.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a large mixing bowl.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until combined and creamy, about 1 minute.
- Add the eggs and vanilla and beat on low until combined, about 30 seconds.
- Beat in the pumpkin on low until just combined.
- Add the flour and pulse the mixer until half of the flour is mixed in. Increase the speed to low and mix until just combined.
- Pour the batter into your prepared sheet pan and spread evenly with an offset spatula.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
- Place the sheet pan on a wire rack to cool completely for about 2 hours.
For the Icing:
- In a medium saucepan over medium-high heat, melt the butter and continue to cook, swirling the pan constantly until the butter is dark golden brown (not burnt) and has a nutty aroma.
- Remove the saucepan from the heat and whisk in the brown sugar, salt, 2 tablespoons of the milk, maple syrup, and vanilla.
- Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for 30 seconds.
- Let the mixture rest for 3 minutes, then mix again on medium speed for 30 seconds.
- Repeat for one more round of resting and mixing.
- Add the sifted powdered sugar and cinnamon, pulse until almost entirely combined, then increase to medium and beat until creamy.
- Add milk, ½ tablespoon at a time, until the desired consistency is reached.
- Using an offset spatula, spread the icing over the cake.
- Let the icing set for 30 minutes.
- Slice into 24 squares and serve.