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Pumpkin Sheet Cake with Browned Butter Cinnamon Icing is my new favorite fall dessert that’s so easy to make. It’s perfect for feeding a crowd or a bake sale.
If you make just one pumpkin dessert this fall, this has got to be the one! You’ve all heard of Texas Sheet Cake, right? 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 ignites the taste buds with its rich, nutty, toffee undertones.
This recipe makes a TON! I’m talking 24 big slices. This would be the perfect dessert to feed a crowd, bring to a potluck, or sell at a bake sale.
Cook’s Note:
- When mixing the flour into the cake batter, make sure you mix until just combined. Because no one likes a tough, over-mixed sheet cake.
- When browning the butter for icing, you must constantly swirl the pan. The butter can go from browned & nutty to burnt & stinky if you’re not watching carefully.
Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
Ingredients
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
Instructions
For the cake:
- Preheat oven to 350 degrees F. Spray a half sheet sheet pan with nonstick cooking spray and set aside.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside
- 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, 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, 1/2 tablespoon at a time, until the desired consistency is reached.
- Using an offset spatula, spread the icing over the cake. Let set up for 30 minutes before slicing into 24 squares.
Nutrition
More Pumpkin Recipes:
Pumpkin Spiced Bagels with Maple Walnut Cream Cheese
Pumpkin Pie Spiced Pumpkin Bread
Pumpkin Spice Cupcakes with Maple Frosting
Krystal's Kitsch says
Hello fall! This looks amazing.
Carisa Smith says
This recipes looks so so so good! I love recipes that make a lot because then you can share… without giving away everything!
Colette says
Hi, Jillian!
I’m going to try this recipe today–it looks amazing! I have been looking for autumn-flavored desserts to make for an upcoming church luncheon. Would the sheet cake keep well if I were make it the day before? What would be the best way to store it?
Thanks! I’ve signed up for your newsletter, and I’m looking forward to more of your amazing recipes!
Jillian says
Hi Colette!
You can make it the day before, just loosely cover it with foil and store it in the refrigerator. Then, bring it to room temperature before serving.
Nart at Cooking with Nart says
Wow, I’ve never had pumpkin cheesecake before but this looks so good that I’m tempted. I live in Thailand where our pumpkins/squashes are different from the type you’re using but I reckon it will be okay to use that. Gonna give this recipe a try!
Katie Crenshaw says
You had me at brown butter! Add in pumpkin sheet cake and I am drooling! This is the perfect combination. I am baking this to have with my coffee in the morning.
Sara says
Could you get a better cake for the season? Loving this and loving the browned butter cinnamon icing. How delicious.
Beth says
Yummy! This looks so delicious! I can’t wait to give these a try! My family is going to love these!
Dannii says
We are all about the pumpkin recipes at the moment and this looks so easy and delicious.