Pumpkin Sheet Cake with Browned Butter Cinnamon Icing

This Pumpkin Sheet Cake with Browned Butter Cinnamon Icing is my new favorite fall dessert that’s so easy to make.

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What makes this dessert amazing is the Browned Butter Cinnamon Icing.

Ingredients

– All-purpose flour – Baking powder – Baking soda – Salt – Pumpkin pie spice – Unsalted butter softened – Granulated sugar – Eggs – Vanilla – Pumpkin puree TOTAL PREP TIME: 3h15m TOTAL PREP TIME: 3h15m TOTAL NO. OF SERVINGS: 24 TOTAL NO. OF SERVINGS: 24 Get Recipe

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. Get Recipe

Step-by-step instructions!

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Preheat oven to 350 degrees F. Spray a half sheet sheet pan with nonstick cooking spray and set aside.

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In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

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Beat the butter and sugar on medium speed until combined and creamy, about 1 minute.

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Add the eggs and vanilla and beat on low until combined, about 30 seconds. Beat in the pumpkin on low until just combined.

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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.

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