This Pumpkin Spice Sheet Cake with brown butter cinnamon icing is out of this word amazing! It is moist and full of festive fall flavors!
If you need a dessert for any event, holiday, or any occasion whatsoever this fall – make this cake! It is so moist and is just bursting with fall flavors. Pumpkin, cinnamon, nutmeg, ahhhh, so warm and comforting. This is Texas sheet cake: pumpkin spice style. And it is GOOD!
So, we’ve established that the cake is amazing. Let’s talk icing for a minute. This icing starts with brown butter….that’s an automatic win. Then we add in a nice dose of cinnamon and vanilla and those flavors mingle with the pumpkin in the cake and it just couldn’t be any better.
This Pumpkin Spice Sheet Cake may not be the most beautiful cake, but it tastes heavenly and it will feed a crowd. Enjoy!
Pumpkin Spice Sheet Cake
Print recipe
| Serves | 32 |
Ingredients
Cake
- 1 can pumpkin puree
- 1 cup oil
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 3 eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Icing
- 1/2 cup unsalted butter
- 3 1/2 cups powdered sugar
- 6 tablespoons milk or cream
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla extract
Directions
| Cake | |
| Step 1 | |
| Preheat oven to 350 In a large mixing bowl beat pumpkin, oil, and sugars. Add vanilla and eggs, one at a time, beating between each addition. | |
| Step 2 | |
| In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. Slowly add to pumpkin mixture, beating until smooth and well combined. Pour into a greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of the cake comes out clean. | |
| Icing | |
| Step 3 | |
| While cake is baking melt the butter in a saucepan over medium heat. Continue cooking the butter. It will foam and start to turn brown. Once it is a deep golden brown, turn off heat. Whisk in powdered sugar, cream, cinnamon, and vanilla. If too thick add a bit more cream. Pour over hot cake when it comes out of the oven. Store covered at room temperature. | |
Other desserts you need to try:
The Best Ever Texas Sheet Cake
Peanut Butter Pretzel Pumpkin Cookies
Julie says
Where is the recipe? Do I have to buy the book? If so this is misleading. Please help me find the recipe. Thanks. Sounds scrumptious!
Stephanie Brubaker says
hi Julie! you do not have to buy the cookbook to get this recipe 🙂 You can find the recipe immediately following the last photo of the pumpkin cake. Hope you enjoy it!
Laura says
What size can of pumpkin???
Kim says
Has anyone tried substituting oil with butter?
Susan says
Hi. Has anyone tried to make this gluten free? I am wondering what the best type of flour would be. Any idea? I would love to try this. It looks soooooooo yummy!!! 🙂
Catie says
I made this this week and loved how it made my house smell like fall! Easy ingredients and the frosting is stinking amazing! I want to put it on everything! I did make it in a 9×13 stoneware and just cooked if for 35 mins. Very moist and like I said the frosting is great!
Anna says
Can you write the weight of all the ingredients in grams? I would be very grateful)
Twila says
You can convert on google.
Kim Anderson says
What size jelly roll pan?
Stephanie Brubaker says
I used a 12×17″ pan.
Hayley @ The Domestic Rebel says
Now THIS is heaven on a plate!
Stacey says
Made this today. So yummy!! Thanks for the recipie!
Sherri@The Well Floured Kitchen says
This looks so moist and delicious- the perfect cake for fall!
Mandy @ Baking with Blondie says
That frosting alone looks amazing – but holy smokes that cake!! I have to try this!
Julie @ Willow Bird Baking says
Oh my gosh, I need to make this immediately!
Christie - Food Done Light says
A texas sheet cake pumpkin flavored, yum! I adore this idea.
Beth @ The First Year says
I have to make this for bible study – looks ammmazing!!
Dorothy @ Crazy for Crust says
Oh my gosh. I’d eat the entire cake. But first I’d drink the frosting!
Geri says
What size can of pumpkin do you use for the Pumpkin Sheet Cake?
Stephanie Brubaker says
One 15 oz can. Enjoy!
Mir says
I want to make this for the frosting alone! I love this! Perfect sheet cake for this time of year!