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You are here: Home / Dessert / Cake / Pumpkin Spice Sheet Cake

Pumpkin Spice Sheet Cake

September 21, 2014 by Stephanie Brubaker 23 Comments

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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!

INCREDIBLE Pumpkin Texas Sheet Cake - a must make!!! #fallbaking #pumpkin #pumpkincake

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!

Pumpkin Sheet Cake with Brown Butter Cinnamon Icing - insanely delicious!! #pumpkincake #pumpkindessert #brownbutter

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!

Best Pumpkin Spice Cake from Scratch - the icing is to die for!!! #pumpkinspice #pumpkindessert #fallfood

 

Pumpkin Spice Sheet Cake - An absolute MUST MAKE fall dessert recipe!-2

Pumpkin Spice Sheet Cake

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Pumpkin Spice Sheet Cake
Serves 32
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. A MUST make!

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

Best Texas Sheet Cake from Scratch

 

Peanut Butter Sheet Cake

Best Peanut Butter Texas Sheet Cake Recipe

 

Peanut Butter Pretzel Pumpkin Cookies

pcookies2

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Filed Under: Cake, Dessert, Fall, Holiday, Thanksgiving Tagged With: best pumpkin cake recipe, brown butter frosting, cinnamon icing, fall recipe, how to brown butter, Pumpkin Spice Sheet Cake

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Comments

  1. Julie says

    September 12, 2020 at 2:11 pm

    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!

    Reply
    • Stephanie Brubaker says

      September 12, 2020 at 2:56 pm

      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!

      Reply
  2. Laura says

    September 15, 2018 at 7:35 pm

    What size can of pumpkin???

    Reply
  3. Kim says

    September 22, 2016 at 9:48 pm

    Has anyone tried substituting oil with butter?

    Reply
  4. Susan says

    May 15, 2016 at 11:38 am

    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!!! 🙂

    Reply
  5. Catie says

    October 22, 2014 at 9:07 am

    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!

    Reply
  6. Anna says

    October 9, 2014 at 7:45 am

    Can you write the weight of all the ingredients in grams? I would be very grateful)

    Reply
    • Twila says

      October 19, 2018 at 11:06 pm

      You can convert on google.

      Reply
  7. Kim Anderson says

    October 3, 2014 at 11:58 am

    What size jelly roll pan?

    Reply
    • Stephanie Brubaker says

      October 4, 2014 at 3:26 pm

      I used a 12×17″ pan.

      Reply
  8. Hayley @ The Domestic Rebel says

    October 2, 2014 at 6:05 pm

    Now THIS is heaven on a plate!

    Reply
  9. Stacey says

    September 28, 2014 at 5:09 pm

    Made this today. So yummy!! Thanks for the recipie!

    Reply
  10. Sherri@The Well Floured Kitchen says

    September 22, 2014 at 1:35 pm

    This looks so moist and delicious- the perfect cake for fall!

    Reply
  11. Mandy @ Baking with Blondie says

    September 22, 2014 at 8:38 am

    That frosting alone looks amazing – but holy smokes that cake!! I have to try this!

    Reply
  12. Julie @ Willow Bird Baking says

    September 22, 2014 at 8:07 am

    Oh my gosh, I need to make this immediately!

    Reply
  13. Christie - Food Done Light says

    September 22, 2014 at 7:07 am

    A texas sheet cake pumpkin flavored, yum! I adore this idea.

    Reply
  14. Beth @ The First Year says

    September 22, 2014 at 7:00 am

    I have to make this for bible study – looks ammmazing!!

    Reply
  15. Dorothy @ Crazy for Crust says

    September 21, 2014 at 8:13 pm

    Oh my gosh. I’d eat the entire cake. But first I’d drink the frosting!

    Reply
  16. Geri says

    September 21, 2014 at 2:28 pm

    What size can of pumpkin do you use for the Pumpkin Sheet Cake?

    Reply
    • Stephanie Brubaker says

      September 22, 2014 at 8:57 am

      One 15 oz can. Enjoy!

      Reply
  17. Mir says

    September 21, 2014 at 9:15 am

    I want to make this for the frosting alone! I love this! Perfect sheet cake for this time of year!

    Reply

Trackbacks

  1. Eggnog Texas Sheet Cake - Back for Seconds says:
    December 6, 2014 at 4:01 pm

    […] for sheet cakes. First I made this one, then got excited and made this one, then this one happened. This one might be my favorite! Obviously, I needed a Christmas version too! This eggnog sheet cake is […]

    Reply
  2. BEST Pumpkin Chocolate Chip Cookies - Back for Seconds says:
    October 29, 2014 at 8:01 pm

    […] Pumpkin Spice Sheet Cake […]

    Reply

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