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Pumpkin Sheet Cake with Brown Butter Icing

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A delightful pumpkin sheet cake with rich brown butter icing, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 15 ounces pumpkin puree
  • 4 eggs (room temperature)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter (for icing)
  • 2 1/2 cups powdered sugar
  • 1–2 tablespoons milk
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the granulated sugar, vegetable or canola oil, pumpkin puree, and eggs in a large mixing bowl. Mix well until fully blended.
  3. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
  4. Gradually add the dry ingredients to the wet ingredients. Mix until just combined—be careful not to overmix.
  5. Pour the batter into a greased 10 x 15 inch pan, spreading it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
  8. For the icing, melt the butter in a saucepan over medium heat until it turns golden brown and emits a nutty aroma. Allow it to cool slightly.
  9. Combine the browned butter, powdered sugar, 1 tablespoon of milk, and kosher salt in a bowl. Whisk until smooth, adding more milk if necessary to reach the desired consistency.
  10. Spread the icing evenly over the warm cake and let it set before slicing.

Notes

Always use room temperature ingredients for better mixing. The cake can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cake, fall dessert, brown butter icing

Find it online: https://swifttasty.com/pumpkin-sheet-cake-brown-butter-icing/