Pumpkin Sheet Cake

When the weather turns crisp and the scent of cinnamon starts to hang in the air, it’s time for pumpkin desserts. This easy Pumpkin Sheet Cake recipe bakes up soft, moist, and full of warm spice. The brown butter frosting adds a nutty sweetness that makes it the perfect fall dessert for family gatherings, potlucks, or Thanksgiving dinner. I start craving this dessert in September!

Why You’ll Love This Recipe

This fluffy pumpkin cake delivers big flavor without the fuss. It’s baked in a jelly roll pan (half sheet pan will work), making it easy to slice and share with a large crowd. The pumpkin mixture creates a moist cake with a perfect balance of spice and sweetness, and the brown butter frosting adds the perfect topping that melts into every bite.

If you’ve never made your own brown butter frosting, you’re in for a treat. It really makes fall dessert recipes special and is perfect on this Pumpkin Sheet Cake.

Ingredient Insights

• Pumpkin: Use pure pumpkin puree or canned pumpkin, not pumpkin pie filling or pumpkin pie mix. The plain version gives a rich pumpkin taste without added sugar or spice.
• Oil: Vegetable oil makes the cake tender and moist, but canola oil, olive oil, or coconut oil all work as a different oil option.
• Flour: All-purpose flour (sometimes called purpose flour) gives structure while keeping the crumb light.
• Spices: Cinnamon brings warmth, but a sprinkle of pumpkin pie spice adds depth for those who love fall spices.
• Sugar: White sugar keeps the cake sweet and balanced, while light brown sugar gives a hint of molasses flavor.
• Butter: Real sticks of butter are key for that deep, nutty flavor in the frosting. Melted butter that turns golden and fragrant is what makes brown butter frosting irresistible.
• Vanilla extract: Enhances both the pumpkin sheet cake and frosting, adding that familiar sweetness and aroma.

How to Make Pumpkin Sheet Cake

Grab a stand mixer or hand mixer and a couple of sturdy mixing bowls—this recipe is simple and quick to pull together.

Step one: Preheat the oven to 350°F. Spray a 12×17-inch jelly roll pan or half sheet pan with nonstick spray or line with a layer of foil for easy cleanup.

Step two: In a separate bowl, whisk together the dry ingredients—flour, baking soda, cinnamon, and salt. Set aside.

Step three: In a large bowl, combine the wet ingredients—pumpkin, sugar, and vegetable oil. Beat until smooth, then add the eggs and mix until blended.

Step four: Gradually add the dry ingredients to the pumpkin mixture, mixing just until combined.

Step five: Pour the batter into the prepared pan and spread evenly long ways. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Step six: Place the pan on a wire rack and let the cake cool completely before frosting.

How to Make Brown Butter Frosting

This frosting reaches a smooth, glossy finish and adds a nutty depth that’s the star of the show. It’s the perfect pumpkin sheet cake topping.

Step one: In a saucepan over medium heat, melt the butter, stirring constantly until it becomes frothy and turns a light brown color. Remove from heat.

Step two: In a large bowl, whisk together powdered sugar, milk, and vanilla extract until combined.

Step three: Pour in the browned butter and mix with a hand mixer or stand mixer fitted with a paddle attachment until the frosting reaches a smooth, spreadable consistency.

Step four: Spread evenly over the cooled cake before it begins to set.

Substitutions and Variations

• For an even richer flavor, drizzle a bit of maple syrup into the frosting.
• If you prefer a layer cake, divide the batter between two 9-inch pans and add cream cheese frosting or cream cheese icing between layers.
• Use leftover pumpkin puree or fresh pumpkin to make muffins or another one of your favorite pumpkin recipes.
• To add a little texture, top with toasted chopped pecans or walnuts.

Crissy’s Pumpkin Sheet Cake Tips

• Use room temperature ingredients: This helps the wet ingredients mix smoothly for a fluffy pumpkin cake.
• Cool completely: Never frost a warm cake—it’ll melt the frosting.
• Use a good whisk: It helps incorporate air for that perfect cake texture.
• Store properly: Wrap leftovers in plastic wrap or keep in an airtight container for lasting moisture.
• Swap oils if needed: Olive oil, avocado oil, or coconut oil all work in place of vegetable oil.
• Check for doneness: A toothpick should come out clean or with just a few moist crumbs.
• Don’t skip the brown butter: It’s what makes this the perfect dessert during the fall season.

Storing Pumpkin Sheet Cake

Store this delicious pumpkin sheet cake at room temperature for up to two days, covered tightly with plastic wrap or in an airtight container. For longer storage, refrigerate for up to five days. You can also freeze it—wrap slices in plastic, then foil, and store in a freezer-safe bag for up to three months. Thaw in the fridge or let sit at room temperature before serving.

Frequently Asked Questions

Can I make this Pumpkin Sheet Cake recipe ahead of time?

Yes, bake it a day early, cool it completely, and cover with plastic wrap. Frost it just before serving.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, it should be fine as long as it’s pure pumpkin puree, not pumpkin pie mix or filling. Drain off any excess liquid. I haven’t tried this myself, so let me know how it turns out if you try fresh pumpkin.

Can I use cream cheese frosting instead of brown butter frosting?

Definitely. Cream cheese frosting or icing makes a perfect topping for this pumpkin spice cake. Using store-bought frosting is a great time saver and the recipe will still taste great.

This is a really special fall treat that I know you’re going to love!

More Fall Desserts

• Melt-in-Your-Mouth Pumpkin Cookies
• Pumpkin Spice Cake
• Pumpkin Crunch Cake
• Pumpkin Streusel Cheesecake Bars
• Texas Chocolate Sheet Cake