Pumpkin Sheet Cake with Cream Cheese Icing

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This pumpkin sheet cake with brown butter cream cheese icing is the ultimate fall dessert. The cake is moist and flavorful, topped with a delicious cream cheese frosting. The icing, made with brown butter and cinnamon, adds a nutty richness that perfectly complements the pumpkin cake. Trust us, this cake will quickly become a staple in your fall baking lineup.

Tips for the Best Pumpkin Cake:

  • Measure Flour Correctly: Use a scale or spoon the flour into the measuring cup and level it off to avoid a dense cake.
  • Drain Pumpkin Puree: If using homemade pumpkin puree, drain it well to remove excess moisture for a perfectly moist cake.
  • Cool the Butter: After browning the butter, let it cool and solidify before using it in the icing to get the right consistency.
  • Adjust Icing Consistency: If the icing is too thick, add a little cream or milk. If it’s too thin, gradually add more powdered sugar until it reaches the desired consistency.

Pumpkin Sheet Cake with Cream Cheese Icing

Prep Time 30 minutes
Cook Time 30 minutes
Cooling 30 minutes
Course Dessert
Servings 12


**Pumpkin Cake:**

  • – 2 cups all-purpose flour
  • – 1 teaspoon baking powder
  • – 2 teaspoons baking soda
  • – 1 teaspoon salt
  • – 1 tablespoon cinnamon
  • – 1/2 teaspoon ginger
  • – 1/2 teaspoon cardamom
  • – 1/4 teaspoon allspice
  • – 1/4 teaspoon cloves
  • – 1/4 teaspoon nutmeg
  • – 1 cup vegetable oil
  • – 1/2 cup light brown sugar
  • – 1 cup granulated sugar
  • – 4 eggs
  • – 1 teaspoon vanilla extract
  • – 15 ounces pumpkin puree

**Brown Butter Cream Cheese Icing:**

  • – 1 stick browned butter 113 grams
  • – 1 stick cream cheese 8 ounces
  • – 1/4 teaspoon salt
  • – 1/2 teaspoon cinnamon optional
  • – 1 teaspoon vanilla
  • – 3 cups powdered sugar


  • **Preheat the oven** to 350°F.
  • **Mix Dry Ingredients:** In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. Mix well and set aside.
  • **Mix Wet Ingredients:** In another bowl, whisk together the sugars and vegetable oil until combined. Add the eggs and vanilla, mixing well. Stir in the pumpkin puree until smooth.
  • **Combine Wet and Dry:** Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • **Bake the Cake:** Pour the batter into a greased 9×13-inch baking pan. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before icing.

**Brown Butter Cream Cheese Icing:**

  • **Brown the Butter:** In a small saucepan, melt the butter over medium-high heat, stirring constantly until it turns golden brown. Quickly transfer the browned butter to a new container to cool and solidify (use the freezer to speed this up if needed).
  • **Prepare the Icing:** In a large bowl or the bowl of a stand mixer, beat the cooled browned butter and cream cheese on medium-high speed until fluffy, about 2 minutes.
  • **Add Flavorings:** Add the salt, cinnamon (if using), and vanilla, and mix until combined.
  • **Add Powdered Sugar:** Gradually add the powdered sugar, 1/2 cup at a time, mixing on low speed until fully incorporated. Increase the speed to medium-high and whip until the icing is light and fluffy, about 2 minutes.
  • **Ice the Cake:** Spread the icing evenly over the cooled sheet cake. This recipe makes a generous amount of icing, so use as much or as little as you prefer.

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