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
Ingredients
**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
Instructions
- **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.