Pumpkin Sheet Cake with Cream Cheese Icing

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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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