Pumpkin Sheet Cake With Browned Butter Cream Cheese Frosting

Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting
Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting.

Diana Rattray

  • Total: 46 mins
  • Prep: 18 mins
  • Cook: 28 mins
  • Servings: 24 servings
Nutritional Guidelines (per serving)
332 Calories
20g Fat
37g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24
Amount per serving
Calories 332
% Daily Value*
Total Fat 20g 25%
Saturated Fat 6g 31%
Cholesterol 60mg 20%
Sodium 385mg 17%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 4%
Protein 3g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist and easy cake is bursting with pumpkin and spice flavor and the brown butter cream cheese frosting is fantastic. The cake is very easy to prepare and bake. Browning the butter is an extra step, but it adds a rich, nutty flavor to the cream cheese frosting, and it doesn't take much extra time or effort. 

We cut the sheet cake into squares and piped the frosting onto the individual squares. Feel free to spread the brown butter cream cheese frosting over the sheet cake.

The browned butter and cream cheese frosting is wonderful, but you could also use the Creamy Butter Frosting Recipe or Fluffy Caramel Cream Cheese Frosting on this cake.

The cake could also be made with canned winter squash puree or canned butternut squash puree.


  • For the Cake:
  • 2 cups all-purpose flour (9 ounces)
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 scant teaspoon salt
  • 1/4 teaspoon nutmeg (ground)
  • 1/4 teaspoon ginger (ground)
  • 4 large eggs
  • 1 can pumpkin puree (15 ounces)
  • 1 1/2 cups sugar
  • 1 cup vegetable oil (a flavorless oil, such as canola or corn oil)
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 10 tablespoons butter (unsalted)
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 3 to 3 1/2 cups powdered sugar

Steps to Make It

Make the Cake:

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/180 C/Gas 4. Butter and flour a 15-by-10-inch sheet cake pan.

  3. In a medium bowl combine the flour, baking powder, cinnamon, soda, salt, nutmeg, and ginger. Stir to blend thoroughly. Set aside.

  4. In a mixing bowl with an electric mixer, beat the eggs, pumpkin, sugar, oil, and vanilla together until well blended. 

  5. Add the flour mixture and beat on low speed until smooth and well blended.

  6. Spread the batter in the prepared baking pan.

  7. Bale for 25 to 30 minutes, or until the cake springs back when pressed lightly with a finger.

  8. Let the cake cool in the pan.

Prepare the Frosting:

  1. Gather the ingredients.

  2. Melt the 10 tablespoons of butter in a heavy pan (use a light color pan, such as stainless steel, so you can see the butter darken) over medium-low heat. Continue cooking, stirring, just until the butter turns a deep golden brown. Immediately pour into a mixing bowl and refrigerate for about 20 to 30 minutes, or just until solidified but still somewhat soft.

  3. Beat the cream cheese and butter together until smooth and creamy. Beat in the vanilla extract. Gradually beat in the confectioners' sugar until you have a soft frosting for piping or spreading.

  4. Either frost the bars in the pan or cut into squares and arrange in a container or on serving plates and pipe frosting on each one individually.

  5. Serve and enjoy!


Store the frosted cake covered, in the refrigerator.

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