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Pumpkin Sheet Cake with Brown Butter Icing

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A moist, spiced pumpkin sheet cake topped with rich brown butter icing, perfect for autumn gatherings.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 15 ounces pumpkin puree
  • 4 eggs (room temperature)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter (for icing)
  • 2 1/2 cups powdered sugar
  • 1–2 tablespoons milk
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the granulated sugar, vegetable oil, pumpkin puree, and eggs in a large mixing bowl. Beat until well blended.
  3. Whisk together the flour, baking soda, pumpkin pie spice, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
  5. Pour the batter into a greased 10 x 15 inch pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. Melt the butter in a saucepan over medium heat until golden brown. Let it cool slightly.
  8. Combine the browned butter, powdered sugar, 1 tablespoon of milk, and kosher salt in a bowl. Whisk until smooth, adding more milk if necessary to achieve your desired consistency.
  9. Frost the top of the warm cake with the brown butter icing. Let it set for a few minutes before slicing.

Notes

For a richer flavor, consider adding chopped nuts or chocolate chips to the batter. Store the cake in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/pumpkin-sheet-cake-with-brown-butter-icing/