Pumpkin sheet cake with brown butter cream cheese icing is one of those desserts that is just as good as it sounds… the pumpkin sheet cake is spiced, moist, and comes together in just one bowl (big one bowl sheet cake fans!). While the cake is baking, we make a brown butter cream cheese icing. The icing requires the extra step of browning the butter, but the flavor is entirely worth the extra step. Browning the butter adds a nuttiness that is perfect with the pumpkin sheet cake. Trust us, this cake will be on rotation in your fall baking lineup.
Pumpkin Cake Ingredient Notes:
- Flour (All-Purpose): It provides the structure for the cake. Ensure you measure it accurately using the spoon and level method to prevent a dense texture.
- Pumpkin Puree: Opt for canned or homemade puree. If making it at home, ensure it’s well-drained to avoid excess moisture in the cake.
- Spices (Cinnamon, Ginger, Cardamom, Allspice, Cloves, Nutmeg): These warm spices give the classic spiced flavor to the cake. Adjust the quantities/spices to suit your personal taste preferences.
- Brown Butter: Browning the butter adds a nuttiness to the cream cheese icing. Although we recommend it, this step is optional.
- Cream Cheese: Choose full-fat cream cheese for a rich and creamy icing. Ensure it’s softened to room temperature before making the icing.
Tips for the Best Pumpkin Cake:
- Properly Measure the Flour: Use a scale or spoon the flour into the measuring cup and level it off. This helps prevent the cake from becoming overly dense.
- Drain the Pumpkin Puree: If using homemade pumpkin puree, make sure to drain it adequately to remove excess moisture. This ensures a perfectly moist cake.
- Allow Butter to Cool: After browning the butter, allow it to cool and solidify before using it in the icing. This step is crucial for achieving the right consistency.
- Adjust Icing Consistency: If the cream cheese icing is too thick, add a small amount of cream or milk. If it’s too thin, gradually incorporate more powdered sugar until desired consistency is reached.
FAQ:
Q: Can I use store-bought pumpkin puree for this recipe?
A: Absolutely! Canned pumpkin puree works perfectly for this recipe. Just be sure to choose puree without added sugar or spices.
Q: Can I make this cake in advance?
A: Although we find it is best the day of, you can prepare the cake in advance. Simply store and room temperature and serve the next day. After a day or two, we recommend freezing for optimal freshness.
Q: Can I freeze the cake with the cream cheese icing?
A: While the cake itself freezes well, it’s recommended to freeze it without the icing. Wrap it tightly in plastic wrap and foil, and add the icing after thawing.
Pumpkin Sheet Cake with Cream Cheese Icing
Ingredients
- 2 cups all-purpose flour 240 g
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- ½ teaspoon cardamom
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 cup vegetable oil 240 ml
- 1/2 cup light brown sugar 100 g
- 1 cup granulated sugar 200 g
- 4 eggs
- 1 teaspoon vanilla extract
- 15 oz of pumpkin puree
Browned Butter Cream Cheese Icing
- 1 stick browned butter stick browned butter 113 grams
- 1 stick cream cheese 8 oz
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 1 teaspoon vanilla
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees fahrenheit
- Add the flour, baking soda, baking powder, salt, and spices into a medium bowl. Mix to evenly distribute the ingredients and set aside.
- Add sugars and oil into a bowl. Mix with a whisk until combined
- Add the eggs and vanilla and mix.
- Add the pumpkin and mix.
- Once the wet ingredients are all combined, add in the dry ingredients and mix until just combined
- Pour the batter into a greased 9×13” baking pan. Bake until a toothpick comes out clean (around 30 minutes)
- After baking, set aside to cool before topping with cream cheese icing
Browned butter cream cheese icing:
- In a small saucepan, add a stick of butter and place over medium high heat
- Stir and keep a close eye until little bits of golden butter form
- Once the butter gets golden, remove it quickly and move it to a new container to cool and ensure it does not burn. Wait for the butter to become solid again before using in the icing (you can pop it in the freezer to speed up this process)
- In the base of a kitchen aid or large bowl with a hand mixer, add cooled, browned butter and cream cheese
- On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
- Add salt, cinnamon, and vanilla. Whip until combined
- On low speed, add the powder sugar ½ cup at a time
- Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
- Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like
