TheKitchn.com
As the leaves start to turn and that first cool snap hits the air, it’s hard to think about anything but fall baking. Nothing says the season has arrived quite like the warm spices in a pumpkin dessert. So if you love the cozy flavor of classic pumpkin bread but want something built for a crowd, then this pumpkin sheet cake is exactly what the season calls for.
Baked in one pan with no layers to stack, this cake comes together easily and is finished with a rich brown butter cream cheese frosting that takes the classic tangy topping up a notch. Scattering toasted pecans or walnuts on top adds the perfect crunch. It feeds a crowd with almost no fuss, making it ideal for whatever fall gatherings are on your calendar.
Why You’ll Love It
Big-batch and fuss-free. This easy sheet cake comes together in one pan, making it perfect for feeding a crowd without the extra work. There’s no leveling, filling, or stacking—just bake, frost, slice, and serve.
It uses a full can of pumpkin. This recipe uses the entire 15-ounce can of pumpkin purée, so you don’t have to worry about how to store or use up any that’s left.
The frosting is so good. This isn’t your classic cream cheese frosting. Browned butter adds a nutty, caramel-like warmth.
Key Ingredients
Canned pumpkin purée: Make sure to grab plain pumpkin purée, not pumpkin pie filling, which comes pre-spiced and sweetened. A full 15-ounce can is what gives this cake its moist crumb.
All-purpose flour: This keeps the cake tender without making it too structured or bread-like.
Warm spices (cinnamon, ginger, nutmeg, cloves): This blend is what makes the cake taste like fall in every bite. Keep in mind that fresher spices will naturally give you a more vibrant aroma and flavor.
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Eggs: These provide structure and help the cake set properly while also contributing to its tender texture. Bringing them to room temperature helps them blend more smoothly into the batter.
Unsalted butter: Browning it before mixing into the frosting sets this recipe apart from a standard cream cheese frosting by adding a nutty, caramel-like depth. Watch it closely on the stove. It can go from perfectly golden to burnt in seconds.
Cream cheese: This is the backbone of the frosting and gives it that classic tangy richness. Use a block-style cream cheese, not the whipped kind, which has too much air and moisture for a stable frosting.
Pecans or walnuts: Either nut works, so use whichever you like or have on hand. Pecans lean a little sweeter and more buttery, while walnuts lean a little more earthy with a subtle bitterness. Toasting them briefly before chopping brings out a deeper, richer flavor.
Helpful Swaps
In a pinch, you can substitute an equal amount of cooked and mashed butternut squash or sweet potato purée for the pumpkin purée. The cake will be slightly sweeter with a milder pumpkin flavor.
Swap in an equal amount of pumpkin pie spice for all four spices combined, or just leave out what you don’t have. The cake will still taste great.
Short on time or don’t want to brown butter? Skip that step and use the same amount of softened butter in the frosting instead. It’ll still be delicious, just without the nutty depth.
Storage and Make-Ahead Tips
Make ahead: You can bake the cake, let it cool completely, then wrap it tightly in plastic wrap or transfer it to an airtight container to keep it from drying out or absorbing other fridge odors. Store it unfrosted in the refrigerator for up to two days.
Natcha Nikki Jessop is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected].
