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 pumpkin sheet cake
- 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 in pumpkin sheet cake
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- 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.
- 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. 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.
- Storage: The cake (frosted or unfrosted) can be covered and refrigerated for up to seven days, or frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Pumpkin Sheet Cake
Serves 20 to 24
For the cake:
4 large eggs, at room temperature
Cooking spray
2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup packed dark or light brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (15-ounce) can pumpkin puree (1 3/4 cups)
1 cup neutral oil, such as canola or vegetable
2 teaspoons vanilla extract
For the frosting and garnish:
8 ounces cream cheese, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 pinch kosher salt
1 cup coarsely chopped toasted pecans or walnuts
Make the cake:
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1. Heat the oven to 350 F. Generously coat a 13-by-18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray.
2. Whisk 2 1/2 cups all-purpose flour, 1 1/4 cups granulated sugar, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 1/2 teaspoons kosher salt, 1 1/4 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves together in a large bowl.
3. Whisk 4 room-temperature large eggs, one (15-ounce) can pumpkin puree, 1 cup neutral oil, and 2 teaspoons vanilla extract together in a second large bowl until smooth. Add to the flour mixture and stir just until no streaks of flour remain.
4. Pour the batter onto the baking sheet and spread into an even layer, making sure to go all the way to the corners.
5. Bake until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cool completely, about 1 hour. Meanwhile, make the frosting.
Make the frosting:
1. Melt 10 tablespoons unsalted butter in a small saucepan, preferably light-colored, over medium heat. Once melted, the butter will foam and then begin to turn golden-brown and smell nutty. Stir frequently with a heatproof spatula, scraping the bottom of the pan to loosen the browned bits, until the butter is golden-brown and fragrant, 5 to 7 minutes.
2. Immediately scrape the browned butter, including the browned bits, into a stand mixer. Let cool for 15 minutes, then refrigerate until solid but still soft enough to easily press a finger into (like softened butter), 30 to 40 minutes more.
3. Add 8 ounces room-temperature cream cheese to the stand mixer. Beat with the paddle attachment on medium speed, scraping down the bowl as needed, until smooth and creamy, 1 to 2 minutes.
4. Add 3 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 pinch kosher salt. Beat on low speed for 30 seconds. Increase the speed to medium-high and beat, scraping down the bowl as needed, until light and fluffy, 2 to 3 minutes more.
5. Spread the frosting evenly over the cooled cake. (If the frosting is too soft to spread cleanly, refrigerate it for 10 to 15 minutes, then beat briefly again until smooth before using.) Sprinkle with 1 cup coarsely chopped toasted pecans. For the cleanest-looking slices, refrigerate the frosted cake for about an hour before slicing.
(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].)
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