Brown Butter Pumpkin Sheet Cake is a decadent fall twist on a sheet‑pan classic — the moment you take your first forkful you’re greeted with warm pumpkin spice, butter‑toasty richness, and a luscious frost that seeps into every bite. As the crisp air settles in and gatherings feel cozier, this cake offers both comfort and crowd‑pleasing scale. The large sheet‑pan format means you can serve many with ease, and the pumpkin version gives that familiar favorite something seasonal and special.
Why You’ll Love This Brown Butter Pumpkin Sheet Cake
You’ll love this Pumpkin Texas Sheet Cake because it brings together the best of a beloved Southern dessert and seasonal flavors. The thin sheet cake shape means more crust to edge, more surface for the frosting to shine, and more people served with minimal fuss. The pumpkin puree and warming spices (cinnamon, ginger, nutmeg, cloves) deliver autumn in every bite. Meanwhile the browned‑butter technique adds a nutty depth that elevates the straightforward batter into something memorable. The frosting, poured while warm, sinks into the cake, giving you a fudgy, rich texture rather than a flat layer. Finally, the chopped pecans add crunch and texture, and the visual appeal of a glossy frosting with nuts sets it apart.
Ingredients
For the Cake:
- 2 cups (240 g) all‑purpose flour
- 2 cups (400 g) granulated sugar
- 2 Tbsp (17 g) cornstarch
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp ground dried ginger
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
(Or substitute 2 tsp pumpkin pie spice instead of the separate spices.) - ¾ tsp kosher salt
- 1 cup (226 g) unsalted butter
- ¼ cup (35 g) non‑fat milk powder
- ¾ cup (180 g) pumpkin puree
- 2 large eggs, at room temperature, beaten
- 1 tsp pure vanilla extract
- ¾ cup (165 g) sour cream
For the Frosting:
- ¾ cup (169 g) unsalted butter
- 2 Tbsp corn syrup
- ¼ cup whole milk or half‑and‑half
- 1 tsp pure vanilla extract
- ¼ tsp kosher salt
- 3 cups (340 g) powdered sugar, sifted if needed
- ½ cup finely chopped pecans
Step‑by‑Step: How to Make Brown Butter Pumpkin Sheet Cake
- Place a rack in the upper third of your oven and pre‑heat to 350 °F (about 175 °C). Lightly grease (or spray with non‑stick baking spray) a half‑sheet pan (18 × 13‑inch).
- In a large mixing bowl, whisk together the flour, granulated sugar, cornstarch, baking soda, cinnamon, ginger, nutmeg, cloves (or pumpkin pie spice), and salt.
- In a medium saucepan over medium heat, melt and begin to brown the butter: allow it to melt fully, the water content to evaporate (you’ll hear crackling), then watch as the solids begin to brown lightly. Remove the pan from the heat just as browning begins. Immediately whisk in the milk powder — the butter will foam and froth, which is expected. Continue whisking for about 30 seconds until smooth and toasty. Pour this browned‑butter mixture into a medium bowl; whisk in the pumpkin puree (it may seize — that’s okay).
- Add the buttery pumpkin mixture to the dry ingredients and fold lightly using a rubber spatula. Then add the beaten eggs, vanilla extract, and sour cream, and fold until the batter is smooth and no hidden flour pockets remain.
- Spoon the batter into the prepared sheet‑pan and use an offset spatula (or similar) to spread it evenly from edge to edge. Bake for 18–22 minutes, rotating once during baking, until the edges are golden and the cake is firm but still has a bit of bounce.
- While the cake is baking, prepare the frosting: In a medium saucepan (you may reuse the one from earlier, washed clean) melt and brown the butter again over medium heat. Remove from heat and whisk in the corn syrup, milk (or half‑and‑half), vanilla extract, and salt. Then whisk in the powdered sugar until smooth and fully incorporated; finally stir in the chopped pecans.
- As soon as the cake comes out of the oven, while it’s still warm, pour the warm frosting over the top. Use the offset spatula to spread the frosting evenly from edge to edge — you’ll want to scrape every bit of frosting from the pan so you don’t lose any of that rich topping.
- Allow the cake to set and cool for about one hour before slicing and serving (this helps the frosting firm up a bit and the slices to hold).
Helpful Tips
- Browning the butter twice (once in the cake, once in the frosting) adds richness and depth of flavor beyond plain melted butter.
- Be sure to whisk in the milk powder just after removing the butter from heat; if you leave it too long the butter solids may burn.
- When folding the wet and dry ingredients, go gently — you don’t want to overmix and knock out the air you’ve built.
- Baking time may vary slightly depending on your oven and pan thickness; check at the 18‑minute mark and test for a slight bounce in the centre.
- Pouring the warm frosting over the hot cake is crucial—it allows the frosting to melt into the cake’s surface and gives you that signature gooey top layer. If you wait too long, the frosting will sit on top and you’ll lose that integrated texture.
- After frosting, let the cake cool in the pan rather than attempting to remove it. Cutting directly from the pan makes this style easiest.
- For clean slices, use a sharp knife and wipe off between cuts to keep edges crisp.
Substitutions and Variations
- If you don’t have milk powder, you could omit it, but you’ll miss some of the toasty richness; you might compensate by using more full‑fat milk in the batter.
- Sour cream lends moisture and slight tang; you can substitute plain full‑fat Greek yogurt (in same quantity) if needed.
- Use a pumpkin pie spice mix (typically cinnamon, ginger, nutmeg, cloves) instead of measuring the separate spices.
- For a nut‑free version, simply omit the pecans in the frosting, or replace with toasted sunflower seeds for crunch and allergy‑friendly appeal.
- For extra fun, fold some chocolate chips into the batter before baking for pockets of melted chocolate.
- If you want more of a true “sheet cake” feel (less thickness), you can use a 12 × 18 inch pan instead—but you may need to shorten bake time accordingly.
- To lighten it a bit, you could reduce sugar by 10‑15% (i.e., use ~360‑370 g instead of 400 g) though the texture and classic experience might change slightly.
Storage Instructions
- Once cooled, cover the pan tightly (cling wrap or foil) and store at room temperature for up to 2 days—the texture and frosting are best fresh.
- After 2 days, you may refrigerate, but bring slices to room temperature before serving to regain the fuller flavor and softness.
- You can freeze this cake: once fully cooled, cover the whole pan tightly (first plastic wrap, then foil) and freeze for up to one month. Thaw overnight in the refrigerator, and serve at room temperature or gently warm a slice in the microwave (10‑15 seconds) for that gooey feel.
- For best results, store or freeze unfrosted, then apply the frosting just before serving if you want optimum texture; however this is optional and the recipe works great as provided.
Nutritional Information
Approximate per slice (assuming 16 slices from the half‑sheet pan):
- Calories: ~450‑500 kcal
- Total Fat: ~23‑30 g (butter, sour cream, pecans)
- Saturated Fat: ~13‑15 g
- Carbohydrates: ~60‑70 g
- Sugars: ~40‑45 g
- Protein: ~4‑6 g
- Fiber: ~1‑2 g
Serving Suggestions
- Serve slices slightly warm (return to the oven for 2 minutes at low heat or microwave briefly) so the frosting is soft and luscious.
- A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream pairs beautifully—especially with the pumpkin spice profile.
- For a festive touch, sprinkle extra chopped pecans or even a dusting of cinnamon over each slice.
- Serve at fall gatherings, potlucks, or holiday brunches—its size makes it ideal for feeding a crowd.
- Pair it with hot beverages: spiced coffee, chai latte, or a warm cider complement the spices in the cake.
Frequently Asked Questions About Brown Butter Pumpkin Sheet Cake
Can I use canned pumpkin pie mix instead of plain pumpkin puree?
It’s best to use plain pumpkin puree (just pumpkin and maybe water) rather than pie‑mix, because pie mix contains added sugar, spices, and sometimes oil. Using pie mix will throw off the balance of this recipe’s spices/sugar/fat ratio. If you must use pie mix, reduce the added sugar slightly and skip or reduce the spice blend accordingly.
Can I make this cake in a smaller pan?
Yes—but note that the nature of a “sheet cake” is its thin profile baked in a large rectangular pan (like 18 × 13″). If you use a smaller pan (e.g., 9 × 13″), the cake will be thicker, requiring a longer baking time and the frosting may not behave the same (it will pool differently). If you do use a smaller pan, reduce the bake time a little or test early, and consider reducing frosting quantity slightly so it doesn’t overflow or become overly thick.
Why does the batter seize when I add pumpkin to browned butter?
When you add the wet pumpkin mixture to the hot browned butter and milk‑powder mixture, the sudden temperature change can cause the pumpkin to bind or seize briefly. This is normal — the recipe notes “the pumpkin will seize and that’s okay.” Whisking quickly will smooth it out and the batter still gives the desired texture after baking.
Can I make this gluten‑free?
You can experiment by using a gluten‑free all‑purpose flour blend (1:1 replacement) that includes xanthan gum or similar stabilizer. Because the cake is thin and uses delicate structure, the results may vary slightly (texture may be more crumbly). Also ensure your milk‑powder and other ingredients are gluten‑free certified.
How about making this ahead?
You can bake the cake layer a day ahead (without frosting), wrap tightly and store at room temperature. The next day, warm slightly, then make and pour the warm frosting just before serving. This preserves the freshness of the frosting and helps maintain the best texture. If you frost ahead, store covered and allow to come to room temp before serving so the frosting softens.
Final Thoughts
Thank you so much for choosing this Pumpkin Texas Sheet Cake recipe. It’s truly one of my favorite ways to celebrate the season in a dessert that’s both indulgent and approachable. I hope you find as much joy in baking it as I do in sharing it. From the rich browned‑butter base, to the warm pumpkin‑spice notes, to the gooey frosting and crunchy pecans, it’s simple enough for a weeknight treat, yet impressive enough for entertaining. I’m so grateful you’re part of this food‑loving community, and I can’t wait for you to enjoy every bite of this cake. Warmest baking wishes, and here’s to many delicious moments in your kitchen!
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Brown Butter Pumpkin Sheet Cake
- Total Time: 1 hour 40 minutes (including 1 hour cooling time)
- Yield: 16 servings 1x
Description
Brown Butter Pumpkin Sheet Cake is a moist, spiced cake topped with warm brown butter pecan frosting, perfect for feeding a crowd in one pan.
Ingredients
For the Cake:
2 cups (240 g) all‑purpose flour
2 cups (400 g) granulated sugar
2 Tbsp (17 g) cornstarch
1 tsp baking soda
1½ tsp ground cinnamon
1 tsp ground dried ginger
½ tsp ground nutmeg
⅛ tsp ground cloves (Or substitute 2 tsp pumpkin pie spice instead of the separate spices.)
¾ tsp kosher salt
1 cup (226 g) unsalted butter
¼ cup (35 g) non‑fat milk powder
¾ cup (180 g) pumpkin puree
2 large eggs, at room temperature, beaten
1 tsp pure vanilla extract
¾ cup (165 g) sour cream
For the Frosting:
¾ cup (169 g) unsalted butter
2 Tbsp corn syrup
¼ cup whole milk or half‑and‑half
1 tsp pure vanilla extract
¼ tsp kosher salt
3 cups (340 g) powdered sugar, sifted if needed
½ cup finely chopped pecans
Instructions
- Place a rack in the upper third of your oven and pre‑heat to 350 °F (about 175 °C). Lightly grease (or spray with non‑stick baking spray) a half‑sheet pan (18 × 13‑inch).
- In a large mixing bowl, whisk together the flour, granulated sugar, cornstarch, baking soda, cinnamon, ginger, nutmeg, cloves (or pumpkin pie spice), and salt.
- In a medium saucepan over medium heat, melt and begin to brown the butter: allow it to melt fully, the water content to evaporate (you’ll hear crackling), then watch as the solids begin to brown lightly. Remove the pan from the heat just as browning begins. Immediately whisk in the milk powder — the butter will foam and froth, which is expected. Continue whisking for about 30 seconds until smooth and toasty. Pour this browned‑butter mixture into a medium bowl; whisk in the pumpkin puree (it may seize — that’s okay).
- Add the buttery pumpkin mixture to the dry ingredients and fold lightly using a rubber spatula. Then add the beaten eggs, vanilla extract, and sour cream, and fold until the batter is smooth and no hidden flour pockets remain.
- Spoon the batter into the prepared sheet‑pan and use an offset spatula (or similar) to spread it evenly from edge to edge. Bake for 18–22 minutes, rotating once during baking, until the edges are golden and the cake is firm but still has a bit of bounce.
- While the cake is baking, prepare the frosting: In a medium saucepan (you may reuse the one from earlier, washed clean) melt and brown the butter again over medium heat. Remove from heat and whisk in the corn syrup, milk (or half‑and‑half), vanilla extract, and salt. Then whisk in the powdered sugar until smooth and fully incorporated; finally stir in the chopped pecans.
- As soon as the cake comes out of the oven, while it’s still warm, pour the warm frosting over the top. Use the offset spatula to spread the frosting evenly from edge to edge — you’ll want to scrape every bit of frosting from the pan so you don’t lose any of that rich topping.
- Allow the cake to set and cool for about one hour before slicing and serving (this helps the frosting firm up a bit and the slices to hold).
Notes
Brown the butter properly to deepen the flavor and add a nutty aroma.
Pour the frosting while both the cake and glaze are warm so it soaks in perfectly.
Use pumpkin pie spice for convenience, or mix your own spices for a custom flavor.
Avoid overmixing the batter to keep the cake soft and tender.
Store the cake covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 42 g
- Carbohydrates: 65 g
- Protein: 5 g