Better Than Trader Joe’s Pumpkin Spice Sheet Cake
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If you love all things pumpkin, you have to try this Pumpkin Spice Sheet Cake! It’s incredibly moist and tender, packed with warm pumpkin spice flavor, and topped with the most irresistible brown butter cream cheese frosting.
The brown butter adds an irresistible, rich, nutty depth of flavor that takes this classic pumpkin cake to the next level. Trust me, it’s worth the extra step (and really isn’t that hard)!
You’ll love this easy 9×13-inch sheet cake because it’s perfect for fall gatherings, Thanksgiving, bake sales, or simply enjoying with a cup of coffee on a cozy afternoon.
It comes together with simple pantry staples, and the result is a soft, flavorful pumpkin cake with just the right amount of sweetness and plenty of creamy frosting in every bite. Then add a few toasted pecans and a sprinkle of flaky sea salt on top for the ultimate finishing touch!
It’s no secret around here that I love all things pumpkin, so if you’re looking for more cozy fall favorites, be sure to also check out my Pumpkin Cinnamon Rolls with Brown Butter Frosting, Pumpkin Banana Bread, Pumpkin Brownies, Pumpkin Snickerdoodle Cookies, Bakery Style Pumpkin Chocolate Chip Cookies, Pumpkin Snickerdoodle Blondies, or Pumpkin Mousse Recipe.
Table Talk with Tawnie
I know you know the Trader Joe’s mini sheet cakes – they’re pretty awesome…however, I’ve found an even better recipe so you can make the pumpkin sheet cake at home! It’s easy, so incredibly tasty, and the perfect recipe to get in the Fall baking mood!
- All-purpose flour: As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in a drier, denser cake, which you definitely don’t want with this!
- Pumpkin puree: Be sure to use 100% pumpkin puree, and not pumpkin pie mix.
- Butter: Make sure to use unsalted butter and visit this post on how to brown butter for an easy tutorial.
- Brown sugar and granulated sugar: I like to use a mix of both. Sugar adds sweetness to balance the earthy flavor of pumpkin. Brown sugar adds a caramel-like richness that complements the pumpkin and spices.
- Eggs: Be sure to use room-temperature eggs so they mix evenly and create a fluffier cake.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make cake batter
Start by whisking together the dry ingredients. Then, in a separate bowl, mix the wet ingredients. Then add the dry ingredients to the wet ingredients and gently mix until just combined. Don’t over-mix!
Bake
Spread the cake batter into the prepared pan. Bake for 28-35 minutes. Allow the cake to cool completely.
Make the frosting
In a large bowl, beat the cream cheese until smooth. Then add the solidified brown butter and beat until creamy and fully incorporated. Add the rest of the frosting ingredients and beat until light and fluffy.
Frost the cake
Spread the frosting evenly over the cake and top with toasted pecans, a sprinkle of cinnamon, and a pinch of flaky sea salt.
Enjoy!
Slice and serve!🧡🍰😋
Expert Tips
- Use pure pumpkin puree, not pumpkin pie filling: Pumpkin pie filling contains added sugar and spices, which can throw off the flavor and texture of the cake.
- Bring your eggs and sour cream to room temperature: This helps the ingredients blend together more easily and creates a smoother, more evenly textured batter.
- Measure your flour correctly: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cake dense or dry.
- Don’t over-mix the batter: Once the dry ingredients are added, gently stir just until no streaks of flour remain. Over-mixing can lead to a tougher cake.
- Don’t over-bake: Start checking the cake around 28 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached. The cake will continue to set as it cools.
- Cool the cake completely before frosting: Even slightly warm cake can cause the cream cheese frosting to soften and slide.
- Brown the butter ahead of time: The butter needs to cool and solidify before making the frosting. If it’s still warm or liquid, the frosting can become too loose. See my guide on how to brown butter.
- Soften the cream cheese, but don’t melt it: Room-temperature cream cheese will whip smoothly into the frosting without becoming overly soft.
- Toast the pecans: If you’re adding pecans, give them a quick toast in the oven or on the stovetop first. It brings out their nutty flavor and adds the perfect crunch.
Starbucks Pumpkin Scones
These Pumpkin Scones are flaky, tender, packed with warm fall spices like pumpkin pie spice, and made with two types of glaze! Welcome the cozy flavors of Fall into your kitchen with this recipe!
Variations / Substitutions
- For even more fall flavor, add maple syrup to the frosting: Start with 1 tablespoon and add up to 2 tablespoons for a stronger maple flavor. If adding maple syrup, you may need a little extra powdered sugar to maintain the frosting’s consistency.
- Try a classic cream cheese frosting: If you don’t want to brown butter, simply use softened unsalted butter in its place for a more traditional cream cheese frosting.
- Skip the cardamom: Cardamom adds a subtle, floral warmth, but it can easily be omitted if you don’t have it on hand.
- Cupcakes: The batter can be baked in a lined muffin tin for individual pumpkin spice cupcakes. Begin checking for doneness around 18–22 minutes.
Storage / Freezing
- Store covered in the refrigerator for up to 5 days. Let sit at room temperature for 20-30 minutes before serving for the best texture.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Spice Sheet Cake
Ingredients
Pumpkin Spice Cake
- 2 cups all-purpose flour (spooned and leveled)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- ⅛ tsp. ground cardamom (optional but I love it)
- 1 ½ cups granulated white sugar
- 1/2 cup dark brown sugar
- 4 large eggs (room temperature)
- 3/4 cup vegetable oil
- 1 (15 oz.) can 100% pumpkin puree
- 1/4 cup full-fat sour cream (room temperature)
- 2 tsp. vanilla extract
Brown Butter Cream Cheese Frosting
- 1/2 cup unsalted butter
- 8 oz. full-fat cream cheese (softened)
- 3 cups powdered sugar
- 1 tsp. vanilla bean paste (or vanilla extract)
- Pinch of kosher salt
- Pinch pumpkin pie spice or cinnamon
Optional Garnishes
- Chopped toasted pecans
- Cinnamon
- Flaky sea salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom if using.2 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. kosher salt, 2 tsp. ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg, 1/8 tsp. ground cloves, ⅛ tsp. ground cardamom
- Mix the wet ingredients: In a large bowl, whisk together the brown sugar, granulated sugar, eggs, oil, pumpkin puree, sour cream, and vanilla until smooth and combined.1 ½ cups granulated white sugar, 1/2 cup dark brown sugar, 4 large eggs, 3/4 cup vegetable oil, 1 (15 oz.) can 100% pumpkin puree, 1/4 cup full-fat sour cream, 2 tsp. vanilla extract
- Combine: Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
- Bake: Spread the batter evenly into the prepared pan. Bake for 28-35 minutesStart Timer, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the cake to cool completely before frosting.
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Pour the butter into a large mixing bowl and allow the butter to cool completely until solidified.1/2 cup unsalted butter
- Make the frosting: In a large bowl, beat the cream cheese until smooth.8 oz. full-fat cream cheese
- Mix in butter: Add the solidified brown butter and beat until creamy and fully incorporated.
- Add remaining ingredients: Gradually add the powdered sugar, vanilla bean paste, pumpkin pie spice or cinnamon, and salt. Beat until light and fluffy.3 cups powdered sugar, 1 tsp. vanilla bean paste, Pinch of kosher salt, Pinch pumpkin pie spice or cinnamon
- Frost: Spread the frosting over the cooled cake.
- Add toppings: Top with toasted pecans, a sprinkle of cinnamon, or a pinch of flaky sea salt if desired.
- Serve: Slice and serve.
Notes
- Storage: Store covered in the refrigerator for up to 5 days. Let sit at room temperature for 20-30 minutes before serving for the best texture.
- Pumpkin: Use pumpkin puree, not pumpkin pie filling.
- Eggs: Room temperature eggs help create a smoother batter.
- Don’t over-bake: Don’t overbake; the cake should remain soft and moist.
- Brown butter: Let the brown butter cool before adding it to the cream cheese, or the frosting may become too loose.
- Frosting: For even more fall flavor, add 1-2 tablespoons maple syrup to the frosting.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
