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Pumpkins spice sheet cake cut into pieces with two pieces turned on their sides to see inside of cake crumb.
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Pumpkin Spice Sheet Cake

This Pumpkin Spice Sheet Cake is moist, warmly spiced, and topped with an irresistible brown butter cream cheese frosting. It’s a delicious fall dessert that’s easy to make at home and tastes even better than the store-bought version!
Course Dessert
Cuisine American
Keyword pumpkin spice sheet cake
Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 497kcal
Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

Instructions

  • Prep: Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
    9x13 baking pan lined with parchment paper and sprayed with cooking spray.
  • 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
    Side-by-side of whisking the dry ingredients together.
  • 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
    Side-by-side of mixing the wet ingredients together.
  • Combine: Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
    Side-by-side of adding the dry ingredients to the wet and mixing until just combined.
  • 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.
    Side-by-side of pouring the cake batter into the prepared pan then baking for 28-35 minutes.
  • 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
    Side-by-side photo of beating the softened cream cheese with a hand mixer.
  • Mix in butter: Add the solidified brown butter and beat until creamy and fully incorporated.
    Beating the solidified butter into the cream cheese.
  • 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
    Side-by-side image of adding in the remaining frosting ingredient and beating until light and fluffy.
  • Frost: Spread the frosting over the cooled cake.
    Chopped toasted pecans, Cinnamon, Flaky sea salt
    Side-by-side of cake cooling on a wire rack then spreading the brown butter frosting evenly over the top.
  • Add toppings: Top with toasted pecans, a sprinkle of cinnamon, or a pinch of flaky sea salt if desired.
    Side-by-side of adding toppings to the frosted pumpkin spice cake.
  • Serve: Slice and serve.
    Side-by-side photo of slicing the pumpkin spice cake then serving a piece on a plate.

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

Serving: 1slice | Calories: 497kcal | Carbohydrates: 83g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 446mg | Potassium: 101mg | Fiber: 1g | Sugar: 65g | Vitamin A: 615IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg