Pumpkin Sheet Cake with Browned Butter Frosting from Dear Crissy

Pumpkin Sheet Cake with Browned Butter Frosting - made September 26, 2025 from Dear Crissy

1 15-ounce can pumpkin puree (not pumpkin pie filling)

2 cups granulated sugar

1 cup vegetable oil

4 eggs, lightly beaten

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

Frosting

1/2 cup unsalted butter

4 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Line 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray. 
2. In a medium bowl, stir together flour, baking soda, cinnamon and salt; set aside.
3. In a mixing bowl, beat together pumpkin puree, granulated sugar and oil. Add the eggs and mix until well combined.
4. Add dry ingredients to the pumpkin mixture and beat until well combined. Pour into prepared pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool.
5. Make the frosting: in a medium saucepan, melt butter and stir constantly until it foams, a nutty aroma arises and milk solid bits are browned. Remove from heat.
6. In a medium bowl, combine powdered sugar, milk and vanilla. Pour browned butter and beat until well combined. Pour into an even layer over cooled cake.

Just a quick write up as my life has taken a very busy turn that doesn't leave me much time for baking or blogging. The baking I've managed to fit in because I need baked goods for certain occasions but I haven't done much trying of new recipes and have stuck to tried and true ones instead.

And when I did try a new recipe like this one, I went with one that I was reasonably confident would turn out. Sheet cakes are easy to make and in general, turn out well. Such was the case with this recipe. It's fall and we've entered my favorite season of the year. Which means pumpkin. 

This turned out soft and fluffy/cakey. The brown butter frosting pared perfectly with the pumpkin flavor which also went well with the cinnamon. With the oil in the batter instead of butter, this is reminiscent of a carrot cake but without the effort of grating carrots. I liked this cake and baked it to share with several of my niece's friends. They liked it too as two of them asked for the recipe. I always maintain being asked for a recipe is the most sincere compliment someone can give. So make this cake and prepare to be sincerely complimented.