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Pumpkin Sheet Cake with Brown Butter Icing

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A delightful Pumpkin Sheet Cake with Brown Butter Icing, perfect for autumn gatherings with its warm flavors and moist texture.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 15 ounces pumpkin puree
  • 4 eggs (room temperature)
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter (for icing)
  • 2 1/2 cups powdered sugar
  • 1–2 tablespoons milk
  • 1/8 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (175°C) to prepare for baking.
  2. Combine the granulated sugar, oil, pumpkin puree, and eggs in a large bowl. Beat until well blended and smooth.
  3. Mix together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl.
  4. Add the dry ingredients to the wet mixture, stirring until just combined.
  5. Pour the batter into a greased 10 x 15 inch pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Melt the butter in a saucepan over medium heat until it turns brown and smells nutty. Allow it to cool slightly.
  8. Whisk together the browned butter, powdered sugar, milk, and kosher salt until the mixture is smooth and creamy.
  9. Spread the icing over the warm cake and let it set before slicing into generous pieces.

Notes

Ensure your ingredients are at room temperature for better mixing. You can store leftover cake at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin, cake, fall dessert, brown butter icing, autumn flavors

Find it online: https://easydessertideas.com/pumpkin-sheet-cake-brown-butter-icing/