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Pumpkin Sheet Cake with Brown Butter Frosting

Name: Pumpkin Sheet Cake with Brown Butter Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 servings
Cuisine: American
Ingredients: 2 cup all-purpose flour; 2 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1 tsp baking soda; 1 tsp baking powder; 0.5 tsp salt; 0.5 cup salted butter (Melted and slightly cooled); 0.5 cup vegetable oil; 1.5 cup granulated sugar; 0.5 cup light brown sugar (Packed); 4 large eggs; 15 oz pumpkin puree (One can); 2 tsp vanilla extract; 0.75 cup salted butter (For the brown butter frosting); 6 tbsp whole milk (For the frosting); 4 cup powdered sugar (For the frosting); 2 tsp vanilla extract (For the frosting); 0.5 tsp ground cinnamon (Optional; for the frosting); 0.75 cup pecans (Chopped; optional)

A thin, tender pumpkin Texas sheet cake warmly spiced with cinnamon and pumpkin pie spice, finished with a warm poured brown butter frosting. The frosting is toasted, nutty, and nearly caramel-like, with optional pecans for garnish.

24 servings50 minAmerican

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Ingredients

2 cup all-purpose flour
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
0.5 tsp salt
0.5 cup salted butter (Melted and slightly cooled)
0.5 cup vegetable oil
1.5 cup granulated sugar
0.5 cup light brown sugar (Packed)
4 large eggs
15 oz pumpkin puree (One can)
2 tsp vanilla extract
0.75 cup salted butter (For the brown butter frosting)
6 tbsp whole milk (For the frosting)
4 cup powdered sugar (For the frosting)
2 tsp vanilla extract (For the frosting)
0.5 tsp ground cinnamon (Optional; for the frosting)
0.75 cup pecans (Chopped; optional)

Steps

1
In a medium bowl, whisk together the flour, ground cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Set the dry mixture aside.
2
In a separate bowl, whisk together the melted, slightly cooled salted butter, vegetable oil, granulated sugar, and packed light brown sugar.
3
Add the eggs, pumpkin puree, and vanilla extract to the butter-and-sugar mixture. Whisk until smooth.
4
Add the dry ingredients to the pumpkin mixture and stir just until combined. Do not overmix.
5
Pour the batter into a greased 10×15-inch jelly-roll pan.
6
Bake the cake in the oven until finished. The source does not provide the oven temperature or baking time.
7
When the cake has about five minutes remaining, begin the frosting. Brown the salted butter in a saucepan until toasted and browned.
8
Add the powdered sugar, whole milk, vanilla extract, and optional ground cinnamon to the browned butter, and mix to make the frosting.
9
Pour the warm frosting over the warm cake so it settles into a smooth layer.
10
Allow the frosted cake to cool, then serve. Sprinkle with the optional chopped pecans if desired.

Notes

The source does not specify the oven temperature, exact baking time, or detailed frosting-mixing technique. It specifies a greased 10×15-inch jelly-roll pan and indicates that the frosting should be started when the cake has about five minutes remaining.