If you’re looking for a cozy, show-stopping dessert this season, you’re going to adore this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe. It’s one of those recipes I keep coming back to because the flavors just sing fall—moist pumpkin, warm spices, and that nutty brown butter frosting? Heaven. I can’t wait to walk you through it, share some tips I’ve picked up, and help you nail this treat like a pro.
Why You’ll Love This Recipe
- Perfectly Spiced: The pumpkin pie spice blends so beautifully to bring out cozy fall vibes every bite.
- Moist & Fluffy: Thanks to the pumpkin puree and neutral oil, the cake stays tender and never dry.
- Brown Butter Magic: The frosting gets a deep, nutty flavor that elevates this cake from everyday to special occasion.
- Ideal for Small Gatherings: The mini sheet size is perfect when you want just enough for friends without leftovers piling up.
Ingredients You’ll Need
Every ingredient in this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe plays a part in creating that perfect texture and flavor balance. I like to keep things simple with pantry staples but using real pumpkin puree and fresh spices makes all the difference.
- All-purpose flour: The foundational structure for the cake — make sure it’s fresh for best rise and crumb.
- Granulated sugar: Provides just the right amount of sweetness and moisture.
- Pumpkin pie spice: The warming mix that makes this cake feel like autumn in every bite.
- Baking powder & baking soda: Leaveners that help the cake rise light and fluffy.
- Kosher salt: Balances the sweetness and enhances the other flavors.
- Large eggs: Bind everything together and give richness.
- Neutral oil: Keeps the cake tender and moist without overpowering the flavor.
- Pumpkin puree: Use pure pumpkin (not pie filling) for authentic flavor and texture.
- Vanilla extract: Adds a subtle sweetness and depth.
- Unsalted butter: For the frosting—don’t forget to have one-quarter cup at room temperature to help with smooth mixing.
- Powdered sugar: Sifted to avoid lumps and create silky frosting.
- Heavy cream: Just enough to achieve that luscious, spreadable frosting consistency.
Variations
I love how flexible this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe is—it’s easy to adapt depending on what you have on hand or your dietary preferences. Feel free to mix and match to make it your own.
- Gluten-Free Version: Sub swap all-purpose flour for a 1:1 gluten-free flour blend — it works surprisingly well and keeps the cake tender.
- Spice it Up: Add a pinch of cayenne or extra cinnamon for more warming heat, which my family loves especially on chilly days.
- Frosting Swap: You can try cream cheese frosting instead for a tangy twist, though brown butter is my personal favorite because of its rich, buttery depth.
- Mini Muffins: Bake this batter in a mini muffin tin for bite-sized fall treats that are great for parties or lunchboxes.
How to Make Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe
Step 1: Whisk Dry Ingredients
Start by combining all-purpose flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt in a medium bowl. I like giving it a good whisk to make sure everything is evenly mixed and aerated. This helps your cake rise evenly and the spices disperse perfectly throughout the batter.
Step 2: Mix Wet Ingredients Separately
In a separate large bowl, whisk the eggs lightly, then add the neutral oil, pumpkin puree, and vanilla extract. When I made this the first time, I found mixing the wet ingredients until smooth with no lumps really helped the batter come together easily in the next step.
Step 3: Combine Wet and Dry
Slowly fold the dry mixture into the wet until just combined. Be careful not to over-mix here—you want to stop as soon as you no longer see flour streaks to keep the cake tender. Over-beating can make it tough, and that’s the last thing you want in a soft pumpkin cake!
Step 4: Bake the Mini Sheet Cake
Pour the batter into a greased mini sheet cake pan (or a similarly sized small baking pan). Gently smooth the top with a spatula. Bake at 350°F (175°C) for about 25 minutes, or until a toothpick inserted in the center comes out clean. I usually check around 22 minutes to avoid over-baking since mini cakes cook quickly. Let it cool completely before frosting.
Step 5: Make the Brown Butter Frosting
This is where the magic happens! Start by melting 3/4 cup unsalted butter in a pan over medium heat. Keep whisking as it starts to foam and brown bits appear on the bottom. When you smell that nutty aroma, remove it from heat and let it cool slightly. Then beat the brown butter together with the room temperature butter piece until creamy. Gradually add sifted powdered sugar and pinch of salt, alternating with 1-2 tablespoons of heavy cream until you reach that perfect spreadable frosting texture.
Step 6: Frost and Serve
Once your cake is cooled, spread the luscious brown butter frosting evenly across the top. You’ll find it’s thick and velvety, with a flavor you’ll want to dive into immediately. Slice generously and enjoy!
Pro Tips for Making Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe
- Watch the Butter Closely: Brown butter can go from perfect to burnt quickly, so keep whisking and remove from heat as soon as you smell nuttiness.
- Room Temperature Butter Counts: Using room temp butter for frosting mixing ensures a smooth texture without lumps.
- Don’t Skip Sifting Sugar: It prevents clumps in the frosting and gives you that silky finish.
- Cooling is Key: Always let the cake cool completely before frosting, or the butter in frosting can melt and make a mess.
How to Serve Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe
Garnishes
I usually keep garnishes nice and simple: a light dusting of cinnamon or a few toasted pecans scattered on top of the frosting add a nice crunch and visual appeal. Sometimes, I’ll add a tiny drizzle of maple syrup or honey for extra sweetness that pairs beautifully with the brown butter.
Side Dishes
This cake shines on its own but goes irresistibly well with a dollop of whipped cream or a scoop of vanilla ice cream. I also like serving it alongside a hot cup of spiced chai or coffee to balance the sweetness and keep it cozy.
Creative Ways to Present
For special occasions, I’ve tried cutting this cake into festive shapes with cookie cutters—pumpkin or leaf shapes really add to the fall vibe. Layering slices in a trifle dish with whipped cream and crushed gingersnaps is another hit at parties!
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the refrigerator, which keeps the cake moist and the frosting fresh for up to 3 days. I recommend bringing slices to room temperature before serving so the frosting softens up again.
Freezing
If I’m prepping ahead, I freeze unfrosted cake layers wrapped well in plastic wrap and foil. When I want to serve, I thaw overnight in the fridge, then frost fresh. Freezing with frosting can make it a bit messy, so I avoid that.
Reheating
For a quick reheating, I warm slices in the microwave for about 15-20 seconds—it’s just enough to soften the cake without melting the frosting. If refrigerated, this trick brings back that fresh-baked feeling I love.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best not to substitute canned pumpkin pie filling, as it contains added sugars and spices that could throw off the balance of flavors and texture. Stick to plain pumpkin puree for the best results in this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe.
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How do I know when the brown butter is perfectly browned and not burnt?
Watch for a golden brown color, amber in hue, with toasty bits forming on the pan’s bottom and a nutty aroma filling your kitchen. If the smell turns sharp or bitter, it’s likely burnt—remove it from the heat as soon as you detect that nutty fragrance to avoid overcooking.
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Can I double this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe?
Absolutely! Just double all the ingredients and bake in a larger sheet pan, adjusting baking time accordingly—start checking around 30-35 minutes. Keep an eye on it to make sure the cake stays moist and doesn’t overbake.
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Is this cake good for making ahead of time?
Yes! The cake itself can be made a day ahead and stored well wrapped. I recommend fresh frosting right before serving to keep the brown butter frosting creamy and vibrant.
Final Thoughts
I absolutely love how this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe turns out every time—moist, flavorful, and that frosting? Just dreamy. When I first tried this recipe, it quickly became my family’s fall favorite and the go-to dessert for intimate gatherings. If you want a recipe that’s easy, packs big flavor, and impresses without stress, give this one a try—you’ll be so glad you did!
Print
Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mini Pumpkin Sheet Cake is a delightful autumn dessert featuring a moist and fluffy pumpkin-flavored cake, perfectly spiced with pumpkin pie spices, and topped with a rich, creamy brown butter frosting. It’s ideal for small gatherings and easy to prepare, offering classic fall flavors in a compact, shareable size.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 6 tablespoons neutral oil (such as canola or vegetable oil)
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extract
Frosting Ingredients
- 3/4 cup unsalted butter (1/4 cup room temperature, 1/2 cup for browning)
- 2 cups powdered sugar (sifted)
- 1/4 teaspoon kosher salt
- 1 to 2 tablespoons heavy cream
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a small sheet cake pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs lightly. Add the neutral oil, pumpkin puree, and vanilla extract, mixing until smooth and fully incorporated.
- Combine Wet & Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake fluffy.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
- Make the Brown Butter Frosting: In a skillet over medium heat, melt 1/2 cup of the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and turns a golden brown with a nutty aroma. Remove from heat and allow to cool slightly. In a mixing bowl, beat the remaining 1/4 cup room temperature butter until creamy. Slowly add the powdered sugar, brown butter, kosher salt, and 1 tablespoon of heavy cream. Beat until smooth and fluffy. Add more cream if needed to reach desired frosting consistency.
- Frost the Cake: Once the cake is completely cooled, spread the brown butter frosting evenly over the top. Slice and serve.
Notes
- This pumpkin cake is perfectly spiced and moist, enhanced by the nutty flavor of brown butter frosting.
- Using room temperature butter for the frosting ensures a smooth texture.
- Make sure the cake is fully cooled before frosting to prevent melting.
- Great for small gatherings or as a cozy fall dessert.
- Store leftovers in an airtight container refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of cake)
- Calories: 557 kcal
- Sugar: 66 g
- Sodium: 294 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 64 mg
