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
Scale
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
