Description
This Pumpkin Sheet Cake is the ultimate fall indulgence — moist, spiced to perfection, and topped with a buttery pecan glaze that seeps into every bite. Each forkful melts in your mouth with the cozy warmth of pumpkin and the nutty aroma of brown butter. Perfect for holidays, gatherings, or simply when you crave something irresistibly autumnal!
Ingredients:
For the Cake:
2 cups (250 g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp salt
1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar, packed
1 cup (240 ml) vegetable oil (or melted butter)
4 large eggs
1 can (15 oz / 425 g) pumpkin puree
1 tsp vanilla extract
For the Brown Butter Pecan Glaze:
½ cup (115 g) unsalted butter
2 cups (240 g) powdered sugar
¼ cup (60 ml) milk (more if needed for consistency)
1 tsp vanilla extract
1 cup chopped pecans, toasted
Instructions:
Preheat the oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or sheet pan.
Prep Time: 5 minutes
Mix the dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
Mixing Time: 5 minutes
Combine the wet ingredients:
In another large bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth and creamy.
Mixing Time: 5 minutes
Create the batter:
Gradually fold the dry ingredients into the wet mixture until just combined — do not overmix. The batter should be thick and silky.
Mixing Time: 3 minutes
Bake the cake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before glazing.
Baking Time: 35 minutes | Cooling Time: 10 minutes
Prepare the glaze:
In a saucepan, melt the butter over medium heat until it turns golden brown and smells nutty (about 4–5 minutes). Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth. Stir in toasted pecans.
Cooking Time: 10 minutes
Glaze the cake:
Pour the warm pecan glaze over the slightly cooled cake. Spread evenly so it soaks into the top layer. Let the glaze set for 15 minutes before cutting into squares.
Finishing Time: 15 minutes
Prep Time: 15 minutes | Baking Time: 35 minutes | Total Time: 50 minutes
Kcal: ~360 kcal per serving | Servings: 12
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Step-by-Step Guide
Follow this detailed guide for a foolproof cake. Start by preheating your oven and preparing your pan. Whisk your dry ingredients thoroughly to ensure even spice distribution. In a separate large bowl, combine the sugars and wet ingredients, whisking until perfectly smooth and emulsified. The key is to gently fold the dry mix into the wet until just combined; overmixing leads to a tough crumb. Bake until the center springs back to a light touch. For the glaze, brown the butter carefully until it has a deep, nutty aroma, then immediately whisk in the other ingredients off the heat to prevent burning.
Serving Suggestions
This cake is delicious on its own but can be elevated for any occasion. Serve slightly warm for a gooey, comforting dessert. For a festive touch, top each square with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. It pairs wonderfully with a hot cup of coffee, chai tea, or spiced cider. For a beautiful holiday presentation, garnish the platter with whole cinnamon sticks, star anise, and a few extra toasted pecans.
How-to Summary
In brief: Whisk dry ingredients. Separately, whisk sugars, oil, eggs, pumpkin, and vanilla. Fold dry into wet. Bake in a greased 9×13″ pan at 350°F for 30-35 minutes. For the glaze, brown butter, then whisk in powdered sugar, milk, vanilla, and toasted pecans. Pour glaze over the slightly cooled cake, let set, and slice.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Absolutely. Ensure it is thick and well-drained, similar to the canned variety, to avoid a soggy cake.
How should I store leftovers?
Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. The flavors often deepen the next day.
Can I make this cake nut-free?
Yes, simply omit the pecans from the glaze. The brown butter itself provides a wonderful nutty flavor.
My glaze is too thick. What should I do?
Add milk, one teaspoon at a time, whisking until you reach a pourable, slightly thick consistency.
Can I freeze this sheet cake?
Yes. Freeze unglazed squares wrapped tightly for up to 3 months. Thaw and prepare fresh glaze before serving for best texture.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a dense, rubbery cake. Mix until just combined.
- Using cold ingredients: Ensure eggs are at room temperature for better emulsification and a more even rise.
- Burning the brown butter: Watch it closely. It should be amber-colored with a nutty scent, not blackened.
- Glazing a hot cake: If the cake is too hot, the glaze will melt and become absorbed unevenly. Let it cool slightly.
- Not toasting the pecans: Toasting is crucial for maximizing their flavor and crunch in the glaze.
Conclusion
This Pumpkin Sheet Cake with Brown Butter Pecan Glaze is the epitome of autumn baking. It masterfully combines moist, spiced pumpkin cake with a rich, nutty topping for a dessert that is both impressive and surprisingly simple to make. By following the detailed steps and avoiding common pitfalls, you’ll create a crowd-pleasing treat perfect for any fall gathering. Enjoy the warm, comforting flavors of the season in every delicious bite.