Mini Pumpkin Sheet Cake with Brown Butter Frosting

This Mini Pumpkin Sheet Cake with Brown Butter Frosting is the perfect cake for fall. This pumpkin cake is fluffy, perfectly spiced and smothered with a brown butter frosting. It’s delicious, quick to throw together and ideal for a small get together.

Fall is upon us and I am reveling in the autumnal glory this year, let me tell you. It’s not uncommon for me to be amped for fall but this year it’s like next level. I think I need something to bury myself in, something to look forward to…well, all things pumpkin it is!

Fall is upon us and I am reveling in the autumnal glory this year, let me tell you. It’s not uncommon for me to be amped for fall but this year it’s like next level. I think I need something to bury myself in, something to look forward to…well, all things pumpkin it is!

Pumpkin Cake

I would like to discuss in detail why this cake is amazing. I need bullet points to support my claims:

• The best texture. It’s not exactly like a quick bread. The crumb is much tighter. So if you’re thinking this is just a pumpkin muffin in cake form, it’s not! It’s a bit different. It’s more, well, like a cake!
• Spices are balanced. I tried a pumpkin bread mix from a very popular grocery store and I was a teeny-bit disappointed just because the amount of spices in the quick bread were SO intense. Too much, in my humble opinion.
• Brown butter frosting is unmatched. It’s truly a work of art. I will say that I do favor the brown butter cream cheese frosting a bit more. If you wanted to make that and put it on this pumpkin cake, I would applaud you. If you have friends or are someone who hates cream cheese, make this one!
• This one is mini. I like this mini size. It means that I can make it and eat it over the a few days, share some with my neighbors or share it with some people who are coming over. I know gatherings are a bit smaller this fall and this cake is perfect for that!

How to Make This Mini Pumpkin Sheet Cake with Brown Butter Frosting

1. This cake is pretty simple. The first step is to whisk the dry ingredients together. For dry we have all-purpose flour, sugar, pumpkin pie spice, baking powder, baking soda and salt.
2. In a separate bowl, mix together the wet ingredients. We have eggs, neutral oil, pumpkin puree and vanilla extract. Pour the wet ingredients into the dry.
3. Pour the batter into a 8×8-inch cake pan. And transfer it to the oven to bake until it’s set and risen, about 23 to 25 minutes.
4. To make the frosting, let’s brown some butter. I like to do this ahead of time. Transfer it to the freezer for about 15 minutes. We want it back to room temperature. Combine it with softened butter and then add in the sifted powdered sugar, vanilla extract and a pinch of salt.
5. Lastly, I like to add the heavy cream and beat the frosting for a full minute. This helps with making it super light and fluffy.
6. And of course, you can decorate it how you like. I added some pumpkins on with some of the frosting. You could serve it as is OR you could add some sprinkles on top. Your choice!

Tips and Tricks

• To make the small pumpkins on the cake, I used a #106 Tip from Wilton and a #105. These are both small round tips. And of course, I used piping bags.
• If you want to make this cake ahead, no problem! It’s a good cake for that. Make the cake, let it cool and wrap it in plastic wrap. Make the frosting, put it in an airtight container and transfer it to the fridge.
• When you’re ready to serve the cake, bring the frosting to room temperature and beat it or vigorously mix it up. And then smother it onto the cake.

If you make this cake, let me know on Instagram!

Looking for more recipes? Here are some favorites:

• Mini Carrot Cake with Brown Butter Cream Cheese Frosting
• My Best Fall Recipes 
• Cakes

4.94 from 33 votes

Print Recipe

Mini Pumpkin Sheet Cake with Brown Butter Frosting

Author: Adrianna Adarme

This Mini Pumpkin Sheet Cake is the perfect cake for fall. This pumpkin cake is fluffy, perfectly spiced and smothered with a brown butter frosting. It’s delicious, quick to throw together and ideal for a small get together. 

Course: Cake, Dessert

Cuisine: American

Keyword: mini sheet cake, pumpkin cake

Prep Time: 25 minutes mins

Cook Time: 25 minutes mins

Total Time: 50 minutes mins

Serving Size: 6

Ingredients

Mini Pumpkin Cake:

• 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
• 2 large eggs
• 6 tablespoons neutral oil
• 1 cup pumpkin puree
• 1/2 teaspoon vanilla extract

Brown Butter Frosting:

• 3/4 cup unsalted butter (1/4 cup of the butter needs to be room temperature)
• 2 cups powdered sugar sifted
• 1/4 teaspoon kosher salt
• 1 to 2 tablespoons heavy cream

Instructions

To Make the Pumpkin Cake:

• Preheat oven to 350 degrees F. Grease and line an 8x8-inch cake pan. Set it aside.
• In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda and kosher salt. In another medium bowl, whisk together the eggs, neutral oil, pumpkin puree and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until combined. You really just don’t want to see any speckles of flour. I like to scrape the bottom of the bowl with a spatula to make sure there aren’t any bits of flour hiding.
• Transfer the batter into the prepared cake pan and place in the oven for 23 to 25 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pan for about 5 to 7 minutes. Then invert onto a cooling rack and cool until it’s room temperature. It’ll probably take a full hour.

To Make the Frosting:

• If you’ll notice in the recipe it calls for the butter to be divided. We’re going to brown 1/2 cup of unsalted butter. You can go ahead and place 1/4 cup of unsalted butter into the stand-up mixer (or a medium bowl). We want this to be room temperature.
• In a small saucepan, set over medium heat, add the 1/2 cup of butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down.
• Transfer it to a small bowl (freezer-safe) and place it in the freezer to chill, for about 10 to 15 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl with the other room temperature butter.
• Sift in the powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes.

To Assemble the Cake:

• Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go. Top it with some sprinkles and cut it up and slice! Cake will stay moist for about 3 days when wrapped properly.

Notes

Tips and Tricks

• To make the small pumpkins on the cake, I used a #105 Tip from Wilton and a #104. These are both small round tips. And of course, I used piping bags.
• If you want to make this cake ahead, no problem! It’s a good cake for that. Make the cake, let it cool and wrap it in plastic wrap. Make the frosting, put it in an airtight container and transfer it to the fridge.
• When you’re ready to serve the cake, bring the frosting to room temperature and beat it or vigorously mix it up. And then smother it onto the cake.

Equipment:

8x8-inch cake pan| Wilton #4 Tip | Wilton #5 Tip | Offset spatula | Parchment Sheets | Wilton Piping Tip Kit | KitchenAid Stand-Up Mixer | Piping Bags | Measuring Spoons | Measuring Cups | Kitchen Towels |

Nutrition

Serving: 6g | Calories: 557kcal (28%) | Carbohydrates: 85g (28%) | Protein: 3g (6%) | Fat: 24g (37%) | Saturated Fat: 15g (94%) | Cholesterol: 64mg (21%) | Sodium: 294mg (13%) | Potassium: 197mg (6%) | Fiber: 2g (8%) | Sugar: 66g (73%) | Vitamin A: 7101IU (142%) | Vitamin C: 2mg (2%) | Calcium: 59mg (6%) | Iron: 2mg (11%)

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