Mini Pumpkin Sheet Cake with Brown Butter Frosting

Cakes, Desserts, Fall, Thanksgiving

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.

Mini Pumpkin Sheet Cake with Brown Butter Frosting straight on

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!

Ingredients for Pumpkin Cake

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!

Mixing the dry and wet

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!

Ready for the oven

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.

Mini Pumpkin Sheet Cake with Brown Butter Frosting

Mini Pumpkin Sheet Cake with Brown Butter Frosting

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Mini Pumpkin Sheet Cake with Brown Butter Frosting

Mini Pumpkin Sheet Cake with Brown Butter Frosting

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4.84 from 12 votes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serving Size: 6
Calories: 557kcal
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. 

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

Directions

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 |
CourseCake, Dessert
CuisineAmerican
Keywordmini sheet cake, pumpkin cake
Serving: 6g | Calories: 557kcal | Carbohydrates: 85g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 294mg | Potassium: 197mg | Fiber: 2g | Sugar: 66g | Vitamin A: 7101IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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12 Comments

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Recipe Rating




  • Reply Rasha October 17, 2020 at 1:32 pm

    5 stars
    I AM BLOWN AWAY WITH THIS PUMPKIN CAKE! The flavor is beyond my expectations. So rich and delicious. It was also incredibly easy and it gets me excited to share with friends and family who are intimidated by baking! I also love the aesthetic of the decorating. 10/10

    I baked my cake in a 8 inch round and all that required was for me to bake the cake up to 26 minutes.

    Note: I didn’t make the frosting but I know it must taste incredible.

  • Reply Lorna October 15, 2020 at 12:57 pm

    5 stars
    AMAZING. So good!!! So fluffy & moist. And the FROSTING. Omg.

    For the vegetable oil I used grapeseed and coconut (just what I had on hand.)

    Made a tiny change to the frosting. I did the 1/2 cup brown butter but I replaced that last 1/4 cup with 4oz whipped cream cheese that I needed to use up…plus a splash of vanilla. WOW. 10/10!!! I’m sure it would be incredible with just butter, I was just looking for a way to use up extra cream cheese.

    Thank you!!!

  • Reply sami October 12, 2020 at 6:42 pm

    4 stars
    I’m not sure why but for me the cake is a little salty?? I was very cautious and I’ve never had this issue before, and the cake is also a very nice texture, soft, and super moist. I bake a fair amount so I was surprised about this. I also think the frosting could be a little punchier but Adrianna warned about that a bit so I probably should have made the cream cheese version (I’m generally not a fan though of cream cheese lol). Very easy for a weeknight bake though and the spices are warm and very fall!

  • Reply Lisa October 12, 2020 at 1:50 pm

    I can’t wait to bake this cake! In the frosting instructions it says to add vanilla extract. However, I don’t see how much vanilla extract to add into the frosting under the frosting ingredients list. How much vanilla should go in? Thank you!

    • Reply Gail October 21, 2020 at 6:18 pm

      Lisa most recipes call for 1 teaspoon of vanilla

  • Reply Margot October 11, 2020 at 9:31 am

    Are you familiar with NordicWare’s quarter-sheet pan? I was wondering how this recipe might fit in it. I got one with a snap-on plastic lid and it’s a great size for families of 1-3!

    • Reply Adrianna Adarme October 12, 2020 at 10:40 am

      I am familiar with it! I believe you’ll end up with too much batter for it. You could maybe halve this and it would work? Not totally sure…

  • Reply Caroline September 30, 2020 at 5:26 pm

    5 stars
    This cake is SO good. It’s the perfect amount of sweetness and spiced just right. I followed the directions exactly and it is amazing. My only regret is making the mini version instead of going for the enitre sheet!

  • Reply Janet Tortora September 28, 2020 at 6:56 am

    5 stars
    This was a very good small cake recipe and I would easily give it 5 stars. Thanks you!

  • Reply Carolyn September 26, 2020 at 2:48 pm

    4 stars
    I made this last night and the brown butter frosting was incredible. The texture of the cake was good but unfortunately mine had a really strong flavor of vegetable oil that was the first thing that hit your palate. You got the pumpkin flavor after but i had to double check that I followed the recipe correctly (and I didn’t taste it in the batter). I would make again but sub apple sauce!

    • Reply Lindsey Hudson October 17, 2020 at 2:48 pm

      Your veg oil was probably old!