Pumpkin Sheet Cake with Brown Butter Frosting

Cakes, Desserts, Fall, Quick and Easy, Thanksgiving
.Pumpkin Sheet Cake with Brown Butter Frosting

‘Tis the season to make a pumpkin sheet cake with brown butter frosting! Don’t you think?

I’m not sure if you’ve noticed but me and sheet cakes have a thing. It’s not an old relationship at all. In fact, this guy right here was kinda the first sheet cake I’d ever made. But once I made that one, I was like WHOAA. This is WAY better than a big, layered cake because it’s a million times less stress and time. I also think that anyone, AND I MEAN ANYONE, can decorate a sheet cake.

Pumpkin Sheet Cake with Brown Butter Frosting

It just takes some swoops and swirls with a trusty off-set spatula and that’s it. I mean, even a butter knife could do the trick.

Pumpkin Sheet Cake Pre-Bake

Here’s the trick—I found—to making those bomb-ass swirls: You gotta plop all the frosting right in the center and then push it out. It really works splendidly. It also takes under 5 minutes. If you mess with it too much then it starts to look too purposeful.

The decorating needs to look casual yet cute. Don’t put too much effort into it, you know.

This combo is A++++, too.

Brown Butter Frosting Is Delicious!

When I first started this recipe, I was set out to make a salted caramel frosting. But then we made the salted caramel frosting and both HATED IT.

It was way too sweet! I wanted gigantic glass of water and a salad after I took a taste of it. But then, Billy got the bright idea to do a brown butter frosting. At that point we set off to make it and never looked back. It was magical.

Homemade Cozy Sprinkles

I always love adding savory elements to sweet things. I think it’s a welcomed tasting note vs. just sugar sugar sugar. It makes things way more interesting and delicious.

The brown butter frosting is delicious and nutty. The pumpkin sheet cake is fluffy with just the right amount of pumpkin spice and pumpkin. Add too much pumpkin and it’ll be heavy and meal-y. Add too little and it tastes just like a spiced cake.

This is Pumpkin Sheet Cake with Brown Butter Frosting is my official love letter to fall. It’s starting early this year. Let me know if you make it on Instagram! 



Here is the cake pan I love using.

Here is a link to the sprinkles I made!

Pumpkin Sheet Cake with Brown Butter Frosting

Pumpkin Sheet Cake with Brown Butter Frosting

5 from 27 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Decorating 10 minutes
Total Time: 55 minutes
Serving Size: 1 (9x13-inch) cake
Calories: 365kcal
Pumpkin Sheet Cake with Brown Butter Frosting is a fluffy pumpkin cake for a crowd. The brown butter frosting is to die for! It's buttery and nutty and indulgent.


One-Bowl Pumpkin Sheet Cake:

  • 2 cups all-purpose flour
  • 1 3/4 cups white granulated sugar
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup neutral oil, (such as avocado, vegetable or safflower oil)
  • 1 (15-ounce) can pure pumpkin puree
  • 1 teaspoon pure vanilla extract

Brown Butter Frosting:

  • 1 1/2 cup unsalted butter, divided (2 sticks are just room temperature)
  • 4 cups powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine-grain sea salt
  • 2 tablespoons heavy cream


To Make the Cake:

  • Preheat the oven to 350 degrees F. Grease a 9x13-inch cake pan with cooking spray and line with a sheet of parchment (this makes it easier to remove it from the pan) and set aside. Alternatively you can make cupcakes and cake pans
  • In the a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
  • In the bowl of a stand-up mixer (or a large bowl using an electric mixer), whisk together the eggs, neutral oil, pumpkin puree and vanilla extract until smooth.
  • Add the dry ingredients and mix until just combined. Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 25 to 30 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. BE CAREFUL IT'S A BIG CAKE.

To Make the Brown Butter Frosting:

  • If you’ll notice in the recipe it calls for the butter to be divided so! Two sticks (1 cup) are going to be room temperature. One stick (1/2 cup) of the butter is what we’re going to brown.
  • Go ahead and start by adding the room temperature butter to the bowl of a stand-up mixer with the paddle attachment (OR a medium bowl using an electric mixer).
  • Cube up 1/2 cup of the butter (1 stick). In a small saucepan, set over medium heat, add the cubed 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.


*If you don't have pumpkin spice, you can make your own by adding this to the dry ingredients:
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of ground cloves
This recipe can be made into cupcakes! 
This recipe will make 24 cupcakes. Fill each cupcake liner about 3/4 of the way. Bake for 20 to 24 minutes, until a skewer comes out clean. 
This recipe can be made into a layer cake! 
Divide the batter into two 8-inch or 9-inch cake pans. Bake for about 30 to 35 minutes, until a skewer comes out clean. 
Let's talk about different oils! 
In the cake pictured, I used vegetable oil. But avocado oil (a very neutral healthy oil) will work great. As will coconut oil, though it will give off a bit of a coconut flavor so beware. 
Keywordbrown butter frosting, carrot sheet cake, fall recipes, one-bowl cake, pumpkin, pumpkin cake, pumpkin cake recipe, pumpkin dump cake, pumpkin spice cake
Nutrition Facts
Pumpkin Sheet Cake with Brown Butter Frosting
Amount Per Serving
Calories 365
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Slice of Pumpkin Sheet Cake with Brown Butter Frosting

Previous Post Next Post

You Might Also Like


Leave a Reply

  • Reply Gemma September 20, 2017 at 1:22 am

    This has ‘trans seasonal excuse to stuff my face’ written all over it! This looks so incredibly delicious and I can almost smell its rich and spicy scent! Can’t wait to give this a go!


  • Reply Lori September 20, 2017 at 4:12 am

    This really looks amazing, and I’m not even the biggest pumpkin fan!

    • Reply Adrianna Adarme September 20, 2017 at 8:17 am

      it definitely tastes like pumpkin but it’s so surprisingly light and fluffy!

  • Reply Katie September 20, 2017 at 4:56 am

    I’ve been checking your blog daily for this recipe since your first instagram post about it. I can’t wait to celebrate the first fall-feeling day with this!

    • Reply Adrianna Adarme September 20, 2017 at 8:17 am

      haha! yay! i was waiting until we creeped closer to fall. 🙂

  • Reply Ricki Jill Treleaven September 20, 2017 at 5:15 am

    You had me at brown butter frosting. I’m making this for my daughter’s October birthday. Pinning it!

    • Reply Adrianna Adarme September 20, 2017 at 8:17 am

      so sweet, let me know how it goes!

    • Reply Emily W. November 26, 2017 at 5:05 pm

      5 stars
      I just made this, and the brown butter frosting is UH-MAZINGGGGG. Seriously. You have to make this NOW if you’re a fan of brown butter.

  • Reply Kelsey September 20, 2017 at 6:57 am

    Swwooooooning over this! I saw it on your instastory a little while ago, and I’ve been looking forward to the recipe ever since! Now I just need Austin to cool down below 95 degrees so I can pretend it’s fall…

    • Reply Adrianna Adarme September 20, 2017 at 8:18 am

      LA is like this too in September. there are days when it’s like 65 and you think fall is coming and then BAM 100 degree weather and everyone wants to die. hoping fall comes your way soon!

  • Reply Glenda September 20, 2017 at 7:17 am

    Looks divine! Would you store the leftovers (if any) in the fridge or at room temp?

    • Reply Adrianna Adarme September 20, 2017 at 8:18 am

      i would probably just lightly cover the cake with plastic wrap at room temperature!

  • Reply Missy Raho September 20, 2017 at 7:28 am

    Oh heck yes!!!! Pumpkin automatically grabs my attention but, brown butter frosting…you’ve got me swooning here. Adding this to my Fall to-make list now!!! You’ll see my love for pumpkin and harvest veggies in my own recipes over at http://www.behindtheplates.com . I can’t help myself 😉

  • Reply Rita September 20, 2017 at 7:47 am

    I’ve been so eager to make this since I saw the picture on Instagram! 🙂 One question before diving in, though: Where’s the note for the asterisked pumpkin spice? (Fingers crossed that I have all the necessary spices in my pantry!)

    • Reply Adrianna Adarme September 20, 2017 at 8:23 am

      Ahh yes I added it to the “notes” if you don’t have pumpkin pie spice, you can simply add a combo of those to the dry ingredients.

  • Reply Callie September 20, 2017 at 8:40 am

    This looks positively amazing and gorgeous! What a perfect recipe for the fall-season. I cannot wait to try this out. I know my brother will be my best friend if I put this together. Looks far too good to be true. Thank you for sharing it!

  • Reply Cindy September 20, 2017 at 10:49 am

    Lovely cake! Sure wish that you included a photo of the item on your “Printable” page. 🙁

  • Reply Greta September 20, 2017 at 12:12 pm

    Any advice to make it dairy free?

    • Reply Adrianna Adarme September 21, 2017 at 2:13 am

      The cake is dairy free but unfortunately I don’t have an option for the frosting since it depends on browned butter.

      You could find another dairy free frosting and match it with the cake!

  • Reply Jenny Trowbridge September 20, 2017 at 2:14 pm

    This looks amazing! Big pumpkin baker here. Wondering if you know how much pumpkin in cups though, cause I usually use bake pumpkins and puree myself.

  • Reply pooja September 20, 2017 at 3:39 pm

    This looks freakin’ amazing. That’s all – can’t wait to try it!

  • Reply Celia Becker @ www.AfterOrangeCounty.com September 20, 2017 at 9:28 pm

    I am so ready for pumpkin and think I’ll start my fall baking with this sensational looking recipe. Sheet cakes are also a favorite of mine, makes snacking on something sweet a little less naughty.

  • Reply Kelly Mahan September 21, 2017 at 5:56 am

    I’ve never tried making a sheet cake before, so I must say I’m super curious to try. Thank you for sharing the recipe!

  • Reply Julie September 21, 2017 at 6:30 am

    Definitely making this soon.
    Can you tell me where you got those adorable sprinkles…they look un-artificial 🙂
    Someplace online?

  • Reply Lauryn Pollard September 21, 2017 at 3:17 pm

    Hi! is that parchment paper that you line the pan with? how do you get it to lay so flat?

    • Reply Adrianna Adarme September 24, 2017 at 8:27 am

      I didn’t line it with parchment because my pan is nonstick and I greased it. I cut out the parchment just for decoration in between the cake and the upside down baking sheet 🙂

  • Reply Emily September 21, 2017 at 5:22 pm

    Hi, this looks amazing and I really want to try it, but what are your thoughts on using this recipe to make cupcakes instead of a sheet cake? I just don’t have a cooling rack so I’m not sure where to cool this big beauty, was thinking cupcakes might be easier with the hardware I’ve got.

    • Reply Adrianna Adarme September 24, 2017 at 8:26 am

      Yes this should work with cupcakes. I’d bake them for like 17 to 20 minutes each and I imagine it’d make somewhere around 24 cupcakes. 🙂

  • Reply Carolyn September 22, 2017 at 8:33 am

    That looks incredible! And your photography is beautiful!

  • Reply Currently Crushing On. – Fruitide September 23, 2017 at 5:12 am

    […] one bowl pumpkin sheet cake! yes please. […]

  • Reply Ali September 24, 2017 at 7:19 am

    It was my first time browning butter and your instructions made it feel like you were in my kitchen coaching me! I brought it to a dinner party and they couldn’t get enough of it – everyone had seconds!

    • Reply Adrianna Adarme September 24, 2017 at 8:25 am

      That’s so wonderful to hear yay! Once you know what you’re looking for with brown butter, it’s so simple. But yeah, it’s a little strange on the first try! So wonderful to hear this cake worked out for you! 🙂

  • Reply 2pots2cook2 September 24, 2017 at 7:33 am

    Pinned the beauty! Thank you so much !

  • Reply Teresa September 24, 2017 at 8:08 am

    5 stars
    Another fabulous recipe girl! Thank you! The brown butter frosting is ahmazing!!!!! At first I thought it overpowered the cake, which is also delicious, but after my 4th piece ….it just wonderful!! I made it for my coworkers to welcome in fall and not one crumb came home with me. It’s so wonderful, I’m making another one today for our little dinner party with friends. It’s super easy and quick. The hardest part is trying not to eat all the frosting before the cake cools.

  • Reply Cassie Autumn Tran September 25, 2017 at 8:54 am

    What a beautiful cake! You always take the most stunning photos of your food, and this cake is no exception!

  • Reply Kari September 26, 2017 at 11:22 am

    Looks amazing! I dont have a cake pan, could I use a 9×13 glass backing dish instead, or would that not work?
    Looking forward to making this yummy cake!!

  • Reply Awesome in September September 28, 2017 at 4:02 pm

    […] Gorgeous Fall food is starting to show up all over the internet, including this One-Bowl Pumpkin Sheet Cake with Brown Butter Frosting.  […]

  • Reply One-Bowl Pumpkin Sheet Cake with Brown Butter Frosting – DIYFix.org September 30, 2017 at 8:17 am

    […] One-Bowl Pumpkin Sheet Cake with Brown Butter Frosting […]

  • Reply Mary October 1, 2017 at 9:49 pm

    Hi Adrianna
    Thank you for posting your Pumpkin Sheet Cake recipe. Sounds great – can’t wait to try it. (Really turned off by sweet icings so glad you came up with an alternative)
    Mary P.

  • Reply Megan October 2, 2017 at 10:28 am

    Making this tomorrow! Question: will it be OK to make the frosting tonight and leave it in the fridge until tomorrow night?
    Many thanks.

    • Reply Adrianna Adarme October 2, 2017 at 11:42 am

      Oh yes, it’ll be great. I would just obviously cover it with some plastic wrap. And bring it room temp, right before you use it. And then you might have to give it a good mix right before you frost the cake.

  • Reply Hayley October 5, 2017 at 12:45 pm

    Hey there! I’m SO excited to make this (and the sprinkles too)! I have to ask you, where are those gorgeous plates from?

  • Reply kelly smith October 10, 2017 at 5:06 am

    It looks amazing and taste of this awesome. I taste it last night. it awesome

  • Reply Linda Bermudez October 10, 2017 at 4:04 pm

    5 stars
    I just made this! The icing is delicious! Have to wait until this evening to taste the cake. I’ll tag you on instagram!

  • Reply One Bowl Pumpkin Cupcakes with Brown Butter Frosting Recipe + A KitchenAid Giveaway! | Healthy Living Guide October 10, 2017 at 6:02 pm

    […] really somewhat adjusted from A Cozy Kitchen […]

  • Reply 9.22.17 | Healthy Living Guide October 12, 2017 at 5:04 am

    […] like sheet cakes and also this one is so completely […]

  • Reply Stephanie October 12, 2017 at 12:01 pm

    This cake is amazing! I made if for a family apple butter weekend and everyone asked for the recipe. Best Fall Cake EVER!!!!! Yum-O!

  • Reply 31 Pumpkin Recipes to Carve Into This Fall - Top 10 Maza October 15, 2017 at 4:34 am

    […] One-Bowl Pumpkin Sheet Cake with Brown Butter Frosting from A Cozy Kitchen […]

  • Reply Ashley October 15, 2017 at 8:45 am

    5 stars
    I made this last night for some friends’ birthdays and it was delicious! Thank you!

  • Reply Jennifer October 16, 2017 at 3:43 pm

    I just made this, and while I haven’t tried the finished product, the frosting is sooo dreamy. I couldn’t stop taking little tastes of it. 🙂

  • Reply Friday Finds - Homey Oh My October 20, 2017 at 2:05 pm

    […] Already this far into fall and wondering why I haven’t made and eaten this yet- one-bowl pumpkin sheetcake with brown butter frosting. […]

  • Reply Melissa October 22, 2017 at 5:49 pm

    I made this for my husband’s birthday today. Thank you -it was amazing and my husband loved it!

  • Reply Sophie October 23, 2017 at 3:14 pm

    5 stars
    I made this in two small rectangular pans (for two different groups) and thought I might’ve really messed up. I took it out of the oven after 25 minutes because the toothpick seemed to be clean, but after the cakes cooled, the middle slumped badly. I should have baked it 5 minutes longer. When they were fully cool, I inverted the cakes and frosted the bottom (now the top). Because the frosting was so awesome, no one noticed. The brown butter made all the difference though I thought it was a tad too sweet. I made half the recipe and it was exactly enough for my two cakes. Everyone loved it. I will make this frosting for many other cakes and cupcakes – brown butter anything is my new favorite!

  • Reply Mini Pumpkin Cakes with Thick Glaze | Dessert for Two October 27, 2017 at 7:11 pm

    […] only have one recipe for pumpkin sheet cake for the rest of my life, I would probably reach for this one (because one-bowl + browned […]

  • Reply Jason November 16, 2017 at 9:57 am

    A perfect golden brown. Can’t wait to make this!

  • Reply SUNDAYS WITH CELIA VOL 48 - After Orange County November 19, 2017 at 4:01 am

    […] dessert I made a Pumpkin Sheet Cake with Browned Butter Frosting. I found the recipe on a favorite food blog: A Cozy Kitchen. It turned out to be very moist and […]

  • Reply Ann November 20, 2017 at 3:20 pm

    Just seeing this today on the Insta and any thoughts on using Coconut Oil rather than Vegetable Oil?

    • Reply Adrianna Adarme November 20, 2017 at 3:38 pm

      Hmm…I kinda wouldn’t–there’s a solid chance that it would mess with the texture. You can definitely try it but I have a feeling it’ll be much heavier! 🙁

  • Reply Natalie November 20, 2017 at 3:36 pm

    This cake looks delicious! I’m thinking about making either this pumpkin cake or your pumpkin tres leches for Thanksgiving this year. I was going to go with a pumpkin pie, either bruleed or with toasted marshmallow topping, but there are three other types of pie being brought to the party this year. I think I’ll change things up a bit and be different. On your Instagram, I thought I saw a photo of this made into a layer cake. What size pans did you use and for how long did you bake it? Thanks!

    • Reply Adrianna Adarme November 20, 2017 at 3:40 pm

      Oh yes, I made it into a 2-layer 8-inch cake. I used lined the bottom of the cake pans with a round of parchment and divided it amongst two 8-inch cake pans. I baked them for about 20 to 25 minutes, until a skewer came out clean. It’s a great layer cake!

      • Reply Natalie November 21, 2017 at 9:28 am

        Thanks for the quick reply!!

  • Reply Suchita November 21, 2017 at 2:08 pm

    Looks amazing! What could I substitute for vegetable oil?

    • Reply Adrianna Adarme November 21, 2017 at 2:09 pm

      What would you want to substitute it for? In order for this recipe to work as advertised, it needs vegetable oil.

      • Reply Suchita November 21, 2017 at 2:20 pm

        Oops, sorry. Posted incorrectly.
        Apple sauce? olive oil?

        • Reply Adrianna Adarme November 21, 2017 at 2:31 pm

          Hi! Definitely not apple sauce. You could use olive oil but it will definitely taste like olive oil, which I don’t think will be bad–I think it’ll taste good, actually. 🙂

          • Karen Hilliard October 3, 2018 at 11:20 am

            Why no applesauce? What gives?

  • Reply Suchita November 21, 2017 at 2:19 pm

    Applesauce? Olive oil?

  • Reply Dominique November 23, 2017 at 6:54 pm

    5 stars
    Made this today and brought it for dessert for Thanksgiving. Was a huge hit. I did omit 2 cups of powdered sugar for the icing because I thought it sweet enough and although my frosting had great consistency, when I applied it to the cake it seemed to just revert back to butter consistency. Not the entire thing of course but a good portion did. Is it because I had less powdered sugar?

    • Reply Adrianna Adarme November 24, 2017 at 10:08 am

      yes! the powdered sugar helps the frosting with its stability and thickness. omitting 2 cups of powdered sugar would have definitely resulted in a runny frosting.:/

  • Reply Bourbon Brownies with Brown Butter Frosting | A Sassy Spoon November 30, 2017 at 7:16 pm

    […] seeing this recipe from A Cozy Kitchen, (which you should totally make if you’re into that sort of thing. I’m not a pumpkin […]

  • Reply Brown Butter Pecan Snacking Sheet Cake with Spiced Cream Cheese Frosting – A Cozy Kitchen December 8, 2017 at 9:35 pm

    […] chocolate one (which btw would be perfect for the holidays, too). And then, in October, there was a pumpkin sheet cake with brown butter frosting. It immediately became the most popular recipe this year!! […]

  • Reply cake decoration using butter icing | dekoration.ml January 30, 2018 at 11:12 am

    […] One-Bowl Pumpkin Sheet Cake with Brown Butter Frosting […]

  • Reply Julia September 9, 2018 at 8:28 am

    Making this for Thanksgiving! Where did you find those lovely sprinkles?

  • Reply Denise Beautreau September 26, 2018 at 5:27 pm

    Looks delicious!! Can this be made as cupcakes instead of a sheet cake?

    • Reply Adrianna Adarme September 28, 2018 at 12:13 pm

      yes it’ll probably make 36 cupcakes. i would fill them about 3/4 of the way and they’ll probably need 18 to 25 min to bake!

  • Reply Karen Hilliard October 3, 2018 at 11:17 am

    I don’t see where the vanilla is added, but I’m going to add it to the wet mix! lol

    • Reply Adrianna Adarme October 3, 2018 at 11:29 am

      just added it! it goes with the wet ingredients 🙂

    • Reply Adrianna Adarme October 3, 2018 at 11:31 am

      to reply to your comment above: apple sauce isn’t a fat. she was trying to replace the fat with something (probably a healthier fat) and apple sauce has zero fat in it. so in baking a fat needs to be replaced with another form of fat. 🙂

      • Reply Karen Hilliard October 3, 2018 at 12:51 pm

        Well I just took the cake out of the oven about a half hour ago, and my batter was perfect and I had a nice bake, but it did flatten out somewhat. I used half coconut oil and half applesauce. I should have listened to you! I’ll update and let you know how it tasted…the batter tasted great though!

  • Reply Karen Hilliard October 3, 2018 at 1:38 pm

    5 stars
    I made cream cheese, homemade greek yogurt, and butter cream icing with some vanilla and maple syrup. The flavor of the cake is fantastic! Oh my dog I could sit there and eat it for supper. I under baked it too, so I wonder if I’d have left it in longer I would have been alright. Practice makes perfect!

  • Reply Amy October 6, 2018 at 9:33 pm

    5 stars
    Just made this and it’s heavenly!! The frosting is AMAZING, thank you for sharing this recipe. I’ll definitely be making this again.

    How do you suggest storing the leftover cake?

    • Reply Adrianna Adarme October 8, 2018 at 10:38 am

      I usually lightly cover it with plastic wrap! It’s tough because there aren’t very many cake glass covers for a sheet cake.

  • Reply Karen Hilliard October 9, 2018 at 5:34 pm

    5 stars
    I wonder what if I tried putting some batter in a donut pan? I might try that and some cupcakes!
    Truly the best homemade cake I’ve ever eaten!

  • Reply Bakernberner October 11, 2018 at 8:54 pm

    I’m so excited to make this! I know it’s crazy, but could I make this into a theee layer, 8 in layer cake? Would I need to double frosting? Thanks so much!

    • Reply Adrianna Adarme October 18, 2018 at 10:12 am

      umm you should have enough frosting! this makes a thick layer of frosting so you should be ok.

  • Reply Norma Tentori October 15, 2018 at 1:44 pm

    amazing! any tips for halfing the recipe for a smaller cake pan – particularly the egg?

  • Reply Kiani October 25, 2018 at 12:26 pm

    5 stars
    I made this last weekend to take to a dinner party, and it came out great! Everyone loved it. For anyone else considering making this – my batter came out much more runny then the pictures showed, but I attribute this to differences in canned pumpkin among the different options out there. The cake also needed to bake quite a bit longer which, again, I believe had to do with the water content of the pumpkin. I’m not an expert but just trying to let others know that if this happens to them, don’t be discouraged, it will turn out beautifully in the end. Also.. I almost skipped the browning of the butter to save time but I am here to say DO NOT SKIP BROWNING THE BUTTER it really makes this cake so so special!

    • Reply Adrianna Adarme October 25, 2018 at 3:24 pm

      oh interesting! what brand did you use?

      • Reply Kiani October 28, 2018 at 9:39 pm

        I’m pretty sure it was Trader Joes.

  • Reply Pumpkin Cake January 11, 2019 at 5:12 pm

    […] cake recipe I used is the One-Bowl Pumpkin Sheet Cake from A Cozy Kitchen.  I followed the cake recipe exactly but used a different recipe for the […]

  • Reply Quinn February 25, 2019 at 12:24 pm

    Where did you find those beautiful forks??

  • Reply Leah September 26, 2019 at 3:32 am

    5 stars
    This Cake Is Amazing
    I followed the recipe exactly and it came out wonderful. Brought it into work and everyone LOVED it. Comments included “best cake I’ve ever had,” “ohmygod,” and just satisfied grunting the frosting is fluffy, soft, nutty, and just so good. Everyone go make this!

  • Reply Natalie September 29, 2019 at 12:01 pm

    5 stars
    I made this today! The pumpkin cake is delicious and the brown butter frosting is Ahh-mazing!! My first adventure with brown butter but I must have done it right because the taste is so good. Thanks!

  • Reply Elizabeth October 15, 2019 at 10:14 pm

    This looks absolutely devine! Would I need to change anything if I wanted to make it into a layer cake using 8inch round pan? TIA!

    • Reply Adrianna Adarme October 16, 2019 at 10:17 am

      Instructions for this are in the Notes! right below the recipe. 🙂

  • Reply Andrea October 24, 2019 at 11:44 am

    Dying to try! I live in Denver – 5,280 ft elevation. Anything different I need to do when making this?

    • Reply Adrianna Adarme October 24, 2019 at 5:46 pm

      Sorry I have no idea! Never even been to Denver 🙂 I would do some googling to figure out the adjustments you need to make for high altitude baking!

  • Reply Danielle November 4, 2019 at 7:05 am

    5 stars
    I made this last night for a Friendsgiving and got rave reviews! One friend even gave me a Hollywood handshake, haha. Plus, it was so easy to make!

  • Reply K November 27, 2019 at 3:45 pm

    5 stars
    Loved it!

  • Reply Krizia December 15, 2019 at 8:06 pm

    5 stars
    This cake recipe is delicious! The brown butter frosting is a delicious pairing with the pumpkin! I made it for a friend’s birthday and she loved it! Thank you Adrianna!