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Pumpkin Bar Sheet Cake

Updated: Jan 18, 2021

This is so easy and soooo good. I do believe these might be better the second day when the sheet cake has time to really cool down. I got this recipe off of and followed as-is. I made the frosting a bit thicker so I used small amounts of milk until I got the desired consistency.


1 (15 oz.) can Pumpkin 4 Eggs

2 cups All-purpose flour 2 tsp Baking soda 1 1/2 tsp Cinnamon 2 cups Granulated sugar 4 cups Powdered sugar

1/2 tsp Salt

2 tsp Vanilla extract

1 cup Vegetable oil

1/2 cup butter

1/4 cup milk Pumpkin Sheet Cake

  • Preheat oven to 350 degrees. Spray a 12 x 17 inch jelly roll pan with non-stick cooking spray.

  • Combine the flour, baking soda, cinnamon, and the salt; set aside.

  • In a mixing bowl, beat together the pumpkin, sugar, and the oil. Add the eggs and mix well.

  • Add dry ingredients to the pumpkin mixture and beat until well blended.

  • Pour into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

  • Cool completely.

Brown Butter Frosting

  • Mix together the milk and the vanilla and set aside.

  • Add the powdered sugar to a mixing bowl and set aside.

  • Over medium heat melt the butter stirring constantly. When the butter becomes very frothy and turns brown remove from the heat.

  • Add the milk and the vanilla mixture to the powdered sugar. Add the browned butter. Mix with an electric mixer until well combined. Immediately spread on the cooled cake. ENJOY 🍴

Find the original recipe and photo at

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