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 dearcrissy.com 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.
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