Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe

If you’re looking for a dessert that feels like a warm hug on a fall afternoon, you’re in for a treat with this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe. I absolutely love how this turns out—moist, perfectly spiced pumpkin cake topped with a nutty, luscious brown butter frosting. It’s quick enough for a cozy weeknight but special enough to impress guests at a small gathering. Stick with me, and I’ll walk you through every step so your mini sheet cake is a smashing success!

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Ingredients You’ll Need

What I love about this Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe is how pantry staples come together with pumpkin puree to create something extraordinary. Keep an eye out for fresh pumpkin pie spice or make your own blend for that extra fragrant touch!

• All-purpose flour: Using good quality flour gives the cake its foundation; no substitutions here for best texture.
• Granulated sugar: I like granulated sugar for a clean sweetness that balances the spices nicely.
• Pumpkin pie spice: This is the soul of the cake—if you can’t find a blend, make your own with cinnamon, nutmeg, ginger, and cloves.
• Baking powder: Helps the cake rise and stay fluffy—make sure it’s fresh!
• Baking soda: Works with the acidity in pumpkin puree to help the cake lift and brown.
• Kosher salt: Enhances flavors, don’t skip it.
• Large eggs: Eggs add richness and help bind everything together.
• Neutral oil: I recommend vegetable or canola oil—keeps the cake moist without overwhelming flavor.
• Pumpkin puree: Not pumpkin pie filling! Use plain puree for the best texture and flavor.
• Vanilla extract: Just a splash brings out all the warm notes.
• Unsalted butter: You’ll brown most of it for the frosting; save a bit at room temperature for creaminess when whipping.
• Powdered sugar: Sifted to avoid lumps, this sweetens and smooths out the frosting perfectly.
• Heavy cream: Adds the right consistency to the frosting—start with less and add more if you need it thinner.

Variations

I like to switch things up with this pumpkin sheet cake depending on the season or my mood. Feel free to experiment and make it your own—you can’t go wrong when pumpkin and brown butter come together!

• Make it gluten-free: I swapped the flour for a 1-to-1 gluten-free baking blend once, and it worked beautifully—just watch the bake time closely.
• Add nuts: Toss in chopped pecans or walnuts into the batter or sprinkle on top for a crunchy surprise my family goes crazy for.
• Spice it up: If you want a little more kick, add a pinch of cayenne or ground cloves for that unexpected warmth.
• Frosting alternatives: Sometimes I lighten the frosting with cream cheese for tang or skip it altogether and dust the cake with cinnamon sugar.

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

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C) and greasing a small sheet pan or mini baking pan—something around 8×8 inches works great. I like to line it with parchment paper too so the cake slides out easily after baking. Gather your ingredients so everything is at room temperature, especially the eggs and the butter you’ll reserve for frosting.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt. This ensures even distribution and that you’ll get consistent flavor and texture throughout the cake.

Step 3: Mix Wet Ingredients

In a separate bowl, beat the eggs lightly and then add the neutral oil, pumpkin puree, and vanilla extract. Give it a good mix—when I first tried this, I underestimated how creamy the pumpkin puree makes the batter! It’s the secret to that tender crumb you’ll love.

Step 4: Combine and Bake

Pour the wet ingredients into the dry and gently fold just until combined. Don’t overmix or the cake may turn out dense. Pour the batter into your prepared pan, smoothing it out evenly. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. I always check starting at 22 minutes because ovens vary and I hate overbaked pumpkin cake.

Step 5: Make the Brown Butter Frosting

While your cake is cooling, melt ¾ cup unsalted butter in a saucepan over medium heat. Watch closely as it foams and then starts to turn a golden brown with a nutty aroma—that’s the moment you take it off the heat. Let it cool briefly, then transfer to a mixing bowl and add the room temperature butter, sifted powdered sugar, kosher salt, and vanilla extract if you want a boost of flavor. Beat everything together while adding 1 to 2 tablespoons of heavy cream until you get that silky, spreadable frosting consistency. I discovered this trick when I realized plain buttercream felt too one-note against the pumpkin’s subtle earthiness.

Step 6: Frost and Enjoy

Once the cake is completely cool—this step is important because warm cake will melt the frosting—spread your brown butter frosting generously over the top. If you want, add a few chopped pecans or a dusting of cinnamon for a little extra flair. Slice into mini squares, serve, and enjoy the compliments—I promise your guests will be asking for this recipe!

How to Serve Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe

Garnishes

I’m a huge fan of keeping things simple but sometimes add a sprinkle of toasted pecans or chopped walnuts on top for crunch. A light dusting of cinnamon or a few edible flowers can also turn this humble cake into something special for a party or afternoon tea.

Side Dishes

This cake goes beautifully with a scoop of vanilla ice cream or a dollop of whipped cream if you want something creamy on the side. For drinks, I love pairing it with hot chai tea or a cinnamon-spiced latte to carry that warm spice theme.

Creative Ways to Present

For a seasonal gathering, I like arranging the mini cakes on a wooden board with autumn leaves and tiny gourds scattered around. Another fun idea is to cut the cake into mini bites and serve with cocktail sticks for easy party snacking.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store leftover cake covered loosely with plastic wrap or in an airtight container at room temperature for up to two days. Beyond that, refrigeration is best to keep it fresh; just bring it back to room temp before serving for the best texture.

Freezing

I’ve frozen this cake both frosted and unfrosted. For unfrosted cake, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, then frost fresh. If freezing frosting separately, store in a sealed container; you may need to give it a quick whip before spreading.

Reheating

If you want to serve the cake warm, gently microwave a slice for 10-15 seconds—avoid longer or the frosting melts too much. Alternatively, warm the cake unfrosted in a low oven (about 300°F) for 5-7 minutes, then add fresh frosting.

FAQs

Final Thoughts

This Mini Pumpkin Sheet Cake with Brown Butter Frosting Recipe holds a special place in my autumn baking repertoire. There’s something so satisfying about how the cozy spices and silky brown butter frosting come together without any fuss or complicated steps. I love sharing this with friends who are amazed something so small can taste so indulgent. Give it a try—you’ll be making it again and again once you experience that perfect fall flavor wrapped in a tender little slice.

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