As the leaves start to turn and that first cool snap hits the air, it’s hard to think about anything but fall baking. Nothing says the season has arrived quite like the warm spices in a pumpkin dessert. So if you love the cozy flavor of classic pumpkin bread but want something built for a crowd, then this pumpkin sheet cake is exactly what the season calls for.

Baked in one pan with no layers to stack, this cake comes together easily and is finished with a rich brown butter cream cheese frosting that takes the classic tangy topping up a notch. Scattering toasted pecans or walnuts on top adds the perfect crunch. It feeds a crowd with almost no fuss, making it ideal for whatever fall gatherings are on your calendar.

Why you’ll love pumpkin sheet cake

Key ingredients in pumpkin sheet cake

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Pumpkin Sheet Cake

Serves 20 to 24

For the cake:

4 large eggs, at room temperature

Cooking spray

2 1/2 cups all-purpose flour

1 1/4 cups granulated sugar

1/2 cup packed dark or light brown sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 1/2 teaspoons kosher salt

1 1/4 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 (15-ounce) can pumpkin puree (1 3/4 cups)

1 cup neutral oil, such as canola or vegetable

2 teaspoons vanilla extract

For the frosting and garnish:

8 ounces cream cheese, at room temperature

10 tablespoons (1 1/4 sticks) unsalted butter

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

1 pinch kosher salt

1 cup coarsely chopped toasted pecans or walnuts

Make the cake:

1. Heat the oven to 350 F. Generously coat a 13-by-18-inch rimmed baking sheet (also known as a half sheet pan) with cooking spray.

2. Whisk 2 1/2 cups all-purpose flour, 1 1/4 cups granulated sugar, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 1/2 teaspoons kosher salt, 1 1/4 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves together in a large bowl.

3. Whisk 4 room-temperature large eggs, one (15-ounce) can pumpkin puree, 1 cup neutral oil, and 2 teaspoons vanilla extract together in a second large bowl until smooth. Add to the flour mixture and stir just until no streaks of flour remain.

4. Pour the batter onto the baking sheet and spread into an even layer, making sure to go all the way to the corners.

5. Bake until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cool completely, about 1 hour. Meanwhile, make the frosting.

Make the frosting:

1. Melt 10 tablespoons unsalted butter in a small saucepan, preferably light-colored, over medium heat. Once melted, the butter will foam and then begin to turn golden-brown and smell nutty. Stir frequently with a heatproof spatula, scraping the bottom of the pan to loosen the browned bits, until the butter is golden-brown and fragrant, 5 to 7 minutes.

2. Immediately scrape the browned butter, including the browned bits, into a stand mixer. Let cool for 15 minutes, then refrigerate until solid but still soft enough to easily press a finger into (like softened butter), 30 to 40 minutes more.

3. Add 8 ounces room-temperature cream cheese to the stand mixer. Beat with the paddle attachment on medium speed, scraping down the bowl as needed, until smooth and creamy, 1 to 2 minutes.

4. Add 3 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 pinch kosher salt. Beat on low speed for 30 seconds. Increase the speed to medium-high and beat, scraping down the bowl as needed, until light and fluffy, 2 to 3 minutes more.

5. Spread the frosting evenly over the cooled cake. (If the frosting is too soft to spread cleanly, refrigerate it for 10 to 15 minutes, then beat briefly again until smooth before using.) Sprinkle with 1 cup coarsely chopped toasted pecans. For the cleanest-looking slices, refrigerate the frosted cake for about an hour before slicing.

(Natcha Nikki Jessop is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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