This mouthwatering Pumpkin Snack Cake With Browned Butter Frosting has a tender crumb to compliment the dense texture. The crowning touch is a luscious creamy browned butter frosting slathered on top. It’s baked in a jelly roll pan, which results in pieces thin enough to be a sort of a cake-like bar and perfect for any potluck gathering dessert.
Pumpkin as an ingredient doesn’t come around fast enough in my book. I know it’s a flavor we all associate with Fall and Thanksgiving here in the US but, it’s a real treat year-round in my opinion. I’d be happy to enjoy a pumpkin muffin with my hot tea in the middle of Summer and believe me, I do. I love this pumpkin snack cake in particular because this recipe makes enough to feed a hungry crowd, yet comes together so incredibly easy. The amazing taste of the browned butter frosting has a nutty edge that makes it so appealing. You can’t beat homemade-from-scratch seasonal goodness like this delectable pumpkin cake plus it feeds a crowd making it a potluck favorite.
You may also like: Easy Pumpkin Muffins, Low Carb Cream Cheese Pumpkin Bread and Glazed Mini Pumpkin Bundt Cakes.
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Helpful Kitchen Items:
Pumpkin Snack Cake With Browned Butter Frosting
Servings: 30 -36 Pieces
Ingredients
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 15-oz can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp pure vanilla extract
- Browned Butter Frosting:
- 3/4 cup salted butter
- 32 oz powdered sugar
- 1/3 cup half and half plus additional as needed
- 2 tsp pure vanilla
- 1 cup toasted chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F and spritz a 15 x 10 x 1 1/2-inch jelly roll pan with baking spray. Set aside.
- In a medium size mixing bowl, sift together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda and salt. (Tip: A wire whisk works perfectly)
- In a separate bowl, whisk together the pumpkin puree, eggs, oil and vanilla.
- Using an electric mixer on low gradually add the dry ingredients to the wet ingredients. Mix until fully moistened and the batter is creamy.
- Pour batter evenly into the pan. Bounce on the counter to release trapped air.
- Bake for 25 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pan on a cooling rack.
- To make the frosting: In a heavy bottomed saucepan over low heat, melt the butter. Cook for 10 minutes or until the butter turns light golden brown in color, stirring occasionally. The butter will bubble and froth.
- Once browned, remove from the heat. Set aside to cool slightly.
- Add the powdered sugar, half and half and vanilla to a medium size mixing bowl. Using an electric mixer on low speed gradually add the browned butter. After all is added, increase the speed of the mixer and beat until fluffy and smooth. Add additional half & half in 1 Tbsp increments if needed, until it reaches spreading consistency.
- Frost the cooled cake. Sprinkle with 1 cup toasted pecans or walnuts if desired.
- Store chilled.
Notes
To toast the nuts, place 1 cup chopped nuts in a single layer on a baking sheet. Toast in a 350°F oven for 6-8 minutes. Cool completely before sprinkling on top of the cake.
Connie Branecki says
October 5, 2014 at 6:44 pmMmmm that frosting looks so good! I look forward to trying this , thanks Melissa.
Melissa @ My Recent Favorite Books says
October 5, 2014 at 8:21 pmSounds perfect for Fall Parties! =)
Pinned!
Melissa says
October 5, 2014 at 8:34 pmThanks for sharing Melissa!
Melissa says
October 6, 2014 at 1:28 amHi Connie, I love this frosting, hope you do too.
Linda says
October 6, 2014 at 11:32 pmAnother fabulous recipe my friend. Thank you!
Melissa says
October 7, 2014 at 1:24 amThank you Linda!
Elizabeth (Silver's Reviews) says
October 12, 2016 at 4:30 pmYummy…thanks for sharing.
Looks so tasty.
Elizabeth
ADS says
September 12, 2018 at 8:38 amThis is truly the best holiday cake EVER! Love all the step-by-step photos. SO helpful.
Jennifer Farley says
September 12, 2018 at 4:19 pmSounds like just what I was looking for! That frosting! Yum.
Joanne says
September 12, 2018 at 4:19 pmThe pumpkin and brown butter are incredible together!
Valerie | Valerie's Kitchen says
September 12, 2018 at 6:34 pmThis is the perfect kind of cake to have around at this time of year. LOVE pumpkin desserts!
ashley @wishes & dishes says
September 12, 2018 at 7:02 pmI would absolutely devour this!
Toni | Boulder Locavore says
September 13, 2018 at 1:01 amThis makes me so excited for the pumpkin season!
Stephanie Manley says
September 13, 2018 at 6:31 amThis pumpkin cake is one I have to try!
Lori @ RecipeGirl says
September 13, 2018 at 9:08 amDelicious, and it’s perfect for fall!
adrienne says
April 25, 2019 at 11:39 amGreat recipe, thanks for posting