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 Isn’t Just for Fall
Pumpkin Snack Cake With Browned Butter Frosting
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. For a handheld pumpkin treat, you may like to try Easy Pumpkin Muffins from Spend with Pennies.
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Helpful Kitchen Items:
Pumpkin Snack Cake With Browned Butter Frosting
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
- Air Fryer Southern Fried Chicken - September 27, 2020
- Homemade Pumpkin Puree - September 25, 2020
- French Onion Soup - September 23, 2020
Connie Branecki says
Mmmm that frosting looks so good! I look forward to trying this , thanks Melissa.
Melissa @ My Recent Favorite Books says
Sounds perfect for Fall Parties! =)
Pinned!
Melissa says
Thanks for sharing Melissa!
Melissa says
Hi Connie, I love this frosting, hope you do too.
Linda says
Another fabulous recipe my friend. Thank you!
Melissa says
Thank you Linda!
Elizabeth (Silver's Reviews) says
Yummy…thanks for sharing.
Looks so tasty.
Elizabeth
ADS says
This is truly the best holiday cake EVER! Love all the step-by-step photos. SO helpful.
Jennifer Farley says
Sounds like just what I was looking for! That frosting! Yum.
Joanne says
The pumpkin and brown butter are incredible together!
Valerie | Valerie's Kitchen says
This is the perfect kind of cake to have around at this time of year. LOVE pumpkin desserts!
ashley @wishes & dishes says
I would absolutely devour this!
Toni | Boulder Locavore says
This makes me so excited for the pumpkin season!
Stephanie Manley says
This pumpkin cake is one I have to try!
Lori @ RecipeGirl says
Delicious, and it’s perfect for fall!
adrienne says
Great recipe, thanks for posting
Karen says
This snack cake is absolutely delicious! I made the recipe exactly according to directions and it came out perfect. This recipe is super easy and the ingredients are staples in most kitchens. I like how it uses the whole can of pumpkin so there is no waste.
The texture is very smooth. The frosting is just sweet enough to complement the cake. Will definitely make again !
Melissa says
Hi Karen, that makes me happy I love this cake, too. Thank you for taking the time to comment.
Maryann says
Good recipe – could use additional/richer spicing. I will make again – great moist texture – but will use my own spice mix (vs the pumpkin pie spice blend) to amp up the cinnamon, ginger, nutmeg, cloves. Thank you for sharing this recipe as a base recipe for me and my family! (I can’t resist a browned butter frosting!)