Brown Butter Pumpkin Texas Sheet Cake

Ingredients (9×13-inch pan)

Cake

• 2 cups all-purpose flour
• 2 tsp baking powder + 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (cinnamon, ginger, nutmeg, cloves)
• 2 cups granulated sugar
• 1 cup oil (vegetable or avocado)
• 4 large eggs
• 15 oz pumpkin puree
• 1 tsp vanilla extract

Brown Butter Frosting

• ½ cup (1 stick) unsalted butter
• 4 cups powdered sugar
• 2 Tbsp heavy cream (plus more if needed)
• ½ tsp salt
• 1 tsp vanilla extract

Instructions

1. Prep & bake cake
   Preheat oven to 175 °C (350 °F). Grease and line a 9×13 pan.
   Whisk dry ingredients in one bowl. In another, mix sugar, oil, eggs, pumpkin, and vanilla.
   Combine wet and dry, pour into pan, and bake 25–30 min until a tester comes out clean.
2. Brown the butter
   Slowly melt butter in a saucepan until golden with nutty aroma. Remove from heat to stop browning.
3. Make frosting
   Let brown butter cool slightly. Beat with powdered sugar, vanilla, salt, and cream until fluffy. Chill a bit if it becomes runny.
4. Frost cake
   Once cake is warm or cooled (depending on preference), pour frosting over it. Spread smoothly and let it set. Slice and serve.