Get cozy this fall season with a simple and delicious recipe for a Pumpkin Sheet Cake topped with a caramel bourbon praline frosting!
This pumpkin cake is perfect for sharing, as it’s baked in a sheet pan and easily cut into 20 or more servings. Make this pumpkin-spiced cake for Thanksgiving, Halloween, or any other autumn occasion.
This pumpkin sheet cake has the most amazing flavors! What makes it really special and different from the “standard” pumpkin cake is the frosting.
Instead of a buttercream or cream cheese frosting, we’re topping this pumpkin sheet cake with a pecan praline frosting. It’s made like caramel with butter, sugar, and cream, and then expertly seasoned with bourbon, vanilla, and toasted pecans.
Similarly to my Texas Sheet Cake recipe and 7Up Sheet Cake, this frosting is poured over the cake while it’s still warm and then left alone to set and cool.
The result is a pumpkin cake that is moist and sweet and just melts in your mouth!
If you’re looking for a different kind of pumpkin cake recipe, why not check out my easy pumpkin cake with cream cheese frosting or a delicious pumpkin roll filled with frosting and nuts? Pumpkin gooey butter cake is also amazing, and made with boxed cake mix so it’s super easy too.
You have all season to bake these pumpkin treats, and there are so many to try!
Why You’ll Love This Recipe
- Amazing Fall Flavors – This cake delivers the warm, comforting flavors of autumn in every bite. Brown sugar, cinnamon, and pumpkin pie spice in the cake batter will make your kitchen smell amazing, and the bourbon and pecans in the frosting are the perfect finishing touch.
- An Easy Sheet Cake – Just like my Texas Sheet Cake and Pumpkin Slab Pie recipes, this dessert is baked in a tray. It bakes very quickly this way and is simple to make.
- Perfect for Sharing – This is the perfect pumpkin dessert to serve a crowd! Cut it into 20 generous squares, or make them a bit smaller if you have a few more mouths to fill.
Key Ingredients
Here’s what you need to make this easy pumpkin sheet cake:
- Eggs: Be sure to use large eggs that are at room temperature. Eggs provide structure and help to bind all of the ingredients together.
- Spices: Pumpkin pie spice plus some extra cinnamon and nutmeg give this recipe the perfect fall spiced flavor.
- Sugar: Both regular granulated sugar and light brown sugar are needed for the cake batter. Brown sugar adds flavor and moisture.
- Pumpkin: For this recipe, be sure to buy plain canned pumpkin puree, and not pumpkin pie filling. You can also make your own homemade pumpkin puree if you’re feeling adventurous!
- For the Frosting: This frosting is cooked on the stove and starts with salted butter, dark brown sugar, and heavy cream. This creates a caramel-like praline base.
- Bourbon: This adds a deep, warm flavor to the frosting. You can skip it if you prefer, or add a few drops of bourbon flavoring instead.
- Pecans: Chopped and toasted pecans add a wonderful crunch to this sweet, moist pumpkin cake.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Pumpkin Sheet Cake
Get ready to bake by preheating the oven to 350°F (180°C). Spray your sheet pan with cooking spray and set it aside while you mix up the cake batter.
- Mix the Dry Ingredients: In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Set aside.
- Mix the Wet Ingredients and Combine: In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until well combined. Then add the dry ingredients to the wet ingredients and stir until there are no more dry patches in the batter.
- Pour: Add the batter to the prepared pan, and smooth it out using a spatula.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the pumpkin cake cool slightly while you make the frosting.
Tip!
Set a timer! This sheet cake cooks much more quickly than other cakes, since it’s so thin. Your cake will be ready in about 18 minutes.
- Make the Frosting: In a small saucepan over medium-low heat, melt the butter. Then whisk in the dark brown sugar and heavy cream. Continue to cook, whisking constantly until it’s boiling, then remove from the heat.
- Add the Pecans: Whisk in the bourbon and vanilla. Then stir in the salt and pecans.
- Frost and Cool: Very carefully and slowly, pour the pecan praline frosting all over the (slightly warm) pumpkin sheet cake. Then let the cake sit for at least an hour for the frosting to cool and set.
Recipe Tips
- Toast the pecans. I recommend toasting raw nuts yourself rather than buying them already toasted. The flavor is just much better this way, and it’s simple! Just preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them!
- Add more pecans. Try mixing in chopped pecans to the cake batter as well as the frosting!
- Don’t overmix the batter. Overmixing can result in a tough, dense cake. Mix only until the flour is absorbed.
- Be careful with the frosting! Depending on how deep your sheet pan is, you may end up with more frosting than will fit. Pour the frosting over the cake slowly so that you can avoid overflowing the pan.
- Let it set. Be sure to give the frosting about an hour to set up before you cut into the cake. If you don’t wait, you’ll end up with a mess!
- Try a different frosting. This cake would be delicious topped with my cinnamon cream cheese frosting instead of the praline topping.
Storing Tips
This cake will keep well at room temperature for up to 3 days. Be sure to keep it well sealed for freshness.
You can also store pumpkin cake in the fridge for up to a week. Let servings come to room temperature before serving.
What To Serve With Pumpkin Sheet Cake
I love a slice of this cake along with a hot cup of coffee! Learn how to make the best cup in your French Press or Moka Pot.
Recipe FAQs
Definitely! Replace the bourbon in the frosting recipe with the same amount of cream. You can also replace bourbon with spiced rum.
Yes, you can! Try toffee bits or chocolate chips. Sprinkle these over the frosting after it’s poured but before it has time to set.
I am using a standard half-sized baking sheet for this recipe which is 18×13×1 inches. You can also make this recipe in a jelly roll pan that is 15×10.5 inches. Consider using a 2-inch deep pan if you decide to go smaller so that there is enough room for the cake and the frosting.
More Tasty Pumpkin Desserts
all pumpkin recipes →
Welcome the fall season by baking this delicious Pumpkin Sheet Cake! The bourbon pecan frosting really takes this dessert to a new level of amazing, and everyone is going to want the recipe.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Pumpkin Sheet Cake with Bourbon Pecan Frosting
Equipment
- Half sheet pan (18 by 13 inches)
- Measuring cups and spoons
Ingredients
For the cake:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- pinch of ground nutmeg
- 15 ounce (400 g) can pure pumpkin puree
- 1 cup (200 g) light brown sugar packed
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 1 teaspoon (5 ml) vanilla extract
For the frosting:
- 1 stick (½ cup) salted butter
- 1 cup (200 g) dark brown sugar packed
- ½ cup (120 ml) heavy cream
- 2 cups (240 g) powdered sugar
- 2 tablespoons (30 ml) bourbon
- 2 teaspoons (10 ml) vanilla extract
- 1 ½ cups (150 g) chopped toasted pecans
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) or 160° fan oven. Spray an 18x13x1 inch (approx 46x33x2.5 cm) sheet tray with baking spray and set it aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg. Set aside.
- In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and stir until there are no more dry patches in the batter.
- Pour the cake batter into the prepared tray and smooth out the top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the pumpkin cake cool slightly while you make the frosting.
- Melt butter in a small saucepot over medium-low heat. Once melted, add the brown sugar and heavy cream, and whisk to combine.
- Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in.
- Whisk in the bourbon and vanilla.
- Add the pecans and salt, and stir to combine.
- Immediately and slowly pour the frosting carefully all over the cake; it should go right to the edge, but if it looks like it may overflow, do not use it all. Allow the frosting to set fully, about 1 hour. Slice and serve.
Notes:
- Toast the pecans. I recommend toasting raw nuts yourself rather than buying them already toasted. The flavor is just much better this way, and it’s simple! Just preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them!
- Don’t overmix the batter. Overmixing can result in a tough, dense cake. Mix only until the flour is absorbed.
- Be careful with the frosting! Depending on how deep your sheet pan is, you may end up with more frosting than will fit. Pour the frosting over the cake slowly so that you can avoid overflowing the pan.
- Try a different frosting. This cake would be delicious topped with my cinnamon cream cheese frosting instead of the praline topping.
- To Store: Keep the cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Amber says
Adding this to my go-to desserts for fall gatherings. It’s a crowd-pleaser! Very Good!
Little Sunny Kitchen says
That’s so wonderful to hear, Amber! Thank you for the amazing review!
Jessica says
The frosting on this alone, is worth making the cake!! But the cake is absolutely delicious too!
Little Sunny Kitchen says
I’m so happy to hear that, Jessica! Thank you for the kind review!
Toni says
Everything about this cake is amazing!! Can’t wait to make it again!
Little Sunny Kitchen says
Thank you, Toni! I’m glad you liked it!