Pumpkin Sheet Cake with Brown Butter Cream Cheese Frosting

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A classic pumpkin sheet cake should deliver warm autumn spices and a velvety crumb without turning heavy or gummy. By balancing melted butter with plain Greek yogurt instead of standard vegetable oil, this scratch cake bakes smoothly across a standard 9 x 13 pan. It is an easy dessert that mixes up quickly and pairs wonderfully with my homemade brown butter cream cheese frosting.

Why You Will Love This Pumpkin Cake

Bakes With a Smooth Finish. Balanced leaveners prevent domed centers so your brown butter frosting glides across a level surface.
Zero Canned Pumpkin Waste. The formula uses an entire 15-ounce can of pure pumpkin puree without leaving leftover puree in the fridge.
Tender for Days. Melted butter and Greek yogurt replace plain vegetable oil for superior flavor and tenderness.
Reliable Crowd Dessert. A single 9 x 13 pan yields up to 24 tidy squares that hold up well in the refrigerator.
Brown Butter Cream Cheese Frosting. Rich and nutty cream cheese frosting makes a delicious addition to this cake.

Ingredients for the No-Oil Pumpkin Cake

All-Purpose Flour. Standard unbleached all-purpose flour forms the sturdy structural base of the cake, absorbing moisture while keeping the crumb soft.
Canned Pumpkin Puree. One full 15-ounce can brings natural moisture, rich color, and mild acidity. Make sure to use 100 percent pure pumpkin puree rather than pre-sweetened pumpkin pie mix.
Melted Butter. Unsalted melted butter adds traditional bakery flavor, richness, and aroma that neutral cooking oil cannot match.
Plain Greek Yogurt. Whole milk plain Greek yogurt works alongside the butter to create a velvety crumb while adding gentle lactic tang.
Large Eggs. Four room temperature eggs bind the dense pumpkin puree and dairy fats together, providing necessary lift and structure. If you need to get the eggs to room temperature, just place them in a bowl of warm water for a few minutes.
Brown Sugar. Packed light or dark brown sugar brings deep molasses warmth and locks moisture into the crumb.
Granulated White Sugar. Standard granulated sugar sweetens the cake cleanly while keeping the crumb light.
Pure Vanilla Extract. Real vanilla extract deepens the warm spice notes and balances the earthy squash flavor.
Baking Powder. Double-acting baking powder provides the primary rise, lifting the batter evenly without creating a tall center mound.
Baking Soda. A half teaspoon reacts with the natural acid in the yogurt and pumpkin to tenderize the crumb and promote even browning.
Sea Salt. Plain table salt cuts through the sweetness and elevates the rich spice blend.
Pumpkin Pie Spice. Two full tablespoons of pumpkin pie spice infuse the batter with classic autumn warmth, including cinnamon, ginger, nutmeg, and cloves.

Making the Best Pumpkin Cake

Position an oven rack in the center position and preheat the oven to 350 degrees F.
Lightly grease a 9 x 13 inch baking pan with butter.
Whisk the melted butter, plain Greek yogurt, room temperature eggs, packed brown sugar, granulated sugar, canned pumpkin puree, and vanilla extract in a large mixing bowl until the mixture is smooth.
Sift the all-purpose flour, baking powder, baking soda, fine salt, and pumpkin pie spice into a separate bowl to eliminate clumps.
Add the sifted dry ingredients into the wet pumpkin mixture.
Stir the batter until just combined, scraping the sides and bottom of the bowl thoroughly so no dry pockets remain.
Pour the batter into the prepared baking dish and smooth the top evenly into the corners.
Bake at 350 degrees F for 30 to 35 minutes, checking the top surface around the 20 minute mark.
Tent a sheet of aluminum foil loosely over the top of the pan if the surface appears deep golden brown before the center finishes baking.
Remove the cake from the oven when a wooden toothpick inserted into the center emerges clean and an instant-read thermometer registers between 200 and 205 degrees F.
Set the pan on a wire rack to cool completely to room temperature for at least 60 minutes.
Spread my homemade brown butter cream cheese frosting evenly over the cooled cake before slicing into squares.

Tips on Making the Ideal Pumpkin Cake

Bring refrigerated eggs and Greek yogurt to room temperature before mixing. Cold dairy causes melted butter to seize into tiny solid droplets, which can lead to uneven butter pockets in the crumb.
Spoon and level the all-purpose flour rather than scooping directly from the bag. Scooping packs excess flour into the measuring cup, which absorbs too much moisture and makes the cake dense.
Allow the baked sheet cake to cool completely to room temperature before applying brown butter cream cheese frosting. Spreading frosting on a warm crumb melts the dairy fat and ruins the velvety texture.
For sharp bakery squares, chill the frosted sheet cake in the refrigerator for 30 minutes, dip a sharp chef knife with warm water and wipe off between cuts, and let the cut squares sit at room temperature for 20 minutes before serving.
Make the brown butter cream cheese frosting while the cake is baking.

Troubleshooting Your Cake

Center Sinks in the Middle. This happens when the oven door is opened repeatedly during early baking, or when excess leavening creates rapid rise before the egg structure sets. Stick strictly to the half teaspoon of baking soda and keep the oven door shut for the first 25 minutes.
Cake Texture Is Gummy or Heavy. Gummy pumpkin cake is caused by underbaking or overmixing the flour. Ensure your digital thermometer reads at least 200 degrees F in the center, and stop mixing as soon as dry streaks vanish.
Edges Dry Out While Center Is Raw. Glass baking dishes often heat up faster around perimeter walls than light metal pans. Lower your oven temperature by 25 degrees F if using dark or glass bakeware, and loosely tent foil over the pan at the 20 minute mark.
Crust Peeling Away. Covering a warm cake with plastic wrap traps evaporating steam, softening the top crust until it peels away. Always cool the cake uncovered on a wire rack.

If you like pumpkin desserts try my pumpkin spice shortbread.

This pumpkin cake will taste delicious with my brown butter salted caramel. Try my other desserts too.

FAQ's

Can I use pumpkin pie mix instead of pure pumpkin puree?

No, pumpkin pie mix contains added water, refined sugar, and spices that disrupt the liquid ratios and leave the cake excessively sweet and soggy. Look strictly for 100 percent pure canned pumpkin on the grocery shelf.

How many cups of pumpkin puree are in a 15-ounce can?

A standard 15-ounce can contains approximately 1 and ¾ cups of pumpkin puree. This recipe uses the full can so you never have to store leftover puree in the refrigerator.

Does pumpkin sheet cake with brown butter cream cheese frosting need to be refrigerated?

Yes, any cake topped with genuine cream cheese frosting must be stored in the refrigerator for food safety. Keep the cake covered in the refrigerator for up to 5 days, and let slices rest at room temperature for 20 minutes before enjoying for optimal crumb softness.

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Can I use vegetable oil instead of butter and Greek yogurt?

You can substitute 1 cup of neutral vegetable or canola oil for the butter and yogurt combination. The cake will turn out very moist, though it will lack the comforting bakery flavor and tight crumb structure that butter and yogurt provide.

How do I freeze pumpkin sheet cake?

Bake the cake, let it cool completely, and wrap the unfrosted slab or individual squares tightly in two layers of plastic wrap and one layer of heavy aluminum foil. Freeze for up to 3 months, then thaw overnight in the refrigerator before frosting with brown butter cream cheese frosting and serving.

A reliable pumpkin sheet cake belongs in every autumn baker repertoire because it delivers maximum seasonal flavor with minimal fuss. The simple harmony of real butter, whole milk yogurt, and pure pumpkin puree creates a velvety crumb that stays moist for days. Bake this classic 9 x 13 dessert for your next family dinner, and top it with a generous layer of chilled brown butter cream cheese frosting for an outstanding fall treat.

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Easy Pumpkin Sheet Cake