Pin A moist, autumn-inspired sheet cake featuring spiced pumpkin, crunchy pecans, and a rich butterscotch frosting. Perfect for gatherings and fall celebrations.
The first time I baked this pumpkin sheet cake, its aroma filled my home and instantly reminded me of cozy autumn afternoons spent with family. Its rich butterscotch frosting is always a crowd-pleaser, especially when enjoyed fresh from the oven.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Cake: 2 cups (250 g) all-purpose flour
- Cake: 2 tsp baking powder
- Cake: 1 tsp baking soda
- Cake: 1/2 tsp salt
- Cake: 2 tsp ground cinnamon
- Cake: 1/2 tsp ground nutmeg
- Cake: 1/2 tsp ground ginger
- Cake: 1/4 tsp ground cloves
- Cake: 1 cup (200 g) granulated sugar
- Cake: 1/2 cup (100 g) light brown sugar, packed
- Cake: 1 cup (225 g) canned pumpkin puree
- Cake: 3/4 cup (180 ml) vegetable oil
- Cake: 4 large eggs
- Cake: 2 tsp vanilla extract
- Cake: 1 cup (120 g) chopped pecans
- Butterscotch Frosting: 1/2 cup (115 g) unsalted butter
- Butterscotch Frosting: 1 cup (180 g) packed light brown sugar
- Butterscotch Frosting: 1/4 cup (60 ml) whole milk
- Butterscotch Frosting: 2 cups (240 g) powdered sugar, sifted
- Butterscotch Frosting: 1/2 tsp vanilla extract
- Butterscotch Frosting: 1/2 cup (60 g) chopped pecans, for garnish
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch (23x33 cm) baking pan with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients:
- In a large bowl, whisk granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
- Combine mixtures:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add pecans:
- Stir in chopped pecans.
- Bake the cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- Make frosting:
- Melt butter in a saucepan over medium heat. Add brown sugar and milk, stirring until sugar dissolves. Bring to a gentle boil and cook for 1 minute. Remove from heat and cool for 10 minutes.
- Finish frosting:
- Whisk in powdered sugar and vanilla until smooth and spreadable.
- Assemble cake:
- Spread the butterscotch frosting evenly over the cooled cake. Sprinkle with additional chopped pecans.
- Serve:
- Slice and serve.
Pin This cake is a staple for our autumn gatherings. My kids love helping with the pecan topping, and it always brings everyone together for a sweet treat after dinner.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Try It with Ice Cream
Serve a slice warm with a scoop of vanilla ice cream for an extra decadent dessert experience any night of the week.
How to Toast Pecans
Toast pecans in a dry skillet over medium heat, stirring until fragrant and golden. Let cool before adding to the batter and garnish.
Serving Suggestions
This cake pairs perfectly with a hot cup of coffee or spiced cider for cozy gatherings.
Pin 
Enjoy every bite of this stunning autumn dessert, and share with friends for seasonal joy.
Recipe Questions
- → Can I use fresh pumpkin instead of canned puree?
Yes, you can substitute fresh pumpkin puree for canned. Just ensure it's thoroughly cooked and drained to avoid excess moisture.
- → Is it possible to make this cake gluten-free?
Gluten-free all-purpose flour blends can be used. Check package instructions for substitution ratios and mix gently to maintain texture.
- → How do I toast pecans for extra flavor?
Spread pecans on a baking sheet and bake at 350°F for 8-10 minutes, stirring once. Let cool before adding to the batter or garnish.
- → Can the cake be frozen for later?
Yes, wrap slices tightly and freeze for up to three months. Thaw at room temperature and frost after defrosting for best results.
- → Can I use a different frosting?
Buttercream or cream cheese frosting are good alternatives if you prefer a different flavor instead of butterscotch.
- → What can I serve with this dessert?
Vanilla ice cream, whipped cream, or a warm cup of coffee enhance the flavors of this autumn sheet cake.
