Save A moist autumn-inspired sheet cake featuring spiced pumpkin crunchy pecans and a rich butterscotch frosting—a festive treat ideal for gatherings and fall celebrations.
This cake quickly became a family favorite on chilly autumn weekends. The pairing of butterscotch and pecans brings a nostalgic twist to classic pumpkin desserts.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cloves: 1/4 tsp
- Granulated sugar: 1 cup (200 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Canned pumpkin puree: 1 cup (225 g)
- Vegetable oil: 3/4 cup (180 ml)
- Large eggs: 4
- Vanilla extract: 2 tsp
- Chopped pecans: 1 cup (120 g)
- Unsalted butter (for frosting): 1/2 cup (115 g)
- Packed light brown sugar (for frosting): 1 cup (180 g)
- Whole milk: 1/4 cup (60 ml)
- Powdered sugar, sifted: 2 cups (240 g)
- Vanilla extract (for frosting): 1/2 tsp
- Chopped pecans, for garnish: 1/2 cup (60 g)
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.
- Mix wet ingredients:
- In a large bowl whisk granulated sugar brown sugar pumpkin puree vegetable oil eggs and vanilla until smooth.
- Combine:
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Add pecans:
- Stir in chopped pecans.
- Bake:
- Pour the batter into the prepared pan and spread evenly. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- Prepare 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.
- Decorate cake:
- Spread the butterscotch frosting evenly over the cooled cake. Sprinkle with additional chopped pecans.
- Serve:
- Slice and serve.
Save We love sharing this cake around the table after a long walk in the golden leaves. Its tender texture and fall flavors remind us of celebratory family evenings.
Serving Suggestions
Serve with a scoop of vanilla ice cream or a cup of coffee for a true autumn treat.
Storage Tips
Keep the cake covered at room temperature for up to 3 days or refrigerated for up to 1 week.
Allergen & Nutrition Info
Each serving has 360 calories 20 g fat 44 g carbs and 4 g protein. Double-check labels when serving those with food allergies.
Save This sheet cake delivers comforting spice and sweet butterscotch in every bite. Bake once and it is sure to become a fall classic among friends and family.
Kitchen Help
- → Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin puree works well—just ensure it's smooth and strained for best texture.
- → How can I make the cake more flavorful?
Toast the pecans before adding or increase spices for deeper flavor and aroma.
- → Is it possible to substitute the vegetable oil?
Yes, melted butter or neutral oils like canola can be used. The cake remains moist and tender.
- → How is the butterscotch frosting made creamy?
Whisk cooled butterscotch mixture thoroughly with powdered sugar and vanilla until spreadable and smooth.
- → Can this dessert be made ahead?
Absolutely. Store covered at room temperature up to three days or refrigerate for longer freshness.
- → What can I serve with this cake?
It pairs well with vanilla ice cream, whipped cream, or a cup of coffee for a cozy finish.