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This delicious, mouth-watering, and oh-so-scrumptious Pumpkin Sheet Cake Recipe with Bourbon Praline Frosting is perfect for feeding a crowd!

pumpkin sheet cake slice on a white plate

That’s right – it’s time to grab a sweater, sip on a pumpkin spice latte, and dig into some delicious, autumn-inspired recipes. This pumpkin sheet cake is going to get you into a fall season kind of mood!

Autumn is my absolute favorite time of year, and not just because of the changing leaves and cooler temperatures. It’s also the season of all things pumpkin. And as we all know, pumpkin is one of the best things there is. Ha!

I love going to the grocery store in the fall and seeing all the pumpkins. Better yet, I’ll head over to the local farmer’s market!

This moist pumpkin sheet cake is so delicious, you won’t be able to get enough. No picky eater will shun this dish. You’ll have the entire family asking for more.

One more time folks, I mentioned bourbon praline frosting on top of this easy pumpkin sheet cake. This isn’t just your ordinary pumpkin cake. It’s a moist, flavorful cake with a hint of spice and a frosting that’s out of this world.

Jeremy says this is one of his new favorite recipes this year. I’ve tried out a lot of pumpkin stuff on him, so that’s really saying something haha! 

Without further ado, let’s get into this pumpkin sheet cake. Even if you don’t have any large gatherings coming up, you don’t need an excuse to make this. It’s delicious and I’ll show you have to save the leftovers!

Some of our other favorite pumpkin recipes we have on our site include: Pumpkin Cinnamon Rolls, Pumpkin Cheesecake, and Pumpkin Chocolate Chip Cookie Recipe.

pumpkin sheet cake in pan

WHY THIS RECIPE WORKS:

  1. Moist Cake: The pure pumpkin puree and vegetable oil in this recipe create a moist texture in the cake, which everyone loves!
  2. Unique Frosting: The bourbon praline frosting is a delightful twist on the usual cinnamon cream cheese frosting we see on most pumpkin desserts.
  3. Autumn Vibes: The use of pumpkin pie spice, ground cinnamon, and brown sugar provides those warm and cozy fall flavors that everyone adores.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking soda
  • Pumpkin pie spice
  • Ground cinnamon
  • Salt
  • Ground nutmeg
  • Pure pumpkin puree
  • Light brown sugar
  • Granulated sugar
  • Vegetable oil
  • Large eggs
  • Pure Vanilla extract
  • Salted butter
  • Dark brown sugar
  • Heavy cream
  • Powdered sugar
  • Bourbon
  • Chopped toasted pecans
ingredients needed to make pumpkin sheet cake

HOW TO MAKE PUMPKIN SHEET CAKE:

  1. Preheat the oven to 350°F. Spray an 18x13x1 sheet tray with baking spray, and set aside.
  2. In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg, and set aside.
  3. In a large bowl, whisk together the pumpkin puree, brown sugar, white sugar, oil, eggs, and vanilla until combined.
  4. Add the dry ingredients to the wet and stir until combined and there are no dry patches. 
making the batter for pumpkin sheet cake
  1. Pour the cake batter into the prepared tray and smooth out the top. 
  2. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly while you make the frosting.
baking pumpkin sheet cake
  1. Place the butter in a small saucepot over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine. 
  2. 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. 
  3. Whisk in the bourbon and vanilla. 
  4. Add the pecans and salt, and stir to combine.
  5. Immediately pour the frosting over the cake; it should go right to the edge, but if it looks like it may overflow, do not use it all; you do need to be careful while pouring, so do it slowly and evenly over the entire cake, don’t just dump it all on top (the pictured cake used all the frosting). Allow the frosting to set fully, about 1 hour. Slice and serve.
collage of images showing how to make the frosting for pumpkin sheet cake

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN YOU TASTE THE BOURBON?

Not too much! The bourbon gives a subtle, special flavor that makes you go, “hmm, what is that?”

It enhances the frosting but doesn’t overpower it. When spread over this delicious pumpkin sheet cake? I tell you, it’s a match made in pumpkin heaven!

WHAT CAN I USE IN PLACE OF THE BOURBON?

No bourbon, no problem! You can substitute it with more cream or use rum, spiced rum, or even Fireball for a fun twist.

Get wild! Get crazy! It’s the best way to make something new and amazing.

a spatula holding a slice of pumpkin sheet cake in air

WHAT PAN SIZE DO I USE FOR A SHEET CAKE?

For this recipe, we’re using an 18x13x1 sheet tray. It’s the perfect size for your pumpkin dream cake that isn’t too thick or too thin.

If this isn’t the best pumpkin cake you’ve tried, you’ll need to get your taste buds checked!

WHAT IS PURE PUMPKIN PUREE?

Pure pumpkin puree is just cooked and mashed pumpkin.

It’s important to note that it’s different from pumpkin pie filling, which has additional spices and sugar.

You can get this in cans at the store or just make it all on your own by baking a sugar pumpkin!

ANY ADDITIONS?

  • Chopped walnuts or almonds
  • Sprinkle of cinnamon on top
  • Mini chocolate chips
  • Toffee bits
  • Drizzle of caramel sauce
  • Sprinkles for a fun, festive touch
  • White chocolate chunks
  • A dusting of powdered sugar
  • A dollop of whipped cream
a slice of pumpkin sheet cake on a white plate

HOW TO STORE:

Refrigerator: Place the cake in an airtight container or cover it with plastic wrap and store it in the refrigerator for up to a week. Remember, allow it to come to room temperature before enjoying it.

Freezer: If you want to save some for later, wrap the cake in aluminum foil and place it in a freezer-safe container or bag. It will keep for up to 3 months.

DANA’S TIPS AND TRICKS:

  • Be careful while pouring the frosting so it won’t overflow.
  • For the best flavor, use toasted pecans in your frosting.
  • If you want more texture, add chopped pecans to the cake batter.
  • Change it up by sprinkling toffee bits or chocolate chips on top of the frosting.
  • To get the best pumpkin flavor and texture, use pure pumpkin puree, not pumpkin pie filling.
  • Always allow the cake to cool slightly before adding frosting. This ensures the frosting stays thick and doesn’t melt into the cake.
close up of pumpkin sheet cake with a bite taken out

This Pumpkin Sheet Cake is a dreamy dessert that will have everyone begging for seconds. It’s the perfect balance of flavors, from the moist pumpkin cake to the bourbon praline frosting, and it’s sure to be a hit at your next fall event.

So, grab your favorite apron and baking tools, and let’s make the most of pumpkin season together with this fantastic recipe. 

If you’ve tried this PUMPKIN SHEET CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Pumpkin Sheet Cake with Bourbon Praline Frosting

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 30 minutes
Frosting setting time: 1 hour
This delicious, mouth-watering, and oh-so-scrumptious Pumpkin Sheet Cake Recipe with Bourbon Praline Frosting is perfect for feeding a crowd!
Servings 20 servings

Ingredients
  

For the cake:

For the frosting:

Instructions

  • Preheat the oven to 350°F. Spray an 18x13x1 sheet tray with baking spray, and set aside.
  • In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg, and set aside.
    2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, pinch of ground nutmeg
  • In a large bowl, whisk together the pumpkin puree, brown sugar, white sugar, oil, eggs, and vanilla until combined.
    15 ounce can pure pumpkin puree, 1 cup light brown sugar, 1 cup granulated sugar, 1 cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet and stir until combined and there are no dry patches.
  • Pour the cake batter into the prepared tray and smooth out the top.
  • Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly while you make the frosting.
  • Place the butter in a small saucepot over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.
    8 tablespoons salted butter, 1 cup dark brown sugar, 1/2 cup heavy cream
  • 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.
    2 cups powdered sugar
  • Whisk in the bourbon and vanilla.
    2 tablespoons bourbon, 2 teaspoons vanilla extract
  • Add the pecans and salt, and stir to combine.
    1 & 1/2 cups chopped toasted pecans, 1/2 teaspoon salt
  • Immediately pour the frosting over the cake; it should go right to the edge, but if it looks like it may overflow, do not use it all; you do need to be careful while pouring, so do it slowly and evenly over the entire cake, don’t just dump it all on top (the pictured cake used all the frosting). Allow the frosting to set fully, about 1 hour. Slice and serve.

Notes

  • Be careful while pouring the frosting so it won’t overflow.
  • For the best flavor, use toasted pecans in your frosting.
  • If you want more texture, add chopped pecans to the cake batter.
  • Change it up by sprinkling toffee bits or chocolate chips on top of the frosting.
  • To get the best pumpkin flavor and texture, use pure pumpkin puree, not pumpkin pie filling.
  • Always allow the cake to cool slightly before adding frosting. This ensures the frosting stays thick and doesn’t melt into the cake.

Nutrition

Calories: 448kcal | Carbohydrates: 56g | Protein: 4g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 284mg | Potassium: 138mg | Fiber: 2g | Sugar: 44g | Vitamin A: 3589IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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