Mini Pumpkin Pie Sheet Cake with Maple Buttercream


Categories: Recipes


Absolutely – this is your go-to Fall dessert! This small batch Pumpkin Pie Sheet Cake is a great recipe for a quick dessert or the dessert table at your Thanksgiving meal! Between the quick baking time, simple instructions, and fantastic flavors, this one is sure to please everyone!



Two plates with frosted cake slices and forks next to cups of tea, with the remaining frosted cake in the background.


This cake and buttercream combination might just be my very favorite, but this recipe is easily adaptable! Several other flavor suggestions can be found in the NOTES section of the below recipe.



Ingredients for cake, including brown sugar, flour, butter, egg, pumpkin puree, spices, sour cream, and baking powder, arranged on a white plate.


For the Love of Pumpkin Pie Cake

This little recipe is one of my very most favorites for several reasons and at the top of my list?! It’s so, so easy.  Start off by melting the butter with the water and pumpkin puree. Then add in the sugar, stirring to dissolve. Because this is a small batch cake, the remaining ingredients can be added all at once. Stir quickly, scrape the sides, pour into the 1/4 sheet-sized baking pan and bake for 15 minutes



Butter and pumpkin puree in a pot with a red spatula, surrounded by ingredients like brown sugar, vanilla extract, cream, and spices.
A pot containing pumpkin puree, brown sugar, and sour cream being mixed with a red spatula.
Ingredients, including pumpkin puree, brown sugar, and sour cream, being mixed in a pot with a red spatula.


Flour and melted butter being whisked into a pumpkin mixture in a pot.
Smooth pumpkin batter being whisked in a pot.
Cake batter in a pan, surrounded by bowls of cream, powdered sugar, vanilla extract, and melted butter.


There’s No Better Buttercream

While the cake is baking and cooling, prepare the maple sirup buttercream. The key in making a prefect buttercream is to drizzle the milk while mixing, until the desired consistency is reached. For this recipe, a smooth, pourable buttercream is a perfect companion to this delicate pumpkin pie sheet cake.



Ingredients for maple buttercream frosting, including powdered sugar, cream, vanilla extract, melted butter, and salt, arranged next to a red hand mixer.
Maple syrup being poured into a bowl containing powdered sugar, melted butter, and salt for making maple buttercream frosting.


Milk being poured into a bowl containing powdered sugar, maple syrup, melted butter, and salt for making maple buttercream frosting.
A baked cake in a pan, a bowl of frosting, two cups of tea, and blue plates with forks on a table.


Once the cake is baked and cooled, simply frost and serve! This recipe makes a mini (small batch sheet cake) and serves 8-12 people. But if you’re in the market for a larger cake this recipe can be easily doubled, tripled or quadrupled. ((The frosting makes quite a bit extra, so you’ll probably only need to double if you’re quadrupling the cake))



A rectangular cake fully covered with smooth white frosting in a baking pan.


So easy AND so good! The subtle warm spices of clove and cinnamon, along with the sweet maple sirup buttercream are such a perfect flavor combination. I think this cake recipe will have to follow me into the Spring!



Two plates with slices of frosted cake and forks, next to cups of tea, with the remaining cake in the background.


A slice of cake with white frosting on a blue plate, with a fork taking a bite.


Mini Pumpkin Pie Sheet Cake with Maple Buttercream



Cake Ingredients

  • 1/8 c water
  • 3/8 c canned pumpkin puree
  • 1 stick (8 oz) salted butter
  • 1 c packed brown sugar
  • 1/4 c sour cream or plain Greek yogurt
  • 1 egg, whisked
  • 1/2 t ground cinnamon
  • 1/4 t ground cloves
  • 1/2 t kosher salt
  • 1/2 t baking soda
  • 1 c flour

Buttercream Ingredients

  • 3 c powdered sugar
  • 2 T melted salted butter
  • pinch of salt
  • 3 T pure maple sirup
  • 1/4 c milk, more or less to desired consistency

Instructions

Preheat oven to 350°. Line a 1/4 sheet rimmed cake sheet pan with parchment paper and spray with nonstick cooking spray.

In a small or medium saucepan, combine water, pumpkin and butter. Simmer, covered, over medium heat until the butter is almost melted (approximately 3 minutes). Remove from flame and add sugar and stir until dissolved (1 minute).

Add sour cream, flour, spices, salt and baking soda. Whisk in egg. Continue whisking and scrape the sides to remove any lumps.

Pour cake batter into prepared pan, smoothing into the corners.

Bake 15 minutes or until cake is set (an instant read thermometer should register 200°-205°).

Allow cake to cool completely.

While cake is cooling, combine buttercream ingredients (except milk) in a medium mixing bowl. Using a hand-mixer, drizzle milk while beating until desired consistency is reached. You may need more or less milk depending on the thickness you prefer.

Once the cake is completely cooled, pour the buttercream over the cake and spread over the entire cake. You will probably have 1 cup of buttercream left over. I love maple buttercream and graham crackers, so plan on having a little treat with any leftovers!

Notes

Looking for a different flavor? Sub mashed bananas or applesauce for the pumpkin puree.

Serves 12










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If you have any additional questions during your search for the perfect copper, fireclay farmhouse sink or crafted stainless steel sink, our Sinkologists are here to help. Contact us or follow us on FacebookHouzz, Pinterest, Instagram, or TikTok for more helpful tips and design ideas.