Pumpkin Pecan Sheet Cake

Pumpkin Pecan Sheet Cake

A recipe for a delicious pumpkin pecan sheet cake perfect for the fall and holiday season.
Course Dessert
Cuisine American Southern
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Renee


  • 1 cup unsalted butter 225g, room tº
  • 2 cups firmly packed brown sugar 400g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour 280g
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ half cups pumpkin or butternut squash puree
  • 1 cup chopped pecans
  • ½ cup sour cream
  • 4 Tbs sugar
  • 2 egg yolks
  • 1 Tbs whipping cream


  1. Preheat the oven to 350º. Butter and flour 15x18 inch baking pan.
  2. In a large bowl beat butter, gradually add brown sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
  3. Add flour, baking powder, spices and salt and beat until just mixed. Beat in pumpkin puree.
  4. Pour into prepared pan and smooth top.
  5. In a medium bowl mix sour cream, sugar, yolks and cream. Drizzle mixture on top of cake batter and swirl with a knife. Sprinkle pecan on top and bake 30 to 40 minutes, until a tester inserted in the middle of the cake comes out clean.
  6. Let cool on wire rack. Cut into squares and serve.

Recipe Notes

Recipe adapted from Bon Appetit. This recipe can easily be halved and baked in a 8-inch square pan.