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overhead shot of finished pumpkin sheet cake

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is four layers of cake, creamy toppings, and pie crust pieces. The perfect dessert for any Thanksgiving gathering.
Course Dessert
Cuisine American
Keyword pumpkin sheet cake
Prep Time 45 minutes
Cook Time 17 minutes
Total Time 1 hour 2 minutes
Servings 24 servings
Calories 182kcal
Author Lauren Brennan


For the Cake-

  • 15.25 oz yellow cake mix I used Betty Crocker
  • 7.5 oz pumpkin 1/2 can
  • 3 eggs
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 2 teaspoons pumpkin pie spice

For the Pumpkin Topping-

  • 8 oz cream cheese at room temperature
  • 1/2 cup sugar
  • 7.5 oz pumpkin 1/2 can
  • 3.5 oz instant vanilla pudding
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon cinnamon

For the Whipped Cream-


  • Preheat oven to 350 degrees. Line an 18x13 lightly colored sheet pan {with sides!} with parchment paper. Spray with nonstick cooking spray and set aside. In a large bowl, mix cake mix, pumpkin, eggs, water, oil and pumpkin pie spice together until combined.
    ingredients for pumpkin cake in glass bowl
  • Batter should be thick and mostly lump free.
    pumpkin cake batter in glass bowl with whisk
  • Spread evenly onto the prepared sheet pan and bake for 13-17 minutes or until a toothpick comes out clean from the center. Remove and set aside to cool.
    pumpkin cake batter spread in sheet pan
  • While the cake is baking, stir cream cheese and sugar together until smooth.
    cream cheese creamed with sugar in bowl
  • Stir in pumpkin, vanilla, milk, cream, and cinnamon until thick and fluffy. Scrape sides and mix again briefly to ensure a smooth topping.
    ingredients for pumpkin filling in glass bowl
  • As the pumpkin mixture sits, it should thicken. Refrigerate if cake isn't cooled completely.
    pumpkin filling in glass bowl
  • Once cake is completely cooled, spread evenly over entire cake and refrigerate while you make the whipped cream.
    pumpkin filling spread overtop pumpkin cake
  • For the cream, whip heavy whipping cream, vanilla, and powdered sugar together until stiff peaks form. Pipe large rosettes onto chilled cake and sprinkle with more pumpkin pie spice. Refrigerate until ready to serve. Cut into 24 square pieces.
    pumpkin pie sheet cake with whipped cream rosettes


Calories: 182kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 79mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1981IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg