Cinnamon Roll Pumpkin Sheet Cake

5 from 1 vote

This sheet cake is about to blow your mind! Sharing my Cinnamon Roll Pumpkin Sheet Cake today! This sheet cake is simply perfect for your Holiday Dessert table, packed with sweet cinnamon pumpkin flavors.

sheet cake

Sheet Cake

You are in for such a treat with my festive pumpkin cake recipe! Making a cinnamon roll recipe might be some of my favorite desserts ever. If you love cinnamon rolls, I think you are going to love my simple “perfect for Thanksgiving” texas sheet cake recipe!

Here I give you my Cinnamon Roll Pumpkin Vanilla Sheet Cake. I love watching the reaction of my boys sampling my baked goods. I gave them a bite after school a couple days ago of this sheet cake and their expression was priceless. Don’t let the cake mix in the recipe scare you away. I assure you, no one will know this is a jazzed up cake mix recipe. It is gooey and tastes just like a sweet pumpkin cinnamon roll in square cake form.

Be sure to follow Picky Palate on Instagram where you’ll get sneak peeks of what’s coming to the blog! Enjoy!!

Ingredients For Pumpkin Sheet Cake

sheet cake

Here you have your line up of ingredients. You are likely to have most of these things in your kitchen right now!

What is a Sheet Cake?

Sheet cakes are simple, one-layer, frosted cakes that are often prepared for celebrations that involve a dozen or more participants. This type of cake has become a popular option for birthday parties, celebrations in the workplace, and family reunions and anniversaries.

What Size Pan Do I Use?

I prefer the half sheet size. A half-sheet cake is typically baked in a 12-inch-by-16-inch pan, but may also be made in a 11-inch-by-15-inch pan. A half sheet typically feeds 40 people. It can be sliced into 32 2-inch-by-3-inch slices or 48 2-inch-by-2-inch pieces.

sheet cake

Start with dumping all of the cake ingredients into the mixer. No particular order really, which is so nice. No messing this up 🙂

How To Make Pumpkin Sheet Cake

  1. Preheat oven to 350 degrees F. and spray a half sheet size baking pan (13 x 18 x 1) with non stick cooking spray.
  2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
  3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
  4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.  Enjoy with milk!

sheet cake

Add those eggs.

sheet cake

How gorgeous is that?!

sheet cake

Transfer the sheet cake batter to the prepared baking sheet.

sheet cake

Spread the cake evenly to the edges.

Prepare The Cinnamon Roll Topping

sheet cake

Melt your butter, add the brown sugar and cinnamon 🙂 Drizzle the cinnamon mixture over your cake.

sheet cake

Does not have to be perfect. Just drizzle evenly and you’re good to go. Run a knife through the batter, up down, side to side, to swirl the goodness then bake 350 for 30-35 minutes.


sheet cake

Here’s a shot of how it looks right after baking, wait until you smell the aroma!

sheet cake

When the cake comes out of the oven, whip up the drizzle. Drizzle while the cake is still warm….

sheet cake

….so it melts lovely like this 🙂

sheet cake

Try serving warm with a small dollop of vanilla ice cream too.

sheet cake

sheet cake
5 from 1 vote

Cinnamon Roll Pumpkin Vanilla Sheet Cake

Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings: 16
Calories: 321kcal
Author: Jenny
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  • 1 box yellow cake mix
  • 4 eggs
  • 1/2 cup canola or vegetable oil
  • 1/2 cup milk or buttermilk
  • 3.4 ounce box Vanilla Instant Pudding Mix
  • 1/2 cup sour cream
  • 15 ounce can pumpkin
  • 1 stick 8 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups powdered sugar
  • 1/4-1/2 cup heavy cream start w 1/4 cup and add a little more cream if needed


  • Preheat oven to 350 degrees F. and spray a half sheet size baking pan (13 x 18 x 1) with non stick cooking spray.
  • Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
  • Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
  • Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.  Enjoy with milk!


Calories: 321kcal | Carbohydrates: 51g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 303mg | Potassium: 121mg | Fiber: 1g | Sugar: 35g | Vitamin A: 4305IU | Vitamin C: 1.2mg | Calcium: 110mg | Iron: 1.3mg
Keywords: baking, cake, cake mix, cinnamon roll, dessert, holiday, pumpkin, sheet cake, thanksgiving

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sheet cake


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236 Responses
  1. B Bergeson

    Made this for the first time today! Came home with an empty pan from Grandma’s. Definitely a four star recipe! Even the non pumpkin eaters loved it!

  2. Lisa

    5 stars
    AMAZING RECIPE! I’ve made it several times and it turns out perfect every time! So fluffy, moist, and pumpkin-y. Im not kidding when I say everyone loves it. Thanks for this one Jenny!

  3. Jamie

    This was a HUGE hit at my event today. It’s not like me to try out a new recipe when I’m going to a potluck, but I was brave.

    Does yours actually turn our like a cake consistency? Mine is very soft and creamy. Maybe I didn’t bake it long enough, but everyone liked it this way!

    I didn’t have sour cream in the house so I mixed some evaporated milk with a little vinegar. My mom taught me to do that in dessert recipes that call for buttermilk or sour cream. I also had no heavy cream so I made my glaze with 1% milk.

    This is a keeper recipe!! Thank you so much for posting.

  4. Thanks for the post. It is really nice recipe,Cinnamon roll pumpkin vanilla sheet cake. It is one of the favorite for me. I want to add one more thing, this is coffee flavor. If I will mixed it, It will be more testy.

  5. It’s actually a cool and helpful piece of information. I’m glad
    that you simply shared this useful info with us.
    Please keep us informed like this. Thank you
    for sharing.

  6. I have made this recipe several times over the past two years. I love the moist smooth texture and the perfect balance of flavors. It’s my go to recipe when I want a pumpkin treat. Since I don’t have a 1/2 sheet cake pan, I use both a 13×9 and a 4×4 glass baking dish. Mine always turn out as beautiful as the ones pictured in this site. THANK YOU for this recipe! It made a pumpkin lover out of me.

  7. Cristina

    I made this for work birthdays and they all went absolutely crazy over it! My coworker said it was “the best thing I”ve ever put in my mouth”. Three people asked if I would make it for THEIR birthday. I didn’t have a half sheet pan either, I just found the biggest rimmed cookie sheet I own. I believe it was 11 x 15. It turned out just fine, was done a few minutes earlier! Thanks for always being my go-to for fun and unique baking ideas!

  8. I made this for “Women’s Day” yesterday and it was a BIG hit! My intentions were to take a picture before it was served but people had already started eating it while it was still in the kitchen

  9. Brittany

    Just ate it and was surprised I don’t usually like things with pumpkin and cinnamon but when I tried this I was in awe of how delicious it was keep bakin to give us more recipes

  10. Alexis

    This is absolutely amazing. I have made this several times and my family loves it and I make it every year for Christmas and Thanksgiving. Thank you for sharing this wonderful recipe.

  11. Devan G

    Oh my word, this is ridiculously good! I just made it now and it is unfair how good it is! I did adjust slightly by adding a teaspoon of pumpkin pie spice to the batter and did half cinnamon and half pumpkin pie spice for the topping. Beyond good! Thanks for this wonderful recipe!

    I can’t wait to make this, it looks so nice!
    Such a lovely idea around the time of halloween to! I love baking, its so much fun! 🙂 I can’t wait to try this out!
    Abbie xxx

  13. M. Wright

    This is really, really good and very gooey! The only substitution I made was to use melted butter in place of oil in the cake because that is all I had at home. I am already sharing this recipe with a friend and it is definitely going in with my other favorites. Thank you for sharing! 🙂

  14. Melissa

    I saw you post this on Facebook yesterday! I made it for my family last night and it was DELICIOUS!! It smells sooo good while baking 🙂 Love, love, love and I will be making it again for sure! 🙂

  15. candice

    Hello. Is it possible to leave out the pumpkin and make this a plain vanilla cinnamon roll cake or would it totally change the texture? Thanks.

  16. Hi! This looks amazing!
    Egg allergy alert! I have an allergy to eggs, and was wondering if you have a recommendation to replace the eggs: maybe more sour cream, or silken tofu, or unsweetened applesauce?

  17. Sherri

    Made it this evening and it was a big hit with the kiddos….. and Mom lol. Thanks so much for sharing. Its definitely a keeper!

  18. Megan Walker

    I just made this and it was fantastic. Truly a winner of a recipe. I served it with the Pioneer Woman’s maple cream and it was heavenly. Thanks for the recipe!

  19. Lynn Dulin

    This recipe sounded so good, and looked so good. My husband couldn’t wait for it to get done. The flavor was good but the middle stayed like pudding. Just too much liquid in the recipe I think it was the stick of butter that caused the problem. We were very disappointed in the outcome. I even baked it for 10 min.s more to try to dry it out. Just didn’t work.

  20. Carla

    This was a huge hit..Absolutely delicious!! The only change I made was using a can of sweet potatoes instead of pumpkin because it was all I had on hand. I just pulsed the sweet potatoes in the blender a few times to smooth them out. My family loved this!! Will definitely make it again.

  21. threemonkies

    Hi! Not sure what I did wrong but this didn’t have a cake texture at all. It was very dense. Almost had the appearance of pumpkin pie when you sliced it and looked at it from the side. Is that how it was supposed to turn out? It was more like a bread pudding or something?! Help!! Thanks!

  22. michelle

    I never feel compelled enough after eating anything to leave a comment, but this is by far the best pumpkin dessert I have ever had, and as far as desserts go it goes right up there with creme brule and a hot chocolate flourless cake I had on a cruise, thanks so much!!

  23. Kelly

    I’m making TWO of these cakes for Thanksgiving this year! One for my family and one for the in-laws!!! I made it last year and it was a BIG hit! Thank you sharing this most amazing cake!!!!

  24. Nao

    This recipe is literally all of my favorite desert flavors in one. I made this tonight for my coworkers and it turned out amazing. The only things I did differently was use cheesecake pudding, since i didn’t have any vanilla. I added a little vanilla extract to the batter and the icing, and used a bit of baileys coffee creamer in that to see how it would taste. And it came out wonderful. It was hard not to eat the batter! Thanks for the great recipe!

  25. Daniella

    I made this last night and it came out delish! Really moist and yummy- every one loved it. For people who are asking about size pans – I used two disposable 1/2 sheet ovenware from e-z foil. Came out perfect

  26. Audra

    OMG this was WONDERFUL
    I chose to make it for a Pumpkin cook off for work- well of course I had to make 2, 1 to try at home, and the other for the contest , we just cut into the first one – AND WONDERFUL!!!! Thank you so much

  27. Kayla Griffin

    OOOO also i ended up mixing the butter, brown sugar, cinnamon, powdered sugar and cream together and baking it for the normal time. and it came out good. it was just on the verge of being cristalized. i did it that way so it wouldnt be so messy.

    I was requested to make it for my best friend daughters bake sale!!

  28. Kayla Griffin

    I baked this for my friends at work for a trial run. Before i made it for my scentsy party. Everyone loved it. Those that dont know me that well at my job call me the bake lady !! 🙂

  29. Karen

    Made this for work a couple weeks ago and it was a big hit…have one in the oven now only this time I added pumpkin pie spice to the cake batter, tastes yummy! Thanks for a great recipe!

  30. Elise

    Just made this for a family get together. Not only does it bring the most amazing aroma to your home, but it tastes delicious too! Thanks for the awesome recipe that I will be sure to use time and time again 🙂

  31. Jennifer

    I made this a couple of days ago and it was delicious. I split the recipe into two pans so I could bring one to a family I was bringing dinner to. I took them out of the oven when they were just pulling away from the side of the pans. Very delicious. I will make again.

  32. Amy

    Mine came out weird, like the center looks more like pumpkin pie than a cake. Wondering what I did wrong. Maybe not baked long enough. I used Libby’s Pumpkin and large eggs, that’s really the only difference. Oh, and I found this awesome Cinnabon icing recipe. Still taste good though.

  33. Ginny Lackey

    This sounds delicious…..can’t wait to try it. I bake every week and take the goodies to my Civil Air Patrol Squadron…..they are gonna love this one!! Thanks for sharing.

  34. Kristen

    I’m off work tomorrow and this is #1 on my (very long) “to do” list. Will be great to sit down for my mid morning break and have a piece with a cup of hot coffee. Looks YUMMY!!!

  35. Heather

    If you’re going to add all those ingredients, why use a cake mix at all? Why not just flour, sugar, baking powder and salt without all the nasty preservatives and chemicals?
    It sounds good, but I’ll have to figure out what real food ingredients to use instead of the mix.

  36. Juna

    I made this tonight. We thought it was very good – a quick, easy recipe at that. Mine though, seemed to be more like a pumpkin pie consistency instead of a drier cake consistency. I baked it 34 mins. We didn’t feel it was underbaked and it was very good, but unlike a cake. Did anyone else notice this? Should I have baked it longer? The toothpic test was clean.

  37. Suzy

    Looks delicious but I want to say whats the point of having organic pumpkin if you’re going to use pudding mix and cake mix? 🙂 🙂 Kidding… sorta.

  38. Anastasia

    My mom made this recipe for Thanksgiving and everyone went nuts for it! It was the first dessert to be completely devoured! Thanks for sharing this recipe!

  39. Hannah

    Quick question- Is there any way that I could make the glaze with just milk? My dad is lactose-intolerant and can’t have heavy cream. Look delicious ~

  40. Kasey

    Jenny, I love love LOVE your blog. Just have to start with that 🙂 All of the receipes I have tried from here I have gotten RAVE reviews. The number one dessert, though, is this one! I have made it a couple of times and everytime people just love it and I tell them your website. So, thank you THANK YOU for all of these wonderful recipes! I can’t wait to make more!


  41. Kendra Peters

    I made these for Thanksgiving this past year, and they came out amazingly! My whole family devoured them so quickly! Great recipe. Definitely one of my faves. <3

  42. What would you think if i substituted cream cheese for the pumpkin ? I personally don’t like pumpkin so I was trying to think of something to use instead of it….do you think it would work with cream cheese instead ? and if so.. how much would I use?



  43. Miriam

    Jen, found your website by accident when I was searching for a peanut butter Oreo recipe, and I’m so glad I stumbled upon it! I made this cake yesterday, and it was scrumptious!!! Everyone in my family loved it! And that’s saying a lot since I’m not very good at baking. This is the second recipe in a row that I made from your website, and so far it’s been a great success! Your recipes have sparked some confidence in the art of baking 🙂 Thank you!

  44. Nadly

    Hi, quick question, can I replace the yellow cake mix for a box of pumpkin cake/bread mix I have on hand? Will it still work out you think?

  45. Vicky

    I made these today for thanksgiving… There are no words for the perfectness of this! My entire family is now obsessed, with good reason! Definitely will be making an appearance many times this holiday season!

  46. Kristy Wallace

    I found this on pintrest and it looks amazing. I am actually making this today for Thanksgiving but I am making a sugar free version so my mother in law who is diabetic can give it a try. I hope it turns out as good as yours looks 🙂

  47. trudy

    so do you use JUST the cake mix in the bag that comes in the cake mix box? or do you have to also add in all the ingredients that the cake mix box tells you to? Hope that question makes sense! I’m planning on making this for my mother Thanksgiving morning to make all that cooking more enjoyable for her!

  48. Michelle

    Just made this dish and let’s just say, delicious! I added a touch of vanilla to the drizzle and instead of just cinnamon added ginger and a dash of nutmeg and cloves. This will be a Thanksgiving hit (if I can stop myself from eating the whole thing)!

  49. Lora

    Okay, it’s in the oven as we speak….but not after a couple of “senior moments” on my part! I forgot the sour cream and spread the whole batter in the pan and had to scrape it all out to add it….then I put the cake in the oven and realized I didn’t put the cinnamon-sugar mixture on top! LOL What a morning! All crisis has been averted-now I wait until this luscious creation comes out so I can glaze it! Phew!

  50. MaryAnn

    I love reading recipe blogs but rarely try the recipes. But I read this one and knew I had to make it. You weren’t exagerating . . . they really are THAT good! So delicious. This is going to be a lifetime recipe for me. Thanks so much!

  51. Lauren

    I really wish you had answered that question about what size your jelly roll pan is – I have this in my mixer right now, and I just realized I don’t know what size pan to put it in! I will guess, but please tell!

  52. Anne

    Oh my my my my my…this is simply divine! I visited my daughter and family last week and made it for them. We couldn’t get enough and it was even better the next morning. A definite keeper. Thanks for another fabulous recipe!

  53. Carly

    Hey Kim,

    My icing ended up sort of being absorbed into the cake rather than act as a topping. Still tasted good, but not as pretty. Did I drizzle it too early?


  54. Alisa M

    I found this on Pinterest and I have been dying to make it. I finally made it today and it is delicious!!! And surprisingly easy too! My family is going to love it. 🙂

  55. Michele

    Um…I just stumbled upon your site – first it was the Pumpkin Toffee Rolo cookies, then some yummy chicken stew, then…then THIS!!! I think you have a new fan!!!! This, and soooo many other things, look just too good! Wow! Thanks for the great recipes! Can’t wait to start making them!

  56. Christiana

    This looks soooo delicious! I LOVE pumpkin and cinnamon! However I don’t have an electric mixer cause I’m a poor college student.. can this still be made without one and still taste awesome?!

  57. Janet

    Just made this and I used a half sheet pan if that helps any of the other commenters. Jen, mine turned out good but the base has almost a rubbery texture and does not look like yours. Do you think I beat the batter too much? It does still taste good but I expected a different texture….thanks for your blog. I always enjoy it!

  58. Carly

    Hi! Any tips for us starving students without electric mixers?

    This looks amazing I would LOVE to bring it to my friend’s Thanksgiving Potluck on Friday.

  59. debbie

    Hi ! This looks fabulous and I can’t wait to make it. I am not sure if my pan is the right size. Could you give me the measurements of the pan. Thanks for all of the recipes, I love them!

  60. Dawn deAbreu

    My friend made 2 pans of this dessert and gave one to my family! We loved it and I’m making it for dinner this Sunday with 22 family members- who will all love it as well. It takes on more of the pudding texture when served cold and a cobbler when warmed. I put a dollop of homemade whipped cream on top and served warm – yum!

  61. Dena

    I made this this morning for work…….. OH MY! I had countless rave reviews and requests for the recipe. It is divine! And it was easy! Pumpkin flavor is not strong.

  62. Tiffany

    These are so yummy! I would compare them to bread pudding. It’s not too sweet either.. despite all the yummy ingredients! I made them for a halloween happy hour and they were the hit of the party! I will be passing on your site to all of them.

  63. Hannah

    So incredibly easy and good! Just baked this and now I am trying to figure out how to get it out of the house so I don’t eat it all! Delicious!

  64. These are to die for! I will definitely keep this in my favorite baking recipes, since my husband and I couldn’t get enough of it! It paired well with coffee in the morning, too. Thank you for sharing your awesomeness!

  65. Hannah

    Thanks so much for the great recipe. I think this should be called “Crack Cake”. Just made it and can’t stop cutting off another little piece after another to eat!! Definitely making this for Thanksgiving.

  66. Carla

    Just made this on Thursday!! It was absolutely amazing! And such a simple recipe to make! Everyone loved it, said it was their new favorite dessert! Thanks so much 🙂

  67. Larissa

    Made this last night – yummy!! I didn’t use a cake mix – used 2 cups flour and 1 tblsp baking powder and sub’d butter for the oil. Worked out well.
    Thanks for the good recipe!

  68. I made this tonight but had to substitute the pumpkin with strawberry jam and applesauce. It turned out so well! Thank you for the recipe! It is delicious!!!

    Oh, and I also added peanut butter to the glaze. Changed my life. lol

  69. Linzie

    I made this last night for a dinner party I had and Oh my goodness was it good! Not one person left without wanting this recipe! I used the buttermilk and LOVE the way it turned out♥ Thank you for yet another fabulous recipe 😀

  70. Terry

    This is sooooo good. I made it this weekend to try before Thanksgiving. Will definitely make it for the whole family when they come!

  71. I could NOT stop thinking about these ever since I saw your post on Thursday! I made them on Saturday with just a couple of changes (I browned the butter before adding the brown sugar, doubled the cinnamon, and added 1/2 tsp. of vanilla to the glaze). They were seriously amazing, I could not get enough! I took them to a Halloween party and they were devoured! Thanks for the awesome recipe.

  72. I have to thank you SO much for posting this recipe. I knew I had to try it as soon as I saw it on your site, and boy am I glad I did! I baked it yesterday for a large family dinner and it was thoroughly enjoyed by everyone, ages 2 to 56. I posted the recipe on my site with my changes here Of course I remembered to give you credit too for your delicious creation. Thank you again!

  73. Sarah

    I made this yesterday! Phenomenal!!!

    I , for some crazy reason, had no powdered sugar anywhere in the house. So I just whipped the heavy cream into whipped cream and served it. Yummy!!

  74. Natalie

    I made this recipe for today and it was a huge hit! Even the people who claimed they didn’t like pumpkin loved it. Thanks so much for sharing your recipes!

  75. OMG! I was passed the link to this pumpkin-heaven this week and immediately wanted to make it for some friends that came to town this weekend. We had it for dessert tonight and it was a HUGE hit! I will be making this for every holiday, and it was SO EASY! Thank you for your creation! 🙂

  76. Adrianna

    I cannot wait to bake this! I am a lover of all things pumpkin and this just looks fantastic! I was buying the ingredients tonight and ran across a pumpkin spice flavor of instant pudding. I bought that and vanilla but I can’t decide which to use. Do you think it is worth experimenting with the pumpkin spice one?

  77. kim kline

    i just made this and it is really really good!!! i was wondering too…what exact size pan u used…this came out really really thin…BUT still delicious!!!!!

  78. Jim

    Wonderful pics and descriptions.
    On the measurements–
    The pan looks like a 1/2 sheet pan. If it is, the dimensions are 13×18.
    That means (2) 9×13 pans will do as a substitute for those that lack a sheet pan in their arsenal.

  79. Amanda

    This looks absolutely amazing!! I am a HUGE fan of any dessert using pumpkin. I am definitely making this during the weekend, but I am thinking about using a spice cake mix instead of the yellow.

  80. Ellen

    I made this last night because it looked so delicious. I rarely bake, so I was wondering what the consistency of the cake is supposed to be. I’m not sure if I just didn’t cook it long enough or if it’s actually supposed to be a little soft? Either way, it still tasted soooo good.

  81. Ginger

    Thank you for creating and posting such a delicious recipe!!! I will make this next time with a gluten free cake mix so I can eat more than a small sliver….. This was worth falling off the gluten free wagon for a moment. SOOOO AWESOME!!!!:)

  82. SM Edens

    Couldn’t wait to get home to try this recipe. Love it 🙂 Shared some with my sister who doesn’t like pumpkin and SHE loved it too.

    1. Ryan Nicole

      Kim, was your glaze thin enough to drizzle? I used the exact measurements of heavy cream and sugar and it was too thick to drizzle!

      1. Hi ladies, I should have added in the recipe that you might have to add a touch more cream to the drizzle if needed. Hope you added a little more to thin it out:)

  83. Danielle Beinke

    Looks amazing! But, I don’t have a sheet pan….can you use a regular cake pan? Or will it be too gooey since it’ll be thicker?

        1. Ryan Nicole

          It was still delicious, but it was a little bit too gooey and not pretty enough to take with me! Will try again with the pan you used!

          1. Jim

            I think it’s a 1/2 sheet pan, 18×13. Split the batter between (2) 9×13’s and you should be whistlin’ while you drizzle.

  84. Wow, these look amazing. I just blogged about how I don’t like pumpkin things because of my dislike for pumpkin pie, but this just might be the recipe that changes my mind. Also, beautiful pictures as always!

  85. Katie

    First of all, this looks delicious and I can’t wait to try it. I LOVE pumpkin!! Second, I have a question. I don’t have a jelly roll pan. How much time do you suppose it would take to bake in a 9 x 13 pan?

      1. Courtney

        Yes!! Wondering the same thing! Dying to make this but kind of difficult without a jelly roll pan. What modifications should be made to the recipe to have it fit in a 9×13 pan???

  86. VickiT

    OH YUM! This looks amazing. I’m wondering now if I can slip this past hubby who does not like pumpkin. lol
    Of course, to be fair, he doesn’t like pumpkin pie and because of that I’ve not tried anything else with pumpkin so this just might work. It looks SO good though that I have to try. My son and his fiancee will be stopping by next week and she just LOVES pumpkin so that might be the night to try this just in case hubby doesn’t like it. That way I can send it home with them so I’m not ‘stuck’ (oh wouldn’t THAT just be horrible? haha) with the leftovers.
    Thank you.

  87. Melanie

    I was looking for something for an early Thanksgiving dinner this weekend, and this will be perfect! THANK YOU! I cannot wait. Show stopper, for sure!!

  88. Jeanne

    This recipe looks amazing – quick question, in the ingredients you put 1/2 stick butter but put 8 Tblspn – is it a half or full stick of butter? Thanks so much!!!

  89. Lisa

    I see that you are using a new kind of cinnamon. Do you find that it makes a difference in your baking. Do you prefer that over “regular” cinnamon.

    1. You know Lisa, I don’t find a huge difference in the cinnamon. This one photographed is a touch stronger than the regular cinnamon, but I wouldn’t go out and buy a new one just for this recipe 🙂 Hope you enjoy!!

  90. Larissa

    this sounds delicious! I have only one question: if I were to do this without a cake mix (since I never have those on hand), what are the parts that I would add to my regular yellow cake batter to achieve the yummy result? The sour cream and pumpkin and pudding? and of course the cinnamon and glaze. Thanks! I always enjoy seeing what you have created, I just wish I knew how to alter the recipe to use a scratch cake batter instead of the box. I may buy a box of mix just to make this for this weekend, though. I am making treats to bring to a Horse Rescue Barn’s open house and I’m sure these would be a hit!

    1. Hi Larissa,
      Since I haven’t tried this recipe any other way, I can’t say what substitutions to use. You could do some experimenting though 🙂 Have fun!!

        1. Larissa

          It was so good!! I think I’m making it again this week. Also, I found the same recipe, only with cream cheese frosting on…8 days after your post…crappy that someone would steal your recipe, change the topping and not credit you at all for the base…

  91. Omg Jenny!! I saw the teaser pics on Instagram and was seriously waiting for this one.

    Thank you for being amazing and making something that I just have to have, asap.

    I love that you said that you enjoy watching your boys’ reactions to your baked goods…I do the same thing w/ my family. I can tell when I have a hit on my hands by a 4 yr olds reaction. Kids can’t fake it. ha!

    I just pinned this to my Pumpkin Board on pinterest, too.

  92. Oh my gosh Jen, I am so excited to try this one! I’ve been dreaming about this recipe ever since you posted it on Instagram. Stayed up late just to see it posted!! 🙂 Have a fab Thursday, miss you!! xoxo

      1. Mari

        This sounds really yummy. I think I will make it for Thanksgiving but I will leave the sugar frosting off and spread with vanilla ice cream and roll it into a ice cream roll.

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Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! Read More...

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