Fall is here, and you're hosting a crowd craving pumpkin everything. These 12 large pumpkin dessert recipes serve 24 or more, perfect for parties, potlucks, or family gatherings. Each one bursts with cozy spices and creamy pumpkin flavor, easy to make ahead.
You'll find crowd-pleasers like sheet cakes, cobblers, and trifles—no tiny portions here. Bake big, share joy, and watch everyone go back for seconds.
12 Large Pumpkin Dessert Recipes for a Crowd
Ready to dive in? These recipes scale up effortlessly with simple ingredients you likely have on hand. Grab your largest baking pans and let's get that pumpkin magic happening.
1. Pumpkin Sheet Cake
This massive sheet cake delivers moist, spiced pumpkin perfection under fluffy cream cheese frosting—feeds 30 easily. It's a hands-off bake that wows with tender crumb and warm cinnamon notes.
Ingredients
- 4 cups all-purpose flour
- 4 tsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 4 cups canned pumpkin puree
- 2 cups vegetable oil
- 4 cups granulated sugar
- 8 large eggs
- Frosting: 2 lbs cream cheese, softened; 2 cups butter, softened; 8 cups powdered sugar; 4 tsp vanilla extract
Step-by-Step Instructions
Preheat and Prep
- Preheat oven to 350°F (175°C). Grease two half-sheet pans (18×13 inches) and line with parchment.
Mix Dry Ingredients
2. In a large bowl, whisk flour, baking powder, soda, cinnamon, nutmeg, and salt.
Combine Wet Ingredients
3. In another bowl, beat pumpkin, oil, sugar, and eggs until smooth. Fold into dry mix until just combined.
Bake the Cake
4. Divide batter between pans. Bake 25-30 minutes until toothpick comes out clean. Cool completely.
Frost and Serve
5. Beat frosting ingredients until creamy. Spread over cooled cakes. Slice into squares.
2. Pumpkin Dump Cake
Effortless layers of pumpkin, cake mix, and pecans bake into a gooey, caramelized treat for 24. The buttery topping crisps up perfectly, blending sweet pumpkin with nutty crunch.
Ingredients
- 4 cans (15 oz each) pumpkin puree
- 2 cans (12 oz each) evaporated milk
- 4 cups sugar
- 8 large eggs
- 2 tbsp pumpkin pie spice
- 2 boxes yellow cake mix
- 2 cups chopped pecans
- 2 cups melted butter
Step-by-Step Instructions
Preheat Oven
- Preheat to 350°F (175°C). Grease two 9×13-inch pans.
Mix Pumpkin Base
2. Whisk pumpkin, milk, sugar, eggs, and spice until smooth. Pour into pans.
Add Layers
3. Sprinkle dry cake mix evenly over pumpkin. Top with pecans.
Top and Bake
4. Drizzle melted butter over all. Bake 50-60 minutes until golden and set. Cool slightly before serving.
3. Pumpkin Cheesecake Bars
Creamy cheesecake meets spiced pumpkin in these sturdy bars for 36—crust snaps, filling melts. Ideal make-ahead with a gingersnap twist for extra fall flair.
Ingredients
- Crust: 4 cups graham cracker crumbs; 1 cup melted butter; ½ cup sugar
- Filling: 6 pkgs (8 oz each) cream cheese, softened; 4 cups pumpkin puree; 2 cups sugar; 8 eggs; 2 tbsp pumpkin pie spice; 2 tsp vanilla
Step-by-Step Instructions
Prep Crust
- Preheat oven to 325°F (165°C). Line two 9×13 pans with foil.
Make Crust Base
2. Mix crumbs, butter, and sugar. Press into pans. Bake 10 minutes; cool.
Blend Filling
3. Beat cream cheese until smooth. Add pumpkin, sugar, eggs, spice, vanilla; mix well.
Bake Bars
4. Pour over crusts. Bake 50-55 minutes until edges set, centers jiggle. Chill 4 hours, cut into bars.
4. Giant Pumpkin Rolls
Swirls of spiced pumpkin cake and tangy filling make these rolls a showstopper for 30. Light, airy texture rolls up beautifully for effortless slicing.
Ingredients
- Cake: 4 cups flour; 4 tsp baking powder; 2 tsp salt; 12 eggs; 4 cups sugar; 4 cups pumpkin puree; 2 cups butter, melted
- Filling: 4 pkgs cream cheese; 2 cups butter; 8 cups powdered sugar; 4 tsp vanilla
Step-by-Step Instructions
Preheat and Prep
- Preheat to 375°F (190°C). Grease four 10×15 jelly roll pans; line with parchment.
Whip Cake Batter
2. Beat eggs and sugar 5 minutes. Fold in pumpkin, then dry ingredients and butter.
Bake Sheets
3. Spread batter thin in pans. Bake 12-15 minutes. Invert onto towels dusted with sugar.
Roll and Fill
4. Roll cakes in towels; cool. Unroll, spread filling, reroll. Chill, slice into 8 per roll.
5. Pumpkin Bread Pudding
Custardy bread cubes soak up pumpkin spice for 25 servings of warm comfort. Crispy top yields to soft, pudding-like center—serve with ice cream.
Ingredients
- 12 cups cubed stale bread
- 6 cups milk
- 4 cups pumpkin puree
- 2 cups brown sugar
- 12 eggs
- 2 tbsp pumpkin pie spice
- 2 tsp vanilla
- 2 cups raisins (optional)
Step-by-Step Instructions
Preheat Oven
- Preheat to 350°F (175°C). Grease two large 9×13 pans.
Mix Custard
2. Whisk milk, pumpkin, sugar, eggs, spice, vanilla. Toss with bread and raisins; soak 30 minutes.
Bake Pudding
3. Pour into pans. Bake 45-50 minutes until puffed and golden. Rest 10 minutes.
6. Pumpkin Cobbler
Buttery biscuit topping crowns spiced pumpkin filling for 28. Warm, bubbly, and scoopable—pairs perfectly with vanilla ice cream.
Ingredients
- 4 cans pumpkin puree
- 2 cans evaporated milk
- 4 cups sugar
- 8 eggs
- 2 tbsp cinnamon
- Topping: 4 cups pancake mix; 2 cups milk; 2 cups sugar; 2 sticks melted butter; 2 cups pecans
Step-by-Step Instructions
Prep Oven
- Preheat 350°F (175°C). Grease two 9×13 pans.
Layer Filling
2. Mix pumpkin, milk, sugar, eggs, cinnamon; pour into pans.
Add Topping
3. Whisk pancake mix, milk, sugar; dollop over filling. Drizzle butter, sprinkle pecans.
Bake Golden
4. Bake 50-60 minutes until topping crisps and center sets.
7. Pumpkin Brownies
Fudgy chocolate swirls with pumpkin spice make these brownies irresistible for 48 small squares. Chewy edges, gooey middles—chocolate lovers approve.
Ingredients
- 4 cups pumpkin puree
- 4 cups sugar
- 2 cups oil
- 8 eggs
- 4 cups flour
- 1 cup cocoa powder
- 4 tsp baking powder
- 2 tbsp pumpkin spice
- 2 cups chocolate chips
- 2 cups walnuts
Step-by-Step Instructions
Preheat and Mix
- Preheat 350°F (175°C). Line two half-sheet pans.
Blend Wets
2. Beat pumpkin, sugar, oil, eggs. Add dry: flour, cocoa, powder, spice.
Fold Add-Ins
3. Stir in chips and nuts. Swirl batter for marbling.
Bake Fudgy
4. Bake 25-30 minutes. Cool, cut into bars.
8. Pumpkin Trifle
Layered pumpkin mousse, cake, and cream create a stunning trifle for 25. No-bake assembly shines at parties with make-ahead ease.
Ingredients
- 8 cups pumpkin puree
- 4 cups heavy cream, whipped
- 4 cups vanilla yogurt
- 2 boxes spice cake mix, baked and cubed
- 4 cups caramel sauce
- 2 cups toasted pecans
Step-by-Step Instructions
Bake Cake Base
- Bake two boxes spice cake per package; cool, cube into 1-inch pieces.
Whip Mousse
2. Fold pumpkin, yogurt into half the whipped cream for mousse.
Layer Trifle
3. In two large trifle bowls: cake, mousse, caramel, pecans, whipped cream. Repeat.
Chill and Serve
4. Refrigerate 4 hours. Garnish with extra cream.
9. Pumpkin Crisp
Oaty crumble tops pumpkin-apple mix for 24 crunchy servings. Warm spices and tart fruit balance sweet, buttery topping.
Ingredients
- 6 cups pumpkin puree
- 8 apples, sliced
- 2 cups brown sugar
- 4 tsp cinnamon
- Topping: 4 cups oats; 2 cups flour; 2 cups brown sugar; 2 cups chopped pecans; 2 cups melted butter
Step-by-Step Instructions
Preheat Oven
- Preheat 350°F (175°C). Grease two large skillets or 9×13 pans.
Mix Filling
2. Toss pumpkin, apples, sugar, cinnamon; spread in pans.
Crumble Top
3. Mix oats, flour, sugar, pecans; stir in butter for clumps.
Bake Crispy
4. Sprinkle over filling. Bake 40-45 minutes until bubbly and golden.
10. Pumpkin Pie Bars
Shortbread crust holds creamy pumpkin pie filling for 40 bars. Portable pie perfection—bake, chill, slice.
Ingredients
- Crust: 4 cups flour; 2 cups butter; 1 cup sugar
- Filling: 6 cups pumpkin puree; 3 cans evaporated milk; 3 cups sugar; 12 eggs; 3 tbsp pumpkin pie spice
Step-by-Step Instructions
Make Crust
- Preheat 350°F (175°C). Mix crust; press into two half-sheet pans. Bake 20 minutes.
Prep Filling
2. Whisk pumpkin, milk, sugar, eggs, spice.
Pour and Bake
3. Pour over hot crusts. Bake 40-45 minutes until set. Cool, chill, cut.
11. Pumpkin Whoopie Pies
Soft spiced cookies sandwich creamy filling for 48 mini pies. Cake-like chew meets fluff—crowd cookie favorite.
Ingredients
- Cookies: 4 cups flour; 4 tsp baking powder; 4 tsp baking soda; 2 tbsp cinnamon; 4 cups pumpkin; 2 cups oil; 4 cups sugar; 8 eggs
- Filling: 4 cups marshmallow fluff; 2 cups butter; 4 cups powdered sugar; 4 tsp vanilla
Step-by-Step Instructions
Preheat Oven
- Preheat 350°F (175°C). Line four sheet pans.
Mix Cookie Dough
2. Combine all cookie ingredients until smooth.
Bake Pies
3. Scoop 2-tbsp mounds, bake 12-14 minutes. Cool.
Fill and Assemble
4. Beat filling; sandwich flat cookies. Store chilled.
12. Giant Pumpkin Spice Cookies
Chewy, spiced giants studded with chips yield 36 big cookies. Soft-bake magic for easy sharing.
Ingredients
- 8 cups flour
- 4 tsp baking soda
- 4 tsp cinnamon
- 2 tsp nutmeg
- 2 tsp salt
- 4 cups canned pumpkin
- 2 cups butter, softened
- 4 cups brown sugar
- 4 eggs
- 4 tsp vanilla
- 4 cups chocolate chips
Step-by-Step Instructions
Preheat and Prep
- Preheat 350°F (175°C). Line three sheet pans.
Cream Butters
2. Beat butter and sugar. Add pumpkin, eggs, vanilla.
Mix Dough
3. Combine dry; stir into wet. Fold in chips.
Bake Big
4. Scoop ¼-cup balls; flatten slightly. Bake 12-15 minutes until edges firm.
FINAL THOUGHTS
You've got everything to feed a pumpkin-loving crowd now. Pick your favorites, bake big, and enjoy the compliments rolling in.
These recipes freeze well too—perfect for holidays ahead. Your kitchen's about to smell amazing.
Share your bakes with friends; fall gatherings just got sweeter. Happy baking!
