Easy Low-Fat Pumpkin Sheet Cake

Preheat oven to 350 F; spray a 9×13 baking dish with non-stick cooking spray and set aside.

In a large bowl, stir together cake mix, pumpkin and water until combined. Spread it into the baking dish and bake 25-30 minutes or until a knife comes out clean after sticking it into the center. Remove cake from the oven and set cake aside to cool while you prepare frosting.

In a large bowl, whisk together pudding mix and milk for two minutes. Fold in Cool Whip just until combined.

Spread frosting over the top of the cooled cake and serve. Store leftovers in the refrigerator for up to 3 days.

Optional: add fall sprinkles and gingersnap crumbs to decorate, if desired.