Pumpkin season hits and suddenly I want it in everything—coffee, muffins, pancakes—you name it. But when I’m craving something creamy, cool, and easy to throw together without turning on the oven, this Pumpkin Delight Dessertis my go-to. It’s layered, luscious, and tastes like a pumpkin pie met a cheesecake in the best way possible.
I made it the first time for a Friendsgiving when I needed a dessert that could feed a crowd and be made ahead. One bite in, and it instantly earned a permanent spot in my fall recipe rotation. It’s light yet rich, perfectly spiced, and every layer brings something special to the table. If you love pumpkin, this one’s a must.
Let me show you how I make it and why it’s the no-bake treat you’ll be dreaming about all season long.
Why This Pumpkin Delight Dessert Works
This dessert is like pumpkin pie’s cooler, creamier cousin. It comes together in layers and checks every box:
- No baking required: Just chill and serve.
- Layered for flavor: Each bite gives you crust, cream, spice, and fluff.
- Perfect for potlucks and holidays: Feeds a crowd and looks beautiful in a pan.
- Make-ahead friendly: Even better the next day.
Ingredients You’ll Need
(Serves 12–15 | Prep Time: 20 minutes | Chill Time: 3–4 hours or overnight)
For the crust:
- 1 package (14.3 oz) Golden Oreos, crushed
- 1/2 cup (1 stick) unsalted butter, melted
For the layers:
- 1 (8 oz) block cream cheese, softened
- 1/4 cup granulated sugar
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 (3.4 oz) package instant vanilla pudding
- 1 cup cold milk
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- Extra whipped topping and crushed Oreos for garnish (optional)
How I Make Pumpkin Delight
1. Make the Crust
I start by crushing the Golden Oreos in a food processor (or in a zip-top bag with a rolling pin) until they’re fine crumbs. I mix in the melted butter and press the mixture into the bottom of a 9×13 inch pan to form the crust. Then I pop it in the fridge while I prep the filling.
2. Make the Cream Cheese Layer
In a medium bowl, I beat the softened cream cheese and sugar until smooth. Then I gently fold in half of the whipped topping until it’s creamy and fluffy. I spread this over the crust as the first layer and place the pan back in the fridge to chill while I move on.
3. Make the Pumpkin Layer
In another bowl, I whisk the vanilla pudding mix with the cold milk until it begins to thicken. Then I stir in the canned pumpkin and pumpkin pie spice until smooth and well combined.
This spiced pudding layer is the star of the show—it’s creamy, cool, and tastes just like fall. I spread it evenly over the cream cheese layer in the pan.
4. Top with Whipped Topping
Once the pumpkin layer is smooth, I spread the remaining whipped topping across the top to seal everything in. I like to sprinkle some crushed Oreos or a light dusting of pumpkin pie spice on top just before serving for that extra finishing touch.
5. Chill and Serve
I cover the dish and let the dessert chill in the fridge for at least 3 hours—overnight is even better. Once it’s set, I slice it into squares and serve chilled. Every layer holds together beautifully and scoops like a dream.
My Tips for the Perfect Pumpkin Delight
- Use room-temp cream cheese: This prevents lumps and makes blending easy.
- Let it chill fully: Don’t rush it—the layers need time to set so they slice clean.
- Make it ahead: This dessert is perfect for prepping the night before.
- Crush cookies finely: It helps the crust hold together better when sliced.
- Add a crunchy topping: Crushed gingersnaps, pecans, or toffee bits are great alternatives to Oreos.
How I Store and Serve It
Pumpkin Delight keeps well in the fridge for 3–4 days. I store it covered right in the pan—makes cleanup and serving super simple. It travels great for potlucks, and I’ve even packed it up in individual cups for an easy-to-serve dessert at parties.
This dessert doesn’t freeze well (the texture of the pudding and whipped topping can change), so I recommend enjoying it fresh from the fridge.
FAQs From My Kitchen
Q: Can I use pumpkin pie filling instead of canned pumpkin?
A: I wouldn’t. Pumpkin pie filling has added sugar and spices, which can make the dessert overly sweet and throw off the flavor balance.
Q: Can I use a graham cracker crust instead?
A: Absolutely. Graham cracker or gingersnap crusts both work well and add a slightly different flavor twist.
Q: Can I make it dairy-free?
A: You can try it with dairy-free cream cheese and coconut-based whipped topping, though the texture may vary slightly.
Q: What’s the best way to slice it cleanly?
A: Use a sharp knife and wipe it clean between cuts for neat, layered slices.
Why You Need This Dessert in Your Fall Recipe Lineup
This Pumpkin Delight Dessert is everything you want in an easy fall treat: creamy, cool, spiced just right, and no baking required. It’s the kind of dessert that shows up once at a holiday table and instantly becomes a tradition. And because it’s so simple to make ahead, it’s perfect for hosts and busy families alike.
Whether you’re celebrating Thanksgiving, bringing a dish to Friendsgiving, or just want a no-fuss dessert to enjoy with your coffee, this one absolutely delivers. One bite, and you’ll see why it’s called “delight.”
This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat
Ingredients
- 2 cups (1 stick) unsalted butter
- 4 cups granulated sugar
- 1 cup cold milk
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp pumpkin pie spice
- 8 oz cream cheese, softened
- 2 cups whipped topping
- 1 package graham cracker crumbs
Instructions
- In a large bowl, beat together the softened cream cheese and granulated sugar until smooth.
- Add the cold milk and canned pumpkin to the mixture, and mix until well combined.
- Fold in the pumpkin pie spice and whipped topping gently until fully incorporated.
- In a 9×13 inch dish, layer half of the graham cracker crumbs on the bottom.
- Spread half of the pumpkin mixture over the crumbs.
- Repeat with another layer of graham cracker crumbs and the remaining pumpkin mixture.
- Top with the remaining graham cracker crumbs for decoration.
- Cover and refrigerate for at least 4 hours or overnight before serving.
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