Name: No Bake Pumpkin Dessert
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: Pumpkin Layer:; 12 ounces (1 ½ blocks) cream cheese, softened; 1 ½ (15 oz) cans pure pumpkin (22.5 oz total); ¾ cup powdered sugar; ¾ cup packed light brown sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; ¼ teaspoon salt; 2 cups heavy whipping cream; Assembly:; 1 pound box gingersnap cookies (or 2 sleeves graham crackers); Topping:; 1 ½ cups heavy whipping cream; 4 tablespoons powdered sugar; 1 teaspoon vanilla extract; Optional garnish: crushed gingersnap cookies, cinnamon, or chopped pecans

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This No Bake Pumpkin Dessert is a dreamy, layered treat featuring spiced pumpkin mousse, crisp gingersnap cookies that soften into cake-like layers, and a pillowy whipped cream topping. Perfect for fall and holiday gatherings, this crowd-pleasing dessert delivers the comforting flavors of pumpkin pie in a cool, creamy, no-bake format. Best of all, it’s easy to prepare and requires no oven time!

No Bake Pumpkin Dessert

Why You’ll Love This Recipe

No baking required, making it perfect for busy holiday kitchens
Layers of creamy pumpkin mousse and spiced cookies for great texture
Make-ahead friendly, great for prepping the night before
Cool and creamy, ideal for a lighter dessert option
Classic fall flavors with pumpkin, cinnamon, and gingersnap spice
Customizable toppings to suit your taste
Impressive presentation with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Layer:
12 ounces cream cheese, softened (1 ½ blocks)
22.5 ounces pure pumpkin (1 ½ cans of 15 oz, not pumpkin pie filling)
¾ cup powdered sugar
¾ cup light brown sugar, packed
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups heavy whipping cream (for folding into mousse)

Assembly:
1 pound box gingersnap cookies (or substitute with graham crackers)

Topping:
1 ½ cups heavy whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional garnish: crushed gingersnap cookies, cinnamon, or chopped pecans

Directions

1. Make the Pumpkin Mousse:
In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add the pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Beat until fully combined and creamy.

2. Whip the Cream:
In a separate chilled bowl, whip 2 cups of heavy cream until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until no streaks remain.

3. Assemble the Layers:
In a 9×13-inch dish, spread a thin layer of the pumpkin mousse on the bottom to anchor the cookies.
Add a layer of gingersnap cookies, breaking them to fit as needed.
Spread about ⅓ of the pumpkin mousse over the cookies.
Repeat with more cookies and mousse until you have 3 layers of cookies, ending with mousse on top.

4. Chill:
Cover tightly with plastic wrap and refrigerate for at least 6 hours (or overnight) to allow the cookies to soften and flavors to meld.

5. Make the Topping:
Just before serving, whip 1 ½ cups heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread over the top of the chilled dessert.

6. Garnish and Serve:
Top with crushed gingersnap cookies, cinnamon, or chopped pecans, if desired. Slice and serve cold. Store leftovers in the refrigerator.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes

Variations

Use graham crackers instead of gingersnaps for a milder flavor
Add chopped nuts or mini chocolate chips between layers for texture
Flavor the whipped cream with maple extract for a twist
Make it individual by layering in small jars or cups for personal servings
Add a caramel drizzle on top for extra decadence

Storage/Reheating

Storage: Cover and refrigerate for up to 4 days.
Freezing: Not recommended as the texture may change.
Reheating: Not applicable—serve this dessert chilled.

FAQs

Can I make this ahead of time?

Yes! This dessert is ideal for making 1 day ahead. The longer it chills, the better the cookies soften and the flavors blend.

Can I use whipped topping instead of heavy cream?

You can substitute whipped topping (like Cool Whip) in both the mousse and topping layers if desired.

Do I have to use gingersnap cookies?

No, graham crackers or vanilla wafers also work well, though gingersnaps add more spice and texture.

Can I use pumpkin pie filling?

No, use pure pumpkin puree for best results. Pumpkin pie filling contains added sugar and spices.

Will the cookies stay crunchy?

No, after chilling, the cookies soften and take on a cake-like texture—similar to icebox cake.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and whipped topping alternatives to make a dairy-free version.

Can I use store-bought whipped cream?

You can use store-bought whipped cream for convenience, though homemade offers better texture and flavor.

How do I make it gluten-free?

Use gluten-free gingersnap cookies or graham crackers and ensure all other ingredients are certified gluten-free.

What’s the best way to serve this dessert?

Serve chilled with a clean, sharp knife for neat slices. Wipe the knife between cuts for clean layers.

Can I freeze leftovers?

It’s not recommended, as freezing and thawing can affect the mousse and whipped topping texture.

Conclusion

No Bake Pumpkin Dessert is a deliciously simple fall treat that combines the ease of a no-bake recipe with the rich, spiced flavors of pumpkin pie. With creamy layers and soft gingersnap cookies, it’s the perfect crowd-pleasing dessert for holidays, potlucks, or any occasion when you want a festive and fuss-free dessert.