Description
This no-bake pumpkin dessert features layers of creamy pumpkin mousse, whipped topping, and gingersnap cookies. It’s a perfect fall treat that’s easy to assemble and best served chilled for a soft, cake-like texture.
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
Instructions
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add pumpkin, powdered sugar, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until fully combined and smooth.
- In a separate chilled bowl, whip 2 cups heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture until no streaks remain. Set aside.
- In a 9×13-inch dish, spread a thin layer of the pumpkin mixture on the bottom to help anchor the base.
- Place a single layer of gingersnap cookies over the pumpkin layer, breaking cookies as needed to fit.
- Spread about 1/3 of the pumpkin mousse over the cookies. Repeat with two more layers of cookies and mousse, ending with a top layer of mousse.
- Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until cookies soften and the dessert is set.
- When ready to serve, whip 1 ½ cups heavy cream with 4 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Spread whipped cream over the top of the chilled dessert.
- Garnish with crushed gingersnap cookies, a sprinkle of cinnamon, or chopped pecans if desired.
- Slice and serve cold. Store leftovers in the refrigerator.
Notes
- Make sure cream cheese is fully softened for the smoothest filling.
- Dessert is best when chilled overnight to allow cookies to soften to a cake-like texture.
- Graham crackers can be substituted for gingersnaps for a milder flavor.
- Great make-ahead dessert for holidays or gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 606 kcal
- Sugar: 40 g
- Sodium: 260 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 130 mg
