No Bake Pumpkin Dessert
This easy No Bake Pumpkin Dessert has layers of creamy pumpkin mousse and cookies. A fall treat that tastes like pumpkin pie but no baking needed!
A NO BAKE FALL MUST HAVE
I know the oven is prime real estate during the holidays. It seems everything needs to be made in the oven! So any time when you can get away with not using it, can be helpful. This layered dessert is such a tasty treat. The gingersnap cookies really set it over the top. Since this recipe makes enough for 12 servings, it really is perfect for Thanksgiving (or other holiday celebrations) if you’re feeding a crowd.
FREQUENTLY ASKED QUESTIONS:
Every time I use this mixer and share it in the images, someone wants to know more about it, so I figured I would just share the info here. I like to use it in photos because it’s easier to see what is going on in the mixer since it’s open. It’s a Bosch mixer (paid affiliate link). I know this one is super nice but it comes with a hefty price tag, and honestly, unless you are a huge baker and would use it a lot, it’s not worth that kind of money. If you are looking to invest in a mixer, I would probably just go with a standard stand mixer (like KitchenAid.) For this recipe, any mixer (even a handheld one) will work or you can do it by hand.
Chill your bowl and beaters in freezer before whipping cream to help it whip faster and hold its shape better. Or, place ice and water in mixing bowl to chill it.
Yes, this is the perfect dessert to make ahead of time since it sets up overnight in the fridge. This helps make dessert time stress-free.
Garnish with crushed cookies, chopped pecans, or even a drizzle of caramel sauce.
Absolutely. Just use a 16-ounce tub, half in the pumpkin filling and half on top. Reduce powdered sugar in the filling to ¼ cup if using Cool Whip and obviously skip making the topping since you’ll be using the cool whip.
Cover leftovers tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 4 days.
No, freezing changes the texture of the cream and cookies, so it’s best enjoyed fresh from the fridge.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese– softened to room temperature. Use these Tips To Soften Cream Cheese if you need them. Use full fat cream cheese if possible. Low-fat cream cheese may result in a thinner filling.
- pumpkin purée– be sure you grab puree, it’s not the same as pumpkin pie filling. It won’t give the same results, so make sure you’re using the right one.
- powdered sugar
- light brown sugar – when measuring brown sugar, always make sure you pack the measuring cup.
- pumpkin pie spice– grab your favorite brand from the store or use some Homemade Pumpkin Pie Spice.
- ground cinnamon
- vanilla extract
- heavy whipping cream – it needs to be heavy cream here for the correct consistency.
- ginger snap cookies – or you can use 2 sleeves of graham crackers.
HOW TO MAKE NO BAKE PUMPKIN DESSERT:
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add pumpkin purée, brown sugar, powdered sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Mix until well combined and smooth.
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. Set aside.
In a 9×13-inch dish, spread a thin layer of the pumpkin filling to anchor the base. Add a single layer of ginger snap cookies over the mousse, breaking pieces as needed to fit. Spread about 1/3 of the mousse over the cookies.
Repeat layers, ending with a final layer of pumpkin filling (you should get 3 layers of ginger snap cookies total). Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the ginger snap cookies have softened and the dessert is set.
Whip 1 ½ cups of heavy cream with 4 tablespoons of powdered sugar and 1 teaspoon of vanilla until soft peaks form. Spread evenly over the top of the chilled cake.
Sprinkle with crushed ginger snap cookies, a dash of cinnamon, or chopped pecans if desired. Slice and serve cold.
CRAVING MORE RECIPES?
- No Bake Pumpkin Cheesecake
- Pumpkin Delight
- Pumpkin Dump Cake
- Pumpkin Pie Cake
- Pumpkin Earthquake Cake
- Pumpkin Bundt Cake
- Pumpkin Danishes
- Pumpkin Pop Tarts
No Bake Pumpkin Dessert
Ingredients
Pumpkin Layer
- 12 ounces (1 ½ blocks) cream cheese, softened to room temperature
- 1 ½ (15 ounce) cans pure pumpkin (22.5 ounces total – 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
Assembly
- 1 pound box ginger snap cookies (or 2 sleeves graham crackers)
Topping
- 1 ½ cups heavy whipping cream
- 4 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- optional: crushed ginger snap cookies, cinnamon, or chopped pecans for garnish
Instructions
- In a large bowl, beat 12 ounces (1 ½ blocks) cream cheese, softened to room temperature until smooth and fluffy. Add 1 ½ (15 ounce) cans pure pumpkin , ¾ cup powdered sugar, ¾ cup light brown sugar, packed, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Mix until well combined and smooth.
- In a separate chilled bowl, whip 2 cups heavy whipping cream until stiff peaks form. Gently fold the 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 filling to anchor the base. Add a single layer of ginger snap cookies over the pumpkin mousse, breaking pieces as needed to fit. Spread about 1/3 of the mousse over the cookies. Repeat layers, ending with a final layer of pumpkin filling (you should get 3 layers of ginger snap cookies total).
- Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the ginger snap cookies have softened and the dessert is set.
- When dessert is ready, make the whipped cream topping. Whip 1 ½ cups heavy whipping cream with 4 Tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Spread evenly over the top of the chilled cake.
- Sprinkle with optional: crushed ginger snap cookies, cinnamon, or chopped pecans for garnish, if desired. Slice and serve cold. Keep refrigerated.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hello, I’m writing from Puerto Rico, I made the no baked pumpkin recipe and it’s perfect, the only change I made was the sugar, I use less and I divided the mixture in 12 small glasses, my husband scraped the left overs. if he did that it’s means is good, thank you.
Hi Flor! Thanks so very much! That is a great idea with the small glasses. Thank you so much for taking the time to come bak and comment. I love hearing that someone really enjoys a recipe!
I made it exactly to the recipe and it turned out perfect! Everyone raved over how good it was. The gingersnaps really set it off! So yummy!
I made this on the weekend to serve to friends that were joining us for dinner. They LOVE desserts so whenever we have them over, my meal planning begins with what to make for dessert then I go on from there! I really appreciate desserts that can be made in advance so when I saw this post of yours, I knew I had to make it. It was incredibly easy and turned out perfectly. I have a big container of candied ginger bits – they are very tiny and I thought they would be nice sprinkled on the top of the whipping cream. Worked out great. I will definitely make this again but maybe next time I will try to halve the recipe, as there is a lot leftover. I am not a dessert person – love making them but I don’t really have much of a sweet tooth. My husband however….different story!! He’s enjoying it! Thanks Brandie!
Easy ! & yummy