Pumpkin Delight is a rich and creamy dessert with layers of whipped topping, pumpkin pudding mousse mixture, cinnamon cheesecake and a gingersnap cookie crust.

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Pumpkin Delight is a decadent dessert recipe perfect for fall.

All the layers of this creamy dessert are no bake except for the crust.

This pumpkin layered dessert recipe takes about forty minutes to prepare and then requires three hours of chill time to set.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pumpkin dessert, I started by putting some gingersnap cookies into a food processor.

I blended the cookies into fine crumbs.

I poured the cookie crumbs into a mixing bowl and added some melted butter.

I mixed the cookie crumbs and butter together well.

I transferred the crumbs to a 9 x 13 inch baking dish and used a glass to press them down.

I pressed the crumbs out to form an even crust covering the bottom of the dish completely.

I baked the crust until it was lightly browned and then I set it aside to cool completely.

I dumped some softened cream cheese, brown sugar, vanilla extract and ground cinnamon into a mixing bowl.

I used an electric mixer to beat the ingredients together until smooth and creamy.

I spread the cheesecake mixture evenly over the cooled crust in the baking dish.

I poured some pumpkin puree, instant vanilla pudding mix, milk, granulated sugar and pumpkin pie mix into a mixing bowl.

I whisked the ingredients together until well combined.

I added some Cool Whip to the bowl.

I carefully folded the Cool Whip into the pumpkin mixture.

I spread the pumpkin mixture evenly over the cheesecake layer.

I spread some Cool Whip evenly over the pumpkin layer.

I placed the dessert in the refrigerator for three hours to chill and set.

After three hours I removed the dish from the refrigerator and drizzled caramel sauce over the top.

I also sprinkled gingersnap cookie crumbs on the top.

Then the pumpkin cheesecake layered dessert was ready to serve.

I sliced and served the dessert while it was still cold.

This decadent pumpkin dessert is perfect for Thanksgiving.

This pumpkin pie cheesecake can serve up to twelve making it perfect for a family gathering.

If you are looking for a simple and delicious pumpkin dessert recipe, then you need to try this Pumpkin Delight!

More Pumpkin Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Pumpkin Delight:

Crust

• 3 cups gingersnap cookies
• ¼ cup butter, melted

Cheesecake Layer

• 16 ounces cream cheese, softened
• 1 cup brown sugar
• 1 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

Pumpkin Layer

• 1 (15-ounce) can pumpkin puree
• 1 (3.4-ounce) package instant vanilla pudding mix
• ½ cup milk
• 2 tablespoons granulated sugar
• 1 teaspoons pumpkin pie spice
• ¾ cup Cool Whip

Topping

• 2 cups Cool Whip
• Caramel sauce for drizzling right before serving
• ¼ cup finely crushed gingersnap cookies for topping

How to Make This Pumpkin Delight:

1. Preheat the oven to 350°F.
2. Using a food processor or blender, blend the gingersnap cookies into fine crumbs.
3. In a mixing bowl, combine the crushed gingersnap cookies and melted butter. Mix well until the cookie crumbs are evenly coated with butter.
4. Press the cookie mixture into the bottom of a 9×13-inch baking dish to form the crust layer, using the bottom of a glass or jar to help firmly press it down.
5. Bake for 10-12 minutes or until lightly golden and firm. Let cool completely.
6. In a separate mixing bowl, beat the softened cream cheese, brown sugar, vanilla extract, and ground cinnamon until smooth and creamy.
7. Spread the no-bake cinnamon cheesecake layer evenly over the cooled crust layer in the baking dish.
8. In another mixing bowl, whisk together the pumpkin puree, instant vanilla pudding mix, milk, granulated sugar, and pumpkin pie spice until well combined and thickened.
9. Gently fold in the ¾ cup of whipped topping into the pumpkin mousse mixture.
10. Spread the pumpkin mousse layer evenly over the cinnamon cheesecake layer.
11. Spread the 2 cups of whipped topping over the pumpkin mousse layer.
12. Place the dessert in the refrigerator for at least 2-3 hours, or until it is set and firm.
13. Once set, drizzle caramel sauce over top of the whipped topping layer and sprinkle with some crushed gingersnap cookies if desired just before serving.
14. Cut into squares and serve cold.
15. Enjoy!

FAQS:

How should I store the Pumpkin Spice Layered Dessert?

Store covered in the refrigerator for 3-4 days. Although, for best texture and taste, consume within 1-2 days.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s recommended to use plain pumpkin puree, as pumpkin pie filling already contains added sugars and spices, which may affect the overall balance of sweetness and flavors in the dessert.

Can I use a different type of cookie for the crust?

Yes, you can experiment with other cookies like graham crackers or vanilla wafers for the crust. Keep the same butter proportion (about 3/4 cup melted butter) to achieve a good consistency.

Can I use a different flavor for the cheesecake layer?

Absolutely! Instead of cinnamon, you can try using other flavors like maple or nutmeg to complement the pumpkin spice theme.

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