The Ultimate No-Bake Fall Dessert for Stress-Free Holidays

During the busy holiday season, oven space becomes a precious commodity. From roasted turkeys and savory side dishes to freshly baked rolls, everything seems to demand its turn in the oven. That’s precisely why this No-Bake Pumpkin Dessert is an absolute must-have for your fall recipe collection! It offers a deliciously convenient solution, freeing up your oven while still allowing you to serve a show-stopping dessert that tastes like pure autumn indulgence.

This layered pumpkin dessert isn’t just easy; it’s an experience. The delicate balance of the spiced pumpkin mousse with the zesty, slightly spicy gingersnap cookies creates a flavor profile that’s both comforting and exciting. Each bite offers a harmonious blend of creamy, cool pumpkin goodness and a tender, cookie-like crunch that softens beautifully as it chills. Designed to yield approximately 12 generous servings, this recipe is ideal for Thanksgiving dinner, Friendsgiving celebrations, or any large family gathering where you need to feed a crowd without the added stress of baking.

Its make-ahead nature is another significant advantage. Preparing this dessert the day before allows the flavors to meld beautifully and the cookies to achieve that perfect cake-like consistency, making dessert time entirely stress-free on the day of your event. Imagine pulling a perfectly set, visually stunning dessert from the refrigerator, ready to slice and serve, while your oven is busy with other culinary masterpieces. It’s a win-win for any host!

Frequently Asked Questions About This Delicious No-Bake Pumpkin Treat

Here are some common questions and helpful tips to ensure your No-Bake Pumpkin Dessert turns out perfectly every time:

What kind of mixer is best for this recipe?

While a powerful stand mixer can certainly make quick work of the creaming and whipping steps, it’s not strictly necessary. For this recipe, any mixer will do the trick! A standard electric stand mixer (like a KitchenAid) is an excellent, versatile choice for most home bakers. Even a handheld electric mixer will work perfectly fine for beating the cream cheese and whipping the cream. If you’re feeling adventurous or simply don’t have an electric mixer, you can even whisk the cream by hand – just be prepared for a good arm workout!

How can I make whipping cream easier and more stable?

Achieving perfectly whipped cream is key to the luscious texture of this dessert. To make the process smoother and ensure your cream whips faster and holds its shape better, always start with very cold heavy whipping cream. Additionally, chill your mixing bowl and beaters (or whisk attachment) in the freezer for about 10-15 minutes before you begin. The cold surfaces help the cream aerate more efficiently. Alternatively, you can place your mixing bowl over a larger bowl filled with ice and water to keep it consistently cold while whipping.

Can I prepare this No-Bake Pumpkin Dessert in advance?

Absolutely! This is one of the best features of this recipe. This pumpkin dessert is ideally suited for making ahead of time. In fact, it needs at least 6 hours to chill, but refrigerating it overnight allows all the layers to set beautifully and gives the gingersnap cookies ample time to soften, creating that wonderful cake-like texture. Preparing it the day before your event not only enhances the flavor but also significantly reduces your workload on the day of serving, allowing for a much more relaxed and enjoyable experience.

What are some great garnish options for this dessert?

While this No-Bake Pumpkin Dessert is delicious on its own, a thoughtful garnish can elevate its presentation and add an extra layer of flavor and texture. Crushed gingersnap cookies are a fantastic choice, reinforcing the cookie base. Chopped pecans or walnuts add a delightful crunch and nutty flavor that complements the pumpkin wonderfully. A sprinkle of ground cinnamon or nutmeg can enhance the autumnal spices. For an extra touch of decadence, consider a delicate drizzle of caramel sauce or a generous dusting of powdered sugar. Feel free to mix and match to create your perfect topping combination!

Is it possible to use Cool Whip instead of homemade whipped cream?

Yes, for an even quicker and simpler preparation, you can definitely substitute Cool Whip for the homemade whipped cream. You’ll need one 16-ounce tub of Cool Whip. Use half of the tub (8 ounces) folded into the pumpkin filling to create the mousse, and reserve the other half (8 ounces) for the topping. If you use Cool Whip in the filling, reduce the amount of powdered sugar in the pumpkin mixture to ¼ cup, as Cool Whip is already sweetened. This substitution will save you time and effort without compromising too much on flavor.

How long do leftovers of this dessert typically last?

If you happen to have any leftovers (which is rare!), they can be stored in the refrigerator. Ensure the dessert is tightly covered with plastic wrap or transferred to an airtight container to maintain its freshness and prevent it from absorbing any refrigerator odors. When properly stored, this No-Bake Pumpkin Dessert will remain delicious for up to 4 days.

Can I freeze this No-Bake Pumpkin Dessert?

Unfortunately, freezing is not recommended for this particular dessert. The delicate texture of the creamy pumpkin mousse and the softened cookies can change significantly after freezing and thawing, often resulting in a watery or grainy consistency. This dessert is truly at its best when enjoyed fresh from the refrigerator, allowing you to experience its optimal creamy and tender texture.

Essential Ingredients for Your Luscious No-Bake Pumpkin Delight

Crafting this heavenly No-Bake Pumpkin Dessert requires a careful selection of ingredients, each playing a vital role in its rich flavor and satisfying texture. Here’s a closer look at what you’ll need to create this fall masterpiece:

• Cream Cheese: You’ll need 12 ounces (1 ½ blocks) of full-fat cream cheese, softened to room temperature. This is crucial for achieving a smooth, lump-free pumpkin mousse. If you’re short on time, try these Tips To Soften Cream Cheese quickly. Using full-fat cream cheese is highly recommended, as low-fat varieties can result in a thinner, less rich filling that may not set as firmly.
• Pumpkin Purée: Be absolutely sure to grab 1 ½ (15-ounce) cans of pure pumpkin purée (totaling 22.5 ounces), not pumpkin pie filling. These two products are often placed side-by-side in stores but are vastly different. Pumpkin pie filling contains added sugars and spices that will alter the flavor and consistency of your dessert, so double-check the label!
• Powdered Sugar: Also known as confectioners’ sugar, this finely milled sugar blends seamlessly into the mousse, ensuring a silky-smooth texture without any grittiness.
• Light Brown Sugar: This adds a deeper, molasses-rich sweetness and contributes to the dessert’s overall autumnal flavor. When measuring brown sugar, always make sure you pack it firmly into the measuring cup to ensure you get the correct amount.
• Pumpkin Pie Spice: This fragrant blend of cinnamon, nutmeg, ginger, and cloves is the heart of any pumpkin dessert. You can use your favorite store-bought brand, or for an extra fresh and vibrant flavor, consider making your own with this Homemade Pumpkin Pie Spice recipe.
• Ground Cinnamon: A touch of extra ground cinnamon boosts the warm, inviting spice profile of the pumpkin mousse, making it even more aromatic and comforting.
• Vanilla Extract: Pure vanilla extract enhances all the other flavors, adding a subtle warmth and complexity to the dessert.
• Salt: Just a pinch of salt helps to balance the sweetness and bring out the full depth of the pumpkin and spices.
• Heavy Whipping Cream: You’ll need this in two stages: 2 cups for the pumpkin mousse and an additional 1 ½ cups for the whipped topping. It is essential to use heavy cream here (not half-and-half or light cream), as its high-fat content is what allows it to whip up into stiff, stable peaks, providing the airy, rich consistency for both the mousse and the topping. Ensure it’s very cold for optimal whipping.
• Ginger Snap Cookies: These spicy, crunchy cookies are the star of the show, providing a fantastic contrast to the creamy pumpkin. One 1-pound box should be sufficient for the layers. Their distinctive ginger and molasses flavor pairs exceptionally well with pumpkin. If ginger snaps aren’t to your taste or are hard to find, you can substitute them with 2 sleeves of classic graham crackers for a milder flavor and similar texture.

Crafting Your Dream: A Simple Guide to No-Bake Pumpkin Dessert Layers

Follow these easy steps to create your spectacular No-Bake Pumpkin Dessert. The process is straightforward and incredibly rewarding, resulting in a showstopper without the fuss of baking!

Step 1: Prepare the Rich Pumpkin Mousse Base

1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it’s wonderfully smooth and fluffy. This step is crucial for preventing lumps in your mousse.
2. Next, add the pure pumpkin purée, light brown sugar (remember to pack it!), powdered sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and a pinch of salt.
3. Continue mixing on medium speed until all the ingredients are thoroughly combined and the mixture is completely smooth and uniform in color. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Set this delightful pumpkin mixture aside.

Step 2: Fold in the Whipped Cream for a Light & Airy Mousse

4. In a separate, chilled large bowl (refer to our FAQ for tips on chilling bowls), pour in 2 cups of very cold heavy whipping cream.
5. Using your electric mixer with a whisk attachment (or a hand whisk), whip the cream on high speed until stiff peaks form. The cream should be thick and hold its shape when you lift the beaters. Be careful not to over-whip, or it may become grainy.
6. Gently fold the whipped cream into the prepared pumpkin mixture using a spatula. Use a light hand and fold just until no white streaks of whipped cream remain. Over-mixing here will deflate the air from the cream, making the mousse less airy. This creates the light, creamy pumpkin mousse layer.

Step 3: Assemble Your Beautiful Layers

7. Grab a 9×13-inch baking dish. Spread a thin layer of your pumpkin mousse mixture across the bottom of the dish. This initial layer acts as an “anchor” for the cookies, preventing them from shifting.
8. Arrange a single layer of gingersnap cookies over the mousse. You may need to break some cookies into smaller pieces to fill any gaps and create an even, snug layer.
9. Carefully spread about one-third of the remaining pumpkin mousse evenly over the layer of cookies. Take your time to ensure a smooth, consistent layer.
10. Repeat the layering process: another layer of gingersnap cookies, followed by another one-third of the pumpkin mousse.
11. Finish with a final layer of gingersnap cookies, and then top it all off with the remaining pumpkin mousse, spreading it smoothly to cover the entire surface. In total, you should have three distinct layers of gingersnap cookies separated by luscious pumpkin mousse.

Step 4: Chill to Perfection

12. Once assembled, cover the dish tightly with plastic wrap.
13. Refrigerate the dessert for a minimum of 6 hours, but ideally overnight. This extended chilling time is vital for two reasons: it allows the pumpkin mousse to set completely and firm up, and it gives the gingersnap cookies enough time to soften, transforming them into a tender, cake-like layer that’s irresistible.

Step 5: Prepare the Cloud-Like Whipped Topping

14. Just before you’re ready to serve your dessert, prepare the final layer. In another chilled bowl, combine 1 ½ cups of cold heavy whipping cream with 4 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
15. Whip these ingredients with an electric mixer until soft peaks form. The cream should be light, fluffy, and hold its shape gently.
16. Carefully spread this freshly whipped cream evenly over the chilled pumpkin dessert, creating a beautiful, cloud-like top layer.

Step 6: Garnish, Slice, and Serve

17. For a perfect finish, sprinkle your desired garnishes over the whipped topping. Options include crushed gingersnap cookies for added texture, a delicate dash of ground cinnamon for aroma, or finely chopped pecans for a nutty crunch.
18. Slice the dessert into generous squares and serve it cold. The layers will be beautifully defined and the texture will be absolutely divine.
19. Remember to keep any leftovers refrigerated to maintain freshness.

No-Bake Pumpkin Dessert Recipe

A simple yet elegant layered dessert featuring creamy pumpkin mousse, light whipped topping, and perfectly softened gingersnap cookies. This no-bake wonder is ideal for fall gatherings and holiday tables.

• Prep Time: 20 minutes
• Chill Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yields: 12 servings
• Author: Brandie Skibinski

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, very cold

Assembly

• 1 pound box ginger snap cookies (or 2 sleeves graham crackers)

Topping

• 1 ½ cups heavy whipping cream, very cold
• 4 Tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Optional: crushed ginger snap cookies, ground cinnamon, or chopped pecans for garnish

Instructions

1. In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the pure pumpkin purée, powdered sugar, packed light brown sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and salt. Mix until all ingredients are well combined and the mixture is smooth.
2. In a separate, chilled bowl, whip 2 cups of heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the pumpkin mixture until no streaks remain, creating a light and airy pumpkin mousse. Set aside.
3. In a 9×13-inch dish, spread a thin layer of the pumpkin filling to anchor the base. Place a single layer of ginger snap cookies over the mousse, breaking pieces as needed to fit snugly. Spread about one-third of the remaining pumpkin mousse over the cookies. Repeat these layers (cookies, then mousse) two more times, ending with a final layer of pumpkin filling on top. You should have three layers of ginger snap cookies in total.
4. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow the dessert to set completely and the cookies to soften to a cake-like consistency.
5. When the dessert is thoroughly chilled and ready to serve, prepare the whipped cream topping. In a clean, chilled bowl, whip 1 ½ cups of cold heavy whipping cream with 4 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
6. Evenly spread this freshly whipped topping over the top of the chilled pumpkin dessert.
7. If desired, sprinkle with optional garnishes such as crushed ginger snap cookies, a dash of cinnamon, or chopped pecans. Slice and serve cold. Store any leftovers in the refrigerator.

Notes

• For best results, ensure your cream cheese is at room temperature and your heavy cream is very cold before mixing.
• Always use pure pumpkin purée, not pumpkin pie filling, to achieve the correct flavor and consistency.
• This dessert holds well in the refrigerator for up to 4 days, making it perfect for preparing ahead. Freezing is not recommended.

Nutrition Information

The nutritional information provided is an estimate. Calories and other values can vary based on specific brands and quantities used. We recommend using your preferred online nutritional calculator for precise figures.

• Calories: 606 kcal
• Carbohydrates: 61g
• Protein: 6g
• Fat: 39g
• Sodium: 373mg
• Fiber: 3g
• Sugar: 36g

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.

Craving More Delicious Pumpkin Recipes?

If you loved this easy no-bake sensation, you’re in for a treat! Pumpkin is a versatile ingredient that shines in countless desserts, from creamy cheesecakes to delightful cakes. Explore more of our favorite pumpkin-infused recipes to keep the fall spirit alive in your kitchen:

• No Bake Pumpkin Cheesecake: Another fantastic no-bake option for cheesecake lovers.
• Pumpkin Delight: A layered dessert with a buttery crust, cream cheese layer, pumpkin pudding, and whipped topping.
• Pumpkin Dump Cake: An incredibly simple and comforting cake that comes together with minimal effort.
• Pumpkin Pie Cake: Combines the best of pumpkin pie and cake in one delicious dessert.
• Pumpkin Earthquake Cake: A rich, gooey cake with pockets of cream cheese and spices.
• Pumpkin Bundt Cake: A beautifully moist and spiced cake, perfect for any occasion.
• Pumpkin Danishes: Flaky pastries with a sweet pumpkin filling, ideal for breakfast or brunch.
• Pumpkin Pop Tarts: A fun, homemade twist on a classic, filled with delicious pumpkin goodness.