Description

Hey friends, Beau here! Ever crave dessert that feels like slipping into your favorite flannel—warm, cozy, and ridiculously comforting—but without turning the oven on? This Spiced Pumpkin Cream Cheese Delight is it. With a crunchy gingersnap crust, a cloud of vanilla cream cheese fluff, and a silky pumpkin pudding layer, this no-bake beauty tastes like pumpkin pie’s fun, low-maintenance cousin. Perfect for potlucks, Friendsgiving, or late-night fridge raids.

Ingredients

Scale

Crust Layer

2 (16 oz) packages gingersnap cookies, finely crushed
12 tbsp (1 ½ sticks) unsalted butter, melted
½ cup chopped toasted pecans or walnuts (optional)

Cream Cheese Cloud Layer

32 oz (4 blocks) cream cheese, room temperature
3 ½ cups powdered sugar, sifted if clumpy
2 tsp pure vanilla extract
3 cups whipped topping (Cool Whip or homemade whipped cream)
Optional: 1 tsp orange zest or ½ tsp cinnamon

Pumpkin Velvet Layer

4 (3.4 oz) packages pumpkin spice instant pudding mix
4 cups whole milk (2% works, avoid skim)
Optional: 1 tsp maple extract or bourbon vanilla

Finishing Touch

2 cups whipped topping, thawed
Garnishes: crushed gingersnaps, candied pecans, cinnamon, caramel drizzle

Instructions

Make the Crust
- Mix crushed gingersnaps + melted butter (and nuts if using).
- Press firmly into a 9×13 pan using the bottom of a glass.
- Chill in fridge for 15 minutes.
Cream Cheese Cloud
- Beat room-temp cream cheese until smooth (1–2 min).
- Add powdered sugar + vanilla, beat until fluffy.
- Fold in whipped topping + zest/cinnamon gently.
- Spread evenly over chilled crust.
Pumpkin Velvet Layer
- Whisk pudding mix + milk for full 2 minutes. Let sit 5 minutes to thicken.
- Stir in maple extract or bourbon vanilla if using.
- Spread gently over cream cheese layer.
Finishing Touch
- Spread remaining whipped topping evenly.
- Garnish with crushed cookies, nuts, or drizzle.
Chill & Serve
- Cover loosely with plastic wrap.
- Refrigerate at least 4 hours (overnight = best texture).
- Slice with a hot knife for clean edges.

Notes

Smooth cream cheese = room temp (take it out 2–3 hours ahead).
Crust success = chill it before layering.
Presentation hack: Dip knife in hot water and wipe between cuts.
Make-ahead: Stays fresh 3–4 days in fridge. Best eaten by day 2 for crisp crust.

Prep Time: 30 minutes

Nutrition

Calories: 380 kcal per serving, 1 of 20
Sugar: 25g
Fat: 26g
Carbohydrates: 35g
Protein: 5g