This Pumpkin Delight dessert is the easiest no-bake alternative to pumpkin pie. It has layers of creamy pumpkin filling, sweetened cream cheese, and a buttery Biscoff cookie crust. With just 30 minutes to assemble, it’s a festive make-ahead treat for any baker and a great addition to any holiday menu.
Pumpkin delight is one of those desserts that hits all the right notes. It all begins with a crunchy Biscoff cookie crust that adds the perfect blend of sweetness and spice. Then, there’s the no-bake cheesecake layer—rich, creamy, and just the right amount of sweet. The pumpkin pudding layer is infused with pumpkin pie spice, adding warmth to each bite. And, of course, it’s all topped off with fluffy whipped cream, giving you that final, sweet touch!
What’s great about this layered dessert is how simple it is to assemble in only 30 minutes. You can make it ahead of time, chill it, and then slice it up for any gathering. It’s a light, creamy alternative to the traditional pumpkin pie, and people love it because it feels familiar but just a little bit more exciting! Honestly, I prefer it and so do my kids – it’s become a recipe my girls love to help me with in the kitchen.
For more crowd-pleasing fall desserts, check out my recipes for No-Bake Caramel Apple Eclair Cake, Chocolate Peppermint Lasagna, Cranberry Jello Salad, Easy Oreo Layered Dessert, and Raspberry Pretzel Salad!
Reader Review: “I made this last week and the whole family loved it!!” – Maddy
Why We Love This Recipe
- An easier version of pumpkin pie. It’s perfect for Thanksgiving dinner or any fall gathering, offering a twist on the traditional pumpkin pie with delicious layers of flavor and texture.
- Make this dessert in advance to keep menu preparation stress-free. This Pumpkin Delight recipe is incredibly easy to make ahead of time, meaning you can spend less time in the kitchen on the big day.
- Perfect for any level of baker. Whether you love making desserts at home or are newer to making sweet treats, this layered pumpkin dessert is easy for any skill level.
Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Biscoff Cookie Crumbs – These finely crushed cookies add a sweet and spiced flavor to the crust, perfect for complementing the pumpkin layers. If you can’t find Biscoff, graham crackers or gingersnaps work as well.
- Salted Butter – The melted butter binds the cookie crumbs together for that perfect, buttery crust.
- Cream Cheese – Softened cream cheese creates the rich, tangy base of the creamy layer, balancing the sweetness of the dessert.
- Powdered Sugar – Adds sweetness to the cream cheese layer and whipped topping, making them light and fluffy.
- Pure Vanilla Extract – This enhances the flavors throughout, from the cream cheese to the whipped cream.
- Heavy Cream – Used to thicken both the cream cheese layer and the whipped topping. If you’re short on time, Cool Whip can be a quick substitute.
- Instant Vanilla Pudding Mix – Provides a creamy, smooth texture for the pumpkin layer. White chocolate pudding also works well.
- Pumpkin Puree – This is where the pumpkin flavor really shines. Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best results. Go the extra mile by using fresh pumpkin in my delicious Homemade Pumpkin Puree Recipe!
- Pumpkin Pie Spice – The essential spice blend of cinnamon, nutmeg, and cloves gives this dessert its warm, fall flavor.
How to Make Pumpkin Delight
- Prepare crust. Start by pulsing the Biscoff cookies in a food processor (affiliate link) until fine crumbs form. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin. Mix the crumbs with melted butter, then press the mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, or for a no-bake option, freeze the crust for 30 minutes.
- Make cream cheese layer. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together with a hand mixer until smooth and creamy. Gradually add the heavy cream, whipping it until thickened. Spread the cream cheese mixture evenly over the cooled crust, making sure to go right to the edges.
- Mix pumpkin pudding layer. In another bowl, whisk the milk and pudding mixes together until they start to thicken, then stir in the pumpkin puree and pumpkin pie spice.
- Add pumpkin layer and chill. Spread the pumpkin layer gently over the cream cheese layer, ensuring it’s even and smooth. Refrigerate for at least 4 hours so it sets.
- Top it off. Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip! Spread the whipped cream over the pumpkin layer. Finish it off with a sprinkle of extra Biscoff cookie crumbs (our preference because we can’t get enough!), toffee bits, or chopped pecans. Slice and enjoy!
Recipe FAQ’s
Definitely! Homemade whipped cream adds a fresh and rich flavor, but a thawed tub of Cool Whip will work well too.
No problem! You can use graham crackers, gingersnaps, pecan sandies, shortbread cookies, or even crushed pecans for the crust. Each brings its own unique flavor twist to the dessert.
It’s a simple blend of ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of ground allspice.
Expert Tips
- Soften the cream cheese. Make sure your cream cheese is softened to room temperature before mixing, to avoid lumps in the cream cheese layer.
- Full chill the Pumpkin Delight for the best texture. Chill the dessert for at least 4 hours, but overnight is even better. This gives the layers time to set and the flavors to meld.
- Make foolproof whipped cream. When whipping the cream, use a cold bowl and beaters to get the fluffiest, most stable whipped cream.
- Don’t overmix the whipped cream or you might end up with butter. Stop when soft peaks form for the perfect texture.
- Have fun with the garnishes. For extra crunch, sprinkle toffee bits or chopped pecans on top just before serving.
- Easy to transport. You can top with the whipped cream before bringing to a potluck, just be sure to store in the fridge during the meal.
Substitutions and Variations
- Use a different cookie crust. You can swap the Biscoff cookies for a gingersnap crust to give the base a bolder, spiced flavor.
- Make a gluten-free version by using gluten-free cookies or graham crackers for the crust.
- Swap the vanilla pudding. Try using white chocolate pudding mix instead of vanilla for an extra indulgent flavor.
- Time-saving solution. Use Cool Whip instead of homemade whipped cream for a quick and easy topping.
Storage
Keep any leftovers in an airtight container in the fridge. The dessert will stay fresh for up to 4 days, though it’s so delicious, it might not last that long!
Freeze the dessert (without the whipped topping) tightly wrapped for up to 2 months. Thaw in the fridge before adding whipped cream.
But if you want to assemble it in advance of entertaining, it’s the perfect make-ahead dessert. Prepare it the night before and let it chill. Top with the whipped cream right before serving.
More Pumpkin Dessert Recipes
- Pumpkin Bars
- Pumpkin Pie Milkshake
- Pumpkin Cheesecake Mousse
- Pumpkin Bundt Cake
- Pumpkin Pie Smoothie
- Pumpkin Roll
Pumpkin Delight (no-bake)
Ingredients
Crust
- 2 cups finely crushed Biscoff cookie crumbs + extra for sprinkling on top
- ½ cup salted butter melted
Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ¾ cups heavy cream
Pumpkin Pudding Layer
- 2 (3.4-ounce) packages instant French vanilla or white chocolate pudding mix
- 2 ½ cups cold milk
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
Topping
- 1 ½ cups heavy cream (or one 8-ounce tub thawed Cool Whip)
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- Additional crushed Biscoff cookies, toffee bits, or chopped pecans
Instructions
- Preheat oven to 350°F. Pulse the Biscoff cookies in a large food processor (affiliate link) or blender until they are fine crumbs, or transfer to a ziploc bag and crush with a rolling pin (affiliate link). Add melted butter to 2 cups of the Biscoff crumbs, reserving additional crumbs for sprinkling on top. Pulse or stir until evenly moistened. Press into a 9×13-inch baking dish. Bake for 10 minutes to set or freeze for 30 minutes for a completely no-bake option. Cool completely.2 cups finely crushed Biscoff cookie crumbs, ½ cup salted butter
- In another large bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric handmixer for 20-30 seconds until smooth. Add in heavy cream and beat on medium speed until thickened and fluffy. Carefully spread this layer over the cooled crust until it completely covers the crust and touches the sides of the pan.8 ounces cream cheese, 1 ½ cups powdered sugar, 1 teaspoon pure vanilla extract, ¾ cups heavy cream
- In another bowl, whisk the milk and pudding mixes for 1-2 minutes until combined and starting to thicken slightly. Whisk in the pumpkin puree and pumpkin pie spice. Carefully spread the pumpkin layer over the cream cheese layer. Refrigerate for at least 4 hours or until set.2 (3.4-ounce) packages instant French vanilla or white chocolate pudding mix, 2 ½ cups cold milk, 1 (15-ounce) can pumpkin puree, 2 teaspoons pumpkin pie spice
- Add the heavy cream, powdered sugar, and vanilla extract to a cold mixing bowl. Beat with the whisk attachment until thickened, but do not overbeat and turn this whipped cream into butter. Spread the whipped cream over the pumpkin layer, then sprinkle with the reserved Biscoff cookie crumbs, toffee bits, or chopped pecans. Cut into squares and serve.1 ½ cups heavy cream, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract, Additional crushed Biscoff cookies, toffee bits, or chopped pecans
Notes
- Store: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze the dessert (without the whipped topping) tightly wrapped for up to 2 months. Thaw in the fridge before adding whipped cream.
- Make Ahead: Prepare the dessert the night before your event. For best results, leave off the whipped topping until just before serving.
Happy delight birthday to Amy~!
Thank you so much!
Hey there! Your post on Pumpkin Delight sounds fantastic and a great twist on the classic pumpkin pie. The no-bake option is a lifesaver during busy holidays. Quick one – with the fluctuating costs of groceries, do you have tips on keeping this dessert budget-friendly? Also, how would you suggest storing it if making a day or two ahead of a gathering? Thanks a bunch! 🍂
Hmm the ingredients are pretty straightforward and would be hard to swap for anything less expensive. You could just use graham crackers for the crust layer instead of the Biscoff cookies. I would just stick with store brand or no-name items for a cheaper alternative or watch for sales. If you prepare the dessert the night before your event, leave off the whipped topping until just before serving. You can also freeze the dessert (without the whipped topping) tightly wrapped for up to 2 months. Thaw in the fridge before adding whipped cream.
This looks amazing ! I can’t wait to try it. Can I sub out sugar free pudding & cool whip ?
Thanks! Yes, I am sure those substitutions would be fine.
I made this last week and the whole family loved it!!