Our take on the popular Pumpkin Delight dessert has layers of creamy pumpkin filling, a decadent no-bake cream cheese layer, and a buttery Biscoff cookie crust. It’s perfect for Thanksgiving dinner as an alternative to pumpkin pie or any time you crave pumpkin flavor! Easy to make, this no-bake delight is both delicious and festive, combining all the best parts of traditional pumpkin pie with a creamy twist!
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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 prepare. 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 does most of my family.
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!
Why We Love This Recipe
- 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.
- 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.
- The layers of cream cheese, pumpkin spice pudding, and whipped cream give each bite a delightful balance of creamy, crunchy, and spiced perfection.
What You’ll Need
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.
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!
I don’t recommend it. It’s possible, but when it thaws it can get a little runny.
Absolutely! This is a perfect make-ahead dessert. Prepare it the night before, let it chill, and it’ll be ready to slice and serve.
Tips for Success
- Make sure your cream cheese is softened to room temperature before mixing, to avoid lumps in the cream cheese layer.
- 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.
- 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.
- For extra crunch, sprinkle toffee bits or chopped pecans on top just before serving.
Substitutions and Variations
- 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.
- Try using white chocolate pudding mix instead of vanilla for an extra indulgent flavor.
- Use Cool Whip instead of homemade whipped cream for a quick and easy topping.
More Pumpkin Recipes for Pumpkin Lovers
- Pumpkin Bars
- Pumpkin Pie Milkshake
- Pumpkin Cheesecake Mousse
- Easy Pumpkin Turkey Chili
- Pumpkin Bundt Cake
- Pumpkin Dinner Rolls
- Pumpkin Pie Smoothie
- Pumpkin Roll
Pumpkin Delight
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!