No Bake Pumpkin Lasagna Dessert

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This no bake pumpkin lasagna dessert is an incredibly easy and delicious fall treat. With its crowd-pleasing pumpkin cheesecake flavor and a creative casserole-like presentation, this unique dessert lasagna will be a huge hit with any pumpkin lover in your life.

No Bake Pumpkin Lasagna Dessert with bite on fork

Pumpkin spice desserts are everywhere this time of year. There’s probably no other flavor so strongly associated with the delicious tastes of the fall season.

That’s why this pumpkin lasagna dessert is going to be one of your favorite pumpkin recipes. It’s a rich and sweet layered dessert that starts with a delicious buttery cookie crust and is topped with a creamy cheesecake layer. Pumpkin pie spice pudding and Cool Whip topping form the remaining layers, then caramel sauce is drizzled over the top.

The treat gets its name from its presentation – prepared in a baking dish and cut into squares like a lasagna, it’s always a stand-out on the fall dessert table. Best of all, this delicious dessert takes just a few simple ingredients and absolutely no baking. If you’re looking for something a little more fun than the usual pumpkin bread and cookies, this is the just the delicious pumpkin dessert you need!

Why We Love This Recipe

Fun and Creative – Served like a lasagna, this is such a fun and interesting way to make a dessert!

Great for the Fall Season – When pumpkin spice season comes around, you can never have too many pumpkin treats. This is a great dessert that’s full of delicious fall flavors, making it the perfect new addition to your Thanksgiving dinner.

Easy and Inexpensive – Pumpkin dessert lasagna is the perfect no bake dessert to feed a crowd without breaking the bank. You just need a few simple and inexpensive ingredients, and the best part is that you don’t even have to turn on the oven!

What’s Needed for Pumpkin Lasagna

Ingredients for No Bake Pumpkin Lasagna Dessert
  • Golden Oreo cookies – form the crust of the lasagna.
  • Melted butter- holds the crust together.
  • Cream cheese – forms the cheesecake layer of the lasagna.
  • Powdered sugar – sweetens the cheesecake layer.
  • Milk – helps make the cream cheese mixture smooth and easy to spread.
  • Cool Whip, divided – sweetens the cheesecake layer and forms the top layer.
  • Pumpkin spice pudding mix – forms the pumpkin layer.
  • Cold milk – to make the pumpkin pudding.
  • Caramel sauce for topping (optional) – Makes your dessert look pretty and adds caramel flavor.

Recommended Tools

How to Make Pumpkin Lasagna Dessert

Step 1: Put the golden Oreos in a food processor and pulse until they’re broken up into crumbs. You can also place them in a gallon sized plastic bag and crush by hand with a rolling pin.

Golden Oreos in food processor

Step 2: Add melted butter and mix with the Oreo crumbs to combine.

Golden Oreo Crumbs in food processor

Step 3: Press the Oreo mixture into the bottom of a 9×13 inch baking dish to form the crust. Place it in the freezer to chill for 5 minutes.

Crust made with Golden Oreo cookies

Step 4: To make the bottom layer, beat the cream cheese with an electric hand mixer in a large bowl until softened and smooth.

Whipped cream cheese in bowl

Step 5: Add milk and powdered sugar to the softened cream cheese. Mix to combine.

Powdered sugar, milk and cream cheese in bowl

Step 6: Add 8 oz. of Cool Whip to the cream cheese mixture. Continue to mix until everything is incorporated, making sure to scrape down the sides of the bowl.

Cream cheese mixture with cool whip

Step 7: Pour the cheesecake layer over the Oreo crust and spread it so that it’s evenly distributed over the crust. Move to the refrigerator to chill for 1 hour.

Cool whip mixture in pan

Step 8: To make the next layer, whisk together pumpkin spice pudding and 3 cups of cold milk in a large bowl. Continue to whisk for about 2 minutes, until the pudding starts to thicken.

Pumpkin pudding in bowl

Step 9: Pour the pumpkin pudding layer over the cream cheese layer and spread evenly. Move to the refrigerator to chill for another hour.

Layer of pumpkin pudding in pumpkin lasagna dessert

Step 10: Once the pudding has set, spread the remaining 8 oz. of Cool Whip over the pumpkin spice pudding to make the top layer.

Cool Whip topping for no bake pumpkin lasagna dessert

Step 11: Return to the refrigerator and chill for 4 more hours. Before serving, you can top with an optional drizzle of caramel sauce.

Caramal drizzled over the top of pumpkin dessert

Tips & Tricks

  • If you don’t have golden Oreos, you can also use graham cracker crumbs or vanilla wafers to make the crust. Ginger snap cookies would also be delicious with the pumpkin flavor.
  • Instead of (or in addition to) the caramel sauce, you can top the final layer with crushed ginger snaps or graham crackers, chopped walnuts, or chopped pecans.
  • Use the bottom of a measuring cup to press down on the crust mixture – it’s the best way to make sure that it stays firmly in place.
  • Don’t have Cool Whip? Whip heavy cream with a little bit of sugar and vanilla to make your own homemade whipped cream for the top layer.
Pumpkin lasagna dessert with red napkin
How Should I Store Pumpkin Lasagna Dessert?

Place it in an airtight container or cover tightly with plastic wrap and refrigerate. It will keep in the fridge up to 3-4 days.

Pumpkin lasagna dessert from above

Can I Make This in Advance?

Yes – this is a great option if you want to make it ahead of time for a party or event, as it tastes even better the next day!

No Bake Pumpkin Lasagna Dessert on fork

More Fall Dessert Recipes

No Bake Pumpkin Lasagna Dessert recipe card
4.50 from 4 votes

No Bake Pumpkin Lasagna Dessert


Course Dessert, Desserts & Sweets
Cuisine American
Prep Time 20 minutes
Chilling time 6 hours
This no bake pumpkin lasagna dessert, with it's delicious pumpkin cheesecake flavor, is a fun dessert lasagna that's always a crowd pleaser!

Ingredients
 

Instructions

  • Place the golden Oreos in a food processor and blend to crumbs or place them in a gallon sized plastic bag and crush by hand.
    36 Golden Oreo cookies
  • Add melted butter and mix with the Oreo crumbs to combine.
    6 tbsp butter
  • Press the Oreo mixture into the bottom of a 9×13 inch baking dish to form the crust. Place it in the freezer to chill for 5 minutes.
  • To make the bottom layer, beat the cream cheese with an electric hand mixer in a large bowl until softened and smooth.
    8 ounces cream cheese
  • Add milk and powdered sugar to the softened cream cheese and mix to combine.
    1 cup powdered sugar, 2 tbsp milk
  • Add 8 oz. of Cool Whip to the cream cheese mixture, and continue to mix until everything is incorporated, making sure to scrape down the sides of the bowl.
    16 ounces Cool Whip
  • Pour the cheesecake layer over the Oreo crust and spread it so that it’s evenly distributed over the crust. Move to the refrigerator to chill for 1 hour.
  • To make the next layer, whisk together pumpkin spice pudding and 3 cups of cold milk in a large bowl. Continue to whisk for about 2 minutes, until the pudding starts to thicken.
    2 boxes pumpkin spice pudding mix (3.4 ounce size), 3 cups milk
  • Pour the pumpkin pudding layer over the cream cheese layer and spread evenly. Move to the refrigerator to chill for another hour.
  • Once the pudding has set, spread the remaining 8 oz. of Cool Whip over the pumpkin spice pudding to make the top layer.
    16 ounces Cool Whip
  • Return to the refrigerator and chill for 4 more hours. Before serving, you can top with an optional drizzle of caramel sauce.
    1/3 cup caramel sauce

Notes

  • Use the bottom of a measuring cup to press down on the crust mixture – it’s the best way to make sure that it stays firmly in place.
  • Don’t have Cool Whip? Whip heavy cream with a little bit of sugar and vanilla to make your own homemade whipped cream for the top layer.

Nutrition

Serving: 15g | Calories: 390kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 416mg | Potassium: 157mg | Fiber: 1g | Sugar: 36g | Vitamin A: 478IU | Calcium: 119mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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