Description
This no-bake pumpkin dessert features luscious layers of creamy pumpkin mousse, crisp ginger snap cookies, and a fluffy whipped cream topping. Perfectly spiced with pumpkin pie spice and cinnamon, it’s a festive and easy-to-make treat that needs chilling rather than baking, making it ideal for any occasion during the fall season.
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
Assembly
- 1 pound box ginger snap cookies (or 2 sleeves graham crackers)
Topping
- 1 ½ cups heavy whipping cream
- 4 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: crushed ginger snap cookies, cinnamon, or chopped pecans for garnish
Instructions
- Prepare the Pumpkin Mixture: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the pure pumpkin, powdered sugar, light brown sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and salt. Mix thoroughly until the mixture is smooth and well combined.
- Whip the Heavy Cream: In a separate chilled bowl, whip 2 cups of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully incorporated with no visible streaks.
- Layer the Dessert: Spread a thin layer of the pumpkin mousse in a 9×13-inch dish to anchor the base. Add a single layer of ginger snap cookies on top, breaking cookies as needed to fit. Spread about one-third of the pumpkin mousse over the cookies. Repeat layering twice more, finishing with a layer of pumpkin filling; there should be three layers of cookies in total.
- Chill the Dessert: Cover the assembled dessert with plastic wrap and refrigerate for at least 6 hours or overnight. This resting time softens the ginger snap cookies and sets the dessert.
- Prepare the Whipped Cream Topping: When ready to serve, whip the remaining 1 ½ cups of heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled dessert.
- Garnish and Serve: Sprinkle with optional crushed ginger snap cookies, cinnamon, or chopped pecans for added texture and flavor. Slice and serve cold. Keep refrigerated until serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Chilling time is essential to allow cookies to soften and flavors to meld.
- You can substitute graham crackers for ginger snap cookies if preferred.
- Optional garnishes add crunch and enhance presentation.
- Keep the dessert refrigerated to maintain freshness and prevent cream from spoiling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
