Description

This Creamy Layered Pumpkin Dessert with a Ginger Snap Crust is an easy, make-ahead fall treat. Featuring a spiced gingersnap crust, creamy cheesecake-like filling, and a velvety pumpkin layer, it’s perfect for holidays or gatherings. Garnished with whipped topping, crushed cookies, and walnuts, this dessert is festive, flavorful, and crowd-pleasing.

Ingredients

Scale

45 ginger snap cookies (about 2⅓ cups finely crushed): for the crust’s bold, spiced base
5 tablespoons granulated sugar: adds sweetness to the crust
½ cup melted butter: binds crust ingredients and adds richness
12 ounces cream cheese, softened: provides a smooth, tangy filling
¼ cup granulated sugar: sweetens the cream cheese layer
2 tablespoons milk: helps soften the cream cheese mixture
8 ounces whipped topping (like Cool Whip), divided: lightens and adds a creamy texture
15 ounces canned pumpkin puree (not pie filling): the core of the pumpkin layer
2 (3.4-ounce) packages vanilla instant pudding mix: thickens the pumpkin layer
1½ teaspoons pumpkin pie spice: adds seasonal warmth
½ teaspoon ground cinnamon: enhances the spiced flavor
2 cups milk: activates the pudding mix
4 crushed ginger snap cookies: for topping and crunch
⅓ cup chopped walnuts (optional): for texture and decoration

Instructions

Preheat oven to 350°F (175°C).
In a food processor, crush ginger snap cookies until fine. Add sugar and melted butter. Pulse until combined.
Press the mixture into a 13×9-inch ungreased baking dish. Bake for 10–12 minutes until fragrant. Cool completely.
In a large bowl, beat cream cheese, sugar, and 2 tablespoons milk until smooth. Fold in 1 cup of whipped topping and mix again.
Spread the cream cheese mixture evenly over the cooled crust.
In a clean bowl, whisk together pumpkin puree, pudding mixes, pumpkin pie spice, cinnamon, and 2 cups milk. Mix for 2 minutes until thick.
Spread the pumpkin mixture over the cream cheese layer evenly.
Top with remaining whipped topping, spreading it gently over the pumpkin layer.
Cover and refrigerate overnight to allow layers to set.
Before serving, sprinkle with crushed ginger snaps and chopped walnuts.

Notes

Use room temperature cream cheese for a smoother filling.
Allow the crust to cool fully before layering to prevent melting.
Chill overnight for best flavor and structure.
Slice with a hot, clean knife for neat presentation.
Substitute walnuts with pecans, toffee bits, or skip for a nut-free version.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Layered, No-Bake (except crust)
Cuisine: American

Nutrition

Serving Size: 1 square (1/12 of recipe)
Calories: 451
Sugar: 36.22 g
Sodium: 441.59 mg
Fat: 22.5 g
Saturated Fat: 12.09 g
Unsaturated Fat: 8.6 g
Trans Fat: 0.1 g
Carbohydrates: 57.09 g
Fiber: 2.05 g
Protein: 7.09 g
Cholesterol: 44.84 mg

Keywords: Creamy Layered Pumpkin Dessert with a Ginger Snap Crust, fall dessert, no bake pumpkin dessert, pumpkin lush, layered pumpkin delight