Pumpkin Spice Lasagna is the perfect treat when you’re craving rich fall flavors layered in a no-bake, decadent dessert. With a buttery Oreo crust, fluffy pumpkin‑cream cheese filling, seasonal pumpkin spice pudding, and a cool whipped topping—this dessert is both comforting and showstopper worthy. Whether you serve it at a holiday gathering, family dinner, or just because it’s pumpkin season, it delivers texture and flavor in every spoonful.
Why You’ll Love Pumpkin Spice Lasagna
- Layers of texture – crunchy crust, creamy cheese, silky pudding, and airy whipped topping.
- Bold seasonal flavor – the pumpkin spice mix, pumpkin puree, and candy melt drizzle all shout fall.
- No baking required – easy to assemble, then chill. Great when you need something impressive without turning on the oven.
- Customizable – you can adjust sweetness, spice level, or topping to suit your taste.
- Beautiful presentation – layered look + sprinkles make it perfect for parties and special occasions.
Ingredients
Here’s what you’ll need to make Pumpkin Spice Lasagna:
- 1 package Oreo Pumpkin Spice cookies
- 6 tablespoons butter, melted
- 8 oz (about 225 g) cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup granulated sugar
- 2 teaspoons pumpkin spice mix
- 2 tablespoons cold milk (for cream cheese layer)
- 12 oz tub Cool Whip (or whipped topping), divided
- 3.9 oz packages instant pudding (pumpkin spice OR vanilla)
- 3¼ cups cold milk (for pudding)
- ½ cup pumpkin spice candy melts
- 1 tablespoon coconut oil or shortening
- Orange sprinkles (optional, for garnish)
Step‑by‑Step: How to Make Pumpkin Spice Lasagna
- Make the crust: Crush about 36 Oreo Pumpkin Spice cookies into fine crumbs using a food processor. In a bowl, combine the cookie crumbs with melted butter until the mixture holds together when pressed.
- Press crust: Line a 9×9‑inch casserole dish or baking pan. Press the crumb mixture firmly into the bottom to form a crust. Chill in the refrigerator while you make the next layer.
- Pumpkin cream cheese layer: In a mixer bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, and pumpkin spice mix, mixing until light and fluffy. If needed, add 2 tablespoons cold milk to help loosen.
- Layer it: Spread the cream cheese‑pumpkin mixture evenly over the chilled Oreo crust. Return to the fridge to firm up a bit.
- Prepare pudding layer: In another bowl, whisk together the instant pudding mix with 3¼ cups cold milk. Whisk vigorously for about 4 minutes, until the pudding begins to thicken.
- Add pudding and whipped topping: Pour the prepared pudding over the cream cheese layer. Spread gently to cover. Then top with part or all of the Cool Whip (whipped topping), smoothing it on top of the pudding.
- Candy melt drizzle: Melt the pumpkin spice candy melts in short bursts (e.g. 30 seconds) in the microwave, stirring in between. Add the coconut oil or shortening to help with texture and to thin if needed. Allow to cool slightly (so it doesn’t collapse the whipped topping), then drizzle over the top.
- Chill: Refrigerate the entire dessert for at least 2‑4 hours (preferably longer) so all the layers set properly.
- Garnish and serve: Just before serving, optionally sprinkle with orange sprinkles or any decorative topping of your choice. Slice and enjoy!
Helpful Tips
- Make sure cream cheese is fully softened before mixing so the pumpkin cream cheese layer is smooth and free of lumps.
- Use cold milk for the pudding layer—warm milk can make instant pudding sets less firm.
- Don’t skip chilling steps; the dessert needs time to set so the layers stay distinct.
- When melting candy melts, heat in short bursts and stir well to avoid burning or seizing.
- If the top layer (Cool Whip) is too cold, wait a bit before drizzling candy melts so it doesn’t crack or pull apart.
Substitutions And Variations
- Crust options: Use plain Oreos, graham crackers, gingersnaps, or even speculoos cookies if you want different tonal flavors.
- Sugar alternatives: Swap granulated sugar for brown sugar, coconut sugar, or a sugar substitute. Adjust to taste.
- Dairy‑free / vegan tweaks: Use dairy‑free cream cheese, nondairy whipped topping, and a vegan pudding mix.
- Flavor variations: Use vanilla pudding instead of pumpkin spice for a milder flavor, or swirl caramel or maple sauce on top.
- Add‑ins: Fold in chopped pecans, walnuts, or chocolate chips between layers for crunch. Or layer with caramel sauce or salted caramel drizzle for contrast.
Storage Instructions
- Keep this dessert chilled in the refrigerator in a sealed container or covered with plastic wrap to avoid absorbing odors.
- Best consumed within 3‑4 days for optimal texture. After that, the crust may soften too much.
- If you want to prepare ahead, you can make it the night before—it often tastes even better once fully chilled.
- Do not freeze, as the whipped topping and pudding may separate or become watery once thawed.
Nutritional Information
| Nutrient | Approximate Amount* |
|---|---|
| Calories | ~ 410 kcal |
| Total Fat | ~ 22 g |
| Saturated Fat | ~ 13 g |
| Cholesterol | ~ 50 mg |
| Sodium | ~ 250 mg |
| Total Carbohydrates | ~ 45 g |
| Sugars | ~ 30 g |
| Protein | ~ 4 g |
| Dietary Fiber | ~ 1 g |
Serving Suggestions
- Serve chilled, always. Let sit 5 minutes at room temp before slicing for cleaner cuts.
- Garnish with extra pumpkin spice, cinnamon dust, whipped cream dollops, or even a drizzle of caramel or chocolate sauce.
- Pair with a warm drink—coffee, chai, or hot chocolate—to complement the pumpkin spice profile.
- Slice into squares and plate with a mint sprig or fresh fruit for a nice presentation if serving guests.
Frequently Asked Questions About Pumpkin Spice Lasagna
Can I make this ahead of time?
Yes. In fact, Pumpkin Spice Lasagna benefits from being made ahead. After you assemble all the layers, cover tightly and refrigerate at least 2‑4 hours (or overnight) to allow the layers to set. This also helps the flavors meld.
My pudding mix didn’t thicken properly—what went wrong?
Make sure you used cold milk and the correct ratio called for by the pudding package. Whisk continuously for the full time (about 4 minutes) until you see it starting to set. If the milk is too warm or you stop stirring early, it might stay runny. Also refrigerating afterward helps the pudding firm.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Fresh whipped cream adds a wonderful richness. Whip heavy cream with a little sugar and vanilla until stiff peaks form, then spread on top. Note: homemade whipped cream may deflate faster, so consume sooner.
Is this recipe suitable for people with allergies?
This recipe uses dairy (cream cheese, pudding mix, whipped topping) and gluten (Oreos). If you need allergy‑friendly versions, use dairy‑free cream cheese and whipped topping, gluten‑free cookies & pudding mix. Always check labels.
Can I make it less sweet or reduce sugar?
Yes. Reduce the sugar in the cream cheese layer, choose a lighter whipped topping, or use sugar‑reduced pudding. Adjust according to your taste; the pumpkin spice flavor still comes through even with less sugar.
Conclusion
Pumpkin Spice Lasagna is such a joy to make and share. Thank you for reading through the recipe—I genuinely love how each layer balances richness, spice, and creamy texture, and it’s one of my favorite seasonal treats to bring out whenever the air turns crisp. I hope you enjoy the ease and flavor it brings to your table. Wishing you happy cooking, warm spices, and delicious indulgences. Can’t wait for you to try this dessert—you deserve something sweet and comforting!
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Pumpkin Spice Lasagna
- Total Time: 4 hours 25 minutes
- Yield: 9 servings 1x
Description
Pumpkin Spice Lasagna is an easy, no-bake dessert perfect for fall gatherings. With layers of pumpkin cream cheese, spiced pudding, and whipped topping over a buttery cookie crust, it’s the ultimate creamy and festive treat. Make it ahead and wow your guests!
Ingredients
1 package Oreo Pumpkin Spice cookies
6 tablespoons butter, melted
8 oz cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
2 teaspoons pumpkin spice mix
2 tablespoons cold milk (for cream cheese layer)
12 oz tub Cool Whip, divided
3.9 oz packages pumpkin spice or vanilla instant pudding
3¼ cups cold milk (for pudding)
½ cup pumpkin spice candy melts
1 tablespoon coconut oil or shortening
Orange sprinkles (optional)
Instructions
- Make the crust: Crush about 36 Oreo Pumpkin Spice cookies into fine crumbs using a food processor. In a bowl, combine the cookie crumbs with melted butter until the mixture holds together when pressed.
- Press crust: Line a 9×9‑inch casserole dish or baking pan. Press the crumb mixture firmly into the bottom to form a crust. Chill in the refrigerator while you make the next layer.
- Pumpkin cream cheese layer: In a mixer bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, and pumpkin spice mix, mixing until light and fluffy. If needed, add 2 tablespoons cold milk to help loosen.
- Layer it: Spread the cream cheese‑pumpkin mixture evenly over the chilled Oreo crust. Return to the fridge to firm up a bit.
- Prepare pudding layer: In another bowl, whisk together the instant pudding mix with 3¼ cups cold milk. Whisk vigorously for about 4 minutes, until the pudding begins to thicken.
- Add pudding and whipped topping: Pour the prepared pudding over the cream cheese layer. Spread gently to cover. Then top with part or all of the Cool Whip (whipped topping), smoothing it on top of the pudding.
- Candy melt drizzle: Melt the pumpkin spice candy melts in short bursts (e.g. 30 seconds) in the microwave, stirring in between. Add the coconut oil or shortening to help with texture and to thin if needed. Allow to cool slightly (so it doesn’t collapse the whipped topping), then drizzle over the top.
- Chill: Refrigerate the entire dessert for at least 2‑4 hours (preferably longer) so all the layers set properly.
- Garnish and serve: Just before serving, optionally sprinkle with orange sprinkles or any decorative topping of your choice. Slice and enjoy!
Notes
Use homemade whipped cream for a richer topping.
Substitute vanilla pudding if pumpkin spice isn’t available.
Best served chilled and made a day in advance.
Store covered in fridge up to 4 days.
Do not freeze.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 square (approx. 1/9 of 9x9 pan)
- Calories: ~410
- Sugar: ~30g
- Carbohydrates: ~45g
- Protein: ~4g