When the crisp fall air rolls in, I always crave desserts that are cozy, quick, and crowd-pleasing. This No Bake Pumpkin Delight checks every box! It’s layered in a 9×13 baking dish with a buttery cookie crust, a creamy cheesecake filling, a silky pumpkin pudding layer, and a fluffy whipped topping. The best part? There’s no oven required—just mix, layer, and chill.

I love using the Philadelphia No Bake Cheesecake filling for convenience, but if your store doesn’t have it in stock, don’t worry—I’ll show you how to make your own with cream cheese and powdered sugar. This dessert is as versatile as it is delicious, making it perfect for Thanksgiving, Friendsgiving, or any fall gathering.

completed pumpkin delight in 9x13 pan, garnished with pecans

Ingredients You’ll Need

Crushed cookies or graham crackers + melted butter – pressed into a buttery crust.
Philadelphia No Bake Cheesecake filling – shortcut creamy layer (or homemade with cream cheese + powdered sugar + whipped topping).
Pumpkin purée – cozy fall flavor in every bite.
Instant vanilla pudding mix – creates that dreamy custard-like pumpkin layer.
Cold milk – sets the pudding.
Pumpkin pie spice – the perfect balance of cinnamon, nutmeg, and cloves.
Whipped topping (Cool Whip) – for that light and fluffy finish.
Optional toppings – chopped pecans, caramel drizzle, or extra cookie crumbs.

How to Make No Bake Pumpkin Delight

Step 1 – Make the crust

Mix crushed graham crackers (or cookies) with melted butter, then press firmly into a greased 9×13 dish. Chill to set.

pressing buttery graham cracker crust into 9x13 dish

Step 2 – Add the cheesecake layer

Spread the Philadelphia No Bake Cheesecake filling evenly over the crust. If you don’t have the tub, mix softened cream cheese with powdered sugar and fold in whipped topping for a quick homemade version.

spreading Philadelphia cheesecake filling over crust

Step 3 – Make the pumpkin layer

Whisk together instant pudding, cold milk, pumpkin purée, and pumpkin pie spice until smooth and thick. Spread gently over the cheesecake layer.

mixing pumpkin purée, pudding, milk, and spice

smoothing pumpkin filling over cheesecake layer

Step 4 – Top with whipped topping

Add the final layer of Cool Whip, then garnish with pecans, caramel drizzle, or cinnamon.

topping pumpkin delight with fluffy Cool Whip

Step 5 – Chill before serving

Refrigerate for at least 4 hours (overnight is best) before slicing into squares.

neat square of pumpkin delight served on a plate

This No Bake Pumpkin Delight is the definition of easy elegance—a layered dessert that tastes like fall, looks stunning on your holiday table, and comes together with minimal effort. Whether you use the Philadelphia cheesecake shortcut or whip up the homemade version, it’s guaranteed to be a family favorite. Don’t forget to tag me on Instagram @lifebyleanna when you make it—I’d love to see your pumpkin creations!

Tips & Variations

Crust swaps: Try gingersnaps (spicy), Biscoff (caramelly), or Oreos (chocolate twist).
Extra creamy: Use cheesecake pudding mix instead of vanilla.
Add crunch: Sprinkle chopped pecans or walnuts between layers for texture.
Gluten-free option: Use GF cookies for the crust and check pudding labels.
Mini servings: Layer into mason jars or clear cups for individual desserts.
Caramel pumpkin bars: Add a drizzle of caramel between layers for a bakery-style upgrade.
Holiday make-ahead: Assemble the night before Thanksgiving so the layers slice beautifully.

pumpkin delight squares served at a fall holiday gathering

Storage & Make Ahead

Fridge: Store covered in the refrigerator up to 4 days.
Freezer: Freeze whole (ungarnished) or in squares for up to 1 month. Thaw overnight before serving.
Travel tip: Use a 9×13 dish with a lid and chill with ice packs if bringing to a holiday party.

FAQ

Can I use homemade pumpkin purée?
Yes, but drain it well—homemade purée can be wetter than canned, which may make the filling too soft.

Do I have to use the Philadelphia cheesecake filling?
No! While it’s a convenient shortcut, you can make your own with softened cream cheese, powdered sugar, and whipped topping. Both versions are delicious.

Can I make this dessert ahead of time?
Yes. In fact, chilling overnight is recommended for the cleanest slices and best flavor.

What’s the best crust for pumpkin delight?
Graham crackers are traditional, but gingersnaps add spice and Biscoff adds caramel flavor.

Can I use real whipped cream instead of Cool Whip?
Yes—just stabilize it with powdered sugar so it holds up during chilling.

Can I make a smaller batch?
Absolutely! Halve the recipe and assemble in an 8×8 or 9×9 dish.

Video Section

Before you press play, here’s why this No Bake Pumpkin Delight will be your new go-to fall dessert: it’s built in a 9×13 dish (I linked my gorgeous baking dish here) with a buttery crust, creamy cheesecake filling, and silky pumpkin layer, all topped with fluffy whipped cream. In the video, you’ll see how each layer comes together and learn tips for variations (like gingersnap crust or caramel drizzle). Tap play to see how easy it is to whip up this crowd-pleasing Thanksgiving treat!

life by leanna with no bake pumpkin delight

More Fall Recipes You’ll Love

Soft & Fluffy 3-Ingredient Pumpkin Cookies — super quick, kid-friendly cookies with just three ingredients.
Warm & Gooey Pumpkin Spice Cinnamon Rolls — a cozy breakfast or brunch favorite that smells like fall.
Boo-tiful Ghost Apple Pie Bites — fun, festive mini pies that are great for parties.
Hawaiian Roll Pumpkin French Toast — a breakfast treat with a pumpkin twist.
Simple Pumpkin Chili — savory, comforting, and perfect for chilly fall nights.