Pumpkin Dessert Lasagna

Why You’ll Love This Recipe

I love how this dessert combines all the textures I crave in a fall treat—soft, creamy, fluffy, and just a little crunchy. The crushed gingersnap cookie base adds the perfect spiced foundation, while the pumpkin pudding and mousse layers are smooth and decadent. And the best part? I can make it ahead of time and let it chill overnight, which makes holiday prep so much easier. Whether I’m serving it for Thanksgiving or just need a cozy dessert to end the day, this one never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Base:

• 30 ounces ginger snap cookies, crushed

• ½ cup salted butter (1 stick), melted

Mousse Layer:

• 1 cup powdered sugar, sifted

• 8 ounces cream cheese, room temperature

• 1 teaspoon vanilla extract

• 1 cup heavy cream, chilled

Pudding Layer:

• 2 cups whole milk, chilled

• 10.2 ounces instant vanilla pudding mix (two 5.1 oz boxes)

• 15 ounces pure pumpkin puree

• 1½ teaspoons pumpkin pie spice

Whipped Layer:

• 16 ounces frozen whipped topping, thawed

• 1 teaspoon ground cinnamon

• 1 cup caramel topping (for drizzling)

Directions

I start by lightly spraying a 9×13-inch baking dish with nonstick cooking spray.

To make the crust, I crush the ginger snap cookies in a food processor until they become fine crumbs. Then I stir in the melted butter until everything is well combined. I press half of this mixture into the bottom of the prepared dish to form an even layer.

For the pudding layer, I mix together the chilled milk, instant vanilla pudding, pumpkin puree, and pumpkin pie spice in a large bowl. I beat it with a hand mixer until it’s smooth and thick—this takes about 2 minutes. I set it aside to thicken further while I prepare the mousse.

For the mousse layer, I beat the cream cheese, powdered sugar, vanilla, and chilled heavy cream in a separate bowl. As I mix, it becomes fluffy and doubles in volume. Once it’s light and smooth, I set it aside.

For the whipped topping layer, I fold ground cinnamon into the thawed whipped topping until it’s fully incorporated.

Now for assembly: I spread the pudding layer over the cookie crust, then spoon the mousse on top of that. I follow with the remaining cookie crumbs and finish with the whipped topping layer.

Just before serving, I drizzle the top generously with caramel sauce for a rich, glossy finish.

I cover the dessert and let it chill in the refrigerator for at least 6 hours—or overnight—for best results.

Servings and timing

This dessert serves 16 generous slices, perfect for holiday gatherings.

• Prep Time: 20 minutes

• Chill Time: 6 hours (or overnight)

• Total Time: 6 hours 20 minutes

Variations

When I want to change things up, I use Biscoff cookies or vanilla wafers instead of gingersnaps for a milder base. For a homemade twist, I sometimes replace the Cool Whip with freshly whipped cream mixed with cinnamon and vanilla. And if I want an extra touch of crunch, I sprinkle chopped pecans or crushed toffee bits over the top before adding the caramel drizzle.

storage/reheating

This dessert keeps beautifully in the fridge for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. I don’t recommend freezing it, as the texture of the pudding and mousse can change. If I use homemade whipped cream, I either add it just before serving or plan to enjoy the dessert within 24 hours for best results.

FAQs

Can I make this dessert in advance?

Yes, and I actually prefer to make it the day before. The layers set beautifully overnight, and the flavors meld together even more.

What’s the best substitute for gingersnap cookies?

Biscoff cookies, graham crackers, or vanilla wafers all work well. Gingersnaps just give it that extra warm spice.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. I’ve done it many times—just whip 1¼ cups heavy cream with ⅓ cup powdered sugar and ½ teaspoon vanilla until medium peaks form. Stir in cinnamon if desired.

Is this dessert overly sweet?

Not at all. The balance of the tangy cream cheese, spiced pumpkin, and light whipped topping keeps it just sweet enough without being overwhelming.

Can I serve this warm?

I wouldn’t recommend serving it warm—this dessert is meant to be served chilled so the mousse and pudding layers hold their shape and texture.

Conclusion

Pumpkin Dessert Lasagna is one of those no-bake wonders I come back to every fall. It’s easy, impressive, and perfect for make-ahead entertaining. With its creamy layers, cozy spices, and rich caramel drizzle, it brings all the best flavors of the season together in one delicious bite. Whether I’m hosting a crowd or just craving pumpkin, this dessert always hits the spot.