If you’re craving a cozy fall treat but short on time, this 15-minute fall pumpkin dessert is your new go-to. It’s creamy, layered with spice, and topped with crunchy cookie crumbles—all made with just a handful of ingredients. Whether you’re hosting guests or curling up on the couch, this pumpkin dessert delivers big comfort with minimal effort.
Why I Love This Recipe
It’s fast, no-bake, and incredibly satisfying
Some nights, I want something sweet but don’t feel like baking. That’s exactly when this dessert saves the day. You mix everything in one bowl and layer it into cups. Done. No oven, no waiting. It’s even quicker than the No-Bake Pumpkin Spice Cheesecake Cups, which are already a fall favorite in our house.
Great for last-minute guests or solo indulgence
This dessert looks like something from a fancy fall café, but it’s ridiculously easy. Plus, you can scale the recipe for a crowd or make just one or two portions for yourself. I often whip this up alongside the Easy Pumpkin Pudding Cups when entertaining—each one brings different textures and vibes to the table.
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15-Minute Fall Pumpkin Dessert You’ll Make on Repeat
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This quick and creamy pumpkin dessert comes together in just 15 minutes with layers of whipped topping, spiced pumpkin, and cookie crumbles. The perfect cozy fall treat.
Ingredients
1 cup canned pumpkin puree
1 ½ cups whipped topping (store-bought or homemade)
1 tsp pumpkin pie spice
½ tsp vanilla extract
1 tbsp maple syrup (optional)
½ cup crushed gingersnap or graham crackers
Extra whipped cream and cinnamon for topping
Instructions
1. In a large bowl, fold pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup (if using) into whipped topping until combined and fluffy.
2. Spoon a layer of crushed cookies into the bottom of 4 small jars or dessert cups.
3. Add a generous layer of pumpkin mixture over the crumbs.
4. Repeat with another layer of cookie and pumpkin mixture if desired.
5. Top with extra whipped cream and a sprinkle of cinnamon.
6. Serve immediately or chill briefly before serving.
Notes
For a stronger pumpkin flavor, increase puree to 1¼ cups.
Best served fresh, but can be made up to a few hours ahead.
Swap in cinnamon graham crackers or crushed Biscoff cookies.
Double the batch for fall gatherings or potlucks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Pumpkin Recipes, No-Bake Desserts, Fall Treats
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 dessert cup
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: quick pumpkin dessert, no-bake fall dessert, creamy pumpkin cups, 15-minute pumpkin treat
How to Make This 15-Minute Fall Pumpkin Dessert
Only a few pantry staples
You’ll need canned pumpkin, whipped topping (like Cool Whip or homemade whipped cream), pumpkin pie spice, vanilla extract, and crushed gingersnap or graham crackers. Maple syrup adds extra sweetness if needed, but the whipped cream and cookies usually do the job.
Layer it up
Fold pumpkin puree, spice, and vanilla into the whipped cream. Then layer that fluffy mixture into cups with cookie crumbles in between. Finish with more whipped cream and a dusting of cinnamon. It’s that simple—and you’ll be spooning it up within minutes.
Serving & Storage
Serve chilled or immediately
These pudding-like cups are best enjoyed fresh, but even a quick chill for 10 minutes helps the flavors meld. I serve them in glass jars or small dessert cups for that cozy presentation. And if you’re looking for a quick baked option too, try these 5-Ingredient Baked Pumpkin Donuts.
Store leftovers up to 2 days
If you’re prepping ahead, make the pumpkin filling in advance and add the cookies and whipped cream right before serving to keep the crunch. These also make great next-day treats straight from the fridge.
FAQ
Can I make this dairy-free?
Yes! Use dairy-free whipped topping and ensure your cookies are dairy-free. The rest of the recipe is naturally free from dairy.
Can I use fresh pumpkin puree?
Absolutely. Just make sure it’s not too watery, or strain it slightly. Canned pumpkin tends to be more consistent for no-bake recipes.
Conclusion
This 15-Minute Fall Pumpkin Dessert is proof you don’t need a complicated recipe to enjoy cozy, seasonal flavor. With layers of creamy pumpkin and crunchy cookies, it’s a hit for weeknight treats, quick gatherings, or anytime your sweet tooth strikes. You’ll definitely want to make this one on repeat.