This Pumpkin Delight is the hands-down BEST pumpkin dessert recipe! With layers of pumpkin spice graham cracker crust, cream cheese pumpkin fluff, and maple whipped cream topping, every bite is full of pumpkin cheesecake fluffy goodness! And with a 20-minute prep time and a 30-minute chill time, it’s so easy to make. Make this for your next fall gathering and everyone will be impressed!
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Easy Pumpkin Dessert Recipe
If you LOVE all things pumpkin in the fall but need a dessert that’s a little lighter and easier than pie, then you’ll love this Pumpkin Delight recipe. It’s everything you could want in a fall dessert—cozy pumpkin spice flavors, a fluffy, creamy texture, and a buttery graham cracker crust that brings it all together. The best part? It’s super simple to make and perfect for a crowd (hello, potlucks and family gatherings!).
The crust is the only thing that’s baked, so this easy fall dessert just chills in the fridge until you’re ready, making it a great make-ahead dessert, too! It’s decadent, but not too heavy, and the flavors are perfectly balanced. Once you try it, you’ll be making this recipe every fall!
RELATED: 27+ Easy Fall Desserts
Ingredients for Pumpkin Delight
Here’s what you’ll need to whip up this family-favorite pumpkin delight recipe:
Pumpkin Spice Graham Cracker Crust
- Graham Crackers
- Granulated Sugar
- Unsalted Butter
- Pumpkin Pie Spice
Maple Whipped Cream
- Heavy Whipping Cream
- Maple Syrup
- Sugar
Pumpkin Fluff
- Cream Cheese – Be sure to plan enough time for it to soften at room temperature. This is important for a smooth and creamy pumpkin fluff!
- Pumpkin Puree
- Powdered Sugar
- Pumpkin Pie Spice
Topping (optional)
- Extra Pumpkin Spice – Or just a little bit of cinnamon.
- Chopped Walnuts – Chopped pecans or almonds work great, too!
How to Make THE BEST Pumpkin Dessert
Making this Pumpkin Delight is super simple! Here’s how to make the BEST pumpkin dessert:
- Pumpkin Spice Graham Cracker Crust: Mix graham cracker crumbs, melted butter, sugar, and pumpkin pie spice, then press it into a 9×13 baking dish. Bake for 10 minutes at 350°F.
- Maple Whipped Cream: Whip heavy cream, maple syrup, and sugar with a hand mixer or stand mixer until soft peaks form. Set aside.
- Pumpkin Fluff: Blend softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth. Gently fold in some of the whipped cream.
- Assemble: Spread the Pumpkin Fluff over the cooled crust, top with more whipped cream, and optionally garnish with pumpkin spice and walnuts.
- Chill: Let it chill in the fridge for at least 30 minutes before serving!
Tips
- Use room-temperature cream cheese: This makes mixing so much easier and ensures your Pumpkin Fluff is super smooth without any lumps.
- Don’t skip chilling! Letting the dessert chill for at least 30 minutes (or even overnight) is key to making sure it sets properly and all those delicious flavors blend together.
- Make it ahead: This is the perfect make-ahead dessert! You can prepare the whole thing a day in advance, then just pull it out of the fridge when you’re ready to serve.
- Maple Whipped Cream leftovers: If you have extra Maple Whipped Cream left over, then trust me, you’ll want to hang on to it! It’s SO good on waffles, pancakes, or even as a dip for fresh fruit.
- Cut corners if necessary: And ONLY if necessary to save time! Because trust me, there’s nothing like this maple whipped cream recipe. But you CAN use store-bought whipped cream if desired.
Variations
Apple Spice Delight: Swap out the pumpkin puree for unsweetened applesauce and add a little extra cinnamon to the fluff for a delicious twist on this dessert. It’s like an apple pie without the work!
Chocolate Pumpkin Dessert: Stir some mini chocolate chips into the Pumpkin Fluff for a fun, chocolatey variation. You could also drizzle melted chocolate over the top for even more indulgence.
No-Bake Pumpkin Delight: Use a pre-made or store-bought graham cracker crust to fully turn this into a no-bake recipe and save time!
Nut-Free Option: If you need a nut-free dessert, just leave off the walnut topping. The dessert is still plenty flavorful and delicious without the added crunch.
You’ll Also Love: Caramel Apple Martini
How to Store
Refrigerator: Keep your Pumpkin Delight covered in the fridge for up to 4 days. The flavors actually get better the longer it sits, so it’s a great make-ahead dessert!
Freezer: You can freeze Pumpkin Delight, but I recommend freezing it without the whipped cream topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight and add a fresh layer of Maple Whipped Cream before serving.
More Easy Pumpkin Dessert Recipes
- Pumpkin Cheesecake Cookies
- Pumpkin Swirl Cheesecake Bars
- Bourbon Pumpkin Cheesecake
- Pumpkin Banana Muffins
- Pumpkin Pie Blizzard Recipe
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Easy Pumpkin Dessert
Equipment
Ingredients
Pumpkin Spice Graham Cracker Crust
- 2 sleeves graham crackers about 18 crackers
- 1/4 cup granulated sugar
- 1 stick unsalted butter
- 1 teaspoon pumpkin pie spice
Maple Whipped Cream
- 3 cups heavy whipping cream
- 1/2 cup maple syrup
- 1 1/2 Tablespoons sugar
Pumpkin Fluff
- 2 8 ounce blocks cream cheese room temperature
- 1/2 cup pumpkin puree
- 2 cups powdered sugar
- 1 teaspoon pumpkin pie spice
Topping (optional)
- 1/2 teaspoon pumpkin spice
- 2-3 Tablespoons chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- Place a stick of cold butter into a medium glass bowl and microwave for 1 minute.
- Place 2 sleeves of graham crackers into a food processor or blender and turn into a fine crumb.
- Add graham cracker crumbs, sugar, and pumpkin pie spice to melted butter and mix.
- Press the mixture into the bottom of a 9×13" baking dish and poke with a fork so the crust stays flat while baking.
- Bake for 10 minutes at 350 degrees F.
- Add heavy whipping cream, maple syrup, and sugar to a bowl while the crust bakes.
- Using a hand mixer at medium to high speed, whip the cream mixture for 3-5 minutes until soft peaks form. Set aside.
- Add cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice to a bowl. Using a hand mixer at medium to high speed, whip the mixture until completely incorporated and fluffy.
- Gently fold 2 cups of Maple Whipped Cream into the Pumpkin Fluff mixture and pour over the cooled Graham Cracker Crust.
- Level out the pumpkin mixture and top with remaining whipped cream.
- Add a sprinkle of pumpkin spice and chopped walnuts (optional), then chill in the refrigerator for at least 30 minutes to set.
- Slice and enjoy!
[…] 7. PUmpkin delight […]