No-Bake Pumpkin Dessert Recipes for Fall
As soon as the weather starts to cool down, pumpkin desserts become a regular part of my fall baking plans. But not every day is a baking day, and that’s when I love turning to easy no-bake pumpkin desserts. They’re quick to make, full of cozy fall flavor, and perfect when you want a homemade treat without heating up the kitchen.
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If you’re looking for no-bake pumpkin dessert recipes, easy pumpkin treats, cozy no bake fall desserts, creamy pumpkin cheesecake recipes, or Thanksgiving dessert ideas, you’ll find plenty of delicious options in this collection. Be sure to save these recipes for the fall baking season.
Check out this list of 20+ Best Fall Baking Recipes and 30+ Apple Dessert Recipes.
Pumpkin Dessert Dip
If you need a quick dessert for a party, pumpkin dessert dip is always one of my favorites. It comes together in just a few minutes with creamy pumpkin flavors and warm fall spices. Serve it with graham crackers, vanilla wafers, apple slices, or pretzels for an easy snack everyone can enjoy. It’s a great choice for fall parties, Thanksgiving, or after-school treats.
Pumpkin Dip
Ingredients
- 1 cup pure pumpkin
- 3.5 oz package vanilla pudding mix, not prepared
- 8 oz container whippedtopping, thawed
- 1 tsp pumpkin pie spice
Instructions
- Add the ingredients to a large bowl.
- Mix using an electric mixer, until well combined. Cover, and refrigerate for 1 hour.
- Serve with graham crackers, vanilla wafers, or similar crackers or cookies.
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No-Bake Pumpkin Cheesecake Cups
These no-bake pumpkin cheesecake cups are one of the easiest desserts to prepare during the busy fall season. Individual servings make them perfect for parties, family dinners, or Thanksgiving dessert tables.
No Bake Pumpkin Cheesecake Cups
Ingredients
For the Crust:
- 9 cinnamon-flavored graham crackers (1 sleeve)
- 4 Tbsp unsalted butter, melted
- 2 Tbsp light brown sugar
- 2 Tbsp sugar
- ½ tsp cinnamon
For the Pumpkin Cheesecake:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, room temp
- 3 tsp pumpkin pie spice
- 1 (3.4 oz) package cheesecake-flavored instant pudding mix
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub whipped topping
Optional Topping:
- Whipped cream topping
- Graham cracker crumbs
Instructions
- Toss the graham crackers into a food processor or blender and pulse until they’re fine crumbs. Add melted butter, sugars, and cinnamon. Give it a few more pulses until everything is combined.
- Spoon about 3 tablespoons of the crust mixture into each jar or cup. Press it down gently. You can set a little aside if you want to sprinkle some on top later.
- In a stand mixer with the paddle attachment, beat the softened cream cheese for 2 minutes. Scrape the sides and add the pumpkin, pumpkin pie spice, pudding mix, and condensed milk. Mix until smooth and creamy.
- Use a spatula to gently fold in the whipped topping until just combined. Don’t overmix.
- Divide the filling evenly between your jars on top of the crust.
- If you’re serving right away, add a swirl of whipped cream and a sprinkle of those extra graham crumbs. If you’re making them ahead, just pop them in the fridge and add the toppings right before serving.
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And this Pumpkin Fudge is made with only 5 ingredients. Add this to your list!
Dark Chocolate Pumpkin Truffles
Dark chocolate pumpkin truffles are perfect if you enjoy the combination of rich chocolate and pumpkin. The creamy pumpkin center pairs nicely with a chocolate coating. They’re great for holiday dessert platters or when you want a small sweet treat after dinner.
Dark Chocolate Pumpkin Truffles
Ingredients
For the Filling:
- 1/2 cup pumpkin puree (pure pumpkin)
- 1/4 cup cream cheese, softened
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 cup powdered sugar
- 1 cup graham cracker crumbs (use gingersnap crumbs)
For the Coating:
- 10 oz dark chocolate, chopped (or dark chocolate chips)
- 1 tbsp coconut oil optional
For Garnish (optional):
- Sea salt flakes
- Crushed graham crackers
- A dusting of cocoa powder
Instructions
- In a mixing bowl, blend together the pumpkin puree, softened cream cheese, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
- Stir in the powdered sugar and graham cracker crumbs until the mixture is well combined and holds together.
- Cover the bowl and refrigerate the filling for at least 2 hours, or until it’s firm enough to roll into balls.
- Once firm, use a spoon or small cookie scoop to roll the filling into 1-inch balls. Place them on a parchment-lined baking sheet and pop them into the freezer for 30 minutes to set.
- While the truffles are freezing, melt the dark chocolate and optional coconut oil in a double boiler or microwave in short 20-second bursts. Stir until smooth.
- Using a fork or toothpick, dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the truffles back on the parchment.
- Before the chocolate sets, sprinkle a little sea salt, crushed graham crackers, or cocoa powder on top of each truffle for that extra touch.
- Refrigerate the truffles for 15 minutes or until the chocolate is fully hardened.
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This Vegan No Bake Pumpkin Cheesecake Bars is made with a pecan crumble crust and pumpkin puree cheesecake batter. It’s perfect to add this on your menu!
Pumpkin Pie Rice Krispies
If you’re looking for a fun pumpkin dessert that’s a little different, pumpkin pie Rice Krispies are a great choice. They combine the chewy texture of classic cereal treats with pumpkin flavor and cozy fall spices. They’re easy enough for kids to help make and perfect for lunch boxes, bake sales, or casual fall gatherings.
Pumpkin Pie Rice Krispies
Ingredients
- 1/2 cup unsalted butter
- 10 oz marshmallows
- Orange food coloring
- 6 cups Rice Krispie cereal
- 1 tsp vanilla extract
- 8 oz cream cheese
- 4 cups powdered sugar
- 2 tbsp milk
- 1/2 cup peanut butter
Instructions
- In a large pot, melt the butter over medium-low heat. Once it's melted, add the marshmallows and about 5-10 drops of orange food coloring. Stir until the marshmallows are completely melted and you get a lovely pumpkin color. Turn off the heat.
- Stir in the Rice Krispies quickly until they’re fully coated. Spray two 9-inch pie pans with non-stick cooking spray.
- Divide the mixture evenly between the pans, pressing it down and smoothing it out. Use the bottom of a measuring cup sprayed with cooking spray to help press the mixture evenly. Let them set on the counter for about an hour.
- After an hour, flip the pans upside down onto a baking sheet lined with parchment paper. Gently remove the Rice Krispies from the pans, flip them right side up, and slice into pie-shaped pieces—about 8 slices per pan.
- In a medium bowl, beat the cream cheese with a hand mixer until fluffy. Gradually add the vanilla, powdered sugar (one cup at a time), and milk, beating until you get a thick icing.
- Transfer 1/3 cup of this mixture into a small zip-top bag and set it aside. Mix the peanut butter into the remaining cream cheese mixture, then transfer it to another small zip-top bag.
- Cut a small tip off the corner of the bag with the cream cheese mixture and pipe a dollop onto the center of each Rice Krispies slice. Use the peanut butter mixture bag to pipe a swirl or "crust" on top of each slice.
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No-Bake Pumpkin Pie Cheesecake Trifle
This no-bake pumpkin pie cheesecake trifle is made with layers of pumpkin cheesecake filling, whipped topping, and crushed cookies, creating a light and creamy dessert that’s perfect for family dinners or Thanksgiving celebrations. You can even prepare it the day before to save time.
Pumpkin Pie Cheesecake Trifle
Ingredients
- (1) 30 oz. cans of Libby’s Pumpkin Pie Mix
- 2 cups of Biscoff Cookies (crumbled)Â
- 8 oz. of Cream Cheese
- ¾ cup of Caramel Coffee Creamer
- 8 oz. of Cool Whip
- (1) 1 oz. package of Cheesecake Pudding Mix
- Additional Cool Whip (for topping)
- Extra Biscoff Cookies (for topping)
- Pumpkin Pie Spice (for topping)
Instructions
- Start by adding your cream cheese, creamer, pudding mix, and cool whip to a large mixing bowl.
- Mix on high until smooth. Place mixture into a piping bag. Fill each jar â…“ of the way with cheesecake mixture.
- Place crumbled cookies on top of the cheesecake layer, fill the jar a little over half way.
- Place pumpkin pie mixture into a piping bag and fill each jar the rest of the way.
- Top each jar with cool whip, a dash of pumpkin pie spice, and one cookie.
- Serve chilled and enjoy! The perfect fall treat.
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Mini Pumpkin Fudge Truffles
These mini pumpkin fudge truffles are rich, creamy, and easy to make ahead of time. They have a smooth pumpkin filling with just the right amount of sweetness, making them perfect for sharing during the fall season. Since they’re bite-sized, they’re also great for dessert trays, cookie exchanges, or holiday gift boxes.
Pumpkin Fudge Truffles
Ingredients
- 14 oz can of sweetened condensed milk
- 1/4 cup of pumpkin puree
- 1 tbsp of unsalted butter
- 1 tsp cinnamon
- 1 cup of sugar
- 9 semi sweet chocolate chips
Instructions
- In a medium sized saucepan add the sweetened condensed milk, pumpkin puree, butter and cinnamon. Cook over a medium heat and stir constantly. The mixture needs to come to a low boil and cook. Don’t stop mixing.
- Cook until it starts to get thick, about 5-7 more minutes. You should be able to run a silicone spoon on the bottom of the pan and the mixture separates and forms back together after a few seconds.
- Once it starts taking about 5-8 seconds to come together, turn off the heat and put the mixture on the plate or in a large bowl. Let it cool a bit and then place it in the fridge for 1 hour.
- Pour the sugar into a bowl and set aside, line a tray with parchment paper and set aside and grab a toothpick.
- Butter your hands up or use spray oil, grab about 2 tbsp worth of the mixture and roll into a ball, dip and roll in the sugar and place on the tray, repeat until you have no more mixture left.
- Once all the balls are rolled and dipped into sugar take the toothpick and place your thumb slightly on the top of the ball, take the toothpick and slightly push the side of it into the ball to make the lines like a pumpkin, repeat all around the ball and to the other ones. It’s okay if your thumb slightly makes a dent in the top of the pumpkin, it needs it.
- Once all the lines are added take a chocolate chip and place it on the top middle of the pumpkin and slightly push down just a tiny bit. Serve and enjoy!
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