No bake pumpkin desserts are basically my favorite kind of magic.
They come together fast, make the kitchen smell like fall without even turning on the oven.
I’ve made these for back to school bake sales, quick treats after soccer practice, and even brought a few to Thanksgiving dinner when I ran out of oven space.
These treats are creamy, spiced just right, and super easy to throw together.
Some are chilled, some are frozen, and all of them hit that cozy fall craving.
So grab a can of puree and clear some fridge space….it’s pumpkin time!
1. Pumpkin Cheesecake Bars
Start by mixing some graham cracker crumbs with melted butter and pressing it into the bottom of a lined 8×8 pan.
I line the pan with parchment paper so I can lift the whole thing out for cleaner cuts.
In a different bowl, beat together the cream cheese, pumpkin purée, sugar, vanilla, and pumpkin pie spice until everything is smooth.
Fold in whipped topping, then spread the mixture evenly over the crust.
Chill for at least 4 hours before slicing into bars.
2. Pumpkin Cheesecake Cups
Grab some small mason jars or clear cups and layer crushed gingersnaps at the bottom.
Whip together cream cheese, pumpkin, sugar, cinnamon, and a little vanilla until smooth, then gently fold in whipped topping.
Spoon the mixture over the cookie base and top with more crushed cookies or a swirl of whipped cream.
These look extra cute in mini cups for bake sales or Thanksgiving dessert tables!
Keep them in the fridge until you’re ready to serve.
3. Pumpkin Cheesecake Mousse
Whip cold heavy cream until you get soft peaks, then set that aside.
Grab another bowl and beat the cream cheese, pumpkin purée, powdered sugar, cinnamon, and nutmeg until it’s nice and creamy.
Gently fold in the whipped cream until everything is smooth and fluffy.
You can pipe it into little dessert cups with a sprinkle of crushed pecans or gingersnaps on top.
Chill for a couple of hours so it sets up just right.
4. Pumpkin Chocolate Granola Bars
These are secretly packed with good stuff but taste like dessert, so my kids don’t question a thing!
Mix together some rolled oats, chia seeds, flaxseed, mini chocolate chips, and pumpkin spice in a bowl.
In a saucepan, heat up some almond butter (or peanut butter), pumpkin purée, maple syrup, and a pinch of salt. Stir everything until it’s smooth.
Pour this mix it over the dry ingredients and stir well to coat.
Then press the mixture into a parchment-lined pan and refrigerate until firm.
I usually cut them into squares and wrap them up individually for lunchbox snacks.
5. Pumpkin Energy Bites
In a large bowl, mix together some oats, pumpkin purée, nut butter (I like peanut butter), honey, cinnamon, chia seeds, and mini chocolate chips.
It’s sticky at first, so I always pop the bowl in the fridge for 30 minutes to make it easier to roll with my hands.
But you can also use a small scoop to shape them into bite-sized balls.
Store them in an airtight container in the fridge.
6. Pumpkin Lush Dessert Bars
Start with a layer of crushed golden Oreos mixed with melted butter pressed into a 9×13 dish.
Mix together some cream cheese, powdered sugar, and whipped topping for the second layer.
For the third layer, stir together pumpkin purée, vanilla pudding mix, milk, and pumpkin pie spice until thick, then spread that on top.
Add more whipped topping as the last layer and sprinkle with chopped pecans or cookie crumbs.
There’s a reason they call this recipe lush!
Refrigerate for at least 4 hours so it all holds together.
7. Pumpkin Cream Pie
No need to fire up the oven to make a delicious pumpkin pie!
Just whisk together some instant vanilla pudding, pumpkin purée, milk, and pumpkin spice until smooth and thick.
Fold in a tub of whipped topping and pour the filling into a graham cracker crust.
Chill for a few hours until everything is set.
I usually keep a second crust on hand because this filling can stretch to two thinner pies if you’re feeding a crowd.
Top with more whipped cream and a light dusting of cinnamon before serving.
8. Pumpkin Spice Tiramisu
Whisk pumpkin purée, mascarpone, powdered sugar, and pumpkin pie spice until creamy.
Dip ladyfingers quickly in brewed coffee (or chai tea if you want something different) and layer them in a dish.
Spread a layer of the pumpkin mixture overtop and repeat until full.
Chill overnight for the flavors to soak in.
Right before serving, dust with cocoa powder or crushed gingersnaps.
9. Pumpkin Cookies
To make some no bake pumpkin cookies, mix together pumpkin purée, oats, nut butter, maple syrup, and pumpkin pie spice in a big bowl.
Add mini chocolate chips or raisins if you want a little extra texture.
Scoop onto a lined tray and flatten slightly with the back of a spoon.
Freeze until firm or refrigerate for a soft, chewy bite.
These don’t last long in my house, so I double the batch and freeze half.
10. Pumpkin Truffles
These little bites taste like pumpkin cheesecake in candy form and look way fancier than they actually are!
Stir together crushed gingersnaps, pumpkin purée, cream cheese, and pumpkin spice until it forms a thick dough.
Chill the dough for about 30 minutes, then roll into balls and freeze.
Melt white or dark chocolate and dip each truffle until coated, then set on parchment.
I like to drizzle a little extra chocolate on top once they’ve hardened.
Keep cold until ready to serve so they stay firm.
11. Pumpkin Delight
Here’s another layered pumpkin dessert that is absolutely delicious!
Layer crushed graham crackers and melted butter in the bottom of a glass dish.
Mix some cream cheese, powdered sugar, and whipped topping for the next layer, then spread it gently over the crust.
Whisk together pumpkin purée, instant vanilla pudding, milk, and pumpkin pie spice for the third layer.
Finish with more whipped topping and a sprinkle of cinnamon or chopped walnuts.
Cover and refrigerate overnight for clean slices.
12. Pumpkin Icebox Cake
This is one of those desserts you throw together in ten minutes and somehow everyone wants the recipe.
Spread a thin layer of pumpkin whipped cream in the bottom of a dish (just purée, whipped topping, and spices).
Add a single layer of graham crackers on top, then repeat until you reach the top.
I like to finish with a fluffy whipped topping layer and a little cinnamon.
Cover and chill for several hours so the crackers soften.
It slices like a dream once it’s set!
13. Pumpkin Chocolate Lasagna
Crush chocolate sandwich cookies and mix with melted butter for the base layer.
Beat cream cheese with sugar and whipped topping for the second layer.
For the third, combine pumpkin purée, milk, and instant chocolate pudding, then spread it evenly.
Add whipped topping on top and shave chocolate over everything.
It’s easiest to slice after a full chill in the fridge.
14. Pumpkin Cannoli
Mix pumpkin purée, ricotta, cream cheese, powdered sugar, cinnamon, and a splash of vanilla until smooth.
Spoon into a piping bag and fill store-bought cannoli shells (or waffle cones if you want a shortcut).
Dip the ends in mini chocolate chips or chopped nuts.
Keep cold until just before serving so the shells don’t soften.
I learned the hard way not to fill too early…so do it last minute.
15. Pumpkin Trifle
Layer cubed pound cake or gingerbread with pumpkin pudding, whipped topping, and chopped pecans in a trifle dish or large bowl.
Keep layering until full, ending with whipped topping and a sprinkle of cinnamon or cookie crumbs.
I’ve also done this in mason jars for grab-and-go desserts!
Chill for a few hours to let everything settle.
Use a clear dish so those layers really show off.
16. Pumpkin Pie Dip
I love how this dip has the cozy flavor of fall without committing to a full pumpkin pie.
Beat together some cream cheese, pumpkin purée, powdered sugar, cinnamon, and a little nutmeg until smooth and fluffy.
Fold in whipped topping for a lighter texture.
Serve it in a shallow bowl with a ring of vanilla wafers, pretzels, or apple slices around the edge.
I like to toss a few graham cracker sticks in there too.
Keep it chilled until snack time.
17. Pumpkin Frozen Yogurt Bark
Stir together some plain Greek yogurt, pumpkin purée, maple syrup, and pumpkin pie spice in a bowl.
Spread it out on a parchment-lined baking sheet in an even layer.
Top with chopped nuts, granola, and mini chocolate chips (or whatever bits you love).
Freeze until solid, then break into pieces.
You can store this pumpkin bark in a sealed container in the freezer for a quick snack.
18. Pumpkin Spice Rice Krispie Treats
Melt some butter and mini marshmallows over low heat, then stir in pumpkin purée and pumpkin spice.
Mix in the crispy rice cereal until coated.
Press into a buttered pan and let them cool before cutting into squares.
I like to drizzle a little white chocolate over the top for fun.
Wrap individually if you’re sending them for school treats.
19. Pumpkin Spice Fudge
In a saucepan, melt white chocolate chips with sweetened condensed milk and a big spoonful of pumpkin purée.
Stir in pumpkin pie spice and a pinch of salt until smooth.
Pour into a parchment-lined pan and sprinkle with crushed pecans or a dash of cinnamon.
Chill until firm, then cut into small squares.
This one’s rich, so you might want to keep the portions small.
20. Pumpkin Ice Cream
Whisk together heavy cream, sweetened condensed milk, pumpkin purée, and pumpkin pie spice until smooth.
Pour into a loaf pan and freeze for at least 6 hours, stirring once or twice if you don’t have an ice cream maker.
I sometimes mix in crushed graham crackers or chocolate chips before freezing.
Let it sit out for a few minutes before scooping.
Top with whipped cream or caramel sauce for extra fall vibes.
No Oven, No Problem, Just Pumpkin
No bake desserts are my secret weapon when fall gets busy and the oven’s already working overtime.
Pumpkin makes everything taste like sweater weather, and these treats come together with less mess, less fuss, and way more flavor than you’d expect!
They’re perfect for potlucks, bake sales, or those weeknights when you just want a little something cozy in the fridge.
