This easy No Bake Pumpkin Dessert has layers of creamy pumpkin mousse and cookies. A fall treat that tastes like pumpkin pie but no baking needed! A NO BAKE FALL MUST HAVE I know the oven can be a hot commodity during the holidays, so any time when you can get away with not using it, can be helpful. This layered dessert is such a tasty treat. The gingersnap cookies really set it over the top. Since this recipe makes enough for 12 servings, it really is perfect for Thanksgiving (or other holiday celebrations) if you’re feeding a crowd. FREQUENTLY ASKED QUESTIONS:  What mixer did you use in your photos? Every time I use this mixer and share it in the images, someone wants to know more about it, so I figured I would just share the info here. I like to use it in photos because it’s easier to see what is going on in the mixer since it’s open. It’s a Bosch mixer (paid affiliate link). I know this one is super nice but it comes with a hefty price tag, and honestly, unless you are a huge baker and would use it a lot, it’s not worth that kind of money. If you are looking to invest in a mixer, I would probably just go with a standard stand mixer (like KitchenAid.) For this recipe, any mixer (even a handheld one) will work or you can do it by hand. Any tips to making the whipped cream easier? Chill your bowl and beaters in freezer before whipping cream to help it whip faster and hold its shape better. Or, place ice and water in mixing bowl to chill it.  Can I make this ahead of time? Yes, this is the perfect dessert to make ahead of time since it sets up overnight in the fridge. This helps make dessert time stress-free. What other garnishes can I use? Garnish with crushed cookies, chopped pecans, or even a drizzle of caramel sauce. Can I use Cool Whip instead? Absolutely. Just use a 16-ounce tub, half in the pumpkin filling and half on top. Reduce powdered sugar in the filling to ¼ cup if using Cool Whip and obviously skip making the topping since you’ll be using the cool whip. How long do leftovers last? Cover leftovers tightly with plastic wrap or transfer to an airtight container. Store in the  refrigerator for up to 4 days. Can I freeze this No Bake Pumpkin Dessert? No, freezing changes the texture of the cream and cookies, so it’s best enjoyed fresh from the fridge. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) cream cheese– softened to room temperature. Use these Tips To Soften Cream Cheese if you need them. Use full fat cream cheese if possible. Low-fat cream cheese may result in a thinner filling. pumpkin purée– be sure you grab puree, it’s not the same as pumpkin pie filling. It won’t give the same results, so make sure you’re using the right one. powdered sugar  light brown sugar – when measuring brown sugar, always make sure you pack the measuring cup. pumpkin pie spice– grab your favorite brand from the store or use some Homemade Pumpkin Pie Spice. ground cinnamon  vanilla extract  heavy whipping cream – it needs to be heavy cream here for the correct consistency. ginger snap cookies – or you can use 2 sleeves of graham crackers. HOW TO MAKE NO BAKE PUMPKIN DESSERT: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add pumpkin  purée, brown sugar, powdered sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Mix  until well combined and smooth.  In a separate chilled bowl, whip 2 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Set aside. In a 9×13-inch dish, spread a thin layer of the pumpkin filling to anchor the base. Add a  single layer of ginger snap cookies over the mousse, breaking pieces as needed to fit.  Spread about 1/3 of the mousse over the cookies. Repeat layers, ending with a final layer of pumpkin filling (you should get 3 layers of ginger snap cookies total). Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the ginger snap cookies have softened and the dessert is set.  Whip 1 ½ cups of heavy cream with 4 tablespoons of powdered sugar and 1 teaspoon of vanilla until soft peaks form. Spread evenly over the top of the chilled cake.  Sprinkle with crushed ginger snap cookies, a dash of cinnamon, or chopped pecans if  desired. Slice and serve cold.  CRAVING MORE RECIPES?  No Bake Pumpkin Cheesecake Pumpkin Delight Pumpkin Dump Cake Pumpkin Pie Cake Pumpkin Earthquake Cake Pumpkin Bundt Cake Pumpkin Danishes Pumpkin Pop Tarts Print No Bake Pumpkin Dessert A layered dessert with creamy pumpkin mousse, whipped topping, and gingersnap cookies! Course DessertCuisine American Prep Time 20 minutes minutesChill Time 6 hours hoursTotal Time 6 hours hours 20 minutes minutes Servings 12 Calories 606kcal Author Brandie Skibinski IngredientsPumpkin Layer12 ounces (1 ½ blocks) cream cheese, softened to room temperature1 ½ (15 ounce) cans pure pumpkin (22.5 ounces total – not pumpkin pie filling)¾ cup powdered sugar¾ cup light brown sugar, packed2 teaspoons pumpkin pie spice1 teaspoon ground cinnamon1 teaspoon vanilla extract¼ teaspoon salt2 cups heavy whipping creamAssembly1 pound box ginger snap cookies (or 2 sleeves graham crackers)Topping1 ½ cups heavy whipping cream4 Tablespoons powdered sugar1 teaspoon vanilla extractoptional: crushed ginger snap cookies, cinnamon, or chopped pecans for garnish InstructionsIn a large bowl, beat 12 ounces (1 ½ blocks) cream cheese, softened to room temperature until smooth and fluffy. Add 1 ½ (15 ounce) cans pure pumpkin , ¾ cup powdered sugar, ¾ cup light brown sugar, packed, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and 1/4 teaspoon salt. Mix until well combined and smooth. In a separate chilled bowl, whip 2 cups heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain. Set aside. In a 9×13-inch dish, spread a thin layer of the pumpkin filling to anchor the base. Add a single layer of ginger snap cookies over the pumpkin mousse, breaking pieces as needed to fit. Spread about 1/3 of the mousse over the cookies. Repeat layers, ending with a final layer of pumpkin filling (you should get 3 layers of ginger snap cookies total). Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the ginger snap cookies have softened and the dessert is set.When dessert is ready, make the whipped cream topping. Whip 1 ½ cups heavy whipping cream with 4 Tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Spread evenly over the top of the chilled cake. Sprinkle with optional: crushed ginger snap cookies, cinnamon, or chopped pecans for garnish, if desired. Slice and serve cold. Keep refrigerated. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 606kcal | Carbohydrates: 61g | Protein: 6g | Fat: 39g | Sodium: 373mg | Fiber: 3g | Sugar: 36g