Pumpkin Cool Whip Dessert

Introduction

There’s something truly magical about the flavors of fall, and nothing captures that feeling better than a creamy, pumpkin-flavored dessert. One of my absolute favorites is this Pumpkin Cool Whip Dessert. Imagine layers of velvety pumpkin filling, whipped topping, and crunchy graham crackers coming together to create a dessert that is both light and rich, sweet but not too overpowering. My family adores this treat, and every time I serve it, there’s an excited buzz around the table. Whether it’s a fall family gathering, a Thanksgiving dessert, or just a cozy night in, this dessert has become a staple in our house.

Why You’ll Love This Recipe

Pumpkin Cool Whip Dessert is the perfect combination of flavor and texture, and here’s why you’re going to love it as much as I do:

• Easy to make: You don’t need to be a pro baker to whip up this delightful dessert. The steps are simple and involve basic ingredients that you can find at any grocery store.
• Make-ahead dessert: One of the best things about this recipe is that it’s perfect for making ahead of time. In fact, it tastes even better after a night in the fridge as the flavors have time to meld together.
• Light and fluffy: The Cool Whip makes this dessert feel incredibly light, while the pumpkin adds just enough richness to give it that indulgent feel.
• Family favorite: Kids and adults alike love this dessert. It’s got that nostalgic pumpkin pie flavor but in a no-bake, easy-to-eat form.
• Perfect for gatherings: This dessert is a crowd-pleaser, making it ideal for fall get-togethers, Thanksgiving, or just because!

The combination of pumpkin, creaminess, and a bit of crunch from the graham cracker crust creates an irresistible fall treat that everyone will ask you to make again and again.

Ingredients

To create this delightful Pumpkin Cool Whip Dessert, you’ll need:

• Crust:
  • 2 cups of graham cracker crumbs
  • ½ cup melted butter
  • ¼ cup sugar
• Pumpkin layer:
  • 1 can (15 oz) pumpkin puree
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tub (8 oz) Cool Whip, thawed
• Whipped topping:
  • 1 tub (8 oz) Cool Whip, thawed
  • ¼ tsp ground cinnamon for garnish (optional)

Instructions

Here’s how to make your very own Pumpkin Cool Whip Dessert:

1. Prepare the crust:

• In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated with butter.
• Press the mixture into the bottom of a 9×13-inch pan, making sure it’s packed down firmly. You can use the back of a spoon or your hands for this.
• Place the pan in the fridge while you prepare the filling to allow the crust to set.

2. Make the pumpkin layer:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add in the powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Beat on medium speed until the mixture is smooth and fully combined.
• Gently fold in 1 tub of Cool Whip using a spatula, being careful not to deflate the whipped topping too much. This is what gives the dessert its light and fluffy texture.
• Spread the pumpkin layer evenly over the graham cracker crust.

3. Add the whipped topping:

• Spread the second tub of Cool Whip evenly over the pumpkin layer. Use a spatula to smooth out the top for a clean, polished look.
• Sprinkle a light dusting of ground cinnamon over the top for an extra touch of fall flavor (optional).

4. Chill and serve:

• Refrigerate the dessert for at least 4 hours, or overnight, to let the layers set and the flavors meld together.
• Slice into squares and serve chilled.

Nutrition Facts

• Servings: 12 large squares
• Calories per serving: 320
• Fat: 19g
• Carbohydrates: 35g
• Protein: 4g

Preparation Time

• Prep time: 20 minutes
• Chill time: 4 hours (or overnight)
• Total time: 4 hours and 20 minutes

How to Serve

Pumpkin Cool Whip Dessert is super versatile when it comes to serving options. Here are a few ideas:

• Classic squares: Slice into even squares and serve on a dessert plate with a fork.
• Mini servings: For parties or gatherings, you can cut the dessert into smaller bite-sized squares or serve it in mini dessert cups.
• Add a drizzle: For an extra decadent touch, drizzle caramel sauce or chocolate sauce over the top.
• Top with nuts: Sprinkle crushed pecans or walnuts over the top for added crunch and flavor.

Additional Tips

Here are some additional tips to make sure your Pumpkin Cool Whip Dessert turns out perfect:

1. Use softened cream cheese: Make sure the cream cheese is fully softened before mixing. This ensures a smooth, lump-free filling.
2. Chill for best results: Don’t rush the chilling process! Letting the dessert sit for at least 4 hours (or overnight) allows the flavors to meld together and gives the crust time to set.
3. Make your own graham crumbs: If you don’t have store-bought graham cracker crumbs, you can easily make your own by crushing graham crackers in a food processor or placing them in a ziplock bag and rolling over them with a rolling pin.
4. Don’t overmix the Cool Whip: When folding the Cool Whip into the pumpkin mixture, do so gently to keep the filling light and airy.
5. Make it ahead: This dessert can easily be made a day or two in advance, making it perfect for busy schedules or holiday prep.

Recipe Variations

Want to mix things up a bit? Here are some fun variations you can try with this recipe:

• Gingersnap crust: Swap the graham cracker crumbs for crushed gingersnaps for a spicier, more festive flavor.
• Chocolate drizzle: Add a layer of melted chocolate or chocolate chips between the graham cracker crust and pumpkin filling for a rich twist.
• Pecan topping: Sprinkle chopped pecans over the top layer for an added crunch.
• Pumpkin spice latte flavor: Add a tablespoon of instant espresso powder to the pumpkin layer for a subtle coffee flavor that mimics everyone’s favorite fall drink.
• Gluten-free: Use gluten-free graham crackers to make this dessert gluten-free friendly.

Serving Suggestions

Here are some delicious pairings and serving ideas to complement your Pumpkin Cool Whip Dessert:

• With coffee: Pair a slice of this creamy dessert with a hot cup of coffee or a pumpkin spice latte for a cozy afternoon treat.
• Thanksgiving dessert spread: Serve this dessert alongside traditional pumpkin pie and apple crisp for a beautiful fall dessert table.
• For parties: Dress it up by serving individual portions in mini dessert cups topped with a dollop of extra Cool Whip and a sprinkle of cinnamon.

Freezing and Storage

These cookies can be stored and frozen for later enjoyment:

• To store: Keep the dessert in an airtight container in the fridge for up to 3-4 days. The flavors actually get better the longer it sits!
• To freeze: This dessert freezes well. Simply wrap the whole pan tightly in plastic wrap and then foil, or freeze individual portions in airtight containers. It will keep in the freezer for up to 2 months. To serve, thaw overnight in the fridge.

Special Equipment

• 9×13-inch baking dish: You’ll need a standard-sized baking dish to build the dessert layers.
• Hand mixer or stand mixer: A mixer is key for making the pumpkin cream cheese layer smooth and fluffy.
• Spatula: You’ll want a sturdy spatula for folding the Cool Whip into the pumpkin mixture and for spreading the layers evenly.

FAQ Section

Here are some frequently asked questions about Pumpkin Cool Whip Dessert:

1. Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree the pumpkin beforehand. You’ll need about 1 ¾ cups of fresh pumpkin puree to replace the canned.

2. Can I substitute Cool Whip with homemade whipped cream?
Absolutely! You can use homemade whipped cream instead of Cool Whip, but make sure it’s whipped to stiff peaks so that it holds up in the dessert.

3. Can I make this dessert in advance?
Yes! In fact, this dessert tastes even better the next day. You can make it up to 2 days in advance and store it in the fridge.

4. Can I make a smaller portion?
If you want to make a smaller portion, simply halve the ingredients and use an 8×8-inch pan instead.

5. Can I add more spices to the pumpkin layer?
Of course! If you love spices, feel free to add an extra ½ tsp of cinnamon or nutmeg to the pumpkin mixture for a more intense flavor.

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Conclusion

Pumpkin Cool Whip Dessert is the ultimate fall treat. It’s easy to make, packed with delicious pumpkin flavor, and perfect for any fall occasion. Whether you’re making it for a holiday gathering, a family dessert, or just because, it’s bound to become a new favorite in your house too.

I hope you give this Pumpkin Cool Whip Dessert a try! It’s the perfect no-bake fall dessert that combines all the cozy flavors of pumpkin pie with the lightness of a whipped topping. Whether you’re making it for a special occasion or just because, it’s sure to be a hit with everyone. If you try it, let me know how it turns out by leaving a comment or tagging me on social media