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Pumpkin Lasagna Dessert

This Pumpkin Lasagna is layered with goodness and is the perfect Fall dessert.

slice of pumpkin lasagna dessert on blue plate

Pumpkin Lasagna Dessert

If you can layer ingredients in a pan and throw it all into the fridge, you can make this pumpkin lasagna dessert recipe.

pumpkin lasagna in glass pan

It is filled with all the best flavors of fall is the perfect dessert to serve a crowd.

Oh, did I mention it is SO easy to make?

fork with bite of pumpkin lasagna on a blue plate

Want more pumpkin dessert recipes? Check out our Pumpkin Pie Cookies, Pumpkin Spice Twinkies and our Pumpkin Cinnamon Roll Cake.

How do I store leftovers?

Leftovers can be stored in the refrigerator for 2-3 days. Make sure to keep it covered and away from any moisture.

pumpkin lasagna dessert on blue plate

What can I use besides caramel topping?

You can skip the caramel topping or even swap it out for another topping of your choice such as chocolate drizzle. You can also use butterscotch or any flavor you think will pair well with pumpkin.

bite of pumpkin lasagna on fork

What you Need to Make a Pumpkin Lasagna Dessert

pumpkin lasagna ingredients on table
Pumpkin Lasagna

Pumpkin Lasagna

Yield: 15
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes

How to make Pumpkin Lasagna Dessert


  • 36 Golden Oreo cookies
  • 6 tbsp. Butter, melted
  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 2 tbsp. Milk
  • 16 oz. cool whip, divided
  • 2 (3.4 oz.) packages of pumpkin spice pudding mix
  • 3 cups cold milk
  • Optional, caramel sauce for topping


  1. Add your Oreos to a food processor and blend to crumbs, or, add them to a gallon-sized plastic bag and crush by hand.
  2. Add melted butter to Oreo crumbs and mix together to combine.
  3. Press the Oreo mixture into the bottom of a 9x13-inch pan. Move to the freezer to chill for
    about 5 minutes.
  4. Meanwhile, in a large mixing bowl, beat cream cheese until softened and smooth. Add powdered sugar and milk, and mix to combine.
  5. Add 8 oz. of cool whip, and mix again, making sure to scrape down the sides of the bowl. Mix until everything is incorporated.
  6. Pour the cream cheese mixture over the golden Oreo crust, and smooth out evenly. Move to the refrigerator to chill for 1 hour.
  7. For the next layer, in a large mixing bowl whisk together pumpkin spice pudding and 3 cups of milk. Whisk for about 2 minutes, until the pudding begins to thicken.
  8. Pour over the cream cheese layer and smooth out evenly. Move to the refrigerator to chill for another hour.
  9. Once the pudding is nice and set, for the last layer smooth out the remaining 8 oz. cool whip over top of the
    pudding. Return to the refrigerator to chill for 4 more hours.
  10. Optional, before serving, top with a drizzle of caramel sauce.
  11. Serve and enjoy!

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 340mgCarbohydrates: 45gFiber: 1gSugar: 34gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please consult with a registered dietitian for dietary advice. You may read our Nutritional Disclaimer here:

Did you make this recipe?

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Krystal Anderson

Thursday 24th of November 2022

This recipe was so fun and easy to make! I couldn’t find pumpkin spice pudding mix so instead, I mixed 1tsp of pumpkin pie spice into vanilla pudding mix until I felt it had enough which was about 3tsp and it turned out great! This recipe will definitely be used again next year!


Saturday 10th of September 2022

I thought I would use ginger snaps instead of Golden Oreos.


Saturday 10th of September 2022

And how did it turn out?

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