Pumpkin Spice Eclair Cake is an easy no-bake dessert that packs a BIG pumpkin spice punch! Soft, cake-y layers of cinnamon graham crackers divide two layers of fluffy pumpkin spice filling and the whole thing is topped with pumpkin spice cream cheese frosting!
I think I've done it!
Created the perfect dessert to ease from Summer to Fall!
See, this no-bake 'cake' is cool and creamy, light and fluffy. No oven required. And that just screams Summer.
BUT, with cinnamon sugar graham crackers, pumpkin spice packed pudding layers and a spiced cream cheese frosting, this dessert has Fall written all over it.
It's the best of both worlds and it is AMAZING!
Once I realized how easy the Iced Mocha Eclair Cake from a few weeks ago was to make, I've had eclair cakes on the brain. (You know I'm a sucker for no bake desserts!) So when I saw pumpkin spice coffee creamer hit the shelf at my grocery store, I knew that a pumpkin spice version of an eclair cake was in order.
And since pumpkin + cream cheese are Fall BFFs, I decided to say bu-bye to chocolate frosting and cover the whole pan in a pumpkin spiced cream cheese frosting.
That my friends, was a delicious decision!!
Why I love this recipe
Every bite is the perfect combo of graham crackers (that magically turn into a soft, cake like layer), ridiculously delicious pumpkin spice fluff and that thick layer of cream cheese frosting.
In my usual "oh man I have to get this out of our house quick" moment of panic that sets in when a dessert is even better than I anticipated, I packed up to-go containers and handed them over to friends who were going to visit their family.
Just a few hours later, I got the text that basically said, "Delicious ... enjoyed by all ... we need this recipe STAT."
Ask and you shall receive.
Ingredients
- pumpkin spice coffee creamer
- vanilla instant pudding
- pumpkin pie spice
- whipped topping
- cinnamon graham crackers
- cream cheese frosting
Step by step
- Mix the pudding mix and creamer together and let sit for a few minutes to thicken.
- Fold in whipped cream and pumpkin pie spice.
- Cover the bottom of a 9 by 13 inch pan with graham crackers.
- Spread half of the pudding mixture over the graham crackers, then top with another layer of graham crackers. Repeat another layer of each.
- Microwave frosting at half power in 30 second intervals until it is thin enough to pour.
- Mix pumpkin spice into the frosting then pour over the cake, covering it completely.
- Refrigerate at least 4 hours or overnight before serving.
Tips for best results
- if your pan is shallow you may need to reduce the amount of pudding mixture you pour in each layer so it doesn't overflow
- if you can't find pumpkin spice cream you can make your own with this pumpkin creamer recipe from our sister site
Pumpkin Spice Eclair Cake
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 18 1x
- Category: dessert
- Method: none
- Cuisine: American
Description
Pumpkin Spice Eclair Cake is an easy no-bake dessert that packs a BIG pumpkin spice punch! Soft, cake-y layers of cinnamon graham crackers divide two layers of fluffy pumpkin spice filling and the whole thing is topped with pumpkin spice cream cheese frosting!
Ingredients
- 3 cups of cold pumpkin spice coffee creamer
- Two small boxes of vanilla instant pudding
- ¾ teaspoon pumpkin pie spice
- 16 oz.of whipped topping (thawed)
- 2 boxes of cinnamon graham crackers
- One tub of prepared cream cheese frosting
- ½ teaspoon pumpkin pie spice
Instructions
- First, whisk together pudding mixes and coffee creamer.
- Allow pudding to set for 1-2 minutes so it thickens slightly.
- Fold in the thawed whipped topping and ¾ teaspoon pumpkin pie spice and mix until just combined.
- In a 9x13 baking pan, cover the bottom with a layer of cinnamon graham crackers.
- Spread ½ of the pumpkin spice pudding mixture over the crackers.
- Add another layer of cinnamon graham crackers.
- Spread the remaining ½ of the pumpkin spice pudding mixture over the crackers.
- Add the final layer of cinnamon graham crackers.
- Remove the lid and silver seal from the tub of frosting.
- Microwave the frosting at 50% power for 30 second intervals until the frosting is warm enough to be poured.
- Stir ½ teaspoon of pumpkin pie spice into the frosting and combine.
- Pour the frosting over the graham crackers and spread it evenly to cover the top of the 'cake'.
- Cover and refrigerate for 4 hours or overnight.
- Cut into squares and serve!
Notes
Depending on the depth of your 9x13 pan, you may want to reduce the amount of pudding filling that you use between graham cracker layers. Any leftover pudding filling is delicious in trifles, with granola or just enjoyed with a spoon.
Keywords: pumpkin eclair cake
Popular Pumpkin Recipes!
- Pumpkin Oatmeal Cookies - these start from a cookie mix!
- No Bake Pumpkin Spice Cookies - just stir & scoop!
Katie says
Mmmmmm I cannot tell you how happy I am that it is pumpkin time - going to make this for a Halloween dessert!!! Thanks for sharing this at Nifty Thrifty where I found you!
Valerie says
Oh boy does that look tasty! I am looking forward to fall and using pumpkin in recipes.
Helen says
This looks delicious! My daughter loves everything pumpkin spice, so I will have to try this out on her! Thanks for sharing at the Best of the Weekend Party!
Michelle says
Again- I am so impressed!
I love your recipes!
Thanks for sharing!
Michelle
AnnMarie says
This is definitely a recipe to add to my Fall favorite things to make! thanks for sharing it!
Lisa says
What happened to your delicious company pumpkin spice bar recipe with coffee cream?
Melissa Riker says
Hi Lisa, I've been doing a lot of "clean up" of old blog posts that weren't getting any visitors...that recipe must have been one of the ones I removed, so sorry!