Pumpkin Spice Eclair Cake
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Pumpkin Spice Eclair Cake is an easy no-bake dessert that packs a BIG pumpkin spice punch! Soft 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!
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What is an eclair cake?
An éclair cake is a no-bake dessert that has all the flavors of a classic éclair but in a cake form. It’s made by layering graham crackers with a creamy filling. The cake is then topped with a rich frosting, which gives it that signature éclair taste.
After being chilled in the refrigerator, the graham crackers soften, making the layers meld together into a delicious, éclair-inspired cake that’s easy to make and always a crowd-pleaser.
Why I love this recipe
Every bite of this pumpkin eclair cake is the perfect combo of graham crackers, ridiculously delicious pumpkin spice fluff, and that thick layer of cream cheese frosting.
Ingredients
- pumpkin spice coffee creamer
- instant vanilla pudding mix
- pumpkin pie spice
- whipped topping
- cinnamon graham crackers
- cream cheese frosting
No pumpkin spice creamer in the stores? Easily make your own pumpkin spice creamer at home.
Step by step
- Mix the pudding mix and creamer together in a medium bowl 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, spreading the remaining pudding mixture over the first layer and topping with the final layer of graham crackers.
- 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.
- Cover and refrigerate at least 4 hours or overnight before serving.
Tips for Best Results
- if you can’t find pumpkin spice cream you can make your own with this pumpkin creamer recipe
- 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
- When covering the cake, be sure that the plastic wrap or tin foil doesn’t touch the top. If it sticks to the frosting, it might lift the top layer of graham crackers when removed.
Storage
Store leftovers in an airtight container in the refrigerator up to 3 days.
If you try this recipe please comment and rate it below, I love hearing from you!
Pumpkin Spice Eclair Cake
- Total Time: 4 hours 15 minutes
- Yield: 18 1x
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
- 2 small boxes of vanilla instant pudding
- 3/4 teaspoon pumpkin pie spice
- 16 ounces whipped topping (thawed)
- 2 boxes of cinnamon graham crackers
- 1 tub of prepared cream cheese frosting
- 1/2 teaspoon pumpkin pie spice
Instructions
- 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 3/4 teaspoon pumpkin pie spice and mix until just combined.
- Cover the bottom of a 9 x 13-inch casserole dish with a layer of cinnamon graham crackers.
- Spread 1/2 of the pumpkin spice pudding mixture over the crackers.
- Add another layer of cinnamon graham crackers.
- Spread the remaining 1/2 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 1/2 teaspoon of pumpkin pie spice into the frosting and stir to 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 9×13 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.
- Prep Time: 15 minutes
- Category: dessert
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 385
- Sugar: 45.4 g
- Sodium: 352.6 mg
- Fat: 13 g
- Carbohydrates: 63.5 g
- Protein: 3 g
- Cholesterol: 0.5 mg
Popular Pumpkin Recipes!
- Pumpkin Oatmeal Cookies – these start from a cookie mix!
- No Bake Pumpkin Spice Cookies – just stir & scoop!
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!
Oh boy does that look tasty! I am looking forward to fall and using pumpkin in recipes.
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!
Again- I am so impressed!
I love your recipes!
Thanks for sharing!
Michelle
This is definitely a recipe to add to my Fall favorite things to make! thanks for sharing it!
What happened to your delicious company pumpkin spice bar recipe with coffee cream?
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!