No-Bake Pumpkin Chocolate Chip Cake — a simple mini dessert perfect for fall, combining pumpkin and chocolate.
This No-Bake Pumpkin Chocolate Chip Cake is quick to prepare and makes adorable individual “cakes” that are ideal for autumn gatherings. If you love pumpkin recipes but want something different than the usual cookies or pies, this no-bake version is a great choice. They’re easy, fast, and surprisingly satisfying — I couldn’t stop at one.
I’m not always convinced that chocolate and pumpkin pair well, but this recipe changed my mind. The filling comes together in about 10–15 minutes and requires just one bowl. The cookie layers soften in the refrigerator and, after chilling, have a cake-like texture. No pans, minimal cleanup, and a dessert that feels festive and comforting.
For best results, use chocolate wafer cookies (like Nabisco Famous Chocolate Wafers) so they soften properly. The filling blends cream cheese, pumpkin, sugar, vanilla, and whipped topping to create a light, creamy center. Chill the assembled cakes for several hours or overnight so the cookies absorb moisture and become tender. When ready to serve, top with additional whipped topping and mini chocolate chips for a pretty finish.
These mini no-bake cakes are perfect for potlucks, school events, or a cozy dessert at home. They keep well covered in the fridge, so you can prepare them ahead of time. Enjoy the ease of a no-bake dessert that still delivers fall flavor and a fun presentation.
Hope you enjoy!
No-Bake Pumpkin Chocolate Chip Cake
Ingredients
- 8 ounces cream cheese, softened
- 1 cup pumpkin (such as Libby’s 100% pumpkin)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice (optional)
- 8 ounces frozen whipped topping, thawed (such as Cool Whip), divided
- 48 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
- 1/2 cup mini chocolate chips
Instructions
- Place the softened cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the pumpkin, sugar, vanilla, and pumpkin spice, mixing until combined. Gently fold in 2 cups of the thawed whipped topping until incorporated.
- Arrange 12 cookies on your work surface. Spoon about one-third of the filling onto each cookie, top with another cookie, then add another one-third of the filling. Repeat with remaining cookies and filling to form 12 mini stacks. Gently press down to spread the filling to the edges, then place the assembled cakes in covered containers.
- Cover and refrigerate at least 6–8 hours or overnight so the cookies soften and take on a cake-like texture. Before serving, top with the remaining whipped topping and sprinkle with mini chocolate chips.
Notes
SNAPPY SUBSTITUTIONS: If you prefer, swap the pumpkin spice for cinnamon or your favorite spice blend, or omit spices entirely.
Nutrition:
| Carbohydrates: 34 g
| Protein: 4 g
| Fat: 14 g
(Nutrition data is provided for informational purposes only and is calculated using an online nutritional calculator. For precise information, calculate based on the specific ingredients and brands you use and any changes you make to the recipe.)