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Easy No-Bake Pumpkin Dirt Cups: Best Fall Dessert

no-bake pumpkin dirt cups - featured image
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These Easy No-Bake Pumpkin Dirt Cups are a simple, no-oven dessert with creamy pumpkin filling and crunchy chocolate cookie ‘dirt.’ Perfect for fall gatherings, they come together in 20 minutes and taste even better after chilling.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 cup heavy whipping cream (cold)
  • 1 package (about 14 ounces) chocolate sandwich cookies (e.g., Oreos)
  • 4 tablespoons unsalted butter, melted
  • ½ cup whipped topping (Cool Whip or homemade)
  • Optional: gummy worms, candy pumpkins, or crushed graham crackers for decoration

Instructions

  1. Crush the cookies. Place the chocolate sandwich cookies in a food processor and pulse until they become fine crumbs. If using the bag-and-rolling-pin method, seal the bag tightly and crush until you have a mix of fine crumbs and small chunks. Transfer to a medium bowl and stir in the melted butter until everything looks like damp sand. Set aside.
  2. Make the pumpkin filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed until everything is well combined and silky smooth, about 1 minute. Do not overmix.
  3. Whip the cream. In a separate bowl, pour the cold heavy whipping cream. Using clean beaters, whip the cream on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overwhip.
  4. Fold it all together. Gently fold the whipped cream into the pumpkin mixture using a spatula. Cut through the center, then scoop along the bottom and fold over. Repeat until no white streaks remain, about 1 minute. The mixture should be light, fluffy, and a beautiful pale orange color.
  5. Layer the cups. Grab your cups or jars. Start with a layer of cookie crumbs at the bottom—about 2 tablespoons each. Spoon the pumpkin filling on top, filling each cup about halfway. Add another layer of cookie crumbs, then more pumpkin filling. End with a generous sprinkle of cookie crumbs on top. You should have enough for 6-8 cups, depending on their size.
  6. Chill and set. Place the cups in the refrigerator for at least 2 hours, but overnight is even better. The filling needs time to firm up and the flavors need time to meld.
  7. Add the finishing touches. Just before serving, add a dollop of whipped topping on each cup. If desired, stick a gummy worm or a candy pumpkin on top.

Notes

Cream cheese must be at room temperature for smooth blending. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For best texture, chill the cups for at least 2 hours or overnight. The cookie layer will soften over time; for crunchier texture, add fresh cookie crumbs just before serving. Store covered in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: no-bake pumpkin dessert, pumpkin dirt cups, easy fall dessert, no oven dessert, pumpkin cream cheese dessert, kid-friendly dessert

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