If you love a good pumpkin pie spice recipe, you are going to love the Oreo Pumpkin Delight. It is a perfect combination of where an Oreo delight meets pumpkin pie.
We love this time of year because it is great for pumpkin lovers like me. While this isn’t the traditional pumpkin pie recipe, it is an easy dessert recipe that has the same flavors of pumpkin pie filling in the pumpkin layer. Also, this pumpkin delight recipe is nice because you won’t need to hunt for pumpkin pudding, and you will still have the best results with this pumpkin lush dessert when you use vanilla instant pudding mix.
Recipe Ingredient Notes
- Oreo cookies (regular Oreos not double stuffed, it will be too gooey)
- Sweetened condensed milk
- Cream cheese
- Powdered sugar
- Cool Whip Whipped Topping divided
- Cold milk
- Instant vanilla pudding mix (2 packages at 3.4 ounces each)
- Pumpkin puree
- Pumpkin spice
- Ground cinnamon
- Nutmeg
Equipment Needed
How to Make Oreo Pumpkin Delight
- Preheat oven to 350℉.
- In a food processor or rolling pin with the cookies in a bag, finely crush the Oreos.
- Mix in the sweetened condensed milk with the crushed Oreos with a hand-held mixer until fully combined and it is sticky.
- Spray the bottom of a 9×13 pan and press the Oreo cookie crust into the bottom of the pan.
- Bake for 10 minutes or until it stiffens on the top.
- Set aside and let cool after baking.
- In a separate large bowl, mix the cream cheese, and powdered sugar. Lightly fold in 1 cup of the whipped cream, until fully combined.
- In a different bowl, mix the two small packages of vanilla pudding mix and milk, until the pudding is set up. Then add 1 cup of the whipped topping and the pumpkin puree, until well combined.
- Add the pumpkin spice, cinnamon, and nutmeg to the fluffy pumpkin mixture.
- Once the Oreo crust has cooled, spread the cream cheese layer on top first.
- Once the cream cheese layer has been spread, spread the pumpkin pudding layer next.
- Top the layers with the last cup of whipped topping.
- Garnish with Oreos, and store in the fridge in an airtight container or freezer until ready to serve.
Recipe Notes
For this recipe, we used the traditional Oreos (not double-stuffed). However, you can use golden Oreos or even graham crackers. It will all taste delicious, but with a slightly different change of flavor of this pumpkin lasagna dessert.
Storage Suggestions
If you have some of this dessert leftover, cover the dish and store it in the refrigerator for up to three days. The Oreo layer will continue to soak up the other layers, and it will not look as crisp, but it will remain delicious.
Want More Delicious Pumpkin Cake Recipes?
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Pumpkin Coffee Cake with Brown Sugar Glaze
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cake
- Pumpkin Pie Cupcakes
- Pumpkin Roll
- Pumpkin Sheet Cake
Oreo Pumpkin Delight Recipe
Ingredients
- 14.3 ounces Oreo cookies, (not double stuffed, it will be too gooey)
- 3 Tablespoon sweetened condensed milk
- 8 ounces cream cheese
- 1 cup powdered sugar
- 3 cups Cool Whip Whipped Topping, divided
- 2 ½ cups milk
- 6.8 ounces instant vanilla pudding mix, (2 packages at 3.4 ounces each)
- 15 ounces pumpkin puree
- 1 teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 350℉.
- In a food processor, finely crush the Oreos.
- Mix in the sweetened condensed milk until fully combined and it is sticky.
- Spray the bottom of a 9×13 pan and press the Oreo cookie crust into the bottom of the pan.
- Bake for 10 minutes or until it stiffens on the top.
- Set aside and let cool after baking.
- In a separate bowl, mix the cream cheese, powdered sugar. Lightly fold in 1 cup of the whipped cream, until fully combined.
- In a different bowl, mix the two small packages of vanilla pudding mix and milk, until the pudding is set up. Then add 1 cup of the whipped topping and the pumpkin puree, until well combined.
- Add the pumpkin spice, cinnamon, and nutmeg to the fluffy pumpkin mixture.
- Once the Oreo crust has cooled, spread the cream cheese layer on top first.
- Once the cream cheese layer has been spread, spread the pumpkin layer next.
- Top the layers with the last cup of whipped topping.
- Garnish with Oreo's, and story in fridge or freezer until ready to serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Holy crap. Bookmarking!!!
This looks amazing.
Tried making this tonight and when I mixed the pumpkin puree, 2-1/2 cups of milk and 1 cup whipped topping, it is completely runny and not at all “fluffy” as your post says. Hoping leaving the mixture in fridge for awhile we thicken it like pudding. Was the amount of milk not listed correctly?
With the pumpkin puree, milk and whipped topping you also add 2 boxes of instant vanilla pudding mix. That is what totally thickens it up. You left out the pudding. 🙁
How many Oreos did you use? My crust was pretty crumbly.
One 14.3 ounce package of Oreos for Oreo Pumpkin Delight.
We used a 14.3 ounce package of oreos.
I made this for our bookclub, and it was such a big hit! What a decadent dessert!
I made this dessert for last night’s supper and it tastes great, but I had trouble with the crust of cookies. 3 tablespoons of condensed mild was not enough to make the cookies sticky; so when I pressed them into the pan, it was pretty crumbly. When I cut the pieces it was very messy with crumbs falling everywhere. I’m wondering what I could do differently. Can I add more sweetened condensed milk to the Oreos?
Yes you can try adding more sweetened condensed milk, one Tbsp at a time until you reach your preferred consistency