Menu Enter a recipe name, ingredient, keyword...

No Bake Pumpkin Chocolate Layered Cake


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 3 packages (8 oz each) cream cheese at room temperature
  • 1/2 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 1 can (15 oz) pumpkin
  • 2 tablespoons half-and-half
  • 1/8 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 28 chocolate graham crackers (12 oz total)
  • Unsweetened cocoa powder
  • Read more:



Step 1

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.
Cover; chill overnight. Dust with cocoa, cut cake into squares and serve.
Note: To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges and dust with cocoa powder.

You'll also love

Review this recipe

Pumpkin Gingerbread Trifle Pumpkin Cake