Pumpkin Cream Puff Cake
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Layers of pudding, cream cheese, pumpkin pie filling and Cool Whip rest on a puffy crust to create a wonderful Pumpkin Cream Puff Cake.
This pumpkin dessert is inspired by our Cream Puff Cake that is popular all year around!
Layered Pumpkin Dessert Recipe
Cool and creamy, this cake is enjoyable to eat and share at a fall party, holiday event or family get together.
Adding pumpkin puree, pumpkin pie spice and cinnamon creates a fun fall twist to a classic pudding, Cool Whip and cream cheese dessert.
The filling is rich, creamy and similar to a Pumpkin Lasagna Dessert or Pumpkin Trifle but with a puffy cinnamon flavored crust that sets this recipe apart. You could easily use this filling in a variety of easy pumpkin desserts like our No-Bake Pumpkin Pie or dip graham crackers in it.
Served cold, this cake is lighter and creamier than our Pumpkin Pie Cake or Sweet Potato Dump Cake that taste more like pie.
If you love unique variations of cream puffs or pumpkin desserts and don’t want to spend too much time in the kitchen then this recipe is worth a try!
Ingredients Needed
- Crust – butter, water, salt, cinnamon, eggs, and flour
- Filling – pumpkin pie filling or pumpkin puree, pumpkin spice, cheesecake pudding, and milk
- Topping – Cool Whip or a store brand whipped topping with cinnamon sprinkled on top
Step By Step Instructions
Measure out flour, crack eggs in a separate bowl and preheat oven to 450℉ to prepare for the next steps.
The Crust
In a medium sized sauce pan melt butter, add salt and water and bring to a boil.
Pour boiling mixture into a medium sized mixing bowl. Add flour and cinnamon, then mix for 2 minutes or until a ball forms.
Let dough cool for 10 minutes. Then add eggs and beat until thick and smooth. Dough surface should have a satin sheen.
Spread in a 9 x 13″ dish and bake at 450℉ for 15 minutes. Remove from oven and insert knife in the puffy part 10 to 15 times.
Reduce oven temp to 350℉. Return crust to the oven for another 20 minutes.
Allow pan and the crust to cool for 30 to 45 minutes before adding the cream filling. Adding it too soon will melt it and it will run over the edges to the bottom of the dish.
The Filling
In a medium sized mixing bowl beat softened cream cheese. Then add pumpkin pie filling and pumpkin spice and mix well.
In a separate bowl whisk together milk and instant pudding mix.
Spread over the cooled crust.
Then spread defrosted Cool Whip on top. Cover and chill thoroughly.
Topping
Sprinkle with a little cinnamon just before serving and enjoy!
Recipe Tips and Tricks
- Cheesecake pudding can be substituted for instant vanilla or French vanilla pudding.
- If the crust seems like too much of a hassle then pour the filling into two purchased graham cracker crusts. Sometimes I have big ideas and run out of time and energy to follow through – this is a great shortcut in that situation.
- Serve chilled and store in an airtight container in the refrigerator for up to 3 days. The dessert is best on the first and second day and will slowly decline in quality and structure as time goes on.
The absolute easiest pumpkin desserts we make are our Pumpkin Carrot Cake and Big Batch of Pumpkin Pies.
More Fabulous Fall Recipes
Crescent Roll Apple Dumplings are sweetened with Mountain Dew.
Cinnamon Cheesecake Bars are one of our most popular recipes of all-time!
Crock Pot Sauerkraut and Kielbasa and Slow Cooker Beef Stew are favorites as soon as the weather cools off.
Pumpkin Cream Puff Cake
Author: JenniferIngredients
Crust
- 1/2 cup butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 teaspoons cinnamon
- 4 eggs
Filling
- 2 3.9 ounce box instant cheesecake pudding
- 2 1/2 cups milk
- 8 ounces cream cheese softened
- 1 cup pumpkin pie filling
- 2 teaspoons pumpkin spice
Topping
- 8 ounces whipped topping defrosted
- cinnamon
Instructions
Dough
- Preheat oven to 450℉ and lightly coat a 9 x 13" pan with non-stick spray.
- In a saucepan boil water, butter and salt. Remove from heat and pour into a mixing bowl.
- Add flour and cinnamon and beat with a mixer for about 2 minutes or until it forms a ball. Cool dough for 10 minutes.
- Add eggs to dough and beat until thick and smooth. The surface of the dough will have a satin sheen. Cool for 5 minutes.
- Press flat in baking dish and bake for 15 minutes at 450℉.
- Prick with a sharp knife about 10 times in the center that is puffed up to allow air to escape. Reduce heat to 350℉ and bake for another 20 minutes.
- Allow dough to cool for at least 30 minutes before adding filling.
Filling
- Beat softened cream cheese in a mixing bowl.
- Whisk together pudding and milk. Mix well. Add to cream cheese mixture and stir.
- Mix pumpkin spice into pumpkin pie filling and then fold into cream mixture.
- Spread over cooled crust.
Topping
- Top with Cool Whip and chill for at least an hour. Sprinkle cinnamon on top just before serving. Store tightly covered in the refrigerator.