If you love easy fall desserts, look no further than this Pumpkin Eclair Cake! Layers of cinnamon graham crackers layered with a creamy pumpkin filling and topped with whipped topping – this no-bake icebox cake is as easy as can be!

Slice of pumpkin eclair cake next to a fork on a white plate

Christmas is totally my husband’s thing. Don’t get me wrong, I’m also a huge fan, but he is definitely the Clark Griswold of the family and I kind of just let him do his thing.

Even if that thing is coming home with a trunk full of new exterior lights from Lowe’s and driving an hour for lantern planters that he wants to flank the doors our not-even-yet-installed backyard shed.

I’ll be over here watching him deck the halls while sipping a pumpkin spice latte and nibbling on a piece of this pumpkin eclair cake. Because, hello – it’s still November, Clark.

Ingredients for pumpkin eclair cake arranged on a counter

NO-BAKE PUMPKIN ICEBOX CAKE

We’ve made classic Eclair Cake. We’ve made Cheesecake Eclair Cake. We’ve made Banana Cream Pie Eclair Cake.

Did you REALLY think we’d make it through the fall season without a pumpkin version of this fan favorite?

Spoon stirring pumpkin eclair cake filling in a white mixing bowl

You know my love for pumpkin recipes and no-bake recipes; I can’t pass up the chance to combine those two loves.

When I was dreaming up this Pumpkin Eclair Cake, I originally thought I might use pumpkin spice pudding mix in the filling. But as it turns out, that wasn’t an easy thing to find this year.

So instead I decided to use a combination of vanilla pudding, pumpkin puree and pumpkin pie spice

Layer of cinnamon graham crackers in the bottom of a white cake pan

Let me tell you, that was absolutely the right move. I’ve never been so glad to have to change my original plan, because this stuff is good.

The pumpkin puree adds just the right amount of pumpkin flavor, the vanilla pudding adds just the right amount of sweetness, and the pumpkin pie spice adds just the right amount of warm spices.

It’s a regular Goldilocks situation up in here.

Spatula spreading pumpkin filling over graham crackers in a cake pan

Even though the other eclair or icebox cakes I’ve made in the past have used regular graham crackers, I decided to use cinnamon graham crackers for this pumpkin version. That little extra hint of cinnamon made a big difference!

Of course, you could get fancy and use homemade cinnamon graham crackers. But I like to keep a box of cinnamon grahams in the pantry for situations just like this one! 

Graham crackers being layered on top of pumpkin filling in a cake pan

HOW TO MAKE THIS EASY PUMPKIN ECLAIR CAKE

Don’t think that because we’re changing up our normal eclair cake filling that Pumpkin Eclair Cake is any harder to make.

This version still has 3 super simple steps:

  • Mix
  • Layer
  • Chill
Whipped topping spread evenly in a cake pan

Grab a bowl and whisk together the vanilla pudding mix, milk, one whole can of pumpkin puree, half of the thawed whipped topping and the pumpkin pie spice.

Place a layer of the cinnamon graham crackers in the bottom of a 13×9-inch cake pan. Spread on half of the filling. Top with another layer of cinnamon graham crackers, followed by the rest of the filling.

Eclair cake cut into pieces on a cutting board and dusted with cinnamon

Finish off with one last layer of cinnamon graham crackers and the rest of the whipped topping. 

Let the whole thing chill in the refrigerator for at least 4 hours. Before serving, I like to dust the top with a bit more pumpkin pie spice or cinnamon. 

And that’s it! It tastes like the easiest pumpkin pie you’ll ever make. 

Plated slice of pumpkin eclair cake next to a fork

HOW TO GET SUPER SMOOTH LAYERS IN YOUR ECLAIR CAKE

You might be looking at the photos of my Pumpkin Eclair Cake and thinking, “Jamie, how did you get the layers so smooth?!”

Lucky for you, I’m happy to share my secrets with you. Are you ready?? Here it is:

An offset spatula

A regular spatula is great for a lot of things, but not for getting super smooth layers, especially at the edges and corners of a cake pan. But an offset spatula solves all of that.

Slice of pumpkin eclair cake with a bite taken out of the corner on a white plate. A second piece of eclair cake is in the background

You’ll get smooth layers, a smooth topping, and the ability to impress all of your friends with how lovely your cake looks.

They don’t have to know that it only took you about 7 minutes to assemble. That’s our little secret.

Plated slice of pumpkin eclair cake next to a fork

Pumpkin Eclair Cake

Yield: 12-16 servings
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes

If you love easy fall desserts, look no further than this Pumpkin Eclair Cake! Layers of cinnamon graham crackers layered with a creamy pumpkin filling and topped with whipped topping – this no-bake icebox cake is as easy as can be!

Ingredients

  • 2 (3.4-oz) packages instant French vanilla pudding mix
  • 2 1/2 cups milk
  • 1 (15-oz) can pumpkin puree
  • 1 (8-oz) tub frozen whipped topping, thawed, divided
  • 1 teaspoon pumpkin pie spice
  • 1 (14-oz) box cinnamon graham cracker squares

Instructions

  1. In a medium bowl, thoroughly mix the pudding mix, milk, pumpkin puree, half of the whipped topping, and the pumpkin pie spice.
  2. Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. 
  3. Evenly spread half of the pudding mixture over the crackers.Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Spread the remaining whipped topping over the final layer of graham crackers.
  4. Cover and chill for at least 4 hours. Before serving, lightly dust with cinnamon or pumpkin pie spice.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 69Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 4mgSodium 149mgCarbohydrates 13gFiber 1gSugar 9gProtein 2g

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