Ah yes! Pumpkin Eclair Cake is a seasonal favorite—like a pumpkin pie + eclair dessert layered together, no baking required if you want it simple. Here’s a classic, easy version:
Pumpkin Eclair Cake
Ingredients
Cake Layer:
- 1 box graham crackers (or similar)
Filling:
- 1 can (15 oz) pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
Topping (Chocolate Glaze):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream (or milk)
Instructions
- Prepare the Filling
- In a bowl, beat cream cheese until smooth.
- Add pumpkin, powdered sugar, cinnamon, nutmeg, and vanilla. Mix until creamy.
- Layer the Cake
- In a 9×13 pan, place a layer of graham crackers to cover the bottom.
- Spread half the pumpkin cream mixture over crackers.
- Repeat with another layer of graham crackers and the rest of the pumpkin cream.
- Make the Chocolate Glaze
- Heat cream in a small saucepan or microwave until warm.
- Pour over chocolate chips, let sit 1–2 minutes, then stir until smooth.
- Pour over top layer of pumpkin cream and spread evenly.
- Chill
- Refrigerate at least 4 hours, preferably overnight, so graham crackers soften and flavors meld.
- Serve
- Slice and enjoy chilled.
💡 Tips
- For extra texture, sprinkle chopped pecans between layers or on top.
- Can substitute a sugar-free chocolate for the glaze if desired.
- Use pumpkin pie spice for convenience—it already has cinnamon, nutmeg, ginger, and cloves.
If you want, I can give a “ultra-fast 20-minute pumpkin eclair cake” version that uses no cream cheese at all and still tastes like a decadent fall dessert.
Do you want that version?
