Autumn calls for cozy flavors and portable treats. These pumpkin lasagna cupcakes deliver pumpkin spice, creamy cheesecake, and a crunchy cookie base in single-serve cups. They’re no-bake, easy to plate, and perfect for holiday gatherings or a simple weeknight dessert.
Why these no-bake pumpkin lasagna cupcakes are a fall favorite
This recipe shrinks the classic layered pumpkin lasagna into convenient individual portions. No slicing, no fuss. Each cup layers a crushed Golden Oreo crust, a tangy cream cheese layer, a spiced pumpkin pudding filling, and clouds of whipped cream. The result is familiar autumn comfort in a tidy, shareable form.
No oven required lets you save time and keep the kitchen cool. Serving is faster and cleanup is minimal.
Ingredients for 24 pumpkin lasagna cupcake servings
Crust
- 36 Golden Oreo cookies
- 6 tablespoons unsalted butter, melted
Cheesecake layer
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip) or homemade whipped cream
Pumpkin pudding layer
- 1 1/2 cups milk
- 3.9 oz instant pudding mix (vanilla or white chocolate)
- 1 1/4 cup pumpkin puree (use a thick puree for best texture)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
Topping
- About 2 cups whipped cream (or more to taste)
- Toasted pecans or walnuts, chopped
Step-by-step assembly: make the pumpkin lasagna cupcakes
- Prepare muffin liners in a standard cupcake tin. This keeps cups tidy and portable.
- Crush the Golden Oreos with their filling until fine crumbs form. Use a food processor or a sealed bag and rolling pin.
- Mix the crumbs with the melted butter until evenly moistened. Press about 1 heaping tablespoon into each liner to form the base.
- Chill the crust-lined cups in the fridge to firm while you make the fillings.
- Beat the cream cheese until smooth. Add powdered sugar and vanilla. If too stiff, blend in 1–2 tablespoons milk.
- Fold in 1 cup of whipped topping to lighten the cheesecake layer. Spoon about 1 heaping tablespoon over each crust.
- Whisk the instant pudding with 1 1/2 cups milk until thick. Stir in pumpkin puree and spices until uniform.
- Top the cheesecake layer with the pumpkin pudding mixture, dividing evenly among the cups.
- Chill the assembled cups for several hours to set, or speed the process by freezing for 30 minutes.
- Before serving, add a generous dollop of whipped cream and sprinkle with toasted nuts. Serve chilled.
Practical tips for the best results
- Start with 20–22 cups if you prefer larger portions, then portion remaining mixtures to avoid running short.
- Use a thicker pumpkin puree for a bright color and firm texture.
- Vanilla or white chocolate pudding both work; try different flavors to vary sweetness.
- Make your own whipped cream if you want a fresher taste than store-bought topping.
- Toast pecans or walnuts in a dry skillet for 3–5 minutes to deepen flavor.
- Store finished cupcakes refrigerated for up to 3 days in an airtight container.
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