Indulge in a delightful Pumpkin Lasagna Dessert, combining layers of creamy sweetness with a hint of fall spices. Perfect for holiday gatherings!

Scale

2 ½ cups graham cracker crumbs

¼ cup light brown sugar

¼ cup granulated sugar

½ teaspoon ground cinnamon

10 Tablespoons salted butter

melted

1 (8-ounce) package cream cheese

softened

¼ cup granulated sugar

½ teaspoon vanilla extract

1 cup cool whip

softened

1 (8-ounce) package cream cheese

softened

1 cup powdered sugar

¾ cup pumpkin puree

1 teaspoon pumpkin pie spice

¼ teaspoon ground cinnamon

1–2 cups cool whip

softened

¼ cup chopped pecans

Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, light brown sugar, granulated sugar, ground cinnamon, and melted butter. Mix until crumbly.
Press the crumb mixture into the bottom of a 9×13 inch baking dish to form the first layer.
In another bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the cool whip and spread this mixture over the graham cracker layer.
In another bowl, combine the second package of cream cheese with powdered sugar, pumpkin puree, pumpkin pie spice, and ground cinnamon. Mix until smooth and spoon over the previous layer.
Spread cool whip on top of the pumpkin layer, then sprinkle with chopped pecans.
Refrigerate for at least 2 hours before serving to allow layers to set.

For best results, prepare a day in advance and let the dessert chill overnight for enhanced flavor.

Keywords: Pumpkin Lasagna Dessert, Pumpkin Dessert, Fall Dessert, Layered Dessert, Cream Cheese Dessert