Chocolate Pumpkin Lasagna Recipe

If you’re anything like me and can’t get enough of pumpkin and chocolate in the fall, then you’re in for a total treat with this Chocolate Pumpkin Lasagna Recipe. It’s a luscious layered dessert that feels fancy but comes together super easily, perfect for holiday gatherings or a cozy night in. I absolutely love how the creamy pumpkin cheesecake and rich chocolate layers play off each other — it’s like a party for your taste buds you won’t want to miss. Stick around, because I’m about to share all my tips and tricks to help you nail this dessert every time!

this …

Ingredients You’ll Need

All these ingredients come together to build luscious layers in this Chocolate Pumpkin Lasagna Recipe. I’ve found that picking good-quality chocolate cookies and fresh pumpkin puree really makes a difference, so keep an eye out for those when shopping.

• Chocolate cream filled sandwich cookies: The base of the crust — using the cream filled ones adds extra richness and moisture.
• Unsalted butter: Melts into the cookie crumbs creating a firm, buttery crust foundation.
• Heavy whipping cream: Whipped to stiff peaks for that light, fluffy top and filling layers.
• Powdered sugar: Smooth sweetness that dissolves beautifully into cream cheese and whipped cream.
• Cream cheese: Provides that tangy, creamy texture essential for both cheesecake layers.
• Dark cocoa powder: Deep chocolate flavor that balances the pumpkin perfectly.
• Vanilla extract: Brings warmth and rounds out all the flavors.
• Pumpkin puree: The star of the pumpkin layer — make sure to use pure pumpkin, not pumpkin pie filling, for the best control over sweetness and spice.
• Pumpkin pie spice: That classic blend that lifts the pumpkin layer into pumpkin pie territory.

Variations

One of my favorite things about this Chocolate Pumpkin Lasagna Recipe is how easy it is to tweak it according to your tastes or dietary needs. I’ve tried a few versions, and I encourage you to make it your own!

• Make it gluten-free: Swap the cookie crust for gluten-free chocolate sandwich cookies — I tested it and couldn’t tell a difference at all.
• Spice it up: Add a pinch of cayenne or cinnamon to the chocolate layer for a subtle kick that guests will rave about.
• Vegan twist: Use dairy-free cream cheese and coconut whipped cream for a plant-based version that still satisfies those pumpkin chocolate cravings.
• Decorate for holidays: For Halloween, try my spooky topping ideas like marshmallow ghosts and candy corn pumpkins—it makes this dessert as fun as it is delicious.

How to Make Chocolate Pumpkin Lasagna Recipe

Step 1: Crafting the Perfect Cookie Crust

Start by pulsing those chocolate cream filled sandwich cookies right in the food processor, cream and all, until you get fine crumbs. Trust me, keeping the cream in is key for that rich flavor and moist texture. Then mix in melted unsalted butter until the crumbs hold together when pressed between your fingers. Press this mixture firmly into the bottom of a 9×13-inch pan. Pro tip: use the back of a measuring cup to compact it evenly—it really helps create that sturdy base we want. Pop it into the refrigerator while you prepare the layers.

Step 2: Whip Up the Fluffy Cream

Chill your mixer bowl and whisk attachment in the freezer for about 10 minutes—you’ll get fluffier whipped cream that way. Then beat the heavy whipping cream with powdered sugar until stiff peaks form. This whipped cream is everything in this recipe, lending lightness to each rich layer. Once whipped, store it in the fridge while you make the cheesecake mixtures.

Step 3: Build the Chocolate Cheesecake Layer

Mix softened cream cheese and powdered sugar until silky smooth. Add dark cocoa powder and vanilla extract, then mix again until fully combined—no lumps allowed here! Fold in 1 ½ cups of the whipped cream gently; you want to keep that airy texture to contrast the dense cookie crust. Spread this luscious chocolate layer evenly over your chilled cookie crust and refrigerate if needed while you make the pumpkin layer.

Step 4: Whip Up the Pumpkin Cheesecake Layer

Repeat the cream cheese and powdered sugar beat until creamy. Blend in pumpkin puree, pumpkin pie spice, and vanilla extract for that instantly recognizable pumpkin pie flavor. Fold in the remaining whipped cream with care to preserve the fluffiness, then spread the pumpkin mixture evenly over the chocolate layer. At this point, your masterpiece is starting to come together!

Step 5: Top with Whipped Cream & Chill

Finish by spreading the remaining whipped cream over the pumpkin layer for a smooth, creamy top. Refrigerate the whole thing for at least two hours so the layers can set properly and meld their flavors. Just before serving, sprinkle chocolate curls for a fancy finish or get creative with Halloween-themed toppings like marshmallow ghosts and candy corn pumpkins—I love seeing how much fun my family has decorating this!

How to Serve Chocolate Pumpkin Lasagna Recipe

Garnishes

I like to keep it simple but festive when serving. Sprinkling chocolate curls on top adds an elegant touch and an extra hit of chocolate that contrasts nicely with the pumpkin. Around Halloween, I go all out with marshmallow ghosts and candy corn pumpkins — it makes the dessert party-ready and so much fun for the kids, too!

Side Dishes

This dessert is rich and creamy, so I often pair it with lighter, refreshing sides like a crisp autumn apple salad or simply some fresh berries. After a big meal, I’ve found this balance helps keep things from feeling too heavy for guests.

Creative Ways to Present

For parties, I like to use a glass trifle dish instead of a typical pan — it lets the layers shine through beautifully and makes it easier to spoon out servings family-style. Another fun idea is building mini versions in clear cups topped with a little pumpkin spice dust or chocolate drizzle for grab-and-go treats at fall festivals.

Make Ahead and Storage

Storing Leftovers

I usually cover the dessert tightly with plastic wrap and keep it in the fridge for up to 3 days. The layers hold up beautifully, and flavors sometimes even get better overnight. Just be sure to bring it to room temperature for 10-15 minutes before serving if you want that perfect melt-in-your-mouth texture.

Freezing

Honestly, I’ve frozen this dessert once or twice without much trouble. I wrap the entire pan with a couple layers of plastic wrap and then foil. When ready to eat, I thaw it overnight in the fridge. The texture is a little denser but still very enjoyable — perfect if you want to make ahead for holiday entertaining.

Reheating

Since it’s a no-bake chilled dessert, I don’t actually reheat it. Instead, I like to let it sit at room temperature for a bit before serving to get those flavors singing and the cream softening just right.

FAQs

Final Thoughts

This Chocolate Pumpkin Lasagna Recipe is one of those desserts I keep turning back to whenever I want to impress but not stress out in the kitchen. It’s comfortingly indulgent without being complicated — and the way the chocolate and pumpkin layers come together is pure magic. I hope you’ll love making and sharing it as much as my family and I do. Give it a try, and trust me, it could just become your new seasonal favorite dessert!

Print