Pumpkin Pretzel Dessert

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This Pumpkin Pretzel Dessert features a crunchy pretzel crust and a creamy, no-bake pumpkin cheesecake filling for the perfect sweet-and-salty bite. It’s a clever way to use up just ⅓ cup of leftover pumpkin puree without sacrificing flavor. Warm spices like cinnamon and pumpkin pie spice make every bite taste like fall.

Course Dessert

Cuisine American

Keyword fall, pie, pretzels, pumpkin, Thanksgiving

Prep Time 20

Cook Time 8

Chill Time 2

Total Time 2 28

Servings servings

Calories 280kcal

Author Laura

Equipment

Ingredients

Crust

2 ½ cups crushed pretzels
⅔ cup brown sugar
2 Tbsp flour
2 Tbsp vanilla extract
½ cup butter melted

Pumpkin Cream Cheese Filling

12 oz cream cheese
⅓ cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp cinnamon
¼ tsp nutmeg
1 cup powdered sugar
8 oz Cool Whip

Instructions

Pretzel Crust

Preheat oven to 375 degrees F and lightly spray a 9 x 13 baking dish or two 9 inch pie plates with non-stick cooking spray.
In a large bowl, add the crushed pretzels, brown sugar, flour, and vanilla. Stir to combine.
Add the melted butter to the pretzel mixture. Stir to combine. Reserve ½ cup of pretzel mixture for the topping. Set aside.
Spread remaining pretzel mixture into the prepared baking dish or divide between the pie pie plates.
Press the pretzel mixture evenly into the bottom of the baking dish or in the bottom and sides of the pie plates. Bake at 375 degrees for 8 minutes. Remove and let cool completely.

Pumpkin Cream Cheese Filling

In a medium bowl, beat cream cheese with a hand mixer for 2-3 minutes until smooth.
Add pumpkin puree, pumpkin pie spice, cinnamon and nutmeg, and beat until combined. Next, add powdered sugar and beat until smooth.
Last, beat the cool whip until incorporated..
Spoon pumpkin filling over the pretzel crust/crustd and spread in an even layer.
Sprinkle the reserve pretzel mixture on top of the pumpkin filling. Cover with plastic wrap and chill for at least 2 hours.
Cut into squares and slices and serve. Serves 15-16.

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