pumpkin pudding

last updated on October 30, 2026

This pumpkin pudding is my current favorite fall treat! We’ve got creamy pumpkin spice pudding, layered with biscoff cookies and swirls of cookie butter. This recipe makes a big batch and you’ll want to eat every bite, for real.

This pudding was inspired by Magnolia Bakery’s pumpkin pudding! Magnolia Bakery is best known for their banana pudding, but they started making seasonal flavors, and this one comes back every fall! There is one big difference though — Magnolia layers their pudding with vanilla wafers, but I use biscoff cookies instead. I felt like the pudding needed a little more biscoff/cookie butter flavor, so we are using biscoff cookies instead! And I think it is even better than the original!

ingredients needed for this pumpkin pudding

• 1 3.4 oz box vanilla instant pudding mix (i use Jello brand)
• 1/4 cup water
• 1 15 oz can pumpkin puree
• 1 14 oz can sweetened condensed milk
• 2 tsp pumpkin pie spice
• 3 cups heavy cream
• 1 package biscoff cookies
• 1 cup cookie butter

how to make this pudding

This pudding comes together easily! You’ll start by combining the vanilla pudding mix (make sure it is instant!), water, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl. Whisk until the mixture is totally combined and smooth. Cover the bowl and transfer to the fridge for at least 4 hours to set up.

Once the pudding has set up, prep the rest of the ingredients. Add the heavy cream to a bowl and whip until stiff peaks form. You can use a hand mixer or stand mixer to whip the cream. Then, add 1/3 of the whipped cream to the pudding mixture and gently stir to combine. Add the rest of the whipped cream and stir until combined. The mixture should be a smooth pudding mixture! And now it’s time for layering.

To a large bowl, alternate the following layers: pudding, biscoff cookies, pudding, cookie butter, and continue until all the pudding is used! Transfer back to the fridge for 30 minutes for it to set up fully. Dish up and enjoy!

other recipes you will love

• magnolia bakery banana pudding
• peach crisp pudding
• pumpkin bread with brown butter streusel
• pumpkin spice donuts

pumpkin pudding

[category] Dessert

[published] September 28, 2023

[PREP] 30 minutes mins

[TOTAL] 4 hours hrs 30 minutes mins

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Ingredients

• 1 3.4 oz box vanilla instant pudding mix i use Jello brand
• 1/4 cup water
• 1 15 oz can pumpkin puree
• 1 14 oz can sweetened condensed milk
• 2 tsp pumpkin pie spice
• 3 cups heavy cream
• 1 package biscoff cookies
• 1 cup cookie butter

Instructions

1. Add the pudding mix, water, pumpkin puree, sweetened condensed milk, and pumpkin pie spice to a large bowl. Use a whisk to mix until smooth. Make sure there are no lumps! Cover and transfer to the fridge to chill for at least 4 hours, or overnight until it sets up.
2. Once the pudding has set up, whip the heavy cream until soft peaks form. Add 1/3 of the whipped cream into the pudding mixture. Use a rubber spatula to lightly fold the whipped cream in. Add the remaining whipped cream and mix until combined.
3. Add the cookie butter to a bowl and microwave for 20-40 seconds, until melted and smooth.
4. In a trifle bowl, add a layer of pudding. Top with biscoff cookies, then add another layer of pudding, then drizzle on plenty of cookie butter. Continue to layer until you use all the pudding mixture!
5. Refrigerate for at least another 30 minutes before serving. Enjoy!