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Pumpkin S’mores Lush

Author: Lisa Longley


  • 1 1/2 cups ground graham cracker crumbs 6 oz or 12 sheets
  • 1/3 cups white sugar
  • 6 tablespoons butter melted
  • 8 oz cream cheese room temperature
  • 1/4 cup powdered sugar
  • 1/2 cup pumpkin
  • 8 oz whipped topping divided
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 3.4 oz instant chocolate pudding
  • 1 1/2 cup milk I used skim
  • 1/2 cup graham cracker crumbles about two sheets
  • 1/4 cup mini chocolate chips
  • 1/2 cup mini marshmallows


  • Combine the 1 1/2 cups graham cracker crumbs, 1/3 cups white sugar, and 6 TBSPS melted butter. Press into the bottom of an 8 by 8 inch pan (9 by 9 would work as well).
  • Mix together the softened cream cheese, powdered sugar, 1/2 cup pumpkin, 4 ounces of the whipped topping, 1 tsp cinnamon, and 1/8 tsp nutmeg until well combined and smooth. Spread gently over the graham cracker crust.
  • Mix together the chocolate pudding mix and 1 1/2 cups milk until fully combined. Let sit for five minutes and then spread over the pumpkin layer.
  • Top with the remaining 4 ounces whipped topping. Refrigerate for at least four hours.
  • Right before serving, sprinkle on the chocolate chips, then the graham cracker pieces, and then the mini marshmallows. Use a sharpe knife to cut, and make sure to get to the bottom of the pan before using a metal spatula to remove the pieces.