Chocolate Pumpkin Pudding Cups – Easy Halloween No-Bake Dessert

If you’re searching for an easy, crowd-pleasing Halloween dessert that’s both festive and flavorful, look no further than these Chocolate Pumpkin Pudding Cups. With their rich chocolate cookie layers, smooth pumpkin spice pudding center, and playful candy eyeballs on top, these layered dessert cups are guaranteed to impress kids and adults alike.

This no-bake treat is not only adorable but also incredibly simple to prepare. Each component can be made in advance, making it perfect for Halloween parties, school events, or a fun family night at home.

In today’s recipe, you’ll learn exactly how to make these pudding cups step by step, along with helpful storage tips, substitution ideas, and variations to keep things exciting all season long.

Why You’ll Love Chocolate Pumpkin Pudding Cups

There are plenty of pumpkin-themed desserts to enjoy in the fall, but this recipe brings something special to the table. Here’s why you’ll want to make it again and again.

Easy to Prepare and No Baking Required

This is a no-fuss dessert that doesn’t require turning on the oven. The pudding is made from instant mix, the cookies are crushed by hand or food processor, and everything is layered in individual cups.

Great for Kids and Parties

These pudding cups are visually appealing, especially for younger guests. The candy eyeballs add a playful Halloween twist, making them perfect for school events, potlucks, and spooky gatherings.

Customizable Flavor

Using instant vanilla pudding as the base, you can adjust the flavors by adding pumpkin puree, cinnamon, or pumpkin spice to suit your taste preferences.

Make-Ahead Friendly

You can assemble the cups in advance and store them in the refrigerator. The flavors continue to develop as they sit, and they’ll be ready to grab and serve when needed.

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Ingredients

This recipe makes 6 to 8 pudding cups, depending on the size of your serving containers. Here’s a complete list of ingredients, including optional items and suggested substitutions.

Base and Topping

• 20 to 24 chocolate sandwich cookies (such as Oreos), crushed and divided
  Note: You’ll use half for the base layer and half for the topping.

Pumpkin Cream Pudding Layer

• 1 (3.4-ounce) box instant vanilla pudding mix

• 2 cups cold milk (whole milk or 2% for best texture)

• 1/2 cup canned pumpkin puree

• 1/2 teaspoon pumpkin pie spice

• 1/4 teaspoon ground cinnamon

• 1/2 teaspoon vanilla extract

• 1 cup whipped topping or whipped cream (folded in for a fluffy mousse-like texture)

• Optional: Orange gel food coloring to brighten the pudding color if desired

Decorative Topping

• Candy eyeballs or Halloween-themed sprinkles for garnish

Read More: Homemade Chocolate Dirt Pudding

Step-by-Step Instructions

Follow these detailed steps to create pudding cups that look as good as they taste.

1. Crush the Chocolate Cookies

Place the chocolate sandwich cookies in a zip-top bag and use a rolling pin to crush them into fine crumbs. Alternatively, pulse them in a food processor until they resemble coarse dirt. Divide the crushed cookies in half—half for the bottom layer and half for the topping.

2. Prepare the Pumpkin Pudding

In a large mixing bowl, whisk the instant pudding mix and cold milk together for about 2 minutes until slightly thickened. Add in the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract. Mix thoroughly until smooth and well-blended. The mixture should be creamy and lightly spiced.

If you want a more vibrant orange pudding layer, stir in a few drops of orange food coloring at this point.

Gently fold in the whipped topping using a spatula. This will lighten the texture and give the pudding a mousse-like consistency. Avoid over-mixing to maintain the fluffy texture.

3. Assemble the Pudding Cups

Using clear plastic cups, small mason jars, or dessert glasses, begin layering the dessert:

• Add 2 to 3 tablespoons of crushed cookies to the bottom of each cup.

• Spoon approximately 1/2 cup of the pumpkin pudding mixture over the cookie layer.

• Top with another 1 to 2 tablespoons of crushed cookies to resemble a “dirt” topping.

• Gently press candy eyeballs or Halloween-themed candies into the top cookie layer.

Repeat the process until all cups are assembled.

4. Chill and Serve

Place the completed cups in the refrigerator for at least 30 minutes to allow the pudding to fully set and chill. These cups can be stored for up to 3 days and are best served cold.

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Tips and Substitutions

Flavor Adjustments

• Swap vanilla pudding with butterscotch or pumpkin spice pudding for an extra autumnal flavor profile.

• Add a pinch of nutmeg for more warmth and depth.

Dairy-Free Options

• Use plant-based milk (like almond, oat, or soy) that works well with instant pudding.

• Choose dairy-free whipped topping to keep the dessert vegan-friendly.

Gluten-Free Adaptation

• Select gluten-free chocolate sandwich cookies if you’re serving guests with gluten sensitivities.

Texture Enhancements

• Add crushed nuts (pecans, walnuts) between layers for extra crunch.

• Mix in mini chocolate chips or toffee bits for a surprise element in the pudding.

Read More: Red Halloween Cocktails with Lychee Eyeballs

Variations

Graveyard Cups

Place a rectangular cookie upright in the pudding as a “tombstone” and decorate with candy bones and gummy worms to create a mini graveyard scene.

Trifle-Style Dessert

Assemble the layers in a large trifle dish instead of individual cups for a stunning Halloween party centerpiece.

Pumpkin Cheesecake Cups

Add 2 ounces of softened cream cheese to the pudding mixture for a richer, tangier twist on the mousse layer.

Peanut Butter Chocolate Pumpkin

Swirl 2 tablespoons of peanut butter into the pudding for added richness and a nutty complement to the pumpkin and chocolate flavors.

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Nutritional Information

(Per Cup, Approximate)

Storage and Serving Suggestions

Storage

• Refrigerator: Store pudding cups covered with plastic wrap or lids for up to 3 days.

• Do Not Freeze: Freezing will cause the pudding to separate and the texture to become watery upon thawing.

Serving Ideas

• Serve with a small dessert spoon on a festive Halloween tray.

• Pair with hot cider, spiced herbal tea, or pumpkin chai lattes.

• Include alongside other themed treats like caramel apples, popcorn balls, or Halloween bark for a dessert spread.

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Frequently Asked Questions

Can I use homemade pudding instead of instant pudding?

Yes, you can prepare homemade vanilla pudding if you prefer. Be sure to let it cool completely before folding in the whipped topping and assembling the cups.

Is there a way to make these ahead of time for a party?

Absolutely. These pudding cups can be assembled up to one day in advance. For best presentation, add the candy eyeballs just before serving to prevent them from getting soft.

Can I use pumpkin pie filling instead of pumpkin puree?

Yes, but reduce or omit the added spices and sugar, as pumpkin pie filling is already sweetened and seasoned.

What can I use if I don’t have candy eyeballs?

Mini marshmallows with mini chocolate chips pressed into them can create DIY “eyeballs.” Alternatively, use Halloween-themed sprinkles or crushed candy corn.

What size cups should I use?

Small 6-ounce plastic dessert cups or glass jars work best for single servings. If using larger cups, adjust the layers and portions accordingly.

Conclusion

These Chocolate Pumpkin Pudding Cups are the perfect Halloween dessert—simple, fun, and full of flavor. The combination of chocolate cookie crunch, silky pumpkin mousse, and festive decorations makes them a show-stopping treat that guests of all ages will enjoy.

Whether you’re planning a classroom party, hosting a haunted gathering, or just craving a cozy fall dessert, these pudding cups are a guaranteed hit. Plus, they’re highly customizable and easy to adapt for dietary needs.