Pumpkin Eclair Cake is like a cross between pumpkin cheesecake and eclairs. One of the EASIEST, and most delicious, fall dessert recipes you will ever make!
In a 9x13 pan, cover bottom with one layer of graham crackers (whole).
Mix pudding and milk and beat for 2 minutes on medium. Gently fold in Cool Whip.
Pour half of the mixture over the graham crackers and cover with a second layer of graham crackers.
Pour remaining pudding mixture over the top and cover with another layer of graham crackers. Refrigerate for 2 hours.
Combine remaining ingredients to make frosting. Beat until smooth.
Spread over graham crackers and refrigerate overnight.
Optional: Lightly sprinkle the top of the cake with cinnamon before serving.
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Notes
Pumpkin Eclair Cake Pro Tip
When covering the cake, be sure to use an air tight container, plastic, or foil. If you are using plastic wrap or tin foil, stick toothpicks in the cake to keep the wrap or foil from touching the cake.