Name: Pumpkin Patch Dirt Cups
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups cold milk; 1 (3.4 oz) box instant chocolate pudding; 1 cup heavy whipping cream; 1/3 cup powdered sugar; 25 Oreo cookies; 1/4 cup sweetened shredded coconut; 2-3 drops green food coloring; pumpkin candies

Jump to Recipe

These adorable pumpkin patch dirt cups are made with layers of chocolate pudding and Oreos crumbs, then topped with shredded coconut and pumpkin candies. The perfect fall treat!

If you like these pumpkin patch dirt cups, you’ll love my Halloween shortbread cookies, Halloween bat cookies, and Halloween crack too!

Why you’ll love this recipe:

No bake pumpkin patch dirt cups are as fun to make as they are to eat! With layers of creamy chocolate pudding and crushed Oreo cookies, it only takes about 15 minutes to mix everything up and assemble the cups. From there, they just need a little time to chill in the fridge!

Whether you call it dirt pudding, Oreo dirt, or dirt cake this fun twist on the classic version that features gummy worms is a festive dessert that brings out the inner child in everyone! Eating dirt has never been more encouraged! 😉

Ingredients you’ll need:

Cold milk
Instant chocolate pudding
Heavy whipping cream
Powdered sugar
Oreos
Sweetened shredded coconut
Green food coloring
Pumpkin candies

Bring the pumpkin patch to your next fall party with these super cute pumpkin patch dirt cups! A mixture of instant chocolate pudding and whipped cream get layered with Oreo “dirt”, then topped with coconut grass and candy pumpkins!

How to make the best pumpkin patch dirt cups:

In a large mixing bowl, combine cold milk and instant chocolate pudding mix. Whisk to get out any lumps, then set aside to thicken for 5 minutes.
In the meantime, combine heavy whipping cream and powdered sugar in a separate bowl. Whip to form stiff peaks, then gently fold the whipped cream into the thickened pudding. Set aside.
Add your Oreo cookies to the bowl of a food processor and pulse to crush the cookies into tiny crumbs. You can also crush them with a Ziploc bag and rolling pin if you don’t have a food processor.
Grab your cups of choice, then begin layering the Oreo crumbs with the pudding mixture. You’ll start with Oreos on the bottom, then pudding, repeat one more time, and top with more Oreo crumbs. You’ll end up with 5 layers in each cup.
When you’re done layering, combine your shredded coconut with a few drops of green food coloring and mix until the coconut reaches an even shade of green.
Top each pudding cup with a sprinkle of the shredded coconut, and three pumpkin candies. Refrigerate until ready to enjoy!

Looking for a spooky-sweet Halloween treat? I think what I love most is that both kids and adults get equally excited by these. Everyone loves the combination of fluffy, creamy pudding with chocolatey crushed Oreos and the textural contrast from the layers of cookie crumbs is my favorite! These are perfect for Halloween, a pumpkin carving party, or fall get-togethers!

I love how this recipe can easily be adapted for other holidays by swapping the pumpkin candies for other festive treats like candy eggs, red and green gummy worms, or even sprinkles! You can also layer it in cups for individually portioned desserts like I have here, or all in one large baking dish or bowl for a crowd.

My top tips:

CLEAR CUPS: I used 9 oz cups for assembling my pumpkin patch dirt cups. The clear cups are preferred because they allow you to see the layers of pudding and Oreos throughout!
INSTANT PUDDING: Make sure you’re using instant pudding! This ensures the pudding will thicken when added to cold milk. No stovetop needed!
HEAVY CREAM VS COOL WHIP: To make this recipe even easier, feel free to skip the step of whipping fresh cream with powdered sugar together and just use thawed cool whip (or whipped topping) instead. You’ll need one 8-ounce tub of thawed cool whip for this recipe.
FOOD PROCESSOR VS ZIPLOC BAG: If you don’t have a food processor on hand to crush the Oreos, you can definitely do it by hand! You’ll just add your Oreos to a large Ziploc bag and use something heavy, like a rolling pin, to smash the cookies into crumbs!
SHREDDED COCONUT: The best way to color your shredded coconut is just by adding a few drops of green food coloring at a time, mixing it up with a fork to avoid staining your hands, then adjusting the food coloring as needed until you reach your desired shade of green.
STORING: Any leftover pumpkin patch dirt cups can be stored in the refrigerator for 3-4 days. Because they store well for a few days, you can make them ahead of time too!

Looking for more no bake recipes? Try these out!

Print Recipe