In a large mixing bowl, whisk together the vanilla-flavored instant pudding mix and cold pumpkin spice coffee creamer until smooth, about 2 minutes.

Let the mixture sit for 1-2 minutes to thicken; it should be creamy and slightly firm.

Gently fold in the fully thawed whipped topping and pumpkin pie spice into the thickened pudding mixture using a spatula.

Combine until fully incorporated and smooth.

Take a 9x13-inch dish and arrange a single layer of cinnamon graham crackers at the bottom.

Spoon half of the pumpkin filling over the graham crackers, spreading it evenly.

Add another layer of cinnamon graham crackers on top and dollop the remaining pumpkin filling over them.

Spread it evenly to achieve that delightful creamy texture.

Layer the final set of graham crackers over the top of the remaining pumpkin filling.

In a microwave-safe bowl, gently heat the cream cheese frosting for about 15-20 seconds until it’s pourable.

Stir in a pinch of pumpkin pie spice.

Pour the warmed and spiced cream cheese frosting over the top layer of graham crackers.

Use an offset spatula to spread it evenly.

Cover the dish tightly with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight.

When ready to serve, cut the chilled Creamy Pumpkin Spice Eclair Cake into squares.

Plate and share with loved ones.