This Pumpkin Icebox Cake is a creamy, dreamy dessert perfect for fall! Layers of pumpkin-flavored filling and crunchy cookies make a tasty treat that you won’t be able to resist.
It’s super easy to put together—just layer, chill, and enjoy! I love how the flavors get even better after a night in the fridge. What’s not to love about a dessert ready to go when you are? 🎃
Key Ingredients & Substitutions
Ginger Snap Cookies: These cookies give a spicy bite that matches the pumpkin perfectly. If you can’t find them, you can use graham crackers or vanilla wafers for a different flavor.
Heavy Whipping Cream: For that fluffy topping, use heavy cream. If you’re looking to lighten this up, opt for whipped coconut cream, which also adds a nice flavor.
Canned Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. You can swap it for fresh pumpkin puree, just cook and mash the pumpkin beforehand.
Cream Cheese: It gives a rich creaminess to the dessert. If you’re looking for a dairy-free version, vegan cream cheese works well, too.
How Do You Get the Perfect Layers in an Icebox Cake?
Layering is key to a good icebox cake! Start with a thin base of pumpkin cream to help the cookies stick. Then, gently place your cookies in a single layer, breaking them if needed to fit. It’s important to not rush this—take your time to get nice, even layers.
- Use a flat spatula to spread your cream evenly over the cookies.
- Don’t worry if the cookies break—just piece them together in the layers!
- Repeat the layering process, finishing with a generous layer of the pumpkin mixture on top.
Letting it chill overnight makes a huge difference—this lets the cookies soften and the flavors meld beautifully. Enjoy the delightful mix of flavors and textures!
How to Make Pumpkin Icebox Cake
Ingredients You’ll Need:
For the Cake:
- 12 oz (about 1 package) ginger snap cookies or gingersnap wafers
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Cocoa powder, for dusting (optional)
How Much Time Will You Need?
This delightful Pumpkin Icebox Cake will take about 20 minutes to prep. Once you’ve layered everything, you’ll need to chill it in the fridge for at least 4 hours, but preferably overnight. This means you can prepare it ahead of time and enjoy it the next day!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
In a large bowl, use a mixer to combine the softened cream cheese and granulated sugar. Once it’s nice and smooth, add in the pumpkin puree, ground cinnamon, ground ginger, nutmeg, and cloves. Beat these together until everything is well mixed and creamy. This will be your delicious pumpkin filling!
2. Make the Whipped Cream:
In a separate bowl, pour in your cold heavy whipping cream. Add the powdered sugar and vanilla extract. Using a hand mixer, whip until stiff peaks form. This means it should be fluffy and hold its shape when you lift the beaters out.
3. Combine Pumpkin and Whipped Cream:
Gently fold the whipped cream into the pumpkin mixture. Be careful not to deflate the whipped cream—use a spatula and lift from the bottom to combine. You want it to stay light and airy!
4. Layer the Cake:
Grab a serving dish or a loaf pan (about 9×5 inches). Start by spreading a thin layer of the pumpkin cream mixture on the bottom. Then, place a layer of ginger snap cookies over the cream. You might need to break some cookies to make them fit nicely.
5. Repeat the Layers:
Spread another layer of the pumpkin cream over the cookies. Continue this process, layering cookies and pumpkin cream, until you’ve used all the mixture. Finish with a generous layer of pumpkin cream on top.
6. Chill and Set:
Cover the assembled cake with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best. This allows the flavors to meld and the cookies to soften to perfection!
7. Serve Your Cake:
Once your cake is chilled, it’s time to add the finishing touches. Before serving, either pipe or spread additional whipped cream on top. If you like, dust it with cocoa powder for a little extra flair!
8. Slicing and Enjoying:
Using a sharp knife, slice into your chilled cake. Serve it on plates and enjoy the mix of spiced pumpkin and creamy goodness!
This no-bake Pumpkin Icebox Cake is a treat that combines the warm spices of pumpkin pie with the creamy softness of an icebox cake, layered with crisp ginger snaps. Enjoy this perfect fall dessert!
Can I Use Different Cookies Instead of Ginger Snaps?
Absolutely! If ginger snaps aren’t your favorite, you can substitute them with graham crackers or vanilla wafers. Each will give a slightly different flavor but will work beautifully in this cake.
How Long Can I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, which can enhance the taste!
Can I Make This Cake Gluten-Free?
Yes! You can use gluten-free ginger snap cookies or gluten-free graham crackers to make this cake gluten-free. Just make sure that all other ingredients, like the cream cheese and whipped cream, are gluten-free as well.
Is There a Way to Make This Recipe Dairy-Free?
Yes! You can substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream or almond whipped cream in place of heavy whipping cream. Make sure to check the ingredient labels to ensure they’re dairy-free.
