This Pumpkin Icebox Cake is a fun, no-bake dessert perfect for fall! With layers of creamy pumpkin and smooth whipped cream, it’s sweet and light.
You know it’s a winner when you can just stack, chill, and serve! I love to sprinkle a little cinnamon on top for that spicy kick—so yummy!
Key Ingredients & Substitutions
Ginger Snap Cookies: These provide a delightful spicy crunch. If you can’t find ginger snaps, try using graham crackers or even chocolate wafer cookies for a different but tasty flavor.
Canned Pumpkin Puree: Make sure it’s pure pumpkin, not the spiced pie filling. If you’re feeling adventurous, you can use homemade pumpkin puree made from roasted pumpkins.
Cream Cheese: This adds richness and creaminess. For a lighter option, you might use mascarpone cheese instead. Just keep in mind it will slightly change the flavor.
Powdered Sugar: This sweetens the filling while still keeping it smooth. If you need a healthier option, you can use a sugar substitute like Stevia but adjust to taste.
Heavy Whipping Cream: Needed for whipping into those lovely peaks! If you want a dairy-free version, try coconut cream or whipped coconut milk—it adds a nice tropical twist!
How Do You Whip Cream to Stiff Peaks?
Whipping cream may seem tricky, but it’s really about the technique. You want it light and fluffy for this cake. Follow these steps for the best results:
- Start with a chilled bowl and beaters. Cold helps to whip cream better.
- Pour in the heavy whipping cream and turn your mixer to medium speed.
- Once it starts to thicken, increase the speed to high and watch closely.
- Stop when you see stiff peaks forming. This means the cream will hold its shape well.
Remember, if you over-whip, it can turn into butter, so keep an eye on it! This light whipped cream makes your Pumpkin Icebox Cake wonderfully fluffy!
How to Make Pumpkin Icebox Cake
Ingredients You’ll Need:
For the Cake Layers:
- 12-15 ginger snap cookies or gingersnap wafers
- 1 cup canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
For the Cream Mixture:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 1/2 tsp pumpkin pie spice, divided (plus more for dusting)
- 1 tsp vanilla extract
For Topping:
- Optional: whipped cream for topping
How Much Time Will You Need?
This delightful Pumpkin Icebox Cake requires about 20 minutes of prep time and needs at least 4-6 hours to chill in the fridge (or ideally overnight). The waiting is the hardest part, but it’s well worth it when you get to enjoy a creamy, beautifully layered dessert!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
Start by taking a large bowl and adding the softened cream cheese. Beat it with an electric mixer until it becomes smooth and creamy. Then, add the canned pumpkin puree, half of the pumpkin pie spice (which is about 3/4 teaspoon), the vanilla extract, and the powdered sugar. Mix everything together until it’s well combined and looks creamy.
2. Whip the Cream:
In a separate bowl that’s been chilled, pour in the heavy whipping cream. Use an electric mixer to whip the cream until stiff peaks form. This will take a few minutes, so keep an eye on it. When it’s ready, you’ll see peaks standing straight up when you pull the beaters out.
3. Combine the Mixtures:
Next, gently fold the whipped cream into the pumpkin-cream cheese mixture. Use a spatula and mix until everything is combined and smooth—be careful not to deflate the whipped cream!
4. Layer Your Cake:
Grab a rectangular dish (like an 8×8-inch pan) and spread a thin layer of the pumpkin mixture on the bottom. This is your base. Then, take your gingersnap cookies and lay down a single layer to cover the pumpkin mixture completely. After that, spread a thick layer of the pumpkin cream mixture over the cookies.
5. Repeat the Layers:
Keep repeating this layering process—first the cookies, then the pumpkin cream mixture—until you’ve used all the ingredients. End with a final layer of pumpkin cream mixture on top for a beautiful finish.
6. Chill and Serve:
Cover your dish with plastic wrap and pop it in the fridge. Let it chill for at least 4-6 hours or overnight so the cookies soften and all the flavors meld together. When you’re ready to serve, cut it into squares, and if you like, top each piece with whipped cream and a sprinkle of pumpkin pie spice. Enjoy your chilled Pumpkin Icebox Cake!
This no-bake Pumpkin Icebox Cake is creamy, lightly spiced, and perfectly pumpkin-flavored—a delicious treat for any fall gathering!
Can I Use Different Cookies Instead of Ginger Snaps?
Yes! If ginger snaps aren’t your favorite, you can substitute them with graham crackers or chocolate wafer cookies. Each will bring a unique flavor to the dessert!
How Long Can I Store Leftover Cake?
You can store leftover Pumpkin Icebox Cake in an airtight container in the fridge for up to 3 days. Just make sure to cover it well to prevent it from absorbing any odors!
Can I Freeze This Pumpkin Icebox Cake?
While it’s best served fresh, you can freeze the Pumpkin Icebox Cake for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw it in the fridge before serving!
What Can I Use Instead of Heavy Whipping Cream?
If you want a lighter option, you could use coconut cream or a non-dairy whipped topping. Just keep in mind that coconut cream will add a slight coconut flavor to your dessert.