This Pumpkin Icebox Cake is a treat that brings fall flavors to your table! With layers of creamy pumpkin and crunchy cookies, it’s perfect for any gathering.
Making this cake is a breeze—just layer, chill, and enjoy! I love serving it with a sprinkle of cinnamon on top. It always gets smiles around the table! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, or roast and mash your own pumpkin. Just make sure it’s pure pumpkin; avoid pumpkin pie filling, which has added sugars and spices!
Cream Cheese: This gives the cake its creamy texture. If you want a lighter version, you could use Neufchâtel cheese, which has less fat but similar taste.
Heavy Whipping Cream: Essential for that fluffy whipped texture! If you’d like a non-dairy option, try coconut cream or whipped coconut topping instead.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves brings warmth to this dish. Feel free to adjust the spices to match your taste. You could even add a splash of maple syrup for extra flavor!
Graham Crackers or Gingersnap Cookies: While gingersnap cookies add a nice spice, graham crackers will give a classic flavor. You can also use gluten-free options if needed!
How Do You Get the Perfect Whipped Cream?
Whipping cream is key for that light and airy texture in your cake. Here’s how to get it just right:
- Use cold heavy cream; chill your mixing bowl for about 10 minutes beforehand for best results.
- Whip on medium speed to avoid splatters. Gradually increase speed to high until you see stiff peaks form.
- Don’t over-whip! Stop as soon as the cream holds its shape; too much can turn it grainy.
This technique ensures your whipped cream is fluffy and perfect for topping your Pumpkin Icebox Cake!
How to Make Pumpkin Icebox Cake
Ingredients You’ll Need:
For the Pumpkin Cream:
- 1 (15 oz) can pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract, divided
- 1 tsp ground cinnamon, plus extra for garnish
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Whipped Cream:
- 2 cups heavy whipping cream, divided
For the Layering:
- 2 cups graham cracker crumbs or gingersnap crumbs
- About 30 gingersnap cookies or graham crackers (for layering)
How Much Time Will You Need?
This delicious Pumpkin Icebox Cake will take about 30 minutes to prepare, plus at least 6 hours of chilling time (overnight is best!). It’s a simple no-bake dessert that lets you enjoy fall flavors without much fuss.
Step-by-Step Instructions:
1. Prepare the Pumpkin Cream Layer:
In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until smooth. Add the pumpkin puree, 1 tsp of vanilla extract, ground cinnamon, ground ginger, nutmeg, and cloves. Mix everything until fully combined and creamy.
2. Whip the Cream:
In a separate clean bowl, pour in 1 1/2 cups of heavy whipping cream. Whip it using an electric mixer until stiff peaks form. Gently fold this whipped cream into the pumpkin mixture. Be careful—mix just until combined so the fluffy texture stays light!
3. Prepare the Topping:
In another bowl, whip the remaining 1/2 cup of heavy whipping cream with the remaining 1 tsp of vanilla extract until stiff peaks form. This will be for topping the cake later.
4. Assemble the Cake:
Grab a rectangular or square dish for assembly. Start by spreading a thin layer of the pumpkin cream mixture at the bottom of the dish. Next, layer the gingersnap cookies or graham crackers over this pumpkin layer. Repeat this process: add more pumpkin cream, followed by another layer of cookies. Keep going until you reach the top, finishing with a nice layer of pumpkin cream.
5. Top with Whipped Cream:
Spread the reserved whipped cream over the top layer of pumpkin cream as evenly as you can. Feel free to be generous!
6. Chill:
Cover the dish with plastic wrap and pop it in the refrigerator. Let the cake chill for at least 6 hours, but leaving it overnight is even better. This resting time helps the flavors meld together beautifully!
7. Serve:
When you’re ready to serve, sprinkle a little extra ground cinnamon on top for that finishing touch! Cut into squares and enjoy this refreshing and creamy pumpkin delight chilled.
Bon appétit! This Pumpkin Icebox Cake is sure to be a hit at your fall gatherings!
Can I Use a Different Type of Cookie for Layering?
Absolutely! While gingersnap cookies add great spice, you can use any cookie you prefer, like vanilla wafers or traditional graham crackers. Just keep in mind that different cookies might slightly alter the flavor and texture of the cake.
How Long Can I Store Leftovers?
Leftover Pumpkin Icebox Cake can be stored in the refrigerator in an airtight container for up to 3 days. Make sure to cover it well to keep it fresh and prevent it from absorbing any other odors from the fridge.
Can I Make This Cake Ahead of Time?
Yes! This cake is perfect for making ahead of time. You can prepare it 1-2 days in advance and let it chill in the fridge. Just make sure to add the topping shortly before serving for the best texture.
What If I Want a Lighter Version?
If you’re aiming for a lighter version, you can replace the cream cheese with a lighter cream cheese or even Greek yogurt. Additionally, using a sugar substitute in place of powdered sugar can help reduce calories!
