Easy Pumpkin Icebox Cake Recipe
If you’re looking for a delicious fall dessert that’s both easy to make and hard to resist, our easy pumpkin icebox cake might just be the perfect piece to complete your autumn menu. This no-bake wonder combines the creamy richness of pumpkin with layers of soft cookies, creating a delightful balance that’s sure to impress anyone who indulges. It’s a versatile recipe that fits right into a holiday gathering or an everyday meal, offering a sweet harmony of flavors with each bite.
Growing up, this dessert was a staple during our family’s Thanksgiving celebrations. My grandmother would prepare it the night before, allowing the flavors to meld beautifully by the time we all gathered around the dessert table. The aroma of pumpkin mixed with spices would fill the kitchen air, instantly bringing back fond memories. Now, making it for my own family, I relive those cherished moments and create new memories with each slice enjoyed.
Why You’ll Love This Recipe
This recipe is perfect for those who love the taste of pumpkin but want a hassle-free dessert prep. The no-bake nature of the cake means you can free up your oven for other holiday dishes. With its creamy layers and fall-spiced flavors, it’s a crowd-pleaser that’s incredibly easy to assemble without sacrificing flavor or elegance. Plus, it’s a great make-ahead dessert, saving you time on busy days.
Ingredients Notes
The key ingredients for this cake include pumpkin puree, spiced cookies, and cream cheese. For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, as it allows you to control the spice level. Ginger snaps or graham crackers can be used interchangeably for the layers, but ginger snaps provide a spiced kick that complements the pumpkin beautifully. Make sure the cream cheese is softened to avoid any lumps when mixing.
Recipe Steps
Step 1
In a large mixing bowl, combine the pumpkin puree, softened cream cheese, and powdered sugar. Beat until smooth and creamy. Add cinnamon, nutmeg, and a splash of vanilla extract to enhance the flavors.
Step 2
Line the bottom of a rectangular dish with a single layer of spiced cookies, breaking pieces to fit if necessary. Make sure the layer is even for a stable base.
Step 3
Spread a third of the pumpkin mixture evenly over the cookies, smoothing out the top with a spatula. Ensure that the mixture covers all cookie edges for optimal layering.
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Step 4
Repeat the layering process twice more, ending with a layer of the pumpkin mixture on top. You can create extra decorative swirls on the final layer for an elegant finish.
Step 5
Cover and refrigerate the dish for at least 4-6 hours, or overnight if possible. This allows the cookies to soften and absorb moisture, creating a cake-like texture.
Storage Options
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For extended storage, you can freeze the icebox cake for up to 1 month. To serve from frozen, let it thaw in the refrigerator overnight. Refrain from microwaving as it can change the texture of the cake and make it soggy.
Variations & Substitutions
For a gluten-free version, use gluten-free cookies as your base. If you prefer a less sweet version, reduce the sugar in the pumpkin cream mixture. Consider adding a layer of whipped cream between the pumpkin layers for even more creaminess. For an extra flavor twist, sprinkle crushed nuts or chocolate shavings on top before serving.
Serving Suggestions
Serve this delightful dessert at room temperature or slightly chilled. It’s the perfect ending to a hearty meal and pairs well with a cup of coffee or hot cider. For presentation, consider garnishing with a sprinkle of cinnamon or nutmeg and a dollop of whipped cream. It’s an ideal choice for potlucks, celebrations, or a cozy family dinner.
Frequently Asked Questions
Can I make this dessert vegan?
Yes, you can make a vegan version by substituting cream cheese with a plant-based cream cheese alternative and using coconut cream in place of any dairy cream. Ensure your cookies are also vegan-friendly.
How far in advance can I prepare this cake?
You can prepare this icebox cake up to 2 days in advance. The extra time allows the flavors to meld even more, while the cookies soften perfectly to marry with the creamy pumpkin layers.
What can I use if I don’t have spiced cookies?
If spiced cookies are unavailable, graham crackers or vanilla wafers work well as substitutes. For added spice flavor, mix in a little ground ginger or cinnamon with your pumpkin filling before layering.
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Easy Pumpkin Icebox Cake Recipe
Ingredients
Main Ingredients
- 15 oz Pumpkin puree canned
- 8 oz Cream cheese softened
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- 2 cups Heavy whipping cream divided
- 14 oz Gingersnap cookies
Instructions
Preparation Steps
- In a large mixing bowl, beat the pumpkin puree, cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- In another bowl, whip 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture gently.
- Spread a thin layer of the pumpkin mixture in the bottom of a 9x9-inch baking dish.
- Place a layer of gingersnap cookies over the pumpkin mixture.
- Repeat the layering process until all ingredients are used, ending with a pumpkin layer on top.
- Chill the cake in the refrigerator for at least 4 hours, or overnight for best results.
- Before serving, whip the remaining cup of heavy cream until stiff peaks form and spread over the top of the cake.
Notes
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