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Easy Pumpkin Icebox Cake Recipe

Easy Pumpkin Icebox Cake Recipe

This easy pumpkin icebox cake is a no-bake dessert that combines pumpkin spice flavors with creamy layers for a perfect fall treat.
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8
Calories: 120kcal

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

This cake is best served cold and can be garnished with a sprinkle of extra pumpkin pie spice or crumbled gingersnap cookies.