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.