No-Bake Pumpkin Icebox Cake
Servings 9 servings
Ingredients
For the Pumpkin Cream
- 8 ounces cream cheese softened
- ½ cup brown sugar packed
- 1 can (15 oz) pumpkin puree not pie filling
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups heavy cream whipped to stiff peaks
For the Cookie Layers
- 30 to 36 gingersnap cookies about 3 layers
For Garnish (optional)
- whipped cream for topping
- crushed gingersnaps for topping
Instructions
Make the Pumpkin Cream
- Beat the cream cheese and brown sugar until smooth, then mix in the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the pumpkin mixture.
Layer the Cake
- Spread a thin layer of pumpkin cream in the bottom of an 8x8-inch dish.
- Add a single layer of gingersnaps, then more cream, and repeat for 3 layers, ending with cream on top.
Chill Until Sliceable
- Cover and refrigerate for at least 4 hours, ideally overnight, until the cookies soften into cake-like layers.
- Garnish with whipped cream and crushed gingersnaps before slicing into squares.
Notes
- Chill long enough: The cookies need time to soften, so overnight beats a rushed few hours.
- Whip the cream fully: Stiff peaks keep the layers firm enough to cut into neat squares.
- Keep layers even: A steady amount of cream between each cookie layer means tidy stripes.
- Use gingersnaps: They soften into spiced, cake-like layers that graham crackers can't match.