This Pumpkin Icebox Cake is a fun and yummy dessert with layers of creamy pumpkin filling and crisp cookies. It’s like fall on a plate and perfect for any gathering!
You won’t believe how easy it is to make. Just layer, chill, and treat yourself! I love serving it with a sprinkle of cinnamon on top—makes it feel extra special! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is ideal as it’s ready to use. If you have fresh pumpkin, you can bake and puree it at home, though it will take more time. Make sure it’s pure pumpkin, not pumpkin pie filling.
Cream Cheese: This makes the filling creamy and rich. For a lighter option, you can use Neufchâtel cheese, which has lower fat. Vegan cream cheese also works well if you’re looking for a dairy-free version.
Whipping Cream: Heavy cream gives the dessert its airy texture. If you’re short on time, you can use pre-made whipped topping. Coconut cream is a good substitute for a dairy-free touch too!
Graham Crackers: The classic choice for the base. If you want a spicier kick, use gingersnap cookies, as they complement the pumpkin flavors beautifully. Digestive biscuits can also be a good alternative.
How Can I Make Sure My Pumpkin Icebox Cake Sets Perfectly?
The key to a great Pumpkin Icebox Cake is the chilling time. Make sure to cover it well so that no air enters, which could lead to freezer burn. Chilling it overnight is best, but aim for at least 6 hours to let the flavors meld and the graham crackers become soft.
- Make sure your whipped cream is at stiff peaks before folding into the pumpkin mixture; this keeps the filling light.
- Layering is important—don’t skimp on the pumpkin mixture in between the cracker layers for a creamy treat!
- Dust with extra cinnamon right before serving for a lovely touch of flavor and presentation.
How to Make Pumpkin Icebox Cake
Ingredients You’ll Need:
For the Pumpkin Mixture:
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon (plus extra for dusting)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups heavy whipping cream
For the Base:
- 1 (14 oz) box graham crackers (or gingersnap cookies for extra spice)
How Much Time Will You Need?
This delightful Pumpkin Icebox Cake takes about 20 minutes of prep time. You’ll then want to let it chill in the fridge for at least 6 hours, but ideally overnight, to let the flavors meld and the graham crackers soften. In total, you’re looking at about 6 hours and 20 minutes (or more if you let it chill longer) to enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
Start by taking a large mixing bowl. Beat the softened cream cheese using a hand mixer or a whisk until it’s nice and smooth. Then, add the pumpkin puree, powdered sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix everything together until the mixture is completely smooth and well combined. It should smell wonderfully spicy!
2. Whip the Cream:
In a separate, chilled bowl (this helps the cream whip up faster!), pour in the heavy whipping cream. Whip it until you reach stiff peaks, which means the cream holds its shape when you lift the beaters. Be careful not to overwhip, as this can turn it into butter!
3. Combine the Mixtures:
Now, gently fold the whipped cream into the pumpkin mixture. Use a spatula and be gentle so the whipped cream stays airy and fluffy. This will keep your cake light and creamy!
4. Layer the Cake:
Grab a 9×13 inch pan, and spread a thin layer of the pumpkin cream mixture on the bottom. Then, take your graham crackers and place them in an even layer over the cream. Spread a thicker layer of the pumpkin cream over the crackers. Add another layer of graham crackers, and then top it off with another layer of pumpkin cream. Finally, add a nice, even layer of whipped cream on top. You can use a spatula to spread it or pipe it for a decorative look!
5. Chill the Cake:
Cover the cake with plastic wrap or aluminum foil and pop it into the refrigerator. Let it chill for at least 6 hours, but overnight is best. This allows the flavors to come together, and the graham crackers will soften beautifully!
6. Serve and Enjoy:
When you’re ready to serve, dust the top with some extra ground cinnamon for a lovely finishing touch. Slice the cake into squares and serve it chilled. Everyone will love your creamy pumpkin treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast and puree it. Just make sure it’s properly cooked and pureed to match the texture of canned pumpkin puree. It will give your icebox cake a slightly fresher taste!
How Can I Make This Recipe Gluten-Free?
You can easily make this Pumpkin Icebox Cake gluten-free by using gluten-free graham crackers or a similar cookie that has no gluten. Just check the packaging to ensure it’s certified gluten-free for best results!
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Wrap individual squares tightly in plastic wrap and then place them in an airtight container. They can be frozen for up to 2 months. Thaw in the fridge before serving for the best texture.
What If I Don’t Have Ground Spices?
No problem! If you don’t have individual spices, you can substitute with pumpkin pie spice, which typically contains a blend of cinnamon, ginger, nutmeg, and cloves. Use about 2 teaspoons to replace the individual spices in the recipe.
