No-Bake Pumpkin Icebox Cake

Pumpkin season always starts in my kitchen with this no-bake pumpkin icebox cake. It’s the easiest way to sneak pumpkin in while it still feels like summer.

No-Bake Pumpkin Icebox Cake for Early Fall

September is such a weird limbo. I just plucked my first summer cantaloupe out of the garden, but pumpkin season is also here. Now. And it’s inescapable. Once the pumpkin lattes hit the coffee shops I can’t help myself from wanting to dip my pinkie toe into the madness and fall all the way down the pumpkin hole.

This no bake pumpkin dessert is my way of easing in. It’s cold and creamy, layered like a pumpkin icebox cake with gingersnaps should be. The best part is I don’t even have to think about turning on the oven. I just stick this cold pumpkin dessert in the fridge, let it hang out, and by the time I’m back from a drive to the coast (because there are still beach days to be had), I’ve got a perfect slice waiting to scratch that pumpkin itch.

Why I Love This Recipe

• It’s my easy pumpkin dessert for fall when I’m not ready for pie yet.
• I love gingersnaps and they are a star player in this pumpkin icebox cake.
• It’s messy and creamy in all the right ways.
• A great seasonal transition dessert before fall completely drops in.

Ingredients

Here’s what goes into this pumpkin cream dessert.

• Cream cheese – full-fat makes the filling thick and smooth.
• Light brown sugar – adds a caramel edge to the sweetness. Make your own brown sugar if you’re out.
• Granulated sugar – evens out the pumpkin.
• Vanilla extract – a splash pulls everything together.
• Pure pumpkin – straight from the can, not pie filling.
• Pumpkin pie spice – shortcut to that fall flavor.
• Cinnamon – I like extra on top of the pumpkin spice blend.
• Whipped topping – folded in for that fluffy icebox texture.
• Gingersnap cookies – what makes this a true pumpkin icebox cake with gingersnaps.

How to Make Pumpkin Icebox Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (pumpkin base)
  Grab a bowl and beat together the cream cheese, both sugars, and vanilla until it’s nice and smooth. Scoop in the pumpkin, toss in the pumpkin pie spice and cinnamon, and keep mixing until it turns that perfect pumpkin orange.
• Step Two (fold and stack)
  Take half the whipped topping and fold it into the pumpkin mix so it stays light and fluffy. Now start layering in an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) dish, just like I do in my gingerbread tiramisu. Cookies first, then pumpkin, and keep going until you’ve got three layers.
• Step Three (the chill)
  Spread the rest of the whipped topping over the top like you’re frosting a cake. Slide the whole thing into the fridge for at least 4 hours, but honestly overnight makes it even better. Right before serving, crush a gingersnap and sprinkle it over the top, or stick a whole cookie on each slice if you’re feeling extra.

Recipe Tips

Here’s how I make sure this pumpkin icebox cake with gingersnaps turns out its best.

• Let it chill overnight so the gingersnaps melt into the filling.
• Gingersnaps are the move, but Biscoff or vanilla wafers will work in a pinch.
• Sprinkle chopped pecans or walnuts on top if you like a little crunch.
• Double it in a 9×13 pan when you’ve got more mouths to feed.
• Full-fat cream cheese is non-negotiable for the creamiest filling.

How to Store Leftovers

Here are a few ideas on how to keep it tasting good.

• Keep the pumpkin icebox cake covered in the fridge for up to 3 days.
• The gingersnaps soften more each day, so it’s best within the first 24 hours.
• Freezing isn’t great for this one. The filling gets icy and the texture just doesn’t hold up once it thaws.

FAQs

• How long does pumpkin icebox cake need to chill?
  Give it at least 4 hours in the fridge. Overnight is even better because the gingersnaps soften and the layers hold together when you slice it. I use the same four hour timing window with my pumpkin chai pots de crème, just enough time to get that cool and creamy custard.
• Can I use graham crackers instead of gingersnaps?
  Yes, but the flavor changes. Gingersnaps have a spiced edge that makes this dessert taste unique. I use them to make the crust in my mini pumpkin tarts too. They really go well with pumpkin. But, graham crackers, Biscoff, or vanilla wafers will work if that’s what you have on hand.
• Is this the best no bake pumpkin dessert for early fall?
  It’s hard to beat. Cold and creamy, no oven required, and the kind of dessert that feels right while the weather is still warm but pumpkins are already showing up everywhere.
• Can I use heavy whipping cream instead of whipped topping?
  Yes. Whip 1 cup (240 ml) of cold heavy cream with 2 tablespoons (25 g) of confectioners’ sugar until soft peaks form, then use it in place of the whipped topping. It gives the pumpkin cream dessert a richer flavor, and it holds up well overnight. Just know the cream can begin to weep if the cake sits much longer than a day or two.

More Pumpkin Recipes to Love

One pumpkin dessert usually leads to another, so here are a few more I like to make:

• Pumpkin Cream Cold Brew – coffee shop flavor at home.
• Pumpkin Cheesecake Dip – fluffy dip for cookies or apples.
• Pumpkin Dump Cake – quick, easy, and always gone fast.
• Two-Ingredient Pumpkin Cake – with apple cider glaze
• Pumpkin Caramel Bars with Bacon – salty, sweet, and a little over the top.

The Last Slice

This pumpkin icebox cake is the kind of dessert that disappears one forkful at a time. Somebody cuts a “tiny piece,” then they’re back five minutes later pretending it doesn’t count if it’s sliver-sized. It’s cold, creamy, full of pumpkin, and exactly the kind of thing that keeps me sneaking into the fridge for just one more bite.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 4 votes

No-Bake Pumpkin Icebox Cake

Pumpkin Icebox Cake is a no bake pumpkin dessert that layers gingersnap cookies with a spiced pumpkin cream filling. It chills in the fridge until the cookies soften, making it cold, creamy, and ready to slice without ever turning on the oven.

Prep Time20 minutes mins

Chilling4 hours hrs

Total Time4 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: canned pumpkin recipes, cold pumpkin dessert, easy pumpkin dessert for fall, no bake pumpkin cake with gingersnaps, no bake pumpkin dessert, pumpkin cream dessert, pumpkin dessert recipes, pumpkin icebox cake, pumpkin refrigerator cake

Servings: 6

Calories: 320kcal

Author: Cathy Pollak

Equipment

• baking dish 8x8 (20x20 cm) or 9x9 (23x23 cm) square works best for layering
• mixing bowls large enough to hold all the filling
• hand mixer makes the cream cheese smooth and lump free.
• rubber spatula folds in the whipped cream without deflating it.
• measuring cups and spoons for both dry and liquid ingredients.

Ingredients

• 8 oz (225 g) full-fat cream cheese softened
• ¼ cup (50 g) light brown sugar
• 2 tbsps (25 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• 15 oz (425 g) pumpkin puree not pie filling
• 1 tbsp (7 g) pumpkin pie spice
• 2 tsps (5 g) ground cinnamon
• 8 oz (225 g) whipped topping thawed, divided
• 30-36 gingersnap cookies enough for 3 layers

Instructions

• To a large bowl, add the cream cheese, brown sugar, granulated sugar, and vanilla extract. Beat with a hand mixer on medium until fully combined, about 30 seconds.
  8 oz (225 g) full-fat cream cheese, ¼ cup (50 g) light brown sugar, 2 tbsps (25 g) granulated sugar, 1 tsp (5 ml) vanilla extract
• Add the pumpkin, pumpkin pie spice, and cinnamon, then mix again until smooth. Fold in half of the whipped topping with a spatula until just combined, then set aside.
  15 oz (425 g) pumpkin puree , 1 tbsp (7 g) pumpkin pie spice, 2 tsps (5 g) ground cinnamon, 8 oz (225 g) whipped topping
• In an 8x8-inch (20x20 cm) or 9x9-inch (23x23 cm) baking dish, add a layer of gingersnaps, breaking them if needed to fit. Spread one-third of the pumpkin mixture evenly over the cookies. Repeat the layers of gingersnaps and pumpkin filling two more times. Spread the remaining whipped topping over the final layer.
  30-36 gingersnap cookies
• Refrigerate for at least 4 hours, or overnight for the best texture and hold. Before serving, crush one gingersnap and sprinkle it on top for garnish.

Notes

• Sub half the cinnamon for nutmeg or cloves if you want a stronger spice profile.
• Serve slices with a drizzle of caramel for extra flair.
• This dessert holds its shape best in a glass dish, which also shows off the layers.
• Leftovers taste great chilled, but don’t try to freeze  - the texture turns grainy.
• Chill uncovered for the first hour, then cover so the top stays neat.
• A sprinkle of crushed gingersnaps or extra cinnamon on top makes it look finished.
• Try Biscoff or vanilla wafers if you want a different cookie flavor.
• Freshly whipped cream works instead of topping but should be eaten within two days.
• Works best made the night before since the cookies soften into the filling.
• Make sure cream cheese is completely softened or filling will not be smooth.

 

For optimal outcomes when preparing this pumpkin icebox cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

No-Bake Pumpkin Icebox Cake

Amount Per Serving (160 g)

Calories 320 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 35mg12%

Sodium 210mg9%

Potassium 220mg6%

Carbohydrates 42g14%

Fiber 3g13%

Sugar 25g28%

Protein 4g8%

Vitamin A 7700IU154%

Vitamin C 2mg2%

Calcium 70mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Pumpkin Icebox Cake? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.