You can absolutely get ahead by mixing the pumpkin base (cream cheese, sugars, pumpkin, and spices) the night before and storing it covered in the fridge. The key is to wait on the whipped topping. When the topping is mixed into the pumpkin and layered with the cookies, it’s supported and sets up as it chills – that’s why the big cake version can sit overnight and get even better. But if the topping is folded into the filling and left sitting on its own, it can start to deflate and weep by the next day.

Here’s the best timeline for the glasses:

Night before: Make the pumpkin base (without whipped topping) and keep it chilled. Keep your gingersnaps in a sealed container at room temp so they stay crisp.

Day of serving: Fold the whipped topping into the pumpkin base, then layer with the cookie crumbs in the coupe glasses.

4–6 hours before serving: This gives the gingersnaps enough time to soften into that classic icebox cake texture, but not so long that they go soggy in the smaller portions.

That way you get the same creamy, sliceable texture in individual servings, without losing the fluff from the whipped topping.

1. Can the wet ingredients be mixed and stored refrigerated overnight?

2. I just got these gorgeous mcm smoked glass coupe glasses, can I do individual servings using crumbled ginger snaps instead of whole?

Thank you!

Glad you enjoyed it Katie, it really is the best for the current weather.