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.

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

Prep Time 20

Chilling 4

Total Time 4 20

Servings

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.

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