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Pumpkin Icebox Cake Recipe

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4.2 from 89 reviews

  • Author: Amina
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Pumpkin Icebox Cake is a no-bake, layered dessert featuring whipped cream, cream cheese, pumpkin purée, and cinnamon graham crackers. The cake sets in the refrigerator, allowing the graham crackers to soften and absorb the flavors for a creamy, spiced treat perfect for autumn gatherings or holiday celebrations.

Ingredients

Whipped Cream

  • 2 cups (1 pint) heavy whipping cream

Pumpkin Mixture

  • 8 oz cream cheese, softened
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

Assembly

  • ½ 14.4 oz box cinnamon graham crackers (about 13–14 full sheets)

Instructions

  1. Prep: Line an 8×8-inch baking dish with parchment paper (a 9×9-inch dish also works) and set aside.
  2. Make whipped cream: Add the heavy whipping cream to a large bowl or stand mixer and beat until soft peaks form, about 3–5 minutes. This should yield about 4 cups of whipped cream. Reserve half (about 2 cups) to fold into the pumpkin mixture and save the remaining half for the topping. If the cream isn’t thickening, add 1–2 tablespoons of cane sugar to help.
  3. Make pumpkin mixture: In a medium bowl, beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla extract, pumpkin pie spice, and salt. Beat until creamy and well combined.
  4. Add whipped cream: Gently fold 2 cups of the whipped cream into the pumpkin mixture until fully incorporated, taking care not to deflate the cream.
  5. Layer: Spread about ½ cup of pumpkin filling on the bottom of the prepared pan. Add a layer of cinnamon graham crackers, breaking pieces as needed to fit. Spread about 1 cup of pumpkin filling evenly over the crackers. Repeat layers, ending with a pumpkin layer on top; there should be three layers of graham crackers in total.
  6. Top: Spread the remaining whipped cream evenly over the top layer of pumpkin filling.
  7. Chill: Cover and refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and set into a cake-like texture.
  8. Serve: Just before serving, optionally garnish with crushed graham crackers, a sprinkle of cinnamon, and/or chopped pecans. Slice into squares and enjoy your creamy pumpkin icebox cake!

Notes

  • For best results, chill the cake overnight to allow the flavors to meld and the graham crackers to soften fully.
  • If your whipped cream isn’t thickening, adding a small amount of cane sugar can help stabilize it.
  • Substitute regular graham crackers if cinnamon-flavored ones aren’t available, though cinnamon crackers add an extra layer of spiced flavor.
  • This dessert can be made gluten-free by using gluten-free graham crackers.
  • The cake is best served chilled but can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/pumpkin-icebox-cake-recipe/