Enjoy this Thanksgiving season with this Pumpkin Icebox Cake. Made with a fluffy layer of whipping cream and cream cheese, the flavor of pumpkin is throughout. A little spice is added with gingersnaps and the flavors just pop. Enjoy this simple to put together dessert.
A blend of fall flavors makes this Pumpkin Icebox Cake stand out above the rest. This make ahead dessert recipe can be made the day before so you can focus on other Holiday favorites like Homemade Cranberry Sauce or Creamy Mashed Potatoes.
The cream cheese, whipping cream and pumpkin make the layers fluffy. The gingersnaps combined with pumpkin spice flavor makes this Thanksgiving dessert recipe a keeper for sure!
- pumpkin puree - from a can or homemade
- heavy whipping cream - not Cool Whip, use real whipping cream
- gingersnaps - any brand
- cream cheese - I highly recommend Philadelphia not store brand
- powdered sugar
Using a mixer
This recipe needs a mixer to make. Not only the cream cheese will mix up easier with a mixer, but the heavy whipping cream needs to whipped up as well.
Layer the Pumpkin Icebox Cake
It is important after all the ingredients have been mixed to layer the gingersnaps and pumpkin mixture alternately. The gingersnaps will soften and become cake-like after this icebox cake sits 8 hours or overnight in the refrigerator.
Place any leftovers in the refrigerator. The pan should be tightly wrapped with foil and should last up to 48 hours. After that, it may be overly mushy and runny.
Other pumpkin desserts
This easy and deliciously layered make ahead dessert recipe will be the perfect addition to your Thanksgiving or Christmas table. Enjoy the flavors of this dessert with your family and friends.
Pumpkin Icebox Cake
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 15 oz pumpkin
- 1 tablespoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 teaspoon vanilla extract
- 36 gingersnap cookies
- Use a stand mixer or hand held mixer to whip the whipping cream on medium until it starts to thicken up.
- Slowly mix in ½ cup powdered sugar and mix until soft peaks form.
- If you are using a stand mixer, remove whipping cream from bowl and place in another bowl to use the mixer for the cream cheese. If using a hand mixer, set the whipping cream aside and use another bowl.
- Mix together the softened cream cheese until the cream cheese is smooth and creamy.
- Add in ½ cup of powdered sugar, slowly, until creamy.
- Add in pumpkin, all the spices and vanilla on medium/low speed until mixture is combined well.
- Fold in the whipped cream until mixed well. Be sure to fold, not mix so the whipped cream doesn't lose its air.
- Using a 9x13 cake pan or baking dish, spread a thin layer of pumpkin mixture on the bottom of the pan. (No need to use cooking spray.)
- Add gingersnaps on top of the pumpkin layer.
- Using ½ of remaining pumpkin layer, spread carefully over gingersnaps.
- Use the rest of the gingersnaps on top of the pumpkin layer. Top with the remaining pumpkin mixture.
- Sprinkle with crushed gingersnaps or drizzle with chocolate, if desired.
- Cover dessert and refrigerate 8 hours or overnight.