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This Pumpkin Gingersnap Icebox Cake is a delectable no-bake cake with layers of gingersnaps and fluffy pumpkin whipped cream. It is simply bliss and a fabulous fall dessert!
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Pumpkin Gingersnap Icebox Cake

A delectable no-bake cake with layers of gingersnaps and fluffy pumpkin whipped cream. It is simply bliss and a fabulous fall dessert!
Course Desserts
Cuisine American
Keyword dessert, fall, icebox cake, no bake dessert, pumpkin
Prep Time 8 hours
Total Time 8 hours
Servings 8 Servings

Ingredients

Ingredients:

  • 1 8 ounce package cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups heavy cream
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon cinnamon plus more for garnish
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cloves
  • About 45 gingersnaps

Instructions

  • Beat cream cheese and sugar together. Add in vanilla. Slowly pour in heavy cream and whip until stiff peaks form. Gently fold in pumpkin, cinnamon, ginger and cloves. Reserve about 1 cup of whipped cream, cover and refrigerate. This is for touch ups to the finished cake.
  • Line a 8 x 8 dish with aluminum foil. Allow excess to hang off the side so you can lift the cake out.
  • Lay 3 rows of 3 cookies in the bottom of the prepared dish. Spoon a layer or pumpkin whipped cream over the top. Repeat until there are 5 layers of cookies and cream, ending with a layer of cream. Cover with plastic wrap and refrigerate overnight.
  • The next day, place a plate on top of the cake and turn the cake over. Gently remove aluminum foil. Use reserved whipped cream to touch up any spots and smooth the top of the cake. Slice into wedges, sprinkle with cinnamon and serve.

Notes

Enjoy!