Pumpkin Icebox Cake

If you’re looking for a fall dessert that’s festive but doesn’t require a ton of effort or oven time, this pumpkin icebox cake is here for you!

I have to confess, the first time I tested this recipe it barely made it to the table. Every time I opened the fridge, I cut off “just a little slice,” and before I knew it, half the cake was gone. That’s the kind of dessert this is. Creamy layers of pumpkin filling and graham crackers soften into a cake-like texture. It looks impressive, tastes like fall in every bite and is the perfect make-ahead treat.

Why I Love This Pumpkin Icebox Cake Recipe

Here’s why this pumpkin icebox cake has earned a permanent spot in my fall lineup:

• Tastes better the next day: The texture gets even creamier after a day or two, so sneaking a forkful straight from the fridge is basically required.
• Delicious: It tastes like pumpkin pie and cheesecake had a no-bake baby, rich, creamy, and full of warm fall spice.
• Not too sweet: The balance is just right. It’s creamy and flavorful without being heavy or overly sugary, so there’s no sugar crash and you’ll actually want a second slice.
• The perfect make-ahead dessert: It’s great for gatherings or Thanksgiving dinner. I love that I can make it the day before, store it in the fridge, and have one less thing to think about when the turkey chaos begins.

Ingredients Needed

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• heavy whipping cream – instead of using a whipped topping like Cool Whip, we’re using real whipping cream. This is what gives the filling its fluffy, cloud-like texture and helps the layers set in the fridge. I found that some brands whip up perfectly on their own while others need a spoonful of sugar to help them along.
• cream cheese – makes the filling rich and creamy with just a hint of tang to balance the sweetness. Softening it first is key so everything blends smoothly.
• pumpkin purée – the star of the show! Make sure you’re using pure pumpkin purée and not pumpkin pie filling so you can control the sweetness. You can make your own pumpkin puree or use store-bought.
• powdered sugar – sweetens the filling without weighing it down, keeping the texture light and smooth.
• pumpkin pie spice – the cozy spice blend that makes every bite taste like fall. Use store-bought or make your own homemade pumpkin pie spice.
• cinnamon graham crackers – these act as the “cake” layers, softening as they sit with the pumpkin cream. After a few hours in the fridge they turn into the perfect tender base for each slice. You can use regular graham crackers, but I love the added cozy flavor the cinnamon ones add.

Find the full list of ingredients and exact measurements in the recipe card below.

How to Make Pumpkin Icebox Cake

Making this pumpkin icebox cake feels like a little fall baking project without actually baking. You just whip, layer and pop it in the fridge and somehow it turns into the most amazing dessert overnight.

Step 1: Line and prepare your baking dish. Then whip the cream until soft peaks form. You should have close to 4 cups, set half aside for topping.

Step 2: In a separate bowl, beat the cream cheese until smooth, then mix in pumpkin purée, powdered sugar, vanilla, pumpkin pie spice and salt.

Step 3: Gently fold the reserved whipped cream (around 2 cups) into the pumpkin mixture until fluffy and combined.

Step 4: Spread a layer of pumpkin filling in the bottom of your pan, then add a layer of graham crackers on top.

Step 5: Spread another layer of pumpkin filling, then repeat the layers until you reach the top.

Step 6: Finish with a spread of the remaining whipped cream, cover, and chill. Serve with a sprinkle of cinnamon, crushed graham crackers, or chopped pecans if you’d like.