Pumpkin Icebox Cake
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This pumpkin icebox cake layers graham crackers, pumpkin cream and whipped topping for a no-bake treat that’s melt-in-your-mouth delicious. It’s the perfect make-ahead dessert for fall!
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
- 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.
Easy Recipe Substitutions
If you want to switch things up, here are a few easy swaps that still work with this recipe:
- Cookies: Graham crackers are classic, but you can also use gingersnaps or Biscoff for extra spice. If you’re in the mood for homemade, try my gingersnap cookies.
- Whipped topping: Homemade whipped cream gives the best texture, but if you need a dairy-free option you can try whipped coconut cream.
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.
Brittany’s Recipe Tips!
- Whipping cream can be finicky: The first time I tested this recipe my cream just wouldn’t whip up the way I wanted. I added 2 tablespoons of cane sugar and it came together perfectly fluffy. Now I always remember that little trick in case my cream is being stubborn.
- Soften your cream cheese: Cold cream cheese can leave little lumps in the filling, so let it sit at room temperature for 30 minutes before mixing.
- Chill for the best texture: I know it’s hard to wait, but letting the cake chill at least 4 hours (or overnight) gives the graham crackers time to soften into that perfect cake-like texture.
How to Store Pumpkin Icebox Cake
- In the fridge: Cover the cake tightly and store it in the refrigerator for up to 4 days. The layers stay creamy, and the flavor actually gets better after the first day.
- In the freezer: Freeze individual slices for up to 2 months. Let them thaw in the fridge before serving. The texture will be a little firmer once frozen, but still delicious.
More Pumpkin Recipes to Try
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Pumpkin Icebox Cake
Ingredients
- 2 cups (1 pint) heavy whipping cream
- 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
- ½ 14.4 oz box cinnamon graham crackers, about 13–14 full sheets
Instructions
- Line an 8×8-inch baking dish with parchment paper (a 9×9 dish also works). Set aside.
- Add the heavy whipping cream to a large bowl or stand mixer. 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. Tip: If your cream isn’t thickening, add 1–2 tablespoons of cane sugar to help it whip.
- In a medium mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, vanilla, pumpkin pie spice and salt. Beat until creamy and well combined. You can also use a stand mixer for this.
- Gently fold 2 cups of the whipped cream into the pumpkin mixture until fully incorporated.
- Spread about ½ cup of the pumpkin filling on the bottom of your prepared pan. Add a layer of graham crackers, breaking pieces as needed to fit. Spread about 1 cup of the pumpkin filling evenly over the crackers. Repeat the layers, ending with a pumpkin layer on top (you should have 3 layers of crackers total).
- Spread the remaining whipped cream evenly over the top.
- Cover and refrigerate for at least 4 hours, or overnight, until the graham crackers have softened into a cake-like texture.
- Just before serving, garnish with crushed graham crackers, a sprinkle of cinnamon, and/or chopped pecans if desired. Slice into squares and enjoy!
Notes
- Storage: Keep leftovers covered in the fridge for up to 4 days. The layers soften and the flavor gets even better as it sits.
Make-ahead tip: This cake is best when chilled at least 4 hours, but gets even better the longer it sits, so it’s perfect to prep the night before a party or holiday dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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