This Pumpkin Icebox Cake is a fun and easy treat perfect for fall! It’s made with layers of creamy pumpkin filling and crunchy graham crackers that soak up those yummy flavors.
What’s great about this cake is how simple it is to make—just layer, chill, and enjoy! I love serving it with a dollop of whipped cream on top. It’s a guaranteed crowd-pleaser! 🎃
Key Ingredients & Substitutions
Heavy Whipping Cream: This is essential for a fluffy texture. If you’re looking for a lighter option, you can use whipping cream, but it won’t be as rich. For dairy-free, try coconut cream instead.
Pumpkin Puree: Canned pumpkin is convenient and works perfectly here. If fresh pumpkin is available, roast and puree it for a more personal touch. Just make sure it’s not pumpkin pie filling!
Baking Spices: Ground cinnamon, ginger, nutmeg, and cloves are traditional. Feel free to adjust based on your taste or use a pre-mixed pumpkin pie spice. Some might prefer a dash of allspice for extra warmth!
Graham Crackers: Regular ones work great, but I love using cinnamon-flavored crackers for added sweetness. If gluten-free, go for gluten-free graham crackers or even digestive biscuits.
How Can I Make Sure My Whipped Cream Is Perfect?
Whipping cream can be tricky, but getting it just right is crucial for this recipe. Start with cold heavy cream, as it’s easier to whip when chilled.
- Use an electric mixer, starting at a medium speed, and gradually increase it.
- Watch closely! When soft peaks start forming, add powdered sugar and vanilla.
- Continue until the mixture holds stiff peaks, but don’t overwhip—it will turn grainy!
Set aside half before folding it gently into the pumpkin mixture. This keeps everything airy and light—just what you want in an icebox cake!
How to Make Pumpkin Icebox Cake
Ingredients You’ll Need:
For the Cream:
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
For the Cake Layers:
- 1 package (about 9 oz) graham crackers (regular or cinnamon flavored)
- Ground cinnamon or pumpkin pie spice, for dusting (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation, and then you’ll need to chill it in the fridge for at least 6 hours, or preferably overnight. It’s a super simple dessert that you can make ahead of time—perfect for entertaining!
Step-by-Step Instructions:
1. Whip the Cream:
In a large mixing bowl, use an electric mixer to whip the cold heavy cream. Start at a medium speed until soft peaks form, then add the powdered sugar and vanilla extract. Keep whipping until you achieve stiff peaks. Make sure to save half of this whipped cream for later!
2. Prepare the Pumpkin Mixture:
In another bowl, mix the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and a pinch of salt until everything is smooth and well combined.
3. Combine the Mixtures:
Gently fold the reserved half of the whipped cream into the pumpkin mixture. Be careful not to deflate the whipped cream—you want your pumpkin filling to be light and fluffy!
4. Assemble the Cake:
Spread a thin layer of the pumpkin filling in the bottom of a 9×9-inch or similar-sized dish. Next, arrange a layer of graham crackers over the pumpkin filling, breaking them as needed to fit.
5. Layer More Filling:
Spread another layer of pumpkin filling over the graham crackers. Repeat this process, alternating between graham crackers and pumpkin filling until you have about 3-4 layers. Finish with a final layer of graham crackers on top.
6. Top It Off:
Spread the reserved whipped cream evenly over the top layer of graham crackers. This will create a lovely finishing touch!
7. Chill the Cake:
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight. This time allows the graham crackers to soak up the moisture from the filling and turn soft and delicious.
8. Serve:
Before serving, dust the top with a light sprinkle of ground cinnamon or pumpkin pie spice, if you’d like. Cut into squares and enjoy your deliciously creamy Pumpkin Icebox Cake!
This cake is a fantastic no-bake dessert, bringing the cozy flavors of fall right to your table. Enjoy!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast it until tender, then puree it until smooth. Just ensure it’s not seasoned like pumpkin pie filling, as that may alter the cake’s flavor!
Can I Make This Icebox Cake Gluten-Free?
Yes! Simply use gluten-free graham crackers or substitute with gluten-free cookies like almond or coconut-based options. They’ll still provide a nice texture.
How Long Can I Keep Leftovers?
Leftovers can be stored in an airtight container in the fridge for about 3–4 days. Just keep in mind the graham crackers may get softer over time, but the flavors will still be delicious!
What Can I Use for a Topping Besides Whipped Cream?
If you’re looking for alternatives to whipped cream, consider using a light cream cheese frosting or even a dollop of Greek yogurt for a tangy twist. Just keep it light to complement the pumpkin flavors!