Table of Contents
  1. This no-bake cake filled with pumpkin flavor is delicious!
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other no-bake recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. No-Bake Pumpkin Icebox Cake Recipe

There’s nothing better than a cake that doesn’t need to be baked. This pumpkin icebox cake combines together layers of luscious pumpkin whipped cream with gingersnap cookies. After assembling, it sits in the refrigerator and is ready to eat! That sounds like a great, easy dessert for fall!

This no-bake cake filled with pumpkin flavor is delicious!

After creating this recipe and sharing the finished cake with friends, I realized not everyone knows about icebox cakes. What a sad life! Everyone needs to know about icebox cakes!

An icebox cake is a cake that’s really just a simple combination of crisp cookies and whipped cream. Flavors can be mixed in, but the important part is that the cookies and cream are layered and set in the refrigerator. The cream hydrates the cookies during the chilling time, and a cake is born.

The icebox cake slices like a cake but has a pudding-like texture. This recipe’s key is adding pumpkin purée, spices, and gingersnap cookies. This becomes an autumnal dessert with no baking needed and hardly any work.

White plate with piece of pumpkin icebox cake showing multiple layers of pumpkin and gingersnap cookies.

Everything you’ll need to make this recipe.

This no-bake pumpkin recipe has only ten ingredients for a simple cake. Here are some of the important ingredients:

  • Pumpkin purée adds real pumpkin flavor but poses a serious risk of adding in too much moisture. To counter this, cook the purée on the stove, reducing the moisture.
  • Brown sugar, which has notes of molasses and caramel, sweetens the pumpkin and whipped cream mixture. It also creates a greater depth of flavor as compared to white sugar.
  • Ginger, cinnamon, and nutmeg are the trifecta of the iconic pumpkin spice flavor. Each works together in unison to create a warm, spice-filled cake.
  • Gingersnap cookies are used because of their crunchy texture, which is super important in this recipe. The idea of the cake is to soak up the moisture from the pumpkin whipped cream, softening the gingersnaps and creating a sliceable filling. Make sure to purchase or bake a variety of dry and crisp gingersnaps.
  • Cream cheese both stabilizes the whipped topping mixture and adds additional richness.
White marble surface filled with all ingredients needed to make pumpkin icebox cake including pumpkin puree, gingersnap cookies, spices, brown sugar, cream, and more.

Here’s how to make this recipe.

A no-bake recipe should not only be sans baking but also easy. And that’s exactly what this recipe is all about! Five simple steps make for a simple yet flavorful cake that’s perfect for fall. Here are the steps to make this recipe:

  1. Prepare the pumpkin filling. To a kettle, add the pumpkin purée, brown sugar, salt, ground ginger, cinnamon, and ground nutmeg. Mix all of the ingredients together and place on the stove over medium-low heat. Cook the mixture for about five minutes, constantly stirring, to cook off some of the liquid and the raw flavor. Once the mixture has cooked, remove it from the heat and let it cool to room temperature.
  1. Prepare the whipped topping. To a bowl, add the cream cheese, heavy whipping cream, and vanilla extract. Whip the mixture using either a hand or a stand mixer until stiff peaks form.
  1. Mix together the two fillings. To the whipped cream, add ⅓ of the pumpkin mixture. Fold this amount into the whipped cream to slowly combine the two. Once the first ⅓ is mixed in, add the remaining ⅔ and fold everything together, making sure not to over-mix.
  1. Assemble the first cake layer. To the final serving platter, add a small dollop of the pumpkin whipped cream mixture. Spread it out to a thin layer across the entire platter. Then begin layering the gingersnap cookies all over the whipped cream mixture until a layer of cookies is formed with no cookies overlapping.
  1. Assemble the rest of the cake. Once one layer is assembled, scoop another dollop of the pumpkin whipped cream and place it on top of the cookies. Spread it out into an even layer, covering up the previous layer completely. Add another layer of gingersnap cookies on top, and continue this process until all of the filling and cookies are used up. Finish with a final layer of pumpkin whipped cream and sprinkle the top with some crushed-up gingersnap cookies. Before serving, cover the mixture and place it in the refrigerator for six to eight hours.

These pro tips will make this recipe a success.

  • When folding together the whipped cream mixture and the pumpkin mixture, start with about ⅓ of the pumpkin mixture. Combining the whipped cream with this small amount of pumpkin will prevent the whipped cream mixture from deflating and ensure that the mixture stays light and voluminous.
  • To fold the whipped cream and pumpkin mixture together, use a spatula to “slice” the mixture in half from top to bottom. When the spatula is at the bottom, turn it and draw a half circle around the edge of the bowl while also turning the bowl slightly. Repeat this motion until the mixture is evenly combined and has a nice, light brown color.
  • When preparing each layer of cookies, some cookies may need to be broken to fill in any large gaps or irregular spaces. This is completely fine. Once the cake is assembled, the pumpkin whipped cream will fill and cover any unseemly shards of cookies.
Interior of pumpkin icebox cake showing all of the different layers including pumpkin whipped cream and gingersnap cookies.

Frequently asked questions about this recipe.

Would another type of cookie work in this recipe?

Yes, any crisp-style cookie will work in this cake. The spices with the pumpkin mixture complement the ginger cookies. If using another type of cookie, swap out the spices and pumpkin to match the flavor of the chosen cookie.

How long does this last in the refrigerator once prepared?

The cake is best when served 6 to 8 hours after assembling. The cake will last in the refrigerator for up to one week, but the cookies will continue to gain moisture and become increasingly soft.

Can a springform pan be used to assemble this cake?

Yes! An 8-inch springform pan can be used and is useful as a guide for building the cake.

Can this cake be served without waiting for the allotted time?

No, this cake needs time to sit in the refrigerator for a specific amount of time before serving. If cut too soon, the cookies will be hard and not slice easily.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

White plate with slice of pumpkin icebox cake showing interior layers with rest of icebox cake in background.

No-Bake Pumpkin Icebox Cake

5 from 3 votes
There's nothing better than a cake that doesn't need to be baked. This pumpkin icebox cake combines together layers of luscious pumpkin whipped cream with gingersnap cookies. After assembling, it sits in the refrigerator and is ready to eat! That sounds like a great, easy dessert for fall!
Prep Time 30 mins
Cook Time 5 mins
Chill Time 8 hrs
Total Time 8 hrs 35 mins
Servings 8 servings

Ingredients

  • 15 oz pumpkin purée
  • cup light brown sugar
  • ½ tsp salt
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • 2 oz cream cheese room temperature
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 16 oz gingersnap cookies (total oz needed will vary by brand of cookie)

Instructions
 

  • In a small saucepan, combine the pumpkin purée, light brown sugar, salt, ginger, cinnamon, and nutmeg. Stir and set the mixture over medium-low heat. Bring to a simmer and continue to stir until the mixture darkens and becomes dry on the bottom of the saucepan, 3-5 minutes. Remove the mixture from the heat and allow it to cool to room temperature.
    15 oz pumpkin purée, ⅓ cup light brown sugar, ½ tsp salt, ½ tsp ground ginger, 1 tsp cinnamon, ¼ tsp ground nutmeg
  • In a large bowl, combine the cream cheese, heavy whipping cream, and vanilla extract. Whip the mixture until the mixture holds a stiff peak, 5-7 minutes.
    2 oz cream cheese, 2 cups heavy whipping cream, 1 tsp vanilla extract
  • Once whipped, fold in ⅓ of the cooled pumpkin mixture. Beat until combined. Add the remaining pumpkin mixture and gently fold until combined with no streaks.
  • On a serving plate, spread 2 tbsp of the cream mixture in an 8-inch circle. Lay cookies in an even layer over the cream base. Add ½ cup on top of the layer of cookies. Spread evenly, leaving the edge of the cookies exposed. Continue with the cookie and cream layers, ending with the final cream layer on top. Once finished, cover and store in the refrigerator for 6-8 hours or until a knife easily pierces through the cookies. Once the cookies are soft, slice and serve.
    16 oz gingersnap cookies (total oz needed will vary by brand of cookie)

Notes

  • When folding together the whipped cream mixture and the pumpkin mixture, start with about ⅓ of the pumpkin mixture. Combining the whipped cream with this small amount of pumpkin will prevent the whipped cream mixture from deflating and ensure that the mixture stays light and voluminous.
  • To fold the whipped cream and pumpkin mixture together, use a spatula to “slice” the mixture in half from top to bottom. When the spatula is at the bottom, turn it and draw a half circle around the edge of the bowl while also turning the bowl slightly. Repeat this motion until the mixture is evenly combined and has a nice, light brown color.
  • When preparing each layer of cookies, some cookies may need to be broken to fill in any large gaps or irregular spaces. This is completely fine. Once the cake is assembled, the pumpkin whipped cream will fill and cover any unseemly shards of cookies.

Nutrition

Serving: 1serving | Calories: 542kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Assembling

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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1 Comments

  1. 5 stars
    I’ve never thought of that. And I sooooo appreciate your videos you teaching a 75 year old lady things I never knew. Thank you ♥️♥️♥️♥️♥️♥️♥️