Go Back
- 1 can (15 oz) pumpkin puree - 1 cup heavy whipping cream - 1 cup mascarpone cheese - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 teaspoons pumpkin pie spice - 1 box (14 oz) ginger snap cookies - 1/2 cup chopped pecans (optional) - Extra pumpkin pie spice for garnish The main ingredients in this cake create its rich flavor. Pumpkin puree brings warmth and earthiness. Heavy cream adds fluffiness, while mascarpone gives it a creamy, smooth texture. The powdered sugar sweetens the mix perfectly. Vanilla extract adds a lovely aroma, and pumpkin pie spice gives it that seasonal touch. - Mixing bowls - Electric mixer or whisk - 9x13-inch baking dish - Plastic wrap For this recipe, you need simple tools. Mixing bowls help combine ingredients. An electric mixer or whisk whips cream for soft peaks. A 9x13-inch baking dish holds your layers. Plastic wrap keeps the cake fresh as it chills. With these ingredients and tools, you can make a delicious Pumpkin Spice Icebox Cake. The layers of flavors blend together beautifully, creating a treat that's perfect for any occasion. - First, whip the heavy cream until soft peaks form. This step is key. You want it fluffy but not too stiff. - Next, in another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy. This mixture adds richness and flavor to your cake. - Start layering by spreading a thin layer of the pumpkin mixture on the bottom of a 9x13-inch baking dish. This creates a tasty base. - Now, arrange a layer of ginger snap cookies over the pumpkin mixture, covering it completely. The cookies add a nice crunch. - Add another layer of the pumpkin mixture over the cookies, smoothing it out gently. Repeat this process, alternating layers of cookies and pumpkin mix. Finish with a layer of the pumpkin mixture on top. If you like, sprinkle chopped pecans over the final layer for a bit of crunch. - Cover the dish tightly with plastic wrap and refrigerate. This is important for the flavors to blend. - Let it chill for at least 4 hours, though overnight is best. The longer it chills, the better it tastes! To make your cake light and fluffy, soft peaks in whipped cream are key. Soft peaks mean the cream holds its shape but still flows when you lift the whisk. This helps keep the cake airy. When folding whipped cream into the mascarpone mix, be gentle. Use a spatula and scoop from the bottom. This keeps air in the mixture. If you stir too hard, you will lose that nice, fluffy texture. For a beautiful touch, add a dollop of whipped cream on top. Dust it with nutmeg for that cozy flavor. You can also try other toppings like caramel sauce or chocolate shavings. Each option adds a fun twist to your cake. One common mistake is overwhipping the cream. If you whip it too much, it turns grainy and can even become butter. Stop once you see soft peaks. Another mistake is not chilling the cake long enough. Letting it chill for at least four hours helps the flavors blend. For the best taste and texture, chill it overnight if you can. This makes the cake set perfectly. {{image_2}} You can make this treat fit your diet. For a dairy-free option, replace mascarpone with a plant-based cream cheese. It gives a nice texture without the dairy. Look for brands that taste creamy and rich. If you need gluten-free options, switch out ginger snap cookies for gluten-free ones. Many brands offer great cookies that still have that spicy flavor. This keeps the dessert tasty for everyone. Want to amp up the flavor? Try adding layers of chocolate or caramel between the pumpkin mixture. This adds a sweet surprise that pairs well with pumpkin spice. You can also mix in different spices to change the taste. For a twist, add a pinch of nutmeg or cardamom. These spices can make your icebox cake unique and exciting. Serving style can change the whole experience. For a fun twist, scoop portions into individual cups or jars. This makes it easy to grab and enjoy. Layering the cake in parfait glasses works great for parties. Guests will love the pretty layers on display. It makes the dessert feel extra special! To keep your Pumpkin Spice Icebox Cake fresh, store it in the fridge. Use plastic wrap to cover the dish tightly. This helps keep the cake moist and prevents it from absorbing other fridge smells. It stays fresh for about 3 to 5 days. After that, the flavors might fade, and the texture may change. Can you freeze icebox cake? Yes, you can freeze it! However, the texture may change after freezing. If you want to freeze it, wrap the cake well in plastic wrap and then in aluminum foil. This keeps out air and moisture. You can freeze it for up to 2 months. When you are ready to eat it, take it out of the freezer. Thaw it in the fridge for several hours or overnight. This helps it return to a nice, creamy texture. Serve it chilled for the best taste! An icebox cake is a no-bake dessert. It layers cookies or crackers with cream or custard. The cake sets in the fridge, allowing the flavors to meld. This dessert is easy to make and fun to eat. The cookies soften, creating a cake-like texture. It is a perfect treat for warm days or when you're short on time. Yes, you can make this cake ahead of time. I suggest preparing it at least four hours before serving. For the best taste, refrigerate it overnight. This allows the flavors to blend and the cake to set properly. It stays fresh for up to three days in the fridge. Just cover it tightly to keep it fresh. You can switch up the spices based on your taste. Try cinnamon, nutmeg, or allspice for a warm flavor. For a twist, add cardamom or ginger. Each spice brings its own unique taste. Feel free to experiment and find your favorite blend! This article covered how to make a delicious Pumpkin Spice Icebox Cake. We discussed the key ingredients and equipment needed, as well as clear steps for preparation and layering. I shared tips for perfecting texture and suggested ways to serve it. You learned about variations and storage tips to keep your cake fresh. This no-bake dessert is great for any season. You can impress your guests with ease. Enjoy making this cake and adding your own twist!

Pumpkin Spice Icebox Cake

Indulge in the ultimate fall dessert with this easy Pumpkin Spice Icebox Cake! Made with creamy pumpkin puree, mascarpone, and crunchy ginger snap cookies, this no-bake delight is perfect for any gathering. In just 20 minutes of prep, you'll create a layered masterpiece that chills to perfection for a deliciously festive treat. Click to discover the full recipe and impress your guests with this seasonal favorite!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) pumpkin puree

1 cup heavy whipping cream

1 cup mascarpone cheese

1 cup powdered sugar

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1 box (14 oz) ginger snap cookies

1/2 cup chopped pecans (optional)

Extra pumpkin pie spice for garnish

Instructions
 

In a large mixing bowl, whip the heavy cream until soft peaks form.

    In another bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy.

      Carefully fold the whipped cream into the mascarpone mixture until fully combined.

        Start layering the dish by spreading a thin layer of the pumpkin mixture on the bottom of a 9x13-inch baking dish.

          Place a single layer of ginger snap cookies over the pumpkin mixture, completely covering the surface.

            Add another layer of the pumpkin mixture over the cookies, smoothing it out gently.

              Repeat the cookie and pumpkin mixture layers until you run out of ingredients, finishing with a layer of the pumpkin mixture on top.

                If desired, sprinkle chopped pecans over the final layer for added crunch.

                  Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                    Before serving, dust the top with extra pumpkin pie spice.

                      Prep Time: 20 minutes | Total Time: 4 hours (plus chilling) | Servings: 12

                        - Presentation Tips: Cut into squares and serve chilled with a dollop of whipped cream on top and a sprinkle of nutmeg for an extra seasonal touch.