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Pumpkin Spice Icebox Cake: A Creamy No-Bake Favorite

Pumpkin Spice Icebox Cake

A no-bake layered dessert made with pumpkin-spiced whipped cream and chocolate wafer cookies. After an overnight chill, the cookies soften into tender layers that slice beautifully.
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Prep Time 25 minutes
Total Time 8 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Cream Filling
  • 1 15-ounce can Pure pumpkin puree, not pumpkin pie filling
  • 1 1/2 teaspoons Pumpkin pie spice
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups Cold heavy cream
  • 1/2 cup Confectioners' sugar
  • 1 teaspoon Pure vanilla extract
Cookie Layers
  • 1 9-ounce package, approximately 40-45 cookies Chocolate wafer cookies
Optional Garnish
  • As desired Whipped cream, pumpkin pie spice, or chopped pecans

Method
 

Step-by-Step
  1. Line the bottom of a 9-inch springform pan with parchment paper. A deep 9-inch round baking dish may also be used.
  2. Whisk the pumpkin puree, pumpkin pie spice, and kosher salt together in a bowl until smooth and evenly blended.
  3. In a separate chilled bowl, beat the cold heavy cream, confectioners' sugar, and vanilla extract until medium-stiff peaks form.
  4. Fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Gently fold the pumpkin mixture into the remaining whipped cream without overmixing.
  5. Arrange a layer of chocolate wafer cookies over the bottom of the pan, breaking cookies as needed to fill empty spaces.
  6. Spread approximately one-third of the pumpkin cream over the cookies. Repeat the cookie and filling layers, finishing with pumpkin cream on top.
  7. Cover the pan and refrigerate for at least 8 hours or overnight. The cookies absorb moisture from the filling and become soft enough to slice like cake.
  8. Remove the sides of the springform pan, add the desired garnish, and slice with a sharp knife. For cleaner slices, briefly freeze the chilled cake for 20–30 minutes before cutting.

Notes

Use pure pumpkin puree rather than pumpkin pie filling. Keep the heavy cream cold, whip only to medium-stiff peaks, and chill overnight whenever possible for the best texture.