Icebox Pumpkin Cake

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Icebox Pumpkin Cake

Fall is my absolute favorite time of the year, and I’m always on the hunt for simple, soul-warming recipes that highlight the season’s best flavors without requiring too much hands-on time in the kitchen. One day, after browsing through my pantry, inspiration struck: why not create a dessert that combined the creamy, spiced goodness of pumpkin with the irresistible convenience of an icebox cake? And that’s how our family’s beloved Icebox Pumpkin Cake was born.

From the very first time I made it, this cake became an instant hit. The layers of spiced pumpkin and whipped cream, softened perfectly by graham crackers, create a treat that’s decadent yet light, with a taste that’s pure autumn. I love how the cinnamon and nutmeg add a warm, inviting aroma that fills the whole house, making it feel extra cozy. My kids often hover around the fridge, anxiously waiting for it to set, and their wide-eyed excitement when they finally take a bite is the ultimate reward.

This recipe is now a go-to for busy weeknights when I want to end dinner on a special note without spending hours in the kitchen. Plus, it’s an absolute showstopper for holiday gatherings—trust me, everyone will want seconds (and maybe even thirds!). There’s just something magical about the way the flavors meld together, and I can’t wait for you to experience it, too.

Questions I Often Get Asked About This Recipe:

Can I use store-bought pumpkin purée instead of homemade?
Absolutely! Just make sure it’s pure pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced.

How far in advance can I make this cake?
You can make it up to two days ahead. In fact, it gets even better as it sits in the fridge because the flavors deepen and the layers meld beautifully.

Can I substitute the graham crackers?
Yes! Gingersnaps or speculoos cookies work wonderfully if you want to add a spicier, more festive touch.

Is this recipe suitable for a dairy-free diet?
You can make it dairy-free by using coconut cream in place of whipped cream. The texture will be slightly different, but it’s still delicious!

What You Need to Make Icebox Pumpkin Cake:

Ingredients:

2 cups heavy cream, chilled

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 can (15 ounces) pure pumpkin purée or homemade pumpkin purée

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 box graham crackers (about 16 ounces)

Cocoa powder or crushed gingersnaps for dusting

Tools & Equipment:

Mixing bowls

Hand or stand mixer

9×13-inch baking dish

Spatula for spreading

How to Make It:

Whip the Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

Make the Pumpkin Mixture: In another bowl, combine the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves. Fold in half of the whipped cream gently until well combined.

Layer the Cake: Spread a thin layer of the pumpkin mixture on the bottom of your baking dish. Arrange a layer of graham crackers on top, breaking them as needed to fit. Spread a generous layer of the pumpkin cream mixture, then add a layer of plain whipped cream. Repeat the layers until you’ve used all the mixtures, ending with a final whipped cream layer.

Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.

Serve: Dust with cocoa powder or crushed gingersnaps right before serving. Slice and enjoy!

Tips:

Chill Your Mixing Bowl and Whisk: For the fluffiest whipped cream, chill your mixing bowl and whisk in the freezer for 15 minutes before beating the cream.

Don’t Rush the Chilling Time: Patience is key! The longer the cake chills, the better the texture and flavor.

Customize Your Spices: Feel free to adjust the spice level to suit your taste. If you love bold, warming flavors, add a touch more cinnamon or nutmeg.

Use a Serrated Knife to Slice: This helps keep the layers neat and prevents the cake from crumbling.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “I made this for a potluck, and everyone raved about it! It was so simple to put together and had the perfect blend of pumpkin and spice.” – Emily R.

⭐️⭐️⭐️⭐️⭐️ “Delicious and easy, but next time, I’ll add a bit more cinnamon for a stronger flavor. My family still loved it!” – Sarah B.

⭐️⭐️⭐️⭐️⭐️ “Perfect for fall! I used gingersnaps instead of graham crackers, and it was divine. Will make again!” – Mike L.

⭐️⭐️⭐️⭐️ “It was good, but a bit too sweet for my taste. Next time, I’ll cut back on the sugar.” – Jamie P.

⭐️⭐️⭐️⭐️⭐️ “This has become my new favorite no-bake dessert! Super creamy, flavorful, and easy to prepare.” – Carla J.

Printable Recipe:

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