Gingersnap Pumpkin Icebox Cake is an easy no bake layer cake that’s full of fall flavor. Gingersnap cookies are made even more delicious with thick and creamy layers of spiced pumpkin cream. Simply layer it, let it chill, then dig in – this might be the easiest layered cake you ever make!

A layered pumpkin icebox cake is presented on a white cakestand.

Gingersnap Pumpkin Icebox Cake

It’s time. The stores have officially stocked their shelves with spooky stuff, so that can only mean one thing… I have an excuse to whip up all of my favorite pumpkin recipes! With that being said, it’s still pretty hot outside for so many of us. To enjoy the best fall flavors without breaking a sweat over a hot oven, there’s one solution, and that’s Pumpkin Gingersnap Icebox Cake!

Even when it does get chilly outside, I’ll likely be making this simple icebox cake well into the fall. I’ve made it in the past for Thanksgiving, and that’s because we can make it the day before! It’s a great make ahead recipe and really relieves a lot of stress on the day of Thanksgiving itself. With that being said, you definitely don’t have to wait until turkey day to enjoy the autumnal cake.

Pumpkin Icebox Cake is a fun dessert to make with the kids. Assembling it is a little bit like Lincoln Logs! Once it has time to sit, the gingersnaps soften and become a moist cake layered with light pumpkin filling that’s just like like a mousse. For the topping, it’s garnished with a fluffy layer of homemade whipped cream that pairs perfectly with the pumpkin cream layers.

All of the ingredients for gingersnap pumpkin icebox cake are presented on a marble countertop.

How to Make Pumpkin Gingersnap Icebox Cake

Spice up the pumpkin. In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.

Whip the cream. In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners’ sugar and the mascarpone cheese with a hand mixer until stiff peaks form. Do not over beat.

Make the pumpkin cream. Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined. Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.

Assemble the cake. On a large cake plate, place nine gingersnaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching. Spread a layer of the pumpkin cream over the cookies evenly. Repeat layers of the cookies, the cream and cookies until you reach 6 cookie layers.

Chill. Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.

Top with whipped cream. Before serving, whip the remaining cream and sugar until soft peaks form. Spread the whipped cream over the top of the cake and serve immediately.

Whipped cream is being piped onto an icebox cake.

How long will Icebox Cake stay fresh?

In an airtight container in the fridge, any leftovers you have of this cake will stay fresh for about 24 hours. This is a cake that’s best served after it’s chilled in the fridge for about 8 hours. I do not recommend freezing this icebox cake.

What is icebox cake?

An icebox is what was used in place of a refrigerator back in the early 20th century when this cake was first named! Essentially, an icebox cake is a no bake cake that’s made in the refrigerator as opposed to the oven. There are a ton of different icebox cake recipes out there, but this one’s definitely my favorite!

Can I use pumpkin pie filling?

Avoid using pumpkin pie filling if you can help it! Pureed pumpkin is what you’ll need. Pumpkin pie filling is sweetened and flavored, but in this recipe, we want to do that part ourselves for more delicious results.

A slice of cake is being removed from the whole cake.

Kick off the fall season with more of my favorite treats!

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Get the Recipe: Ginger Snap Pumpkin Icebox Cake

This Gingersnap Pumpkin Icebox Cake is a welcome addition to any holiday dessert table. A great make ahead option for entertaining!
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Ingredients

  • Makes 8-10 servings
  • 72 Ginger Snap cookies, I used Nabisco
  • 8 ounces canned pumpkin puree, I used Libby’s. Not pumpkin pie filling!
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 1/2 cups heavy cream, divided
  • 1 cup confectioners’ sugar, divided
  • 2 tablespoons mascarpone cheese

Instructions 

  • In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.
  • In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners’ sugar and the mascarpone cheese with a hand mixer until stiff peaks form. Do not over beat.
  • Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined. Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.
  • On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.
  • Spread a layer of the pumpkin cream over the cookies evenly. Repeat layers of the cookies,
  • the cream and cookies until you reach 6 cookie layers.
  • Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
  • Before serving, whip the remaining cream and sugar until soft peaks form. Spread the whipped cream over the top of the cake and serve immediately.
Serving: 0g, Calories: 471kcal, Carbohydrates: 45g, Protein: 4g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 97mg, Sodium: 239mg, Potassium: 236mg, Fiber: 1g, Sugar: 18g, Vitamin A: 3995IU, Vitamin C: 1.2mg, Calcium: 86mg, Iron: 3mg