Ginger Snap Pumpkin Icebox Cake
Prep Time
15 mins
Total Time
15 mins

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

Course: Dessert
Cuisine: American, thanksgiving
Keyword: icebox cake
Servings: 12
Calories: 471 kcal
Author: Kellie
  • 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
  1. In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Spread a layer of the pumpkin cream over the cookies evenly. Repeat layers of the cookies,
  6. the cream and cookies until you reach 6 cookie layers.
  7. Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
  8. 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.
Nutrition Facts
Ginger Snap Pumpkin Icebox Cake
Amount Per Serving (0 g)
Calories 471 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Cholesterol 97mg32%
Sodium 239mg10%
Potassium 236mg7%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 3995IU80%
Vitamin C 1.2mg1%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.