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Pumpkin Icebox Cake Recipe

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4 from 13 reviews

This Pumpkin Icebox Cake is a no-bake, layered dessert combining creamy pumpkin-spiced filling with crispy graham crackers and whipped topping. Perfectly chilled to let the flavors meld and graham crackers soften, it offers a rich, creamy texture with the warm spices of cinnamon, ginger, and allspice. Ideal for autumn gatherings or anytime you crave a light yet flavorful pumpkin dessert.

  • Total Time: 4 hours 20 minutes
  • Yield: 15 servings

Ingredients

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 can (15 oz) pure pumpkin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1 container (16 oz) Cool Whip, thawed (divided)

Assembly

  • 1 box (14.4 oz) graham crackers
  • Optional: powdered sugar or ground cinnamon for topping

Instructions

  1. Prepare the Cream Cheese Mixture: In a large mixing bowl, use an electric hand mixer to beat together the softened cream cheese, brown sugar, and granulated sugar on medium speed until well combined and smooth. Ensure the cream cheese is fully softened to prevent lumps in the batter.
  2. Add Pumpkin and Spices: Add the pure pumpkin, cinnamon, ginger, and allspice to the cream cheese mixture. Continue beating on medium speed until all ingredients are fully incorporated.
  3. Incorporate Half the Cool Whip: Stir in half of the thawed Cool Whip (8 ounces) gently until mixed evenly with the pumpkin mixture. Set this filling aside.
  4. Layer Graham Crackers: Line the bottom of a 9×13 inch square baking dish with graham crackers. Break some crackers as needed to cover the entire base evenly, using about 9 graham crackers per layer.
  5. First Layer of Filling: Spoon one-third of the pumpkin filling over the graham crackers. Gently spread it into an even layer, covering all crackers. To spread easily, dollop spoonfuls of filling over the crackers instead of dumping in one spot.
  6. Repeat Layers: Repeat the graham cracker and pumpkin filling layering two more times, ending with pumpkin filling on top.
  7. Top with Remaining Cool Whip: Spread the remaining 8 ounces of Cool Whip evenly over the final pumpkin layer.
  8. Chill the Cake: Cover the dish tightly with plastic wrap or tin foil and refrigerate for at least 4 hours to allow flavors to develop and graham crackers to soften. For best results, chill overnight.
  9. Optional Garnish and Serve: Before cutting and serving, optionally sprinkle powdered sugar or ground cinnamon over the top for added visual appeal and flavor.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Use about 9 graham crackers per layer to fully cover the base of the dish.
  • Chilling for at least 4 hours is essential for texture and flavor development; overnight chilling is preferred.
  • Optional toppings like powdered sugar or cinnamon enhance presentation and taste.
  • This dessert is best served cold and should be stored in the refrigerator.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/pumpkin-icebox-cake-recipe/