Pumpkin Icebox Cake Recipe

This creamy Pumpkin Icebox Cake Recipe is made with simple ingredients like graham crackers, cream cheese, pure pumpkin puree, pumpkin pie spice, and whipped topping. The result is a light, fluffy, and perfectly spiced no-bake dessert that tastes just like fall. It’s perfect for a Thanksgiving gathering or an easy weeknight treat and makes enough for 8-10 people to enjoy.

Pumpkin Icebox Cake Recipe Ingredients

• 2 packages (8 ounces each) cream cheese, softened to room temperature
• 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
• 1 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 container (16 ounces) frozen whipped topping, thawed and divided
• 1 box (14.4 ounces) graham crackers
• 1/2 cup milk
• Caramel sauce, for garnish (optional)
• Chopped pecans, for garnish (optional)

How To Make Pumpkin Icebox Cake Recipe

1. Make the pumpkin filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and has no lumps. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed until everything is well combined.
2. Fold in the whipped topping: Gently fold half (8 ounces) of the thawed whipped topping into the pumpkin mixture until just combined. Be careful not to overmix, as you want the filling to stay light and airy.
3. Assemble the first layer: Pour the milk into a shallow dish. Quickly dip each graham cracker into the milk for just a second or two. Arrange a single layer of the dipped graham crackers in the bottom of a 9×13-inch baking dish, breaking crackers as needed to fit.
4. Add the first filling layer: Spread half of the pumpkin filling evenly over the graham cracker layer.
5. Create the second layer: Add another layer of milk-dipped graham crackers on top of the pumpkin filling. Spread the remaining pumpkin mixture evenly over the second layer of crackers.
6. Top and chill: Spread the remaining half of the whipped topping over the top of the cake. Cover the dish with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
7. Garnish and serve: Before serving, you can drizzle with caramel sauce and sprinkle with chopped pecans if desired.

Recipe Tips

• Use Room Temperature Cream Cheese: This is the most important step for a smooth filling. Cold cream cheese will be lumpy and difficult to mix. Set it on the counter for about an hour before you begin.
• Don’t Use Pumpkin Pie Filling: Make sure your can says “100% Pure Pumpkin” or “Pumpkin Puree.” Pumpkin pie filling is already sweetened and spiced, which will make your dessert too sweet.
• Chill Time is Essential: Don’t rush the chilling process. The cake needs at least 4 hours in the refrigerator for the graham crackers to soften and absorb the moisture from the filling, creating a perfect cake-like texture.
• Quickly Dip the Crackers: Only dip the graham crackers in milk for a second on each side. If you let them soak, they will become too soggy and fall apart when you assemble the cake.

What To Serve Pumpkin Icebox Cake

This Pumpkin Icebox Cake is delicious on its own, but it pairs wonderfully with a warm drink. Serve a slice with a hot cup of black coffee, a cozy chai latte, or a mug of warm apple cider. For an extra treat, you can add a scoop of vanilla bean ice cream on the side. A final drizzle of caramel sauce or a sprinkle of toasted pecans also adds a lovely finishing touch.

How To Store Pumpkin Icebox Cake Leftovers

• Refrigerate: Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Freeze: This cake freezes well! You can freeze the entire cake or individual slices. Wrap tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 1 month. Thaw in the refrigerator before serving.

Pumpkin Icebox Cake Recipe Nutrition Facts

• Calories: 385 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 55mg
• Sodium: 280mg
• Total Carbohydrate: 43g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 5g

Frequently Asked Questions

• Can I make my own whipped cream? Yes, you can substitute homemade sweetened whipped cream for the frozen whipped topping. You will need about 4 cups. For best results, stabilize the cream with a tablespoon of powdered sugar or cornstarch so it holds its shape.
• Why does my icebox cake need to chill for so long? The long chill time is crucial because it allows the dry graham crackers to absorb moisture from the pumpkin filling. This process softens them into a tender, cake-like texture and allows all the fall flavors to meld together perfectly.
• Can I use other cookies instead of graham crackers? Absolutely! This recipe would be delicious with ginger snaps for an extra spicy kick or vanilla wafers for a milder flavor. You would follow the same process of dipping them in milk before layering.
• Is this a good recipe to make ahead of time? This is an excellent make-ahead dessert. In fact, it’s better when made the day before you plan to serve it. This gives it plenty of time to set and for the flavors to develop.

Try More Recipes:

• Pumpkin Cheesecake Bars Recipe
• Pumpkin Pie Ice Cream Recipe
• Pumpkin-Ginger Bread Pudding Recipe