This pumpkin icebox cake recipe completely embraces autumn flavors with delicious spice! You’re going to love the layers of cream and chocolate. It’s SO easy to make and everyone LOVES it.

When it comes to autumn, I’m one of THOSE people. I get overly excited for fall every single year: the weather, the desserts, and I love the color orange (have you seen my front door?).

I love wearing puffer vests and drinking chai tea, and my absolute favorite temperature is 57º (I’m very specific).

But there’s one thing that’s even better than all of those combined: pumpkin spice everything. So if you’re wondering where this pumpkin icebox cake recipe came from, I think you have an inkling. Pumpkin desserts are my jam.

I recently moved into my new house and I was excited to get a new, large fridge so I could make an icebox cake for fall.

Icebox cake recipes are no bake (right up my alley) and delicious. If you love pumpkin recipes, I promise you, this is an icebox cake version you’ll have to try.

Before you start, make sure your fridge has plenty of room for this dessert to chill! Here’s what you’ll need this quick dessert below.

Ingredients

One box cinnamon graham crackers
1 can pure pumpkin (15 oz)
2 cups heavy whipping cream
1/2 cup sugar
8 oz block cream cheese, softened
1/2 cup white chocolate chips
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Cinnamon and whipped cream for garnish (optional)

Tools

9″ springform pan
Hand mixer

Tips and Thoughts for This Recipe:

If you want to make additional whipped cream for topping, double the heavy cream to four cups and the sugar to one cup.
Can you use Cool Whip instead of making the whipped cream? Absolutely. That’s a shortcut for sure if you would like to use it.
Other cookies (Biscoff, Nilla Wafers, etc) can be used in place of the graham crackers. You can also use graham cracker crumbs, but for the very bottom layer I recommend mixing the crumbs with some butter to make a base crust that doesn’t fall apart.
Pure pumpkin and pumpkin puree are the same thing. You just don’t want pumpkin pie filling! That’s a totally different ingredient.
I highly recommend a springform pan for icebox cakes and other no bake desserts like this. If you’re going to have a party or gathering, it’s nice because you can pop off the sides and display on a cake plate. It’s not a requirement of course, but it’s a better presentation if that’s what you’re going for.

This icebox cake recipe couldn’t be any easier! Notice the amazing layers of graham and pumpkin – that graham softens during the refrigeration process so that the resulting icebox cake is just soft, creamy amazing-ness.

Serve it for Thanksgiving dinner instead of traditional pumpkin pie. Because WHY NOT? Get the printable recipe for this autumn dessert below.

Pumpkin Icebox Cake

This pumpkin spice icebox cake is a perfect no bake autumn treat. Includes pumpkin, whipped cream, graham cracker – so tasty and easy to make.

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Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings: pieces

Equipment

Ingredients

14.4 oz cinnamon graham crackers one box
15 oz pure pumpkin puree one can
2 cups heavy whipping cream
1/2 cup granulated sugar
8 oz cream cheese 1 package, softened at room temperature
1/2 cup white chocolate chips
1 1/2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
cinnamon and whipped cream for garnish optional

Instructions

In a (chilled) large bowl, add the heavy whipping cream and sugar. Using the hand mixer, beat the whipped cream and sugar on medium speed until stiff peaks form. This can take 1 – 2 minutes. Don't overbeat.
Add the cream cheese, pumpkin, pie spice, and vanilla extract. Mix until just combined using a spatula or the hand mixer on low speed.
Fold in the white chocolate chips with your electric mixer until just combined. Set aside for just a moment.
Break up the graham crackers to cover the bottom of your springform pan. Start with large pieces and then go around the edges with smaller pieces. My photo should help illustrate.
Spread 1/3 of your pumpkin cream mixture on top of the graham crackers. Place more graham crackers on top.
Add another layer of graham cracker and pumpkin, then do it more more time. You will have three layers of cracker and three layers of pumpkin. Smooth the final layer so it's flat.
Stick in the fridge and chill for at least four hours.
Serve your cake garnished with whipped cream and cinnamon if you like.

Notes

NOTE: If you want to make additional whipped cream for topping, double the heavy whipping cream to four cups and the sugar to one cup. Mix like in the recipe and then remove half of the mixture from the bowl and set aside for serving.

Nutritional information does not include whipped cream for topping, as it is optional.