With fall in the air, it’s officially pumpkin spice season, and what better way to celebrate than with an easy-to-make Pumpkin Spice Icebox Cake? If you’re craving a dessert that’s both simple and delicious, this one’s sure to hit the spot!
If you love pumpkin spice, be sure to give my pumpkin spice milkshake or my no bake pumpkin pie cheesecake a try too!
Pumpkin spice icebox cake has quickly become a family favorite because it screams Fall! It's such an easy-to-make dessert just like my chocolate icebox cake! It’s a treat that feels special enough for holiday gatherings but is simple enough to whip up on a regular weeknight, which makes it our go-to dessert for all occasions along with a dollop of apple cinnamon mousse and some no bake gingerbread bars!
We love icebox cakes because there's no need to worry about oven time or crazy baking techniques, which means less stress in the kitchen and that's a win for me! Plus, it’s fun to make with the kids! They love helping layer the graham crackers and sneaking a taste of the whipped cream! It’s a dessert that brings everyone together and I think you will love it! This is one of my favorite recipes to make on Thanksgiving, but I have lots of no bake Thanksgiving recipes to try!
Ingredients to Make Pumpkin Spice Icebox Cake
- Graham crackers. You'll need about 24 full sheets of graham crackers which is about 1 and a half sleeves. If you've got leftovers, make a lemon icebox cake!
- Heavy cream. I love making my own homemade whipped cream and that is what we are using here.
- Pumpkin puree. Canned pumpkin puree is perfect, but if you make your own, feel free to use that!
- Pumpkin pie spice. You can use homemade pumpkin pie spice or store bought. Both are delicious and work great in this recipe.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Swap the spices. Not a fan of pumpkin pie spice? Try cinnamon or nutmeg, or go for a chai spice blend for a twist.
- Change the cookie! If graham crackers aren’t your thing, use vanilla wafers, gingersnaps, or even speculoos cookies.
- Make it boozy. Add a splash of bourbon or spiced rum to the pumpkin mixture for an adults-only version.
- Add some texture! Add some chopped pecans, chopped walnuts, or some crushed vanilla wafers to the inside of the cake.
How To Make Pumpkin Spice Icebox Cake
Step 1: In the bowl of a stand mixer or a large bowl, add the heavy cream and powdered sugar. We are basically making homemade whipped cream right now. Add the whisk attachment to the stand mixer and whip until stiff peaks form.
Step 2: Fold in the pumpkin puree and pumpkin pie spice.
Step 3: In a 9x13 inch pan, add one layer of graham crackers. Add ⅓ of the pumpkin mixture. Top with more graham crackers and repeat until the ingredients are done, finishing with the pumpkin mixture.
Step 4: Cover the dish with plastic wrap and pop it in the fridge for at least 4 hours. This lets the graham crackers soften and soak up all that pumpkin spice flavor.
Lynn's Tip!
This cake actually gets better with time. Just assemble it the night before, and it’ll be ready to wow your guests (or just you) the next day.
Tips and Tricks
- Top the cake with some chopped pecans, walnuts, or even a caramel drizzle for an even more Fall flavors!
- Make sure to chill the cake long enough. The graham crackers should be soft, like the layers of a cake. If they are still hard, let them sit for a bit longer.
- This can be a tricky cake to cut, but don't panic! To get clean, neat slices, run your knife under hot water before cutting the cake. Wipe the knife between slices for the best results.
Storage Instructions
Once you’ve assembled your cake, cover the dish tightly with plastic wrap or aluminum foil. This helps keep the cake fresh and prevents it from absorbing any other odors in the fridge.
Place the covered cake in the refrigerator. It needs to chill for at least 4 hours to allow the flavors to meld and the graham crackers to soften, but you can store it for up to 3 days. Just remember, the longer it sits, the softer the layers will become.
If you’re not serving the cake immediately, keep it in the fridge until you’re ready to slice and enjoy. It’s best served cold, straight from the fridge.
You can freeze the cake too! If you do freeze it, let it thaw in the fridge for a few hours before serving.
Frequently Asked Questions
Yes! You can use cool whip or a premade whipped cream instead of making your own.
Sure! Simply use a dairy free cream, like a coconut cream, and a dairy free graham cracker.
Yes! The longer it sits, the more "cake like" it becomes.
More Delicious Recipes
Pumpkin Spice Icebox Cake
Equipment
- 9x13 inch baking sheet
- Stand Mixer
Ingredients
- 24 Graham Crackers Honey or Cinnamon
- 2 cups Heavy Cream
- ¾ cup Powdered Sugar
- 2 teaspoon Pumpkin Pie Spice Homemade or store bought
- 1 teaspoon Vanilla Extract
- 2 cups Pumpkin Puree Homemade or store bought
Instructions
- In the bowl of a stand mixer or a large bowl, add the heavy cream. Add the sugar and beat until stiff peaks form.
- Fold in the pumpkin puree and pumpkin pie spice until fully mixed.
- In a 9x13 inch pan, add one layer of graham crackers. Add ⅓ of the pumpkin mixture. Top with more graham crackers and repeat until the ingredients are done, finishing with the pumpkin mixture.
- Refrigerate for at least 4 hours before serving.
Notes
- Top this cake with some chopped pecans, chopped walnuts, a sprinkle of pumpkin pie spice, or a drizzle of caramel.
- This cake is perfect to make ahead of time. Put the cake together the night before you need it and then top with chopped nuts or a drizzle of caramel right before serving.
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