This Pumpkin Icebox Cake happened by accident. I had a can of pumpkin and a half-used pack of graham crackers. One lazy Sunday afternoon, I started layering, and by dinner, I had the creamiest fall dessert chilling in the fridge. No oven, no mess—just that cozy, spiced flavor we all crave this time of year.
Table of Contents
Why You’ll Love This Recipe
This cake is a total lifesaver during busy fall weekends. It takes just 20 minutes to prep, and the fridge does the rest. That’s what I love most about it—no need to babysit the oven while you’re chasing toddlers or folding laundry.
The layers turn soft and cake-like overnight, and the spiced pumpkin cream tastes like pie filling with a whipped cloud texture. I’ve even served this for Friendsgiving when I was too overwhelmed to bake.
Want more no-fuss pumpkin desserts? This Pumpkin Cream Cheese Crumb Cake is another one I always fall back on when I want something cozy, sweet, and easy.
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Pumpkin Icebox Cake – Creamy, Spiced & No-Bake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A no-bake fall dessert with creamy layers of spiced pumpkin and whipped cream, chilled to perfection between graham crackers. Easy to make, perfect for gatherings or cozy nights in.
Ingredients
Pumpkin Layer:
500g pumpkin puree
200g cream cheese
120g powdered sugar
5g ground cinnamon
2g ground ginger
2g ground nutmeg
2g ground cloves
Creamy Layer:
400ml heavy whipping cream
50ml maple syrup
5ml vanilla extract
Other:
300g graham crackers
Optional toppings: whipped cream, caramel drizzle, crushed pecans
Instructions
1. Blend pumpkin puree, cream cheese, and powdered sugar until smooth.
2. Add cinnamon, ginger, nutmeg, and cloves to the pumpkin mixture.
3. Whip the cream with maple syrup and vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the pumpkin mixture.
5. In a 9×13 pan, lay graham crackers as a base.
6. Spread ⅓ of the pumpkin mixture over the crackers.
7. Repeat layers until the final pumpkin layer is on top.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Slice and top with optional garnishes before serving.
Notes
Use well-drained homemade pumpkin puree if preferred.
Make it gluten-free with certified GF graham crackers.
Use vegan cream cheese and coconut whipped cream for a vegan version.
Store in fridge for up to 3 days.
Optional flavor boost: add a splash of bourbon to the pumpkin mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Ingredients You’ll Need
I usually make this with what I already have on hand. Here’s how I break it down:
Pumpkin Layer:
- 500g pumpkin puree (I often use canned, but homemade works too)
- 200g cream cheese (low-fat works fine)
- 120g powdered sugar
- 5g cinnamon
- 2g each of ginger, nutmeg, cloves
Creamy Layer:
- 400ml heavy cream
- 50ml maple syrup
- 5ml vanilla extract
Layers:
- 300g graham crackers (I use gluten-free when serving my cousin who’s Celiac)
Optional Toppings:
- Crushed pecans, whipped cream, or a caramel drizzle
Don’t skip the spices—they make this dessert feel like fall in every bite. It reminds me of baking spice cake with my grandma every October. She always added an extra dash of cloves “for warmth.”
When I want something more nostalgic, I also reach for these Pumpkin S’mores Cookies—they taste like campfires and cool nights.
Step-by-Step Instructions
Make the Pumpkin Mixture
Blend pumpkin, cream cheese, and powdered sugar. Get it smooth. I usually do this in my big glass mixing bowl—it’s the same one I used to lick batter from as a kid.
Add the spices and give it another mix. It should smell like your favorite fall candle by now.
Whip the Cream
Whip the heavy cream, maple syrup, and vanilla until it forms stiff peaks. When I do this, I play my favorite playlist and let the mixer run while I tidy the counter.
Fold and Layer
Fold the whipped cream into the pumpkin mix. Be gentle—this keeps it light and airy.
Now layer it: graham crackers, pumpkin cream, repeat. I usually get three good layers. End with the pumpkin cream on top.
This part reminds me of building sandcastles with my son. Same patience, same payoff.
If you love layered treats, you might also like this Mini Pumpkin Bread with Cinnamon Swirl. It’s perfect for small batches and snacking.
Chill and Serve
Cover it and chill in the fridge for at least 4 hours—overnight is best. I often make it the night before a gathering so I can just slice and serve when guests arrive.
Top with caramel, whipped cream, or nuts just before serving. It looks fancy with zero effort.
Recipe Tips & Variations
Best Substitutes:
Use gluten-free graham crackers for a GF version. I’ve also tried low-carb cookies when testing recipes for my keto blog.
Flavor Ideas:
Add a splash of bourbon to the pumpkin mix—it’s subtle but special. You can also layer in a ribbon of caramel between crackers.
Make-Ahead Magic:
This keeps beautifully for 3 days. In fact, the longer it chills, the better it gets. I’ve even frozen a slice and eaten it half-frozen on a hot day.
Want more ideas? This Pumpkin Cream Cheese Crumb Cake is another fall classic I always prep the night before brunch.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, just make sure it’s not watery. I learned the hard way that too much moisture can make it soupy.
How long can I store this cake in the fridge?
Up to 3 days. I usually make it on a Friday night and it’s still perfect by Sunday dinner.
Can I substitute the graham crackers?
Definitely. I’ve used vanilla wafers, gingersnaps, even keto almond cookies.
Is this dessert gluten-free?
It can be! Use certified gluten-free graham crackers and check your vanilla and maple syrup labels.
Can I make this cake vegan?
Yes. Swap the cream cheese for vegan cream cheese and use coconut whipped cream. I made a fully vegan version last Thanksgiving and nobody noticed.
Conclusion
This Pumpkin Icebox Cake is the kind of dessert that makes people ask for the recipe before they’ve even finished their first bite. It’s creamy, spiced, and comforting—and so easy, it practically makes itself.
Next time you’re craving something cozy and cool, try this. It’s one of those fridge cakes that feels like a hug in every slice.