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Pumpkin Icebox Cake

Imagine layers of soft, spiced pumpkin mousse, fluffy whipped cream, and buttery graham crackers that melt together into a creamy, dreamy, no-bake cake. This Pumpkin Icebox Cake is the ultimate effortless fall dessert—no oven required, just pure pumpkin spice magic!

The first time I made this for Thanksgiving, my husband took one bite and said, “This is like pumpkin pie and cheesecake had a baby!” And he wasn’t wrong—this cake has all the flavors of a rich pumpkin pie, the silkiness of a mousse, and the ease of a no-bake dessert.

What makes this cake extra special?

  • No-bake, no-fuss, and make-ahead friendly.
  • Layers of pumpkin mousse, graham crackers, and whipped cream create the perfect balance of flavors and textures.
  • The cake softens overnight, turning into a light, creamy, melt-in-your-mouth masterpiece.

So, if you’re looking for an easy, crowd-pleasing fall dessert, let’s dive into this Pumpkin Icebox Cake!

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Why You’ll Love This Pumpkin Icebox Cake

  • No-Bake & Super Easy: No oven, no stress—just layer and chill!
  • Rich & Creamy: Pumpkin mousse + whipped cream = pure indulgence.
  • Perfect for Make-Ahead: Tastes even better the next day!
  • Customizable: Use cookies, gingersnaps, or Biscoff instead of graham crackers.
  • Great for Thanksgiving, Halloween, or Fall Gatherings!

What You Need for Pumpkin Icebox Cake

For the Pumpkin Mousse Layer:

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg & cloves)
  • ½ teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream

For the Whipped Cream Layer:

  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For Assembling:

  • 1 ½ sleeves graham crackers (or gingersnaps, Biscoff, or vanilla wafers)

For Topping (Optional but Highly Recommended!):

  • Extra whipped cream
  • Crushed gingersnaps or graham crackers
  • A sprinkle of cinnamon or pumpkin spice

How to Make Pumpkin Icebox Cake

Step 1: Make the Pumpkin Mousse

  1. In a large bowl, beat cream cheese, pumpkin purée, brown sugar, vanilla, and pumpkin spice until smooth.
  2. In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the pumpkin mixture, creating a light and fluffy mousse.

Step 2: Make the Whipped Cream Layer

  1. In another bowl, whip 1 ½ cups heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 3: Assemble the Icebox Cake

  1. In an 8×8-inch dish, spread a thin layer of pumpkin mousse to prevent sticking.
  2. Add a single layer of graham crackers, breaking them as needed to fit.
  3. Spread half of the pumpkin mousse over the crackers.
  4. Add another layer of graham crackers and spread half of the whipped cream over them.
  5. Repeat with one more layer of graham crackers, pumpkin mousse, and whipped cream.

Step 4: Chill & Set

  1. Cover with plastic wrap and refrigerate for at least 6 hours (overnight is best!) to allow the layers to soften and meld together.

Step 5: Garnish & Serve

  1. Before serving, top with extra whipped cream, crushed cookies, and a sprinkle of cinnamon.
  2. Slice and serve chilled—each bite will be soft, creamy, and full of pumpkin spice goodness!

Tips for the Best Pumpkin Icebox Cake

  • Let it chill overnight! This allows the graham crackers to soften into a cake-like texture.
  • Use gingersnaps or Biscoff cookies for an extra punch of flavor.
  • For extra stability, freeze for 1 hour before serving.
  • Make it fancy: Pipe extra whipped cream on top for a decorative touch.

Substitutions and Variations

  • Make it dairy-free: Use coconut cream and dairy-free cream cheese.
  • Want a crunchier texture? Add chopped pecans or caramel drizzle on top.
  • Make it gluten-free: Use gluten-free graham crackers or cookies.
  • Add a chocolate twist: Drizzle with melted white or dark chocolate before serving.

Make a Healthier Version

  • Use coconut sugar instead of brown sugar for a natural sweetness.
  • Swap Greek yogurt for cream cheese for a lighter version.
  • Reduce powdered sugar in the whipped cream to just 1 tbsp.

Closing Thoughts

And there you have it—Pumpkin Icebox Cake that’s creamy, spiced, and absolutely effortless! Whether you’re making it for Thanksgiving, Halloween, or a cozy fall dessert, this no-bake masterpiece will steal the show.

Try it out and let me know how it turns out! And if you love easy, make-ahead fall desserts, be sure to check out more of our pumpkin spice recipes! 🎃🍰🍂

Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! It actually tastes better after chilling overnight. Make it 1-2 days in advance for the best texture.

2. How long does Pumpkin Icebox Cake last?

Store in an airtight container in the fridge for up to 4 days.

3. Can I freeze this cake?

Yes! Wrap tightly and freeze for up to 1 month. Let thaw in the fridge before serving.

4. Can I use Cool Whip instead of homemade whipped cream?

Absolutely! Use 2 ½ cups Cool Whip in place of homemade whipped cream.

5. What’s the best cookie substitute for graham crackers?

Try gingersnaps, vanilla wafers, or Biscoff cookies for a delicious twist!

6. Can I make it in a larger dish?

Yes! Double the recipe for a 9×13-inch pan and layer accordingly.

7. Can I make this with pumpkin pie filling instead of purée?

Not recommended—pumpkin pie filling has added sugar and spices that can make the mousse too sweet.

8. Can I make this recipe vegan?

Yes! Use dairy-free whipped cream and vegan cream cheese for a plant-based version.

Pumpkin Icebox Cake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Pumpkin Mousse Layer:
  • 1 cup 1 pumpkin purée (not pumpkin pie filling)

  • 1 teaspoon 1 pumpkin spice (or a mix of cinnamon, nutmeg & cloves)

  • ½ teaspoon vanilla extract

  • ½ cup brown sugar, packed

  • 8 oz 8 cream cheese, softened

  • 1 cup 1 heavy whipping cream

  • For the Whipped Cream Layer:
  • 1 1 ½ cups heavy whipping cream

  • 2 tablespoons 2 powdered sugar

  • ½ teaspoon vanilla extract

  • For Assembling:
  • 1 1 ½ sleeves graham crackers (or gingersnaps, Biscoff, or vanilla wafers)

  • For Topping (Optional but Highly Recommended!):
  • Extra whipped cream

  • Crushed gingersnaps or graham crackers

  • A sprinkle of cinnamon or pumpkin spice

Directions

  • Step 1: Make the Pumpkin Mousse
  • In a large bowl, beat cream cheese, pumpkin purée, brown sugar, vanilla, and pumpkin spice until smooth.
  • In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the pumpkin mixture, creating a light and fluffy mousse.
  • Step 2: Make the Whipped Cream Layer
  • In another bowl, whip 1 ½ cups heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  • Step 3: Assemble the Icebox Cake
  • In an 8×8-inch dish, spread a thin layer of pumpkin mousse to prevent sticking.
  • Add a single layer of graham crackers, breaking them as needed to fit.
  • Spread half of the pumpkin mousse over the crackers.
  • Add another layer of graham crackers and spread half of the whipped cream over them.
  • Repeat with one more layer of graham crackers, pumpkin mousse, and whipped cream.
  • Step 4: Chill & Set
  • Cover with plastic wrap and refrigerate for at least 6 hours (overnight is best!) to allow the layers to soften and meld together.
  • Step 5: Garnish & Serve
  • Before serving, top with extra whipped cream, crushed cookies, and a sprinkle of cinnamon.
  • Slice and serve chilled—each bite will be soft, creamy, and full of pumpkin spice goodness!

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