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!
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
- 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!
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.