This Gingersnap Pumpkin Icebox Cake is a tasty treat with layers of creamy pumpkin and crunchy gingersnap cookies. It’s a fun fall dessert that’s super easy to make!
I love how it gets even better after chilling in the fridge. It’s like a sweet hug in dessert form! Plus, who can resist gingersnap cookies? They’re just so good! 🍂
Key Ingredients & Substitutions
Gingersnap cookies: They give the cake a nice spicy flavor and crunch. If you can’t find them, you can use graham crackers or another spiced cookie. Just make sure they’re not too soft!
Pumpkin puree: Canned pumpkin puree is convenient and works great, but you can also use homemade pumpkin puree from roasted pumpkin if you prefer a fresh taste.
Cream cheese: Softening it really helps in blending smoothly. If you’re looking for a lighter option, consider using Greek yogurt instead, but it will change the flavor somewhat.
Heavy whipping cream: This adds richness. If you’re after a lower fat option, try using whipped topping, though it won’t have the same depth of flavor as real cream.
How Do I Make Sure My Whipped Cream is Perfect?
Whipping cream can be tricky. You’ll want it to be light and fluffy without turning into butter! Here are some tips:
- Start with very cold heavy cream. Chill your bowl and beaters too for the best results. This helps it whip better.
- Beat on medium-high speed. Watch closely as stiff peaks form – you’ll know it’s ready when it holds its shape but is still smooth.
- Be gentle when folding it into the pumpkin mixture. Use a rubber spatula and fold in a circular motion to keep the air in for a fluffy texture.
Happy baking!
Gingersnap Pumpkin Icebox Cake
Ingredients You’ll Need:
- 1 package (about 13.5 oz) gingersnap cookies
- 1 (15 oz) can pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, chilled
- 1/4 cup granulated sugar
- Additional crushed gingersnap cookies, for topping
How Much Time Will You Need?
This delightful dessert typically takes about 20 minutes to prepare. Then, it’s important to chill it in the refrigerator for at least 4 hours, or even overnight for the best flavor and texture. So, you should plan for a total of around 4-24 hours, factoring in the chill time!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and creamy. No lumps allowed! Next, add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix everything together until well combined and creamy.
2. Whip the Heavy Cream:
In a separate bowl, pour in the chilled heavy whipping cream and add the granulated sugar. Use an electric mixer to whip the cream until stiff peaks form—this means when you lift the mixer, the peaks hold their shape! Be careful not to overbeat; it should be fluffy but not turned into butter!
3. Combine the Mixtures:
Now it’s time to bring it all together! Gently fold the whipped cream into the pumpkin mixture. Use a rubber spatula to carefully mix them until everything is smooth and well combined. Keep it light and airy!
4. Layer the Ingredients:
Grab a 9×13 inch dish and spread a thin layer of the pumpkin cream mixture on the bottom. Then, arrange a single layer of gingersnap cookies over this pumpkin layer. Don’t be shy—make sure they’re evenly placed! Spread a generous layer of the pumpkin cream mixture on top of the cookies. Keep repeating this layering process with the remaining cookies and pumpkin cream mixture, ending with a nice layer of pumpkin cream on top.
5. Add the Final Touches:
To finish, spread any remaining whipped cream over the top layer, making it nice and smooth. For a lovely garnish, sprinkle crushed gingersnap cookies over the top!
6. Chill and Serve:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait. This allows the flavors to meld beautifully and gives the cookies time to soften. When you’re ready to serve, slice it into squares and enjoy the creaminess of the pumpkin layers paired with the crunchy gingersnap cookies. It’s a delightful treat for any occasion!
Can I Use Other Types of Cookies?
Absolutely! While gingersnap cookies add a wonderful spice, you can substitute them with graham crackers or any other flavored cookies you prefer. Just make sure they are crispy enough to hold their shape.
Can I Make This Cake Ahead of Time?
Yes, this cake is excellent for making ahead! It should be refrigerated for at least 4 hours, but it can be stored in the fridge for up to 2 days before serving. Just be sure to cover it well to prevent it from absorbing any odors.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it even longer, you can freeze individual slices, but the texture may change slightly upon thawing.
Can I Use Low-Fat Cream Cheese or Whipped Topping?
Yes, you can use low-fat cream cheese if you want a lighter version. As for whipped topping, it can also be used in place of whipped cream, but keep in mind it may not have the same rich flavor as freshly whipped cream!
