Pumpkin Icebox Cake

Name: Pumpkin Icebox Cake
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 8 oz. cream cheese, at room temperature; 1 14-oz. can sweetened condensed milk; 1 tsp. pumpkin pie spice; Kosher salt; 1 15-oz. can pure pumpkin puree; 3 c. heavy cream, divided; 9 1/2 oz. Anna’s Thin Swedish gingersnap cookies, divide (about 57 to 63 cookies)

Pumpkin spice fans, meet your new favorite dessert.

By Tina MartinezPublished: Sep 10, 2025

1 Rating

Jump to recipe

mike garten

Yields:

12 serving(s)

Total Time:

15 mins

This no-bake beauty layers spiced pumpkin cream with crisp gingersnaps for a fall-forward treat that’s big on flavor, not fuss. A quick whipped cream topping and a crumble of cookies add a creamy-crunchy finish. Make it the day before—chilling overnight transforms the cookies into a tender cake-like texture you’d never expect came together in just 15 minutes.

Advertisement - Continue Reading Below

Ingredients

8 oz. cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
1 tsp. pumpkin pie spice
Kosher salt
1 15-oz. can pure pumpkin puree
3 cups heavy cream, divided
9 1/2 oz. Anna’s Thin Swedish gingersnap cookies, divide (about 57 to 63 cookies)

Directions

1. Step 1Using electric mixer fitted with whisk attachment, beat cream cheese on medium until fluffy, 1 minute. Add condensed milk, pumpkin spice, and 1/4 teaspoon salt and beat, scraping down sides after 30 seconds, until combined, about 1 minute total.
2. Step 2Add pumpkin puree and beat, scraping down sides after 30 seconds, until combined, 1 minute total. Add 2 cups heavy cream and beat on medium, scraping down sides after 1 minute, until medium-stiff peaks form, about 2 minutes total.
3. Step 3Spread one-third of pumpkin mixture (about 21/3 cups) into 9- by 13-inch baking dish. Arrange single layer of cookies on top, breaking as needed to cover entire surface (18 to 20 cookies). Repeat twice with remaining pumpkin mixture and cookies (for a total of 3 layers), reserving 3 cookies for serving.
4. Step 4Cover and refrigerate overnight, up to 2 days. When ready to serve, using electric mixer fitted with whisk attachment, beat remaining cup of heavy cream with a pinch of salt on high until medium-soft peaks form, 1 to 11/2 minutes. Spread over icebox cake, then crumble reserved cookies on top.

RECIPE TIP: It took us a few tries to nail this, using various amounts of sweetened condensed milk and layering techniques. The result: a perfect summer-meets-fall sweet with pumpkin spice in every bite.