Pumpkin Icebox Cake with Gingersnaps
This pumpkin gingersnap icebox cake with dulce de leche is one of my favorite no bake pumpkin desserts for the fall season. This pumpkin freezer cake is layers of dulce de leche filled gingersnaps, pumpkin cream, and whipped cream, giving it a pumpkin mousse texture.
Servings: 10 slices
Ingredients
- 3 cups heavy whipping cream
- 1 1/2 cups powdered sugar
- 2 1/2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 cup pumpkin puree
- 1/2-1 cup dulce de leche
- 60 gingersnaps, about one (1lb. box of gingersnap cookies)
Instructions
Gingersnaps:
- Spread 1-2 tsp of dulce de leche on 30 gingersnaps (it’s up to you how much dulce de leche you want to use; I used 2 tsp). Top with remaining gingersnaps so they make 30 sandwich cookies. Set aside.
Pumpkin Cream
- In a large bowl (you can also use a standing mixer) whip heavy whipping cream until soft peaks form. Add in powdered sugar, all spices*, and vanilla extract and whip until stiff peaks form.
- Reserve 1 1/2 cups of whipped cream and set aside in the fridge for the topping.**
- Next, fold the pumpkin puree into the remaining whipped cream until completely combined.
Assembly:
- Place a layer of dulce de leche gingersnaps (about 15 of them) in an 8” or 9” springform pan (there will be space between the cookies, which the cream will fill).
- Top with half of the pumpkin cream filling.
- Add the remaining gingersnaps on top of the cream, and then add the last of the pumpkin cream on top.
- Gently cover the pumpkin icebox cake with plastic wrap, making sure to press the plastic wrap on top of the pumpkin filling (this will help keep ice crystals from forming while it freezes).
Chill
- Freeze for at least 4 hours, or overnight.
- When ready to serve, top with the 1 1/2 cups of whipped cream you reserved. Sprinkle with crushed gingersnaps, if desired.
- Allow the icebox cake to sit 5-10 minutes before slicing, and to slice easier, dip your knife in warm water.
- Store any leftovers in the freezer.
Notes
*Pumpkin Pie Spice: If you prefer to use pumpkin pie spice, use 1 1/2 tsp ground cinnamon + 1 tsp pumpkin pie spice.
**You can add the reserved whipped cream on top of the icebox cake before freezing it for at least 4 hours if you prefer. I like to add it before serving, because I like the texture of the soft whipped cream with the thick pumpkin cream. However, if it’s easier, you can add it before freezing.
**You can add the reserved whipped cream on top of the icebox cake before freezing it for at least 4 hours if you prefer. I like to add it before serving, because I like the texture of the soft whipped cream with the thick pumpkin cream. However, if it’s easier, you can add it before freezing.