Pumpkin Icebox Cake: Layers of Fall Flavor Meet Cool Creaminess in Every Bite
This no-bake Pumpkin Icebox Cake layers spiced pumpkin mousse, cool cream cheese, and graham crackers for a fall dessert. A creamy, crunchy autumn treat, perfect for gatherings or a hassle-free seasonal indulgence.
- Prep Time: 20
- Total Time: 420
- Yield: 12 servings 1x
- Category: quick
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 packages (8 oz each) cream cheese, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 can (15 oz) pure pumpkin
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 container (16 oz) Cool Whip, thawed
1 box (14.4 oz) graham crackers
Instructions
Beat cream cheese and sugars using an electric mixer on medium speed until smooth
Blend in pumpkin and spices until fully combined; fold in half of the Cool Whip gently to avoid over-aerating
Line a 9×13-inch baking dish with graham crackers, breaking pieces to cover the base
Add 1/3 of the pumpkin mixture, smoothing it in dollops for even coverage
Repeat layering graham crackers and pumpkin mixture twice more
Top with remaining Cool Whip, spreading evenly
Wrap and refrigerate for at least 4 hours (or overnight) before serving; dust with powdered sugar or cinnamon if desired
Notes
Make it dairy-free using vegan cream cheese and non-dairy whipped topping
For extra richness, add 1/2 cup caramel sauce or swirl in cinnamon-spiced caramelized pumpkin topping
Replace graham crackers with gluten-free versions for a gluten-free option
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg