This Gingersnap Pumpkin Icebox Cake is a fun and tasty treat! It’s made with creamy pumpkin filling and crunchy gingersnap cookies, giving each bite a delightful mix of flavors.
Let’s face it, pumpkin and spice are a match made in heaven! I enjoy making this cake ahead of time, so it’s ready for guests. It’s super easy and always gets rave reviews! 🎃
Key Ingredients & Substitutions
Gingersnap Cookies: These cookies give the cake a nice spicy crunch. If you can’t find gingersnaps, try ginger cookies or even graham crackers for a milder flavor. I recommend using crisp cookies for the best texture!
Pumpkin Puree: Canned pumpkin puree is easy and convenient. You can also use fresh cooked pumpkin if you have it, just make sure to blend it smooth. I love the vibrant flavor of fresh pumpkin, but canned is still delicious!
Cream Cheese: Cream cheese adds richness. For a lighter option, you could use mascarpone cheese. It gives a similar creamy texture but with a subtle flavor that pairs well with the pumpkin.
Heavy Whipping Cream: This is key for achieving a light texture in the filling. If you prefer a lighter version, you can substitute with whipped topping or a non-dairy whipped cream if desired.
How Do You Make the Perfect Whipped Cream?
Whipping cream gives a fluffy texture to your icebox cake. It’s important to chill everything to ensure the cream whips up well. Follow these steps for best results:
- Start with a cold bowl and beaters. Chill them in the fridge for about 15 minutes.
- Pour the heavy cream and sugar into the chilled bowl. Beat with an electric mixer on medium-high speed.
- Stop when stiff peaks form. This means the cream holds its shape but hasn’t turned into butter. Pay close attention!
Gently fold the whipped cream into the pumpkin mixture for a light, airy texture. This step is crucial for a delightful bite!
Gingersnap Pumpkin Icebox Cake
Ingredients You’ll Need:
For the Cake:
- 3 packages (6 oz each) gingersnap cookies
- 1 can (15 oz) pumpkin puree
- 1 cup powdered sugar
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- Optional: crushed gingersnap cookies for garnish
How Much Time Will You Need?
This delightful Gingersnap Pumpkin Icebox Cake takes about 20 minutes to prepare. However, you’ll want to give it time to chill in the refrigerator for at least 8 hours, or overnight if you can wait! This allows the flavors to meld beautifully and lets the cookies soften perfectly.
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
In a large mixing bowl, combine the softened cream cheese and powdered sugar. Use a hand mixer or a whisk to blend them together until the mixture is smooth and creamy.
2. Flavor It Up:
Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg to the cream cheese mixture. Mix everything until well combined and smooth. This mixture is going to be the star of the cake!
3. Whip Up the Cream:
In a separate chilled bowl, pour the heavy whipping cream and add granulated sugar. Beat with a mixer on high speed until stiff peaks form. This means the cream will hold its shape beautifully.
4. Bring It Together:
Gently fold the whipped cream into the pumpkin mixture. Use a spatula and mix until it’s fully combined, being careful not to deflate the whipped cream. You want it light and airy!
5. Layer It Up!
Grab a 9×13 inch dish and spread a thin layer of the pumpkin mixture on the bottom. Then, layer a single layer of gingersnap cookies over this pumpkin mix.
6. Repeat the Layers:
Spread another layer of the pumpkin mixture over the cookies. Continue repeating these layers (cookies and pumpkin mix) until you use up all the ingredients, finishing off with a layer of pumpkin mixture on the top.
7. Chill Out:
Cover the dish with plastic wrap and refrigerate the cake overnight or for at least 8 hours. This waiting time helps the cookies soak up the creaminess and flavors.
8. Serve and Enjoy:
Before serving, if you like, you can whip some additional heavy cream and spread it on top, or simply sprinkle crushed gingersnap cookies for a lovely garnish. Slice, serve chilled, and enjoy the wonderful flavors and textures of this delightful dessert!
Can I Use Different Types of Cookies?
Absolutely! While gingersnap cookies add a delicious spicy flavor, you can substitute with ginger cookies or even graham crackers if you prefer a milder taste. Just ensure they’re crisp for the best texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. They should last up to 3 days. The flavors continue to blend, making the cake even more delicious as it sits!
Can I Make This Cake Dairy-Free?
Yes! You can use dairy-free cream cheese and coconut cream or a non-dairy whipped topping in place of heavy cream. This way, you can enjoy the dessert while accommodating dietary restrictions.
Is It Possible to Freeze This Cake?
Yes, you can freeze the assembled cake! Just wrap it tightly in plastic wrap and aluminum foil. It will keep well in the freezer for up to a month. Thaw it in the fridge overnight before serving for best results.
