Recipes and Cooking Pumpkin-Spice Icebox Cake Be the first to rate & review! Once pumpkin season rolls around, you don't want to miss this delicious pumpkin cake recipe. The icebox cake only takes 20 minutes to pull together. The hard part will be waiting for it to chill. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Freeze Time: 20 mins Chill Time: 1 hr Total Time: 1 hr 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cup heavy cream 1 cup sifted powdered sugar, divided 2 teaspoon vanilla 1 teaspoon ground nutmeg ½ cup canned pumpkin ¾ cup dulce de leche 2 5.25 ounce packages thin gingersnap cookies, such as Anna's (40 cookies)* Cinnamon Directions In a large mixing bowl, beat cream, 1/2 cup powdered sugar, the vanilla and nutmeg with an electric mixer on medium speed until stiff peaks form. Fold in pumpkin and remaining 1/2 cup powdered sugar. Transfer mixture to a disposable piping bag or resealable plastic bag. Cut off the tip or corner of bag to pipe. Spread a thin layer (about 1/2 teaspoon) of dulce de leche on each gingersnap cookie, then pipe about 2 teaspoons cream mixture on top. Stack cookies together to make 4 stacks of 10 cookies. Lay the first cookie stack on its side at the end of an oval or rectangular platter (pipe a bit of cream under it to hold it in place). Lay the other stacks next to the first one, so they touch (imagine tin cans lying next to each other on their sides). Freeze 20 minutes. Pipe the outsides of the stacks all over with remaining cream mixture, then spread evenly using a knife dipped in water to smooth and square edges. Loosely cover in plastic wrap (insert a few toothpicks in top to keep plastic from sticking to cake). Refrigerate at least 1 hour or up to overnight. To serve: Warm remaining dulce de leche in microwave, thinning with a little milk or cream if needed. Slice cake crosswise into eight slices (through the center of each cookie stack), cleaning the knife between each cut. Garnish each slice with a drizzle of dulce de leche and a sprinkle of cinnamon. * Or use Nabisco gingersnaps and reduce to 32 cookies, using 8 cookies per stack. Rate it Print Nutrition Facts (per serving) 514 Calories 28g Fat 61g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 514 % Daily Value * Total Fat 28g 36% Saturated Fat 16g 80% Cholesterol 75mg 25% Sodium 250mg 11% Total Carbohydrate 61g 22% Total Sugars 37g Protein 6g Vitamin C 1mg 5% Calcium 149mg 11% Iron 2.8mg 16% Potassium 226mg 5% Fatty acids, total trans 1g Folate, total 38.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.