Pumpkin-Spice Icebox Cake

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.

slices of Pumpkin-Spice Icebox Cake on white plates
Photo: Brie Passano
Prep Time:
20 mins
Freeze Time:
20 mins
Chill Time:
1 hr
Total Time:
1 hr 40 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

514 Calories
28g Fat
61g Carbs
6g Protein
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.

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