Pumpkin Icebox Cake
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This delicious pumpkin icebox cake has layers of creamy, no-bake pumpkin cheesecake with soft Lotus cookies, whipped cream and caramel sauce. It’s the perfect easy, no bake Thanksgiving dessert and just the recipe you need if you don’t have oven space.
An icebox cake is an all encompassing term for a no-bake dessert that alternates between layers of a creamy filling and layers of cookies or biscuits. It’s referred to as an icebox cake because instead of going into the oven to bake (like most cakes), it sets in the fridge or freezer instead. The cookies will soften from the cream, leaving you with a luxurious dessert that’s fluffy, creamy and velvety smooth.
This pumpkin icebox cake is the perfect variation for fall or Thanksgiving. For the cream layers, we’re using a simple no-bake pumpkin cheesecake filling. It’s not overly tangy, and has a delicious pumpkin spice flavor. The creamy pumpkin layers alternate with Lotus Biscoff cookies. I love using Lotus cookies (also called speculaas cookies) because the brown sugar, cinnamon flavor pairs perfectly with the pumpkin. You could also use cinnamon graham crackers or gingersnaps.
I top each piece with whipped cream and caramel sauce. Perfection.
Making the Creamy Pumpkin Filling
- Blot the Pumpkin. To ensure that the pumpkin doesn’t have too much liquid, you will need to blot and squeeze out the excess moisture using paper towels. This step is really necessary – otherwise the filling can have a hard time setting.
- Whip the Cream. In a separate bowl, you’ll beat the whipping cream until stiff peaks form.
- Beat the Cream Cheese, Spices and Sugars. In a separate bowl, you’ll beat together the cream cheese, pumpkin pie spice and sugars until smooth and creamy. It’s really important that there are no lumps in this step.
- Beat the Pumpkin into the Cream Cheese Mixture.
- Fold in the Whipped Cream. Do this gently with a rubber spatula to keep the light and airy texture of the whipped cream. When finished, it should be an even consistency.
Assembling the Pumpkin Icebox Cake
If you’d like your cookies to be extra soft, I recommend doing a very quick dip of each cookie in milk first. Be sure to shake off any excess. You’ll then alternate between layers of cookies and layers of creamy pumpkin cheesecake filling. I always do the following:
- 1/4 cup pumpkin filling on the bottom (this is so the cookies can stick).
- First layer of cookies
- 1 cup pumpkin filling (about 1/3 of the remaining filling)
- Second layer of cookies
- 1 cup pumpkin filling
- Third layer of cookies
- 1 cup pumpkin filling (or whatever is left)
You’ll then cover the pan and pop the icebox cake in the fridge to firm up. I prefer this pumpkin icebox fridge from the fridge instead of frozen because I love the creamy texture of the filling and the softness of the cookies.
Serving
Before serving you can top the the icebox cake with more whipped cream and a drizzle of caramel sauce. Alternatively, you could top it with:
- butterscotch sauce
- cookie crumbles
- toffee bits
Be sure to keep the icebox cake in the fridge until you’re ready to serve so that it’s easier to slice.
Pumpkin Icebox Cake
Equipment
- 8×8 inch (20×20 cm) pan a 9×9 inch (23×23 cm) pan will work too, but the layers filling layers will be thinner
Ingredients
- 36-40 Lotus Biscoff Speculaas Cookies, you will need to purchase two 8-ounce (250 gram) packages and have leftover
Pumpkin Cheesecake Filling
- 1 cup pumpkin puree (240 ml) , measure out 1 cup, not the full can!
- 1 cup whipping cream (240 ml) , cold, from the fridge
- 8 ounces full-fat cream cheese (226 grams), brick style
- 1/2 cup powdered sugar (55 grams)
- 1/4 cup brown sugar (52 grams)
- 1 1/2 teaspoons pumpkin pie spice , or make your own, see recipe notes
- 1 teaspoon vanilla extract
Topping
- 1 cup whipping cream (240 ml) , cold, from the fridge
- caramel sauce
Instructions
Pumpkin Cheesecake Filling
- Blot/squeeze the pumpkin with paper towel to remove excess liquid. Set aside.
- In a large bowl, beat 1 cup whipping cream until stiff peaks form. Set aside. For easier whipping, the cream should be cold.
- In a separate large bowl, beat the cream cheese, powdered sugar, brown sugar and pumpkin spice until smooth and creamy. There should be no lumps.
- Beat the blotted pumpkin and vanilla extract into the cream cheese mixture.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula or wooden spoon. Keep going until the mixture is an even consistency – you should no longer see streaks of whipped cream.
Assemble the Cake
- Optionally, line an 8×8 inch (20×20 cm) pan with parchment paper so that there's an overhang around the sides.
- For softer cookies, dip the cookies in a little milk first. Be sure to shake off excess milk.
- Spread about 1/4 to 1/3 cup of pumpkin filling on the bottom of the pan. Then place a layer of cookies on top. You may need to break a few so that there's an even layer.
- Spread 1 cup filling (about 1/3 of what is left) on top of the first cookie layer. Then place a second layer of cookies on top.
- Spread 1 cup of filling on top of the second layer of cookies, followed by a third cookie layer. Then spread the remaining filling on top.
- Cover the pan and place in the fridge for at least 4 hours or overnight to firm up.
Serve
- Beat the 1 cup whipping creamy until stiff peaks form. Spread into an even layer on top of the chilled cake.
- If you lined the pan with parchment, carefully lift the cake out of the pan using the overhang of the parchment and place on a cutting board.
- Slice with a thin, sharp knife. Wipe off the knife after each slice for cleaner cuts.
- Optionally, top each slice with caramel sauce.
Notes
- Lotus Biscoff Speculaas Cookies: These can be substituted with gingersnaps or graham crackers.
- Whipping Cream: It should be between 33-35% MF.
- Pumpkin Puree: Be sure to use pumpkin puree and not canned pumpkin pie filling.
- Pumpkin Pie Spice: Feel free to substitute with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves.
- Storage: Store covered in the fridge for up to 4 days.
- Nutrition: Details are an estimate only based on 1 slice with whipped cream on top, assuming the cake is sliced into 12 uniform pieces.
