Pumpkin Icebox Cake

Prep Time30

Chilling4

Total Time34

Course: Dessert

Cuisine: American

Keyword: Pumpkin Icebox Cake

Servings: pieces

8x8 inch (20x20 cm) pan a 9x9 inch (23x23 cm) pan will work too, but the layers filling layers will be thinner

36-40 Lotus Biscoff Speculaas Cookies you will need to purchase two 8-ounce (250 gram) packages and have leftover

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.

Optionally, line an 8x8 inch (20x20 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.

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.

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.