Still embracing the pumpkin spice trend? Try this amazing Pumpkin Gingerbread Icebox Cake, a 100% no-bake dessert that has tons of pumpkin and warm, spicy flavors!
Now that Christmas is coming, you may think pumpkin season is over. Think again! Pumpkin spice goes well during any cold season, and since this season has been particularly warm, we’re going to keep making pumpkin dishes!
For a family festive celebration, make this incredible Pumpkin Gingerbread Icebox Cake, which is totally no-bake and a cinch to throw together! Simply allow enough resting time in the fridge and you have a magical cake to serve to your loved ones!
You may also notice that this recipe is a riff on Free from Gluten’s own 5-Ingredient Pumpkin Mousse. The pumpkin filling is essentially that exact recipe with the addition of vanilla, so if you have made that recipe already in the past, this icebox cake will be a breeze!
What Is an Icebox Cake?
Icebox cake is an old-timey dessert that features a creamy element and a crisp, crunchy cookie variety. Once the two are layered “lasagna-style”, the whole mix is then put into the fridge to rest. In time, the cookie soaks up the moisture from the cream filling. Also, the cream filling becomes more stable as the cookie softens.
The result is a very cakey texture without needing any cooking time! This method works with almost any cookie, so feel free to play around with different flavor combinations. Be sure to use cream cheese, heavy cream, or other full-fat dairy products for the creamiest texture. If needed, coconut cream can be used for dairy-free icebox cakes!
Ingredients in Pumpkin Gingerbread Icebox Cake
- 16 oz. cream cheese, softened
- 1½ cups packed brown sugar
- 3 teaspoons pumpkin pie spice
- 1 29-oz. can pumpkin puree
- 2 teaspoons vanilla extract
- 2 packages gluten-free gingerbread cookies
- 16 oz. container of Cool Whip
- Drizzle of prepared salted caramel sauce, optional
How to Make Pumpkin Gingerbread Icebox Cake
Begin by making the filling.
In a large bowl, cream together the cream cheese and brown sugar until light and fluffy, using a hand mixer.
Add the pumpkin pie spice, pumpkin puree, and vanilla.
Beat until well combined, scraping down the sides of the bowl as necessary.
In a trifle dish, lay a bottom layer of cookies evenly. Add ¼ of the pumpkin mixture and spread out into an even layer. Then, add a quarter of the Cool Whip.
Take 6-7 gingerbread cookies and vertically line the outside of the dish with them, sticking the foot-end of the cookie into the bottom pumpkin layer. This will ensure they stand up and are visible from outside the dish.
Next, add ¼ of the pumpkin mixture followed by ¼ of the Cool Whip and spread evenly. Be careful to spread each layer out to the sides of the dish, hugging the cookies. Top with a horizontal layer of cookies and repeat with two more layers (¼ pumpkin mixture, ¼ Cool Whip, then cookies) until all ingredients have been used, ending with a layer of Cool Whip. Place a decorative gingerbread man on top and additional pumpkin pie spice, if desired.
Cover with plastic wrap and stick the trifle dish into the fridge to chill for at least 4 hours to overnight.
Once ready to serve, scoop heaping spoonfuls of cake into bowls. Serve with a drizzle of salted caramel sauce.
Pumpkin Gingerbread Icebox Cake
Ingredients
- 16 oz. cream cheese, softened
- 1 1/2 cups packed brown sugar
- 3 tsp pumpkin pie spice
- 1 29-oz. can pumpkin puree (NOT pumpkin pie filling!)
- 2 tsp vanilla extract
- 2 packages gluten-free gingerbread cookies
- 16 oz. Cool Whip
- Drizzle of prepared salted caramel sauce, optional, for serving
Instructions
- Begin by making the filling.
- In a large bowl, cream together the cream cheese and brown sugar until light and fluffy, using a hand mixer.
- Add the pumpkin pie spice, pumpkin puree, and vanilla. Beat until well combined, scraping down the sides of the bowl as necessary.
- In a trifle dish, lay a bottom layer of cookies evenly. Add ¼ of the pumpkin mixture and spread out into an even layer. Then, add a quarter of the Cool Whip.
- Take 6-7 gingerbread cookies and vertically line the outside of the dish with them, sticking the foot-end of the cookie into the bottom pumpkin layer. This will ensure they stand up and are visible from outside the dish.
- Next, add ¼ of the pumpkin mixture followed by ¼ of the Cool Whip and spread evenly. Be careful to spread each layer out to the sides of the dish, hugging the cookies. Top with a horizontal layer of cookies and repeat with two more layers (¼ pumpkin mixture, ¼ Cool Whip, then cookies) until all ingredients have been used, ending with a layer of Cool Whip. Place a decorative gingerbread man on top and additional pumpkin pie spice, if desired.
- Cover with plastic wrap and stick the trifle dish into the fridge to chill for at least 4 hours to overnight.
- Once ready to serve, scoop heaping spoonfuls of cake into bowls. Serve with a drizzle of salted caramel sauce.
