Pumpkin Icebox Cake

By Yossy Arefi

Updated October 29, 2025

An overhead image of a pumpkin icebox cake in a pan. Around it, three red plates with slices of cake.
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Ready In
8 hr
(20 min, plus overnight chilling)
Rating
4(63)
Comments
Read comments

This icebox cake makes use of canned pumpkin puree and spicy speculoos cookies or gingersnaps for a fall-inspired no-bake dessert. It couldn’t be easier to put together: Just whip and flavor some cream with a generous amount of your favorite pumpkin spice blend and an entire can of pumpkin purée, then layer it with the cookies, and wait. This cake is best after an overnight rest in the refrigerator, which softens the cookies into a creamy and sliceable cake. 

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Ingredients

Yield:8 servings

  • 2 ½ cups/360 milliliters heavy cream

  • ½ cup/60 grams powdered sugar

  • 1 tablespoon pumpkin spice, store-bought or homemade

  • 2 teaspoons vanilla extract

  • 1 (15-ounce) can pumpkin purée

  • About 40 speculoos cookies (such as Biscoff) or gingersnaps, from 2 (8.8-ounce) packages

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

37 grams carbs; 52 milligrams cholesterol; 339 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 2 grams trans fat; 2 grams fiber; 142 milligrams sodium; 3 grams protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a 9-by-5-by-3-inch loaf pan with 2 crossed sheets of plastic wrap that hang generously over all 4 sides.

  2. Step 2

    Add the heavy cream, powdered sugar, pumpkin spice and vanilla to a large bowl. Use an electric mixer to whip the mixture to soft peaks, about 4 minutes. Add the pumpkin purée and mix on medium speed to stiff peaks, about 2 minutes more.

  3. Step 3

    Scoop about 1 cup of the cream mixture into the loaf pan and smooth into an even layer. Press a single layer of cookies over the cream and press them down gently. Repeat this process 3 to 4 more times, depending on the shape of your loaf pan. Top the last layer of cookies with 1 cup of pumpkin cream. (The loaf pan should be full.) Cover and refrigerate any remaining cream. Reserve a few extra cookies for garnish.

  4. Step 4

    Wrap the top of the cake tightly with the overhanging plastic wrap and refrigerate at least overnight and up to 2 days. 

  5. Step 5

    When ready to serve, unwrap the top of the cake and turn it out onto a serving platter, then peel off the plastic wrap. Top with as much of the remaining pumpkin cream as you’d like. Finely crush any remaining cookies to sprinkle over the top. Use a hot, clean knife for the tidiest slices, wiping between cuts.

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Ratings

4 out of 5
63 user ratings
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Comments

Sam

I used Aldi brand speculoos. Kind of bland with unexpectedly muted taste. I think the pumpkin whipped cream needed about 1/4 tsp. of salt to bring out the flavors and possibly more sugar.

Sandyvar

Loved the flavors, but the cookies I found (gingersnaps) were pretty thin and didn't grow much, so the proportions were a bit off. Next time I'd find thicker cookies or make a double layer so it would be more cake-like, with filling, instead of the other way around.

D.

Trader Joe’s also sells Speculoos

Theresa

This turned out to be a gloppy mess. I think I'll put the rest in the freezer and try it as Biscoff pumpkin ice cream. Adding chopped maple cinnamon pecans.

Holly

My family loved it, saying it was perfect ending to our Thanksgiving meal. I used ginger snaps based on others comments. Slicing is easier once cake sits for about 15-20 minutes. So easy. I will make again.

Celia K.

I made this dessert for Thanksgiving and it was quite a hit. It was very easy to make and assemble. I got the Biscoff Speculoo cookies and thought those worked best. Although if I were to make this again, I would use a trifle bowl as my serving dish.

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