Pumpkin Icebox Cake
Updated October 29, 2025
- Ready In
- 8 hr
- (20 min, plus overnight chilling)
- Rating
- Comments
- Read comments
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Ingredients
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
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
- 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.
- 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.
- 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.
- Step 4
Wrap the top of the cake tightly with the overhanging plastic wrap and refrigerate at least overnight and up to 2 days.
- 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.
Private Notes
Comments
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.
Trader Joe’s also sells Speculoos
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.
Agree with a prior comment noting that thin gingersnaps throw off the proportions. Mine were thin so I did a double layer plus breaking up additional pieces to fill gaps, and it was still super rich and cream-heavy. If I made it again I'd use a larger pan, press in a gingersnap crust on all sides before layering in the filling, and cut into squares instead of slices. Flavor was good, just too rich for more than a few bites at a time.
I bought the 2 pkgs of speculoos earlier in the month so despite the negative reviews, I decided to forge ahead and make the recipe. In the end I did not like it either. The texture is too mushy, the cookies loose all definition and become complete soggy. I think this is too much “raw” pumpkin spice without a baking process baking to mellow its astringent qualities. I rarely ever reject a dessert but this one was inedible for me.
This was very disappointing Sounded delicious. Not sweet enough saw comments about adding salt maybe ? Made after the holiday to try and so glad I didn’t plan on using on day no way to serve as a slice of cake. Fell apart I always assume your suggested recipes are tested and vetted … disappointed this one was not