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Pumpkin Icebox Cake tastes like pumpkin pie with layers of graham crackers, no bake pumpkin cheesecake mousse, and topped off with whipped cream. A delicious no bake Fall dessert.
We love easy, no bake Icebox cake desserts! Be sure and try my Oreo Icebox Cake.
Pumpkin Icebox Cake Recipe
This Pumpkin Icebox Cake is a no bake dessert + pumpkin dessert in one! Simple to make with only a few minutes prep time needed and then the fridge does all the work. I love the layers of softened graham crackers between layers of creamy pumpkin cheesecake mousse.
Tastes like a light & fluffy version of Pumpkin Cheesecake. You’ll love this one!
Ingredients Needed to Complete This No Bake Pumpkin Recipe
- Cream Cheese – I recommend using the name brand cream cheese (Philadelphia) when making no bake desserts. Of course the store brand can be used, but I have found that Philadelphia brand has a much richer taste to it and it is creamier.
- Granulated Sugar – Sweetens the no bake pumpkin cheesecake mousse filling.
- Light Brown Sugar – Also a sweetener that pairs nicely with the warm spices of pumpkin.
- Pure Pumpkin – Make sure that you are using 100% pure pumpkin when making this recipe. The can looks similar to the ‘pumpkin pie filling’ which is not what we want.
- Ground Cinnamon
- Ground Ginger
- Cool Whip – You need a total of 16 ounces which is also equal to two 8 ounce tubs of Cool Whip.
- Graham Crackers – Use honey graham crackers or cinnamon graham crackers are another great choice. If using cinnamon you may want to reduce the ground cinnamon slightly to 1.5 teaspoons (optional).
How To Make an Icebox Cake with Pumpkin
Learn how to make this no bake pumpkin dessert with these easy steps. Be sure and read to the bottom of the page where there is a printable recipe card, a pin it button so you can save the recipe for later, and a detailed recipe card with all the instructions and ingredients needed for success.
- Cheesecake : In a mixing bowl using an electric hand mixer, or use a stand mixer if wanted, beat the cream cheese, sugar, and brown sugar together until it’s combined well and fluffy looking.
- Pumpkin : Add in the pure pumpkin, cinnamon, ginger, nutmeg, and allspice. Continue mixing until combined and smooth.
- Cool Whip : Fold in half of the container of Cool Whip (8 ounces) and stir until it is mixed well.
- Layers : In a 9×13 baking pan, layer graham crackers on the bottom. Add 1/3 of the pumpkin cheesecake mousse and spread it out evenly on top of the graham crackers. Repeat the layering process two more times. For the top layer, spread the remaining Cool Whip (8 ounces) on top.
- Fridge : Cover the pan with plastic wrap or tin foil and refrigerate for at least 4 hours before serving.
- Serve : Top the cake with additional whipped cream swirls and a dusting of ground cinnamon or powdered sugar (optional).
No Bake Pumpkin Icebox Cake FAQ’s
Can I Use Pumpkin Pie Spice Instead?
- Yes you can. Instead of using the individual spices (cinnamon, nutmeg, allspice, and ginger) use 1-3 tablespoons of pumpkin pie spice instead.
- I find that pumpkin pie spice is not as strong in flavor as using the individual spices. But it will save you time, or money, from buying the individual spices.
How To Store Leftovers
- Leave the leftovers inside the baking pan that it was made in and cover tightly with plastic wrap or tin foil. Alternately, you can also place the leftover squares into Tupperware type containers with a lid.
- Leftovers will keep well in the fridge for up to 5 days.
- The longer that the cake is in the fridge, the softer the graham crackers will become, it’s still delicious but they will soften quite a bit by day 5.
Can I Freeze Pumpkin Icebox Cake?
- Yes you can freeze this icebox cake. I personally don’t recommend it because freezing may change the texture of the cake, but that’s just a personal preference. To freeze it, prepare as directed in the recipe, and then over the pan tightly in a double layer of tin foil. Freeze for up to 2 months.
- I recommend freezing in a disposable aluminum pan.
- Let the icebox cake thaw in the fridge before cutting and serving.
How To Serve an Icebox Cake
- Serve this pumpkin icebox cake chilled from the fridge.
Can I Make It Ahead of Time?
- Yes! This icebox cake needs at least 4 hours in the fridge before serving. It’s the perfect no bake dessert to make the morning of and let it sit in the fridge all day.
- Some people even like to make an icebox cake 24 hours ahead of serving because then the graham crackers get really soft and the flavors develop.
- It needs at least 4 hours in the fridge or it can be refrigerated for up to 18-24 hours before serving.
Here are a few of my helpful tips so that you can have success making this recipe in your own kitchen ♥
- Fridge Time : The fridge time is really important for this recipe, and important for no bake desserts in general. The fridge time allows the flavors to blend, which means it will taste better, and for the pumpkin flavor to settle with the spices. It also allows time for the graham crackers to soften up before serving, which means you will be able to cut it into nice square pieces. I do not recommend trying to rush the fridge time or eating it right after it’s made. This dessert is best served chilled from the fridge once the crackers have had time to soften up slightly.
- Full-Fat Cream Cheese : I highly recommend only using full-fat cream in this recipe. The reduced-fat cream cheese (Neufchatel) is made with half milk + half cream, which means it’s thinner in texture and not as rich and creamy tasting.
- 100% Pure Pumpkin : Make sure you are using the pure pumpkin! It’s just pureed pumpkin with nothing added. The can of ‘pumpkin pie filling’ looks very similar but it’s not the same thing and will yield completely different results, or not work at all.
- Spreading The Layers : Covering the graham crackers with the first layer of the pumpkin filling can be a little difficult because the graham crackers will slide around on the bottom of the pan. Be patient and smooth out the filling gently. It also helps to dollop spoonfuls of the pumpkin filling all over the graham crackers, rather than dump it in one pile in the middle of the pan.
- 9×13 Baking Dish : I recommend using a pan that has straight sides on it rather than rounded or curved. This will ensure that no extra filling, with no graham crackers along with it, won’t end up in the pan. I have linked the pan that I use down below in the recipe card (affiliate link).
More Pumpkin Desserts You’ll Love
- Perfect Pumpkin Muffins
- Pumpkin Pancakes
- Pumpkin Spice Cake
- Caramel Pumpkin Bundt Cake
- Pumpkin Chocolate Chip Bars
- Marshmallow Pumpkin Pie
- Maple Pumpkin Pie
- Pumpkin Pie Crumble Bars
Pumpkin Icebox Cake
- 2 packages (8 oz each) cream cheese softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 can (15 oz) pure pumpkin
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 container (16 oz) Cool Whip thawed
- 1 box (14.4 oz) graham crackers
- In a large mixing bowl, using an electric hand mixer, beat together the cream cheese, brown sugar, and sugar on medium speed until combined well and smooth. * Make sure the cream cheese is softened well to avoid having lumps in the batter
- Add the pure pumpkin, cinnamon, ginger, nutmeg, and all spice and continue beating at medium speed until combined.
- Stir in half of the Cool Whip (8 ounces) until it's mixed together well. Set aside.
- Line the bottom of a 9x13 square baking dish with graham crackers. You will probably have to break some in half, or into smaller pieces, in order to cover the entire base of the pan. * I used about 9 graham crackers per layer
- Spoon 1/3 of the pumpkin filling over the graham crackers and gently smooth it out into an even layer. The layer of graham crackers should be completely covered. * The pumpkin layer is much easier to spread when you dollop spoonfuls of the pumpkin filling all over, rather than dump it in one pile in the middle of the pan
- Repeat the layering process two more times.
- Evenly spread the remaining Cool Whip (8 ounces) on top.
- Cover the pan tightly with plastic wrap or tin foil and refrigerate for at least 4 hours before cutting and serving. * Fridge time is important because the flavors will deepen and develop, and the graham crackers will soften. You can refrigerate it overnight as well. Minimum of 4 hours before serving.
- If wanted, sprinkle some powdered sugar or ground cinnamon on top of the cake before cutting.
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Looks great. Can’t wait to make it!!
I didn’t have cream cheese so made a family size vanilla pudding mix, added pumpkin and spice to it. Then added my cool whip to it. It was yummy!
I love it when substitutes or replacements work out! Thanks for sharing.
I made this to have as a Sunday dessert and we were not disappointed!!! It took me absolutely no effort to put together but yet tasted like I spent all day making it.There was not a slice left.
That is why I love icebox cakes, very little effort but great tasting! So glad you liked it!
What about using fresh pumpkin instead of canned?
I’ve never used fresh pumpkin in place of canned pumpkin but as long as the consistency is the same I don’t see why it wouldn’t work. Let me know how it turns out!
Can this be made without Cool whip? What would be the substitute?
The best substitute would be freshly whipped heavy cream. Let me know how it works!
My son made this for us for Thanksgiving as an alternative to pumpkin pie and it was delicious!! We liked it just as much. We noticed that with each day, the texture got creamier and creamier. I would definitely recommend. We are chocolate wafer ice box fans, and this did not disappoint.
I’m so glad it was a hit! Thank you so much for your comment!