Pumpkin Gingersnap Icebox Cake is a delectable no-bake cake with layers of gingersnaps and fluffy pumpkin whipped cream. It is simply bliss and a fabulous fall dessert recipe!
The flavors of this Pumpkin Gingersnap Icebox Cake scream fall, but if you’re one of the people who live where it’s still above 85, this is the perfect dessert for you because it’s a no-bake dessert recipe. It’s the best of both worlds.
I first fell in love with icebox cake when I tried this Chocolate Cherry Icebox Cake a little while back. While making that cake, I actually had visions of making a fall version with lots of cinnamon, ginger and of course pumpkin. This recipe has all of those things. Spicy gingersnap cookies sandwiched between layers of pumpkin whipped cream.
Yeah, that’s right.
Pumpkin. Whipped. Cream.
It’s just as delectable as it sounds. And when this delectable pumpkin whipped cream is sandwiched between spicy gingersnap cookies and allowed to set overnight until the gingersnaps become as soft as cake, well that, my friends, is pure heaven.
It is really important that you let it set overnight. If you don’t, the cookies won’t have a chance to soften and they won’t get that glorious cake-like texture. Other than that, this cake couldn’t be easier to make.
Don’t take my word for it though, try it for yourself.
Like seriously, drop what you’re doing and make this cake. Trust me. I taste tested this one and you won’t want to miss out on this!
Here are some more amazing fall-inspired icebox cake recipes to try:
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