Easy No-Bake Pumpkin Icebox Cake – Creamy, Dreamy, and Perfect for Fall

If you’re craving a dessert that tastes like autumn but doesn’t require turning on the oven, this Easy No-Bake Pumpkin Icebox Cake is your new favorite treat. I still remember the first time I made it on a crisp October afternoon — the smell of cinnamon and pumpkin filling the kitchen without any baking at all! It became an instant family favorite. With layers of spiced pumpkin cream and buttery graham crackers, this dessert tastes like pumpkin pie and cheesecake had a delicious baby.

Whether you’re hosting a fall dinner, preparing for Thanksgiving, or just want something sweet and effortless, this no-bake pumpkin dessert is a must-try. It’s creamy, cozy, and comes together in just 20 minutes!

Ingredients

For the Pumpkin Filling:

1 can (15 oz / 425 g) pumpkin puree
1 package (8 oz / 225 g) cream cheese, softened
cup (240 ml) heavy whipping cream
cup (120 g) powdered sugar
teaspoon pure vanilla extract
teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger

For the Layers:

1 box (about 14 oz / 400 g) graham crackers
1 ½ cups (360 ml) cold heavy cream, whipped to stiff peaks
2 tablespoons powdered sugar (for the whipped cream)

Optional Topping:

Crushed graham crackers or gingersnap cookies
A light dusting of cinnamon or cocoa powder

Step-by-Step Instructions

Prepare the Pumpkin Cream:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and spices. Mix until everything is well combined and creamy.
Whip the Cream:
In a separate bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and continue to whip until stiff peaks form.
Combine and Fold:
Gently fold the whipped cream into the pumpkin mixture using a spatula. This will create a light and fluffy pumpkin mousse texture.
Layer the Cake:
In a rectangular dish (around 9×13 inches / 23×33 cm), spread a thin layer of pumpkin cream at the bottom. Add a layer of graham crackers on top, then spread another layer of pumpkin cream. Continue alternating layers until you reach the top, finishing with a layer of pumpkin cream.
Chill Overnight:
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours (preferably overnight). The graham crackers will soften, creating a cake-like texture.
Decorate and Serve:
Before serving, top with whipped cream and sprinkle crushed graham crackers or cinnamon for extra flavor and a beautiful finish.

Tips & Variations

Spice It Your Way:
You can adjust the spice blend — add more cinnamon or a pinch of cloves for a stronger fall flavor.
Swap the Base:
Use gingersnap cookies or digestive biscuits instead of graham crackers for a slightly spicier or maltier taste.
Make It Dairy-Free:
Replace the cream cheese with dairy-free cream cheese and use coconut whipped cream. The texture stays silky and rich!
Add Crunch:
For a bit of contrast, sprinkle chopped roasted pecans or caramel bits between layers.
Mini Versions:
Build the layers in small glass jars for an adorable, individual dessert presentation.

Storing & Reheating

This dessert stores beautifully and actually tastes better the next day!

Refrigerator: Keep covered in the fridge for up to 4 days.
Freezer: You can freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: No need to reheat! This dessert is meant to be served chilled — the texture stays soft and creamy right from the fridge.

If it’s been frozen, let it rest at room temperature for 10–15 minutes before serving for the perfect consistency.

FAQs

1. Can I make this pumpkin icebox cake ahead of time?

Yes! In fact, it tastes better the next day because the layers have more time to soften and meld together.

2. Can I use fresh pumpkin instead of canned?

Absolutely. Just make sure to cook and mash it until completely smooth and strain any excess water for the right texture.

3. Can I use a different cookie instead of graham crackers?

Yes, gingersnaps, vanilla wafers, or digestive biscuits all work perfectly.

4. How long should I chill it before serving?

At least 6 hours, but overnight gives the best texture and flavor.

5. Can I add chocolate?

Of course! Add a drizzle of melted dark chocolate or a sprinkle of mini chocolate chips between layers for a twist.

Nutritional Information (Per Serving)

Calories: ~280 kcal
Protein: 4 g
Carbohydrates: 32 g
Fat: 16 g

(Values are approximate and can vary based on the brands used.)

There you have it — the ultimate Easy No-Bake Pumpkin Icebox Cake! It’s creamy, cozy, and bursting with pumpkin spice flavor, making it perfect for fall gatherings or an easy weeknight dessert. Best of all, it’s a no-fuss recipe that looks and tastes like you spent hours in the kitchen.

If you loved this recipe, leave a comment below and tell me how yours turned out!
Don’t forget to share it on Pinterest or Facebook and check out my other easy pumpkin desserts — because pumpkin season deserves to be celebrated every day.