Ginger Snap Pumpkin Icebox Cake


  • 72 Ginger Snap cookies (I used Nabisco)
  • 8 ounces canned pumpkin puree (I used Libby’s. Not pumpkin pie filling!)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 1/2 cups heavy cream, divided
  • 1 cup confectioners’ sugar, divided
  • 2 tablespoons mascarpone cheese


  1. In a large bowl, combine the pumpkin, ginger, nutmeg, cinnamon and cloves. Set aside.
  2. In a medium bowl, whip 2 1/2 cups of heavy cream with 3/4 cup confectioners’ sugar and the mascarpone cheese with a hand mixer until stiff peaks form. Do not over beat.
  3. Begin to fold in 1/2 cup of the whipped cream to the pumpkin mixture until combined. Continue to fold in the remaining whipped cream to the pumpkin mixture 1 cup at a time until all the cream is combined thoroughly.
  4. On a large cake plate, place nine ginger snaps in a circle and fill the circle with 3 more cookies being sure all the cookies are touching.
  5. Spread a layer of the pumpkin cream over the cookies evenly.
  6. Place another layer of cookies on top of the cream and continue layering the cream and cookies until you reach 6 cookie layers.
  7. Cover loosely with plastic wrap and refrigerate for 8 hours or overnight.
  8. Before serving, whip the remaining cream and sugar until soft peaks form. Spread the whipped cream over the top of the cake and serve immediately.

Recipe and Photo: Foodista / CC BY

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