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    Home » Recipes » Dessert » Pumpkin and Cocoa Icebox Cake

    Pumpkin and Cocoa Icebox Cake

    Published: Oct 27, 2021 · Updated: Oct 7, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    This Pumpkin and Cocoa Icebox Cake has the perfect balance of pumpkin and chocolate flavor that will satisfy both pumpkin lovers as well as the pumpkin reluctant. It's creamy and cakey (despite having no actual cake!) with a delicate cinnamon and spice flavor.

    Slice of pumpkin icebox cake with a forkful next to it and the cake in the background with pumpkins

    What Is Icebox Cake?

    Icebox cake is made up of flavored whipped cream between layers of cookies or wafers. It gets its name from the fact that it must be kept refrigerated (or, in the icebox in old-timey terms).

    In this icebox cake, the graham crackers act as the "cake" layers and pumpkin and spice flavored whipped cream as the filling. There are also layers of cocoa powder that provide a chocolate element to the whole dessert!

    How to Make Pumpkin and Cocoa Icebox Cake

    First, prepare a 9x9 baking dish with two strips of plastic wrap. Lay the first piece across leaving several inches on either side. Repeat with the second strip going in the opposite direction.

    This will make it easier to flip the cake out onto a serving tray later.

    Baking pan lined with plastic wrap

    Next, prepare the pumpkin mixture by stirring together the canned pumpkin purée, cinnamon, ginger, nutmeg, and salt.

    Then, prepare the whipped cream by adding the heavy whipping cream, powdered sugar, and vanilla to a bowl. Using an electric whisk, start on low then increase to high speed and mix until stiff peaks form.

    Be careful not to overmix the whipped cream into butter!

    Heavy cream whipped to stiff peaks

    Scoop half of the whipped cream into the pumpkin mixture and gently fold it in using a spatula.

    Then, gently fold in the second half of whipped cream just until everything is combined.

    Note on Assembling the Cake: This cake is built upside down so that when we flip the cake out onto the serving tray the right side will be up.

    First, spoon about ⅓ of the whipped pumpkin mixture into the bottom of the lined pan. Use a spoon to spread it out as evenly as possible.

    Plastic lined baking dish with a layer of whipped pumpkin filling.

    Then, add a layer of graham crackers. Try to get an even flat layer, even if you have to break pieces apart.

    Plastic lined baking dish with a layer of graham crackers.

    Next, spoon in another ⅓ of the whipped pumpkin.

    Then, using a fine-mesh sieve, sprinkle on an even layer of cocoa powder.

    Plastic lined baking dish filled with whipped pumpkin and a layer of cocoa powder next to a plate of graham crackers and a container of cocoa powder

    Then, add another layer of graham crackers, followed by the last ⅓ of whipped pumpkin, and another layer of cocoa powder.

    Finally, place the last layer of graham crackers.

    Fold the plastic wrap over the top and place the cake into the fridge. Allow it to chill for at least 24 hours.

    Assembling the Layers Recap:

    Whipped pumpkin, graham crackers, whipped pumpkin, cocoa powder, graham crackers, whipped pumpkin, cocoa powder, graham crackers. Cover with plastic wrap and refrigerate for 24 hours.

    Serving the Pumpkin and Cocoa Icebox Cake

    When you are ready to serve, unfold the plastic wrap, lay a serving tray on top of the cake, then flip the whole thing over.

    Gently peel off the plastic wrap and add one final layer of cocoa powder over the top.

    Upclose shot of a slice of pumpkin icebox cake with the cake in the background.

    How to Store Leftover Icebox Cake

    You'll want to keep any leftovers in the fridge in an airtight container.

    Be sure to eat them up within 2 to 3 days.

    Other Desserts You'll Love!

    Fudgy Espresso Brownies

    Mixed Berry Sheet Cake with Whipped Mascarpone Frosting

    Double Chocolate Pretzel Cookies with Caramel Drizzle

    Pumpkin Cake with Cream Cheese Frosting

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    Slice of pumpkin icebox cake with a forkful

    Pumpkin and Cocoa Icebox Cake

    Alicia
    This Pumpkin and Cocoa Icebox Cake is creamy and chocolatey with the perfect balance of pumpkin and spice flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
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    Prep Time 20 mins
    Chill Time 1 d
    Total Time 1 d 20 mins
    Course Cake, Dessert
    Servings 9 slices

    Ingredients
      

    • 15 ounce pumpkin purée not pumpkin pie filling
    • 2 teaspoons cinnamon
    • ¾ teaspoon ground ginger
    • ½ teaspoon nutmeg preferably freshly grated whole nutmeg
    • ¼ teaspoon salt
    • 2 cups heavy whipping cream
    • ¾ cup powdered sugar
    • 1 teaspoon vanilla
    • 30 graham crackers
    • 3 tablespoons cocoa powder

    Instructions
     

    • Line a 9x9 inch baking dish with plastic wrap. Lay one strip across leaving several inches on either side. Lay another strip of plastic wrap going the opposite way, again leaving several inches.
    • In a large bowl, stir together the pumpkin purée, cinnamon, ginger, nutmeg, and salt.
    • In another large bowl, add the heavy whipping cream, powdered sugar, and vanilla. Using an electric whisk, start on low until everything is combined then increase the speed to high. Whisk until stick peaks form.
    • Gently fold in half of the whipped cream into the pumpkin mixture. Then gently fold in the other half just until everything is combined. Be careful not to over stir and deflate the whipped cream.
    • To the lined pan, add ⅓ of the whipped pumpkin. Then, place one layer of graham crackers until you have an even layer. Break pieces apart if needed.
    • Add another layer of whipped cream. Then, using a fine-mesh sieve, sprinkle 1 tablespoon of cocoa powder evenly over the whipped pumpkin. Top with another layer of graham crackers.
    • Finally, add the rest of the whipped pumpkin, followed by 1 tablespoon of cocoa powder, and one last layer of graham crackers. Fold the plastic wrap over the top of the cake to cover it.
    • Refrigerate for 24 hours before serving.
    • When you are ready to serve, unfold the plastic wrap. Place a serving tray over the top and flip the whole thing. Gently remove the plastic wrap from the cake.
    • Again using the fine-mesh sieve, sprinkle 1 tablespoon of cocoa powder evenly over the top.

    Notes

    • Store the icebox cake in an airtight container in the fridge.
    • Eat it up within 2 to 3 days.

    Nutrition

    Serving: 1sliceCalories: 443kcalCarbohydrates: 52gProtein: 5gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 72mgSodium: 395mgPotassium: 250mgFiber: 4gSugar: 22gVitamin A: 8132IUVitamin C: 2mgCalcium: 91mgIron: 3mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

    More about me →

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