This Pumpkin Icebox Cake has the perfect balance of pumpkin and chocolate flavors 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. Bring this unique dessert to your next fall gathering1

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 pumpkin 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!

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

First, prepare a 9×9 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.

Step 2:

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

Step 3:

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!

Step 4:

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 the whipped cream just until everything is combined.

Step 5:

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 1/3 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.

Step 6:

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.

Step 7:

Next, spoon in another 1/3 of the whipped pumpkin.

Step 8:

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

Step 9:

Then, add another layer of graham crackers, followed by the last 1/3 of whipped pumpkin, and another layer of cocoa powder.

Step 10:

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.