This pumpkin icebox cake layers creamy no-bake pumpkin cheesecake with soft Lotus cookies, whipped cream and caramel. It’s an easy, oven-free Thanksgiving dessert that’s fluffy, silky and perfect when oven space is limited.
An icebox cake is a no-bake dessert made by alternating layers of a creamy filling with cookies or biscuits and allowing it to set in the refrigerator. The cookies soften as they absorb moisture from the filling, creating a velvety, mousse-like texture without ever touching the oven.
This pumpkin version uses a simple no-bake pumpkin cheesecake filling for the cream layers. The filling balances pumpkin spice and sweetness without being overly tangy. Lotus Biscoff (speculaas) cookies are my top choice here—their caramelized brown sugar and warm spice notes pair beautifully with pumpkin. If you prefer, use cinnamon graham crackers or gingersnaps instead.
Each slice is finished with whipped cream and a drizzle of caramel sauce for a classic, crowd-pleasing presentation.
Making the Creamy Pumpkin Filling
- Blot the pumpkin. Press the pumpkin puree between paper towels to remove excess liquid. This step helps the filling set properly.
- Whip the cream. Beat cold whipping cream until stiff peaks form.
- Beat the cream cheese, spices and sugars. In a separate bowl, beat cream cheese with powdered and brown sugar plus pumpkin pie spice until smooth and lump-free.
- Add the pumpkin and vanilla. Fold the blotted pumpkin and vanilla into the cream cheese mixture until fully incorporated.
- Fold in the whipped cream. Gently fold the whipped cream into the pumpkin-cream cheese mixture with a rubber spatula to keep it light and even in texture.
Assembling the Pumpkin Icebox Cake
For very soft cookies, quickly dip each cookie in a little milk and shake off any excess. Then layer cookies and pumpkin filling in an 8×8 inch pan (or 9×9 if you prefer thinner layers). A typical layering order I use:
- Spread about 1/4 cup pumpkin filling on the bottom so the cookies adhere.
- First layer of cookies
- 1 cup pumpkin filling (about one-third of the remaining filling)
- Second layer of cookies
- 1 cup pumpkin filling
- Third layer of cookies
- Finish with the remaining 1 cup (or whatever is left) of pumpkin filling
Cover the pan and chill the cake in the refrigerator for at least four hours or overnight. I prefer refrigerated (not frozen) because the filling stays creamy and the cookies soften to a tender, cake-like texture.
Serving
Before serving, top the chilled cake with whipped cream and a drizzle of caramel sauce. Other tasty options include butterscotch sauce, cookie crumbles or toffee bits. Keep the cake refrigerated until ready to slice for cleaner pieces.
Pumpkin Icebox Cake
Equipment
-
8×8 inch (20×20 cm) pan a 9×9 inch (23×23 cm) pan will work too, though layers will be thinner
Ingredients
- 36-40 Lotus Biscoff Speculaas Cookies (about two 8 oz / 250 g packages; you’ll have a little left over)
Pumpkin Cheesecake Filling
- 1 cup pumpkin puree (240 ml) measure 1 cup, not the full can
- 1 cup whipping cream (240 ml) cold
- 8 ounces full‑fat cream cheese (226 g)
- 1/2 cup powdered sugar (55 g)
- 1/4 cup brown sugar (52 g)
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Topping
- 1 cup whipping cream (240 ml) cold
- caramel sauce
Instructions
Pumpkin Cheesecake Filling
- Blot or squeeze the pumpkin with paper towels to remove excess liquid. Set aside.
- In a bowl, beat 1 cup cold whipping cream until stiff peaks form. Set aside.
- In another bowl, beat cream cheese with powdered sugar, brown sugar and pumpkin pie spice until smooth and lump-free.
- Beat the blotted pumpkin and vanilla into the cream cheese mixture until evenly combined.
- Gently fold the whipped cream into the pumpkin-cream cheese mixture until uniform and no streaks remain.
Assemble the Cake
- Optionally line an 8×8 pan with parchment so you can lift the cake out easily.
- Dip cookies briefly in milk for softer layers, shaking off excess.
- Spread about 1/4–1/3 cup of filling on the pan bottom, then arrange the first cookie layer, breaking cookies as needed to fit.
- Spread 1 cup filling over the cookies, add a second cookie layer, then another 1 cup of filling and a third cookie layer. Finish with the remaining filling.
- Cover and refrigerate for at least 4 hours or overnight to firm up.
Serve
- Beat 1 cup whipping cream until stiff peaks form and spread evenly over the chilled cake.
- If you used parchment, lift the cake from the pan and place it on a cutting board.
- Slice with a thin, sharp knife, wiping the blade between cuts for neat slices.
- Optionally drizzle caramel sauce over each slice before serving.
Notes
- Cookies: Lotus Biscoff can be swapped for gingersnaps or graham crackers.
- Whipping cream: Use cream with 33–35% milk fat for best results.
- Pumpkin: Use pumpkin puree, not pumpkin pie filling.
- Spice substitute: If you don’t have pumpkin pie spice, use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves.
- Storage: Keep covered in the refrigerator for up to 4 days.
- Nutrition: Values are estimates per slice when divided into 12 pieces and topped with whipped cream.
Nutrition
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