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Pumpkin Icebox Cake

Pumpkin icebox cake with creamy spiced pumpkin filling and graham crackers softened into cake-like layers overnight. Chilled layers of grahams and pumpkin cream topped with whipped topping, cinnamon, and crushed grahams.
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Prep Time 25 minutes
Overnight chilling 8 hours
Total Time 8 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin cream
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree
  • 0.5 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 16 oz whipped topping (Cool Whip) divided
Assembly
  • 2 sleeves (about 27) graham crackers
  • 0.5 whipped cream for topping optional topping; use as needed
  • 1 cinnamon for topping for dusting
  • 0.25 crushed graham crackers for garnish for garnish

Equipment

  • 1 9x13 baking dish

Method
 

Make the pumpkin cream
  1. Beat the cream cheese until smooth, scraping the sides as needed for an even texture.
  2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat just until fully combined and glossy.
  3. Fold in 3/4 of the whipped topping until no streaks remain and the mixture looks thick and creamy.
Assemble the icebox cake
  1. In a 9x13 dish, layer graham crackers to cover the bottom completely, pressing lightly to fit.
  2. Spread 1/3 of the pumpkin cream over the graham crackers in an even layer.
  3. Add another layer of grahams, then spread another 1/3 of pumpkin cream over them.
  4. Repeat with a final graham layer and the remaining pumpkin cream, smoothing the top.
  5. Spread the remaining whipped topping over the final graham layer so the surface is covered.
Chill and serve
  1. Cover tightly and refrigerate overnight so the grahams absorb moisture and soften into cake-like layers.
  2. Before serving, dust with cinnamon and sprinkle crushed graham crackers over the top.

Notes

Pro tip: press the graham crackers into the pan so the layers bake into clean, sliceable squares after chilling. Refrigerate covered for up to 4 days; freeze is not recommended because the graham texture and whipped topping can separate. For a lighter version, swap half the whipped topping with sweetened Greek yogurt (still fold gently so the filling stays thick).