Pumpkin Caramel Icebox Cake

Pumpkin caramel icebox cake is an easy pumpkin dessert made with layers of gingersnap cookies, pumpkin Chantilly cream, caramel, and white chocolate, chilled until the cookies soften into a cake like texture.

I have made a lot of cakes in my life. Some with three layers, some with six, some that took an entire weekend and a small breakdown to finish. But I don't think I have ever made something that looks this impressive for this little effort. This pumpkin caramel icebox cake is not only one of the most beautiful desserts I have pulled out of my fridge, it also happens to taste unreal, which is not always a guarantee when something looks this good.

If you love an easy pumpkin dessert, you will want to also check out my Scoopable Pumpkin Cheesecake and my Pumpkin Biscoff Pudding, both from the same lineup of recipes this one came from.

Why You'll Love Pumpkin Caramel Icebox Cake

• No oven required, which means no worrying about overbaking anything
• The gingersnaps soften into a texture that genuinely tastes like cake, not a cookie pretending to be one
• Layers of pumpkin Chantilly cream, caramel, and white chocolate in every single bite
• Real pumpkin flavor and warm pumpkin spice in every layer, not just on top
• Make it a day ahead, which makes it an easy pumpkin dessert for holiday hosting
• It looks like it took a lot more effort than it actually did

Ingredient Overview

Here is a breakdown of the ingredients you will need and why each one matters.

• Heavy whipping cream: Used in both the Chantilly cream and the caramel sauce, and it needs to stay cold to whip to stiff peaks properly
• Cream cheese: The base of the Chantilly cream, giving it structure and a slight tang that balances the sweetness
• Pumpkin puree: Not pumpkin pie filling, which already has spices and sugar added and will throw off the pumpkin flavor
• Pumpkin pie spice: Adds warm pumpkin spice flavor without needing to measure out five separate spices
• Vanilla bean paste: Gives the Chantilly cream flecks of vanilla bean and a deeper flavor than extract alone
• Cinnamon: Used in the whipped cream topping for a warm, spiced finish
• Granulated sugar, corn syrup, and butter: The base of the caramel sauce, cooked together until deep amber
• White chocolate chips: Melted into a quick ganache that gets drizzled between the layers
• Gingersnap cookies: Use a high quality, and shockingly my favorite is great value from walmart!

How to Make Pumpkin Caramel Icebox Cake

• Make the caramel sauce first, since it needs time to cool before assembly
• Make the white chocolate ganache, covering the bowl with plastic wrap so it steams the chocolate while it melts.
• Using a stand mixer or an electric mixer, beat the cream cheese until smooth, then add the powdered sugar
• Switch to the whisk attachment and add the heavy whipping cream, vanilla bean paste, salt, pumpkin puree, and pumpkin spice
• Whip the pumpkin mixture just until it holds a soft peak, watching closely so it does not overwhip
• Line a springform pan with parchment paper, leaving some to overhang to make removal easier, and lightly grease it
• Layer gingersnaps, a thin layer of the pumpkin mixture, a caramel drizzle, and a white chocolate drizzle
• Repeat the layers six to seven times, keeping each layer of filling thin
• Refrigerate at least 12 hours, up to 24 hours for the best texture
• Top with whipped cream whipped to stiff peaks, a sprinkle of crushed gingersnaps, and a heavy pour of salted caramel before serving

Common Mistakes

• Using pumpkin pie filling instead of plain pumpkin puree, which adds extra sugar and spice and mutes the real pumpkin flavor
• Skipping the chill time or not chilling long enough, which means the gingersnaps stay crunchy instead of softening into a cake like texture
• Overwhipping the Chantilly cream past stiff peaks, which turns it grainy instead of smooth
• Assembling with warm caramel or ganache, which can melt the Chantilly cream and make the layers slide
• Making each layer of filling too thick, which makes the cake harder to slice cleanly

Can I Use Jarred Caramel Sauce?

Yes. If you are short on time or just do not feel like standing over a pot watching sugar turn amber, a good quality jarred caramel sauce will work fine here. Homemade caramel does give this pumpkin caramel icebox cake a slightly deeper flavor, but this is not a recipe where I would tell you to skip a shortcut that saves you twenty minutes.

What Are Some Tips for Making Pumpkin Caramel Icebox Cake

• Make sure your caramel and ganache are fully cooled before you start layering. Warm caramel poured over Chantilly cream will melt it on contact and ruin the clean layers you are going for
• Use cold heavy whipping cream for the Chantilly cream. Cold cream whips faster and holds its structure, while room temperature cream takes longer and can end up thinner
• Keep every thin layer consistent. It is tempting to pile on more cream or more caramel, but thin, even layers are what give you those clean, defined lines when you slice into it
• Do not rush the chill time. Twelve hours is the minimum, but twenty four hours makes a real difference in how soft and cake like the gingersnaps become
• Break your gingersnaps as needed to fully cover the bottom of the pan rather than trying to force whole cookies into every gap. A few smaller pieces filling in the edges works better than large gaps
• Leave enough inches of overhang with your parchment paper so you can easily lift the cake out once it is set
• If your kitchen runs warm, work in shorter batches and pop the whole pan back in the fridge for ten minutes between layers if the cream starts to soften too much

Frequently Asked Questions

Here are a few common questions I get about this pumpkin caramel icebox cake.

• Can I make this ahead of time? Yes, and honestly this is a recipe that benefits from being made ahead, since the icebox cake needs at least 12 hours to chill anyway
• What can I substitute for gingersnaps? Graham crackers or vanilla wafers will both work, though the flavor will be less spiced
• Why is my Chantilly cream not holding its shape? It is most likely overwhipped, or your cream was not cold enough to whip to stiff peaks in the first place
• Can I make this in a different size pan? Yes, though you will want to adjust the amount of cookies and pumpkin mixture per layer depending on the size

Storing and Freezing

Once sliced, store any leftover pumpkin caramel icebox cake covered in the refrigerator, where it will keep well for up to four days. The texture actually holds up nicely over those first few days, so leftovers are not something you need to worry about.

This pumpkin caramel icebox cake also freezes well after it has been fully assembled and chilled. Wrap the whole cake tightly in plastic wrap, or slice it first and wrap individual pieces, then store in the freezer for up to two months. Let it thaw in the refrigerator overnight before serving, and add the whipped cream topping fresh rather than freezing it on.

FOR MORE NO BAKE DESSERTS, HERE ARE MY FAVORITE!

• Pear Cheesecake With Ginger Spiced Crust
• The Most Splendid Caramel Pumpkin Sheet Cake
• Pumpkin Caramel Cookies with Cream Cheese Frosting
• Soft Pumpkin Caramel Cinnamon Rolls Recipe
• Pumpkin Cinnamon Rolls Recipe

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See the recipe card below for full ingredient amounts and instructions.

Recipe

Pumpkin Caramel Icebox Cake

Molly Murphy

an easy pumpkin dessert made with layers of gingersnap cookies, pumpkin Chantilly cream, caramel, and white chocolate, chilled until the cookies soften into a cake like texture.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

For the Caramel Sauce (Do First):

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 1 tablespoon unsalted butter added to the caramel at the end

For the white chocolate ganache

• 6 ounces white chocolate chips
• ¼ cup heavy whipping cream

For the Chantilly cream

• 1 ½ cups cold heavy cream
• ¼ cup powder sugar
• 16 ounces cream cheese room temperature
• 1 tablespoon vanilla bean paste
• 1 teaspoon kosher salt
• 1 cup pumpkin puree not pumpkin pie
• 1 teaspoon pumpkin pie spice

Assembly

• 2 boxes gingersnap cookies I used Great Value!

For the topping (optional)

• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• 4 crushed gingersnaps cookies
• 2-3 tablespoons salted caramel

Instructions

 

For the Caramel Sauce:

• In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Gently stir to moisten all the sugar, then stop stirring
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Set the pan over medium heat and cook undisturbed for 5-10 minutes, until the mixture turns a deep amber. Meanwhile, warm the heavy cream in the microwave for about 1 minute
  ¾ cup heavy cream
• Once the caramel is a rich copper color, remove from heat and carefully pour in the warm cream. Caution: the mixture will bubble up rapidly - pour slowly and whisk constantly
• Whisk until smooth, then stir in the vanilla, salt, and butter. Return to low heat briefly if needed to smooth it out
  2 teaspoons pure vanilla extract, 1 teaspoon salt, 1 tablespoon unsalted butter added to the caramel at the end
• Let cool slightly, then transfer to a heat-safe jar and refrigerate until ready to assemble. The caramel will thicken as it cools
• The caramel needs to be cooled before assembly, as it can melt the Chantilly cream

For the white chocolate ganache

• Heat the cream in a microwave safe bowl for 60 seconds. Pour the cream over the white chocolate chips and cover with plastic wrap. Let sit for five minutes. Stir until smooth. Set aside until use.
  6 ounces white chocolate chips, ¼ cup heavy whipping cream

For the pumpkin Chantilly cream:

• In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed for 1-2 minutes, until completely smooth and creamy, scraping down the sides of the bowl as needed.
  16 ounces cream cheese room temperature
• Add the powdered sugar and mix on low speed until just combined, then increase to medium and beat for about 30 seconds until smooth.
  ¼ cup powder sugar
• If using a stand mixer, swap the paddle for the whisk attachment - this helps incorporate air for a lighter texture. Add the cold heavy cream, vanilla bean paste, kosher salt, pumpkin puree, and pumpkin pie spice to the bowl.
  1 ½ cups cold heavy cream, 1 tablespoon vanilla bean paste, 1 teaspoon kosher salt, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice
• Whip on medium speed for about 2 minutes, just until the mixture is smooth, creamy, and holds a soft peak. Because the cream cheese and pumpkin puree add body, this mixture thickens faster than a plain whipped cream, so watch it closely rather than walking away for the full 2 minutes. Stop and check frequently toward the end, as this comes together fast once the cream starts to thicken.
• You're looking for a spreadable, pipeable Chantilly texture that is light and creamy, not stiff or grainy. If it starts to look clumpy or separated, stop immediately, as overwhipping will break the cream.

Assembly

• Line a 9-inch springform pan: place a sheet of parchment paper on the bottom, letting the excess hang over the edges, then attach the sides of the pan over it, and lightly coat the inside with cooking spray
• Arrange a single layer of gingersnap cookies in the bottom of the pan, breaking pieces as needed to fit
  2 boxes gingersnap cookies
• Spread a thin layer of the pumpkin Chantilly cream over the cookies
• Drizzle lightly with caramel
• Drizzle lightly with white chocolate
• Repeat the layering process (gingersnaps, cream, caramel, white chocolate) 6-7 times total, keeping each layer thin so you get clean, defined layers once sliced
• Cover and refrigerate for at least 12 hours, or up to 24 hours for the best texture - this allows the gingersnaps to soften and the layers to set, making the cake easier to slice cleanly

For the topping

• In a stand mixer or with a hand mixer, whip the heavy cream, vanilla, and cinnamon on medium-high speed until soft-to-medium peaks form
  1 cup heavy whipping cream, 1 teaspoon vanilla, ½ teaspoon cinnamon
• Remove the cake from the springform pan and peel away the parchment paper
• Spoon or pile the whipped cream on top of the cake, swooping it into loose, textured mounds rather than spreading it smooth
• Scatter the crushed gingersnaps over the whipped cream
  4 crushed gingersnaps cookies, 2-3 tablespoons salted caramel
• Drizzle the salted caramel generously over the top, letting it pool and drip down over the whipped cream and sides and serve immediately!

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