You know the drill I’m sure…after this Pumpkin Spice Ice Box Cake sets up in the fridge for a few hours the creamy filling penetrates the crisp chocolate wafers and creates the most intensely luxurious mouthfeel ever. Part cake, part mousse, it slices like butter to show off layers of inky chocolate and fluffy pumpkin spice. Yum doesn’t begin to describe it.
Why should we relegate one of the best ideas in the dessert world to the warmer months? Ice box cakes should be a year round pleasure, and I’m seeing to that with today’s fall inspired recipe. Instead of plain whipped cream I’ve folded in pumpkin puree and a sprinkling of spices like ginger, cinnamon, nutmeg, and allspice. Honestly the filling could be a dessert in itself, just dollop it into pretty glasses and top with some crushed gingersnaps.
This pumpkin ice box cake is a nice dessert for those times when you want to get everything set ahead of time. It can be made the day before and stored in the fridge overnight. And during the holidays it can be a lifesaver, it will wait patiently in the fridge until you’re ready for it.
Of course you really can’t make a bad dessert with the ‘famous’ chocolate wafer cookies. I stock them year round, and pick them up almost every time I see them in the grocery store. The only trouble is we have a snacking problem in our house and they tend to go missing on a regular basis.
How to layer an ice box cake ~
Start by lining a loaf pan with plastic wrap, waxed paper, or parchment paper. You want to do this so you can lift your cake out for slicing later.
Spread a thin layer of filling on the bottom of the pan and lay down your first layer of wafers, overlapping slightly if necessary. Don’t worry if there are small empty spots between the wafers, that won’t matter.
Top with a scoop or two of filling and spread out evenly. Then add another layer of wafers. Press down gently on the wafers so they form a flat layer.
Continue layering until you have filled the pan. Finish off with a layer of filling.
The loaf pan takes about 6 layers of wafers, so you’ll need an entire package for this cake. Fair warning: don’t nibble on them while you work or you won’t have enough! (Or buy an extra package…that works too.)
If some of the cookies are broken (it happens) don’t worry, just layer them in, pieces and all, it won’t make any difference.
I love to garnish the top of my pumpkin spice ice box cake with chocolate curls ~ just take a vegetable peeler and run it along the edge of a bar of chocolate. Alternatively you can grate the chocolate with a box grater.
There you have it, yet another example of how chocolate and pumpkin are ah-mazing together. You better believe I’ve paired them up before ~
My Pumpkin Spice Ice Box Cake is part cake, part mousse, an easy no bake dessert that slices like butter to show off those layers of inky chocolate and fluffy pumpkin spice. Yum doesn't begin to describe it.
- 2 cups heavy cream
- 4 Tbsp powdered confectioners sugar
- 1 cup pumpkin puree
- 1/2 tsp vanilla extract1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1 package Nabisco Famous Wafers
- Line a loaf pan with plastic wrap or waxed paper with long ends, so you can lift the cake out later for slicing.
- Whip the heavy cream until it starts to thicken. Add the sifted sugar and whip until stiff peaks form.
- Mix the pumpkin, vanilla, and spices together and gently fold into the whipped cream until no streaks remain.
- Spread a thin layer of the filling on the bottom of the loaf pan. Add a single layer of wafer cookies, overlapping slightly if necessary. Add a layer of filling (I used approximately 2 ice cream scoops of filling per layer) and then more wafers, pressing down lightly on every layer of wafers to keep them flat and even. Finish off with a layer of filling.
- Cover loosely and refrigerate for 4 hours (or overnight.)
- Remove the cake from the pan and top with chocolate curls. Slice the cake with a large sharp knife.
- Keep chilled.