It really amazes me, sometimes, what you can do with some cream and cream cheese, a few simple spices, and a couple of basic items for filling. The result here is a sweetly spicy, creamy, delicious cake for fall – not bad for not even having to turn on an oven.
What I love the most about this cake is how it turns so beautifully soft and creamy when it’s refrigerated. I do like cookies as they are – crispy and crunchy, but in this case the flavors become even more delicious when the gingersnaps get softer.
1 1/2 cups heavy cream
1 1/2 cups powdered sugar, DIVIDED
8 ounces cream cheese, at room temperature (I used Philadelphia)
1 (15-ounce) can pumpkin
1 tablespoon ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Pinch of cloves
1 tablespoon pure vanilla extract
Beat heavy cream until it begins to thicken. Gradually mix in 1/2 cup powdered sugar. Beat until soft peaks form. Scrape whipped cream into a separate bowl and set aside.
Beat the cream cheese until smooth. Slowly blend in remaining 1 cup powdered sugar and beat until smooth. Blend in pumpkin, spices, and vanilla and beat until well combined. Gently fold whipped cream into pumpkin mixture and set aside.
Dollop a bit of the pumpkin mixture into the bottom of a 9- by 13-inch baking dish and spread into a thin layer. Cover with a layer of gingersnaps (or make a double-layer if using very thin cookies). Spoon about 1/3 of the remaining pumpkin mixture over the gingersnaps and spread into an even layer. Repeat gingersnap layer and pumpkin layer two more times. Cover and refrigerate for 8 hours or overnight.
Quick tip: Be sure to make two of these cakes for a larger crowd! They’ll be gone in a heartbeat!
Thanks to Five Heart Home for this yummy fall icebox cake recipe.