Description
This pumpkin spice icebox cake is a cozy, no-bake fall dessert made with soft pumpkin bread cookies, layers of whipped cream, and all the flavors of autumn in every bite.
Ingredients
Units
For the Cookies:
- 2 boxes spice cake mix
- 4 eggs (2 eggs per box)
- 2/3 cup oil (1/3 cup per box)
- 1 tsp pumpkin pie spice + more for dusting on the whipped cream
- 1 cup pumpkin puree
- 4 cups heavy cream
- 2 tbsp. sugar
- 2 tsp. vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- Mix all ingredients for the cake cookies together. The dough will be more like pumpkin bread dough than cookie dough. Will be a little sticky.
- Scoop small, 1-inch balls of dough and place on a cookie sheet.
- Lightly flatten with fingers.
- Place in the oven for 9-10 minutes.
- Let them cool for 5 minutes and move to a wire rack to cool completely.
- For the cool whip, add heavy cream, sugar, and vanilla to a large mixing bowl and whip on high-speed.
- Do this for a few minutes or until you get soft peaks. To get soft peaks, lift your whisk out of the mixture. Did a soft, little mountain form? Yes? Then you’re all set! A stiff peak is when your mountains are tall and pointy.
- Add a little of the cool whip to the bottom of the plate you are going to serve your cake on. This is going to act like glue to keep the cookies from sliding.
- Make a tight circle of 8 cookies over the cool whip and 1-2 in the center. They should be touching.
- Cover the cookies with a generous layer of cool whip.
- Then, layer 8 cookies over the places where the bottom layer of cookies are touching and 1-2 in the middle. Press these cookies down gently so they are secured in the cool whip.
- Add a layer of cool whip over these cookies.
- Repeat layering cookies and cool whip until you are out of cookies. We had over 48 cookies!
- Cover the cake and let sit in the fridge overnight. Trust us, this will be worth it.
- Don’t take the cake out until you’re ready to serve.
- Right before serving, dust with some pumpkin pie spice.