This pumpkin icebox cake captures all the cozy flavors of a pumpkin cream cold brew. An espresso-spiked cream layer, a pumpkin-spiced cream layer and graham crackers come together for a simple, no-bake dessert that’s ideal for Thanksgiving or Friendsgiving.
Now this is a cake I can wholeheartedly get behind.
The title might be a mouthful, but it’s accurate — it’s essentially a pumpkin cream cold brew turned into an easy icebox cake. No baking required, just layers, a little chilling time and big seasonal flavor.
I first made a pumpkin white chocolate mousse pie last year and this cake is in the same family, but even simpler. If you love coffee, this might become a new favorite — the espresso layer adds the perfect balance to the pumpkin cream.
I’m a big fan of the pumpkin cream cold brew; its cream layer is airy yet rich, and it inspired this dessert. When my cousin Lacy suggested pairing an espresso layer with pumpkin cream and graham crackers, I was all in. After a few tests, we landed on a version that’s light, not overly sweet, and full of the flavors you expect from the drink.
The result is a creamy icebox cake you can prepare a day ahead. The textures are lovely: the cream layers stay silky while the graham crackers soften into a cake-like layer as they chill.
If you love pumpkin and coffee together, this will absolutely delight your taste buds.
How the icebox cake comes together
- Graham crackers form the cake layers. In icebox cakes, crackers or cookies are layered with creamy fillings and soften in the refrigerator until they have a cakey texture. Graham crackers are neutral and pair perfectly with espresso and pumpkin, though you could use Oreos or gingersnaps for a different flavor profile.
- The recipe uses two whipped layers to echo the drink: an espresso layer made with heavy cream, mascarpone, sugar, instant espresso powder and vanilla; and a pumpkin layer made with whipped cream, pumpkin puree, sugar, pumpkin spice and vanilla. Both are light and airy.
- Refrigerate the assembled cake for at least 8 hours, preferably overnight. You can get away with 4 to 6 hours if you’re short on time, but the grahams will still be crunchy and the cake won’t slice as cleanly.
- If you want neat slices, chill the cake in the freezer for about an hour before serving. Traditionally an icebox cake is refrigerated, not frozen, but a brief stint in the freezer firms it up for slicing.
- Finish with crushed graham crackers or a dusting of cinnamon or pumpkin spice for a pretty, flavorful topper.
This is an ideal Friendsgiving dessert: easy to make, impressive to serve and forgiving to prepare ahead. It doesn’t have to be perfectly sliced — scoopable is perfectly acceptable and still delicious.
Cake plus coffee is a winning combination.
Pumpkin Cream Cold Brew Icebox Cake
Pumpkin Cream Cold Brew Icebox Cake
8 to 10 people
45 mins
8 hrs
8 hrs 45 mins
Ingredients
- 1 (14 ounce) box graham crackers
Espresso layer
- 1 ½ cups heavy cream
- 8 ounces mascarpone cheese, at room temperature
- 1/3 cup granulated sugar
- 2 ½ tablespoons instant espresso powder
- 2 teaspoons vanilla extract
Pumpkin layer
- 1 ½ cups heavy cream
- ¾ cup pumpkin puree
- ⅔ cup sugar
- 1 ½ teaspoons pumpkin spice
- 2 teaspoons vanilla extract
- Crushed graham crackers, for topping
- Cinnamon or extra pumpkin spice, for topping
Instructions
- You need a 9×9 inch square dish to start.
- Make the espresso layer first. Beat the heavy cream on medium speed until it just begins to thicken, then add the mascarpone and beat until combined. Mix in the sugar, instant espresso powder and vanilla until smooth. Set aside.
- In a second bowl, beat the heavy cream until it begins to thicken. Add the pumpkin puree, then the sugar, pumpkin spice and vanilla. Beat until soft and fluffy.
- Layer graham crackers on the bottom of the 9×9 dish (two layers if you like). Spread half of the espresso cream over the crackers.
- Spread half of the pumpkin mixture over the espresso layer. Add another set of graham cracker layers, then spread the remaining espresso mixture and finish with the remaining pumpkin mixture.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight. For cleaner slices, chill in the freezer for about an hour before serving. Otherwise, scoop or cut and serve as is.
- Before serving, top with crushed graham crackers and a sprinkle of pumpkin spice. Enjoy!
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