Gingersnap Pumpkin Ice Box Cake


Gingersnap Pumpkin Ice Box Cake

  • 2 Cups Heavy Whipping Cream Chilled
  • 1 Cup Pumpkin Purée
  • 1 Cup Mascarpone
  • 1/2 Cup Sugar
  • 1/2 Tsp Pumpkin Pie Spice
  • 1 Tsp Vanilla Bean Paste or Extract
  • Pinch of Salt
  • 1 Lb Ginger Snap Cookies



In the bowl of an electric mixer, combine heavy cream, pumpkin purée, mascarpone, sugar, pumpkin pie spice, vanilla and a pinch of salt. Whip to firm peaks.

In a 9-inch, round, springform pan, add a layer of gingersnap cookies. Add about a third of the pumpkin whipped cream and spread into an even layer. Add another layer of cookies and cream, repeating until the pan is filled, finishing with a top layer of cream. Cover with foil and chill in refrigerator for at least 4 hours or overnight.

Uncover and release from springform pan. Garnish with crumbled cookies or chocolate sprinkles! Slice and serve!