Chocolate Pumpkin Icebox Cake Recipe

Name: Chocolate Pumpkin Icebox Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces, weight Cream Cheese; 1/2 cups Granulated Sugar; 1/2 cups Firmly Packed Brown Sugar; 1 can (15 Oz. Size) Pumpkin Puree; 2 Tablespoons Cream; 1/8 teaspoons Salt; 3/4 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Nutmeg; 1/8 teaspoons Ground Ginger; 2 teaspoons Vanilla Extract; 12 ounces, weight Chocolate Graham Crackers (about 28 Crackers); Cocoa Powder, For Dusting

Servings: persons

24 ounces, weight Cream Cheese
1/2 cups Granulated Sugar
1/2 cups Firmly Packed Brown Sugar
1 can (15 Oz. Size) Pumpkin Puree
2 Tablespoons Cream
1/8 teaspoons Salt
3/4 teaspoons Ground Cinnamon
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Nutmeg
1/8 teaspoons Ground Ginger
2 teaspoons Vanilla Extract
12 ounces, weight Chocolate Graham Crackers (about 28 Crackers)
Cocoa Powder, For Dusting

1
Beat the cream cheese with both sugars in the bowl of your electric mixer on medium speed until smooth. Then beat in the pumpkin, cream, salt, spices and vanilla until the mixture is smooth and fluffy.
2
Place a layer of graham crackers to cover the bottom of a 9 x 9 inch pan or dish. You may need to cut some crackers to fit. Spread 1/4 of the pumpkin mix over the crackers and smooth with an offset spatula. Layer 3 more times, ending with the pumpkin mix. Cover and chill for 12 hours or overnight.
3
For the stenciling:
4
Remove the cake from the fridge. Use any pattern of stencils you would like. You can trace the pattern onto a thick piece of paper. At my local craft store, I could not find any seasonal stencils that were small for the size of this cake. But I did find a variety of small felt leaves. I simply placed these over the top of the cake, and dusted the top with cocoa powder. I removed the leaves carefully with kitchen tweezers. Cut and serve!
5
Adapted from Sunset Magazine.

1283

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 ounces, weight Cream Cheese, 1/2 cups Granulated Sugar, 1/2 cups Firmly Packed Brown Sugar, 1 can (15 Oz. Size) Pumpkin Puree, and more.

Yes, Chocolate Pumpkin Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pumpkin Icebox Cake

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