No-Cook Pumpkin Chocolate Icebox Cake Recipe

Name: No-Cook Pumpkin Chocolate Icebox Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 packages (8 oz. each) cream cheese, at room temperature; 1/2 cup packed dark brown sugar; 1/2 cup granulated sugar; 1 can (15 oz.) pumpkin; 2 tablespoons half-and-half; 1/8 teaspoon salt; 3/4 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 28 chocolate graham cracker sheets (12 oz. total); Unsweetened cocoa powder, for dusting

Servings: persons

1
Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.
2
Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.
3
Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.
4
Note: Nutritional analysis is per square.
5
To serve it on a plate (out of the pan), line pan with plastic wrap so it hangs over the edges. Start your layers with a quarter of the pumpkin mixture, top with graham crackers, and repeat 3 times, ending with crackers. To serve, lift from pan using plastic wrap as handles. Hold a plate facedown on top of the cake and flip over together. Remove wrap, smooth with a spatula, and trim edges. Then decorate as directed.

1859

kcal

Calories

121

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 packages (8 oz. each) cream cheese, at room temperature, 1/2 cup packed dark brown sugar, 1/2 cup granulated sugar, 1 can (15 oz.) pumpkin, and more.

Yes, No-Cook Pumpkin Chocolate 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.

That's it — enjoy your meal!

No-Cook Pumpkin Chocolate Icebox Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions