Pumpkin Gingersnap Icebox Cake
Pumpkin Gingersnap Icebox Cake is four gingered molasses cookie rounds, layered with lightly sweetened and spiced whipped pumpkin filling.
Ingredients
- ginger cookie rounds (see recipe below)
- 12 ounces cream cheese
- 1 cup sugar
- 1 15 ounce can of pumpkin, not pumpkin pie filling
- 1½ teaspoon pumpkin pie spice, plus extra for dusting
- ½ teaspoon vanilla
- 1½ cups whipping cream
- sweetened whipped cream, optional, for garnish
Ginger Cookie Rounds
- ¾ cup butter, softened
- 1 cup sugar
- ⅓ cup molasses
- 1 egg
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1½ teaspoons ginger
- ¼ teaspoon cloves
- 2½ cups flour
Sweetened Whipped Cream
- ⅓ cup whipping cream
- 2 tablespoons confectioner's sugar
Instructions
Ginger Cookie Rounds
- Line four (nine inch) pans with parchment rounds and grease the lower portion of the sides of the pans.
- Using a paddle attachment on an electric mixer, beat butter and sugar until light and fluffy. Add the molasses and beat until smooth.
- In a separate bowl, combine salt, baking soda, spices, and flour.
- Gradually add flour mixture to batter while mixing to combine.
- Dough will be sticky. Drop little blobs of dough as evenly as possible across the four (nine inch) cake pans.
- Bake at 350°F for 10 minutes or until well done, being careful not to burn. Allow to cool in pans.
Whipped Pumpkin Filling
- Mix cream cheese and sugar using a whisk attachment on an electric mixer. Scrape down sides of mixer frequently throughout this recipe.
- Slowly add pumpkin a spoonful at a time while continuing to mix. Add spices.
- Very slowly pour whipping cream into mixture, while continuing to whip the mixture. Continue to whip until the mixture thickens to hold soft peaks.
Sweetened Whipped Cream
- Add confectioner's sugar to cream and whip until soft peaks form so that the mixture will hold it's shape for piping (if desired) or dolloping.
Pumpkin Gingersnap Icebox Cake
- In a nine inch springform plan, layer a cookie, ¼th of whipped pumpkin mixture, another cookie, whipped mixture, etc, ending with whipped mixture. Smooth top.
- Refrigerate for several hours or overnight. Carefully remove the springform pan from the cake, using a knife to guide if needed. Smooth edges as needed.
- Dust with additional pumpkin spice on top, if desired.
- Pipe whipped cream decoratively as desired.