Recipe: Pumpkin Gingersnap Freezer Cake

I love the idea of “icebox” cakes, they make me think of vintage cookbooks and hand written recipe cards stuffed inside recipe boxes. The basic idea of an “icebox” cake is whipped cream + cookies layered and frozen, then cut into cake. Super fast & easy, almost a crime to call it a cake…until of course you try a piece.
You’ll need:
-1 quart of heavy cream (you can make this vegan by using one of these recipes)
-1/4 c of powdered sugar
-1/2 cup of pumpkin puree
-1 tsp pumpkin pie spice
-parchment or wax paper
-about 20 gingersnaps
1. In a stand up mixer whip cold heavy cream and on low speed until stiff peaks form.
2. Gently stir in powdered sugar, pumpkin puree, and pumpkin pie spice.
3. Line a 9×9 pan with parchment or wax paper.
4. Either crush the gingersnaps or leave whole, both ways work well! Line the bottom of the pan with half of the cookie crumbs, spread in whipped topping mixture and top with remaining cookies or crumbs.
5. Freeze until firm about 2-3 hours, cut and enjoy! Store remaining slices wrapped in foil in the freezer.

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7 Responses to Recipe: Pumpkin Gingersnap Freezer Cake

  1. Jennifer says:

    This sounds amazing. Definitely trying sometime!

  2. Rosalie says:

    That looks amazing. Also, I never knew what the heck people meant by freezer cake. Thanks for the easy explanation!

  3. Amanda says:

    I have to make this. STAT. omgomgomg.

    ps: I just learned that I can see your blog posts through goodreads! rad!

  4. olivia says:

    i’ve never heard of a freezer cake. I like frozen things and I like cake obviously… I must try some!

  5. Heidi Kenney says:

    haha, i hope you love it! im going to attempt to make it again tonight with layers and vegan whipped cream for my husband :)

  6. Heidi Kenney says:

    yeah I think the name makes it a bit confusing, but its really one of the easiest cakes out there :)

  7. Ashley says:

    This looks amazing! Thanks so much! It is Thanksgiving this weekend, so perhaps I will give this a try!