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Pumpkin Icebox Cake Recipe with White Chocolate

This icebox cake recipe completely embraces fall flavors with pumpkin, spice, and white chocolate! It’s SO easy to make – no bake – and everyone LOVES it.

White Chocolate & Pumpkin Icebox Cake Recipe

When it comes to autumn, I’m one of THOSE people. I get overly excited for fall every single year. I love the weather, and I love the color orange (have you seen my front door?).

I love wearing puffer vests and drinking coffee, and my absolute favorite temperature is 57º (I’m very specific).

But there’s one thing that’s even better than all of those combined: pumpkin spice everything. So if you’re wondering where this pumpkin icebox cake recipe came from, I think you have an inkling.

This icebox cake recipe completely embraces fall flavors with pumpkin, spice, and white chocolate! It's SO easy to make - no bake - and everyone LOVES it.

I recently moved into my new house and I was excited to get a new, large fridge so I could make an icebox cake for fall.

Icebox cake recipes are no bake (right up my alley) and delicious.

We got our Samsung Family Hub fridge and it has plenty of room for everything! Including all sorts of holiday treats and desserts, like this icebox cake recipe. Here’s how I made it.

Pumpkin Refrigerator Cake

Ingredients

  • One box cinnamon graham crackers
  • 1 can pure pumpkin (15 oz)
  • 2 cups heavy whipping cream
  • 1/2 cup sugar
  • 8 oz block cream cheese, softened
  • 1/2 cup white chocolate chips
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • cinnamon and whipped cream for garnish (optional)

Tools

Directions

In a medium (chilled) bowl, add the heavy whipping cream and sugar. Using the hand mixer, beat the whipped cream and sugar on medium speed until stiff peaks form. This can take 1 – 2 minutes. Don’t overbeat.

NOTE: If you want to make additional whipped cream for topping, double the heavy whipping cream to four cups and the sugar to one cup.

Mix like above and then remove half of the mixture from the bowl and set aside for serving.

Add the cream cheese, pumpkin, pie spice, and vanilla extract. Mix until just combined using a spatula or the hand mixer on low speed.

Fold in the white chocolate chips.

Break up the graham crackers to cover the bottom of your springform pan. Start with large pieces and then go around the edges with smaller pieces. My photo should help illustrate . . . you can’t mess up an icebox cake.

Spread 1/3 of your pumpkin mixture on top of the graham crackers. Place more graham crackers on top then repeat.

You’re going to have three layers of graham cracker and three layers of pumpkin mixture, with the top being pumpkin.

Pumpkin refrigerator cake

Stick in the fridge and chill for at least four hours.

pumpkin icebox cake

Serve your pumpkin icebox cake garnished with whipped cream and cinnamon if you like!

Yield: 8 pieces

Pumpkin Icebox Cake

This icebox cake recipe completely embraces fall flavors with pumpkin, spice, and white chocolate! It's SO easy to make - no bake - and everyone LOVES it.

This refrigerator cake recipe completely embraces fall flavors with pumpkin, spice, and white chocolate! It's SO easy to make - no bake - and everyone LOVES it.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 14.4 oz cinnamon graham crackers, (one box)
  • 15 oz pure pumpkin, (one can)
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 8 oz cream cheese, (1 package, softened)
  • 1/2 cup white chocolate chips
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • cinnamon and whipped cream for garnish, (optional)

Instructions

  1. In a medium (chilled) bowl, add the heavy whipping cream and sugar. Using the hand mixer, beat the whipped cream and sugar on medium speed until stiff peaks form. This can take 1 - 2 minutes. Don't overbeat.
  2. NOTE: If you want to make additional whipped cream for topping, double the heavy whipping cream to four cups and the sugar to one cup. Mix like above and then remove half of the mixture from the bowl and set aside for serving.
  3. Add the cream cheese, pumpkin, pie spice, and vanilla extract. Mix until just combined using a spatula or the hand mixer on low speed.
  4. Fold in the white chocolate chips.
  5. Break up the graham crackers to cover the bottom of your springform pan. Start with large pieces and then go around the edges with smaller pieces. My photo should help illustrate . . . you can't mess up an icebox cake.
  6. Spread 1/3 of your pumpkin mixture on top of the graham crackers. Place more graham crackers on top then repeat. You're going to have three layers of graham cracker and three layers of pumpkin mixture, with the top being pumpkin.
  7. Stick in the fridge and chill for at least four hours.
  8. Serve your icebox cake garnished with whipped cream and cinnamon if you like!

Notes

Nutritional information does not include whipped cream for topping, as it is optional.

Nutrition Information:

Yield:

8

Serving Size:

1 piece

Amount Per Serving: Calories: 642Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 99mgSodium: 350mgCarbohydrates: 65gFiber: 3gSugar: 35gProtein: 8g

Did you make this recipe?

Please leave a rating or share a photo on Pinterest!

easy icebox cake

This icebox cake recipe couldn’t be any easier! Notice the amazing layers of graham and pumpkin – that graham softens during the refrigeration process so that the resulting icebox cake is just soft, creamy amazing-ness.

For more pumpkin recipes, click the links below:

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Ginnie

Wednesday 27th of September 2017

Mmm ... this looks so delicious and perfect for fall! So jealous of that new refrigerator, too!

Leanne Jacobs

Friday 22nd of September 2017

That cake looks amazing and like a perfect substitute for pumpkin pie. What a dream refrigerator.

Mary Beth

Thursday 21st of September 2017

That refrigerator is amazing! I have been dreaming about owning one for a tad bit of time now....I also want a piece of that cake. It looks amazing!

linda smith

Thursday 21st of September 2017

This looks AMAZING!! Pinning now!

Shauna

Wednesday 20th of September 2017

I'm with you- love pumpkin spice season too! I'll take a bit warmer weather, though ; This looks scrumptious and I'm jealous of your new fridge. Fancy schmancy!