Name: Pumpkin Gingersnap Icebox Cake
Total time: 12 h 30 min
Cuisine: American
Ingredients: 15 ounces canned unsweetened pumpkin puree; 8 ounces cream cheese , softened; 1 cup packed (7 ounces) light brown sugar; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; ½ teaspoon table salt; 3 cups heavy cream , chilled; 1 pound gingersnaps , divided; unsweetened cocoa powder for dusting

Why This Recipe Works

This easy make-ahead Thanksgiving dessert comes together in minutes. It's based on the classic Nabisco icebox cake, in which chocolate wafer cookies are layered with whipped cream and refrigerated until the cookies soften and take on a cake-like texture. For this version we used classic fall flavors: gingersnaps, canned pumpkin, brown sugar, and cinnamon. We added cream cheese for smooth, silky body and a cheesecake-like tanginess. This dessert is sweet and rich; a little goes a long way, and it's designed to feed a crowd.

Before You Begin

We developed this recipe using our favorite canned pumpkin, Libby's 100% Pure Pumpkin, and Nabisco Ginger Snaps, which are thin, relatively mild, and crispy. A 16-ounce box of Nabisco Ginger Snaps contains about 64 cookies. You can use an equal weight of another brand of gingersnaps if you’d prefer, but note that they might have stronger molasses or ginger notes and that the number of cookies per pound may vary.

Instructions

Using stand mixer fitted with whisk attachment, whip pumpkin, cream cheese, sugar, vanilla, cinnamon, and salt on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed. Reduce speed to medium-low and slowly pour in cream. Whip until thickened, 2 to 3 minutes. Increase speed to medium-high and whip until soft peaks form, 1 to 2 minutes.

Spread 2½ cups pumpkin filling over bottom of 13 by 9-inch baking dish. Arrange half of gingersnaps in even layer over filling (overlapping cookies slightly as needed). Repeat layering with half of remaining filling and remaining gingersnaps. Spread remaining filling over top and smooth into even layer with spatula. Cover baking dish with plastic wrap and refrigerate cake overnight or up to 2 days. Dust evenly with cocoa. Serve.