Pumpkin Spice Icebox Cookie Cake

The first day of Fall is finally here and I’m ready to welcome it with open arms!

I’m ready for fires on cold crisp nights, the smell of hay, beautiful fall leaves, pumpkins, s’mores, Halloween, and of course Thanksgiving (for all my friends in the Fundraising… Only 64 more days until Thanksgiving!!!)

Since Fall is  the season of Pumpkin Spice EVERYTHING I made a Pumpkin Spice Icebox Cake to welcome the season.  An icebox “cake” is more like a tiramisu than an actual cake with layers of cookies and a luxurious mascarpone cream filling. For this Pumpkin Spice Icebox Cake I used Snickerdoodle Cookies (I used a Box of Big Kahuna Fundraising Cookies from my freezer, after all we sell frozen cookie dough for a living) and spiced up the mascarpone and cream filling with pumpkin, spice and everything nice!



Pumpkin Spice Icebox Cookie Cake


3-1/2 Dozen Snickerdoodle Cookies (baked)

16oz Mascarpone Cheese

1 Cup Pure Pumpkin Puree

3/4 Cup Sugar

1 Teaspoon Cinnamon

1/4 Teaspoon Cloves

1/4 Teaspoon All Spice

1/2 Teaspoon Nutmeg (fresh grated if possible)

1 Teaspoon Pure Vanilla Extract

2 Cups Heavy Whipping Cream

For the Cinnamon Whipped Cream: 

1 Cup Heavy Whipping Cream

2 Tablespoons Sugar

1/4 Teaspoon Cinnamon

1/2 Teaspoon Pure Vanilla Extract

Candy Pumpkins for decoration


Add the mascarpone cheese, pumpkin puree, sugar, spices and vanilla to the bowl of an electric mixer and beat well.  Add in the 2 cups heavy cream and beat until thickened.

Using a 9-inch springform pan, arrange about 8 cookies in the bottom of the pan, then break up 1-2 cookies and fill in any gaps to form a bottom crust.  Then pour in about a quarter of the pumpkin mixture.  Then repeat 3 more times ending with a layer of the pumpkin mixture.  Cover with plastic wrap and refrigerate for 24 hours.

When ready to serve remove the sides of the springform pan and smooth the sides of the cake with a knife then make the  cinnamon whipped cream…

In the bowl of an electric mixer add the 1 cup whipping cream, sugar, cinnamon and vanilla extract, beat until stiff peak form.  Transfer to a zip top bag fitted with a star attachment and pipe on in desired pattern.

Top with candy pumpkins and Enjoy!

P.S. How what are your favorite things about Fall?


Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

29 thoughts on “Pumpkin Spice Icebox Cookie Cake

  1. This looks lovely – the cinnamon whipped cream and the candy pumpkins make for a wonderful presentation! It’s difficult for me to pinpoint my favorite things about fall, but certainly apple cider doughnuts and the beautiful fall colors are high on my list – two things I didn’t really get to experience very much until I moved out of CA after college!


    1. Thanks!! I love icebox cakes too because the flavors can be so easily interchanged for the seasons… But anything with candy pumpkins is always a plus for me. Oh and I would say that eyes can totally perk up.


  2. This looks like so much fun cake–a Thanksgiving feast trooper!! the only cookie cakes I know of are from when we lived in Spain and friends made a cake of layered plain vanilla cookies, sprinkled with whiskey and layered with custard! I like your version better. And the little pumpkins on top are perfect!! thanks for the recipe– I’m so really for fall eating!

    Liked by 1 person

    1. Thanks Rhonda 🙂
      I always enjoy hearing about you living in Spain as its one of the place I would love too see someday soon.

      What I like about cookie cakes like this is you can transform them into anything flavor. As for all the little pumpkins… I bought a whole container to decorate the cake and I’ve almost eaten them all… One of my favorite fall concoctions is cocktail peanuts and candy corn (on in this case pumpkins) it’s so addicting.


    1. Hahaha!! It was actually really easy to decorate… I’ve never had a steady hand when it comes to icing. Plus the cute little pumpkins can cover any mistakes. I’m ready for cooler weather we are still in the 90’s and dry as a bone here. Oh and snickerdoodles do are the best 🙂
      Good to hear from you Kathryn!!

      Liked by 1 person

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