Pumpkin Cream Cold Brew Icebox Cake.

This pumpkin icebox cake has all the flavors of my favorite fall coffee! An espresso layer with a pumpkin layer and graham crackers makes this super delicious and so easy. A perfect Thanksgiving or Friendsgiving dessert!

Now this is a cake I can get behind. 

Oh my gosh. Yes that title is a mouthful but it is really all necessary. Take the favorite pumpkin cream cold brew and turn it into an icebox cake? Like a super easy cake that doesn’t require baking?!

OKAY. I’m here for it. 

This reminds me of my pumpkin white chocolate mousse pie from last year, but it may be even easier. And if you’re into coffee, better? The jury is still out!

It’s no secret how much I absolutely love the pumpkin cream cold brew drink. It is just SO GOOD. Last year I made a version with coconut cream and it’s delish to make at home. I love how the cream layer of the drink is so light and rich at the same time. 

So when my cousin Lacy came up with this idea I was 100% sold. She thought of the espresso layer and the pumpkin layer and it sounded incredible. So we got to work! And after a few tests, we nailed it. The creamy icebox cake that you can prep a full day ahead of time with hints of espresso and pumpkin both. Not too sweet. Light and decadent at the same time, just like the drink that I love!

The flavor is so spot on. If you love pumpkin and coffee, you’re going to freak.

Here’s how the icebox cake goes down:

• Layers of graham crackers make up our “cakey” layer. Yes, crackers! In icebox cakes, crackers or cookies are used for the layers, which then turn soft and cakey as the cake sits in the fridge. I love using graham crackers here because they are a very neutral flavor with everything else we have going on. However, you could even do oreos… or gingersnaps! Oh yes.
• I like to make two layers here for our cake. Sort of like how the pumpkin cream cold brew has a cold brew layer and then a cream layer. The first layer is cream, mascarpone cheese and espresso powder. The second layer is pumpkin and cream. All whipped together, all layered to perfection! 
• The cake really needs to be refrigerated overnight. You can get away with 4 to 6 hours, sure. It will be set and taste delicious, but the graham crackers won’t be soft and cakey yet. They will be crunchy. To be honest, I don’t mind the crunchy texture! But at the same time, it won’t slice nicely. You can use a spoon and scoop it out if you choose to do it that way.
• For super perfect slices, you can put this in the freezer for about an hour. Despite the name, icebox cake doesn’t actually go in the freezer! It goes in the fridge. But if you want it to be a little firmer, throw it in the freezer for that hour or so. Not much longer. 
• I like to sprinkle mine with some crushed graham crackers or cinnamon! For the perfect topping.

This makes the best Friendsgiving dessert. It is easy, even though it does require two bowls. All you do is layer some fluffy cream and refrigerate the whole thing.

It doesn’t have to look perfect when sliced. You can use a spoon to scoop it out instead! No on minds, because it tastes like heaven.

Cake + coffee is the best combo ever.

Pumpkin Cream Cold Brew Icebox Cake

Pumpkin Cream Cold Brew Icebox Cake

Yield: 8 to 10 people

Prep Time: 45 minutes mins

Chill Time: 8 hours hrs

Total Time: 8 hours hrs 45 minutes mins

This pumpkin icebox cake has all the flavors of my favorite fall coffee! An espresso layer with a pumpkin layer and graham crackers makes this super delicious and so easy. A perfect Thanksgiving or Friendsgiving dessert!

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5 from 15 votes

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Ingredients

• 1 (14 ounce) box graham crackers

espresso layer

• 1 ½ cups heavy cream
• 8 ounces mascarpone cheese, at room temperature
• 1/3 cup granulated sugar
• 2 ½ tablespoons instant espresso powder
• 2 teaspoons vanilla extract

pumpkin layer

• 1 ½ cups heavy cream
• ¾ cup pumpkin puree
• ⅔ cup sugar
• 1 ½ teaspoons pumpkin spice
• 2 teaspoons vanilla extract
• crushed graham crackers, for topping
• cinnamon or pumpkin spice, for topping

Instructions 

• You need a 9x9 inch square dish to start!
• I like to make the espresso layer first. Beat the heavy cream with an electric mixer on medium speed (I like a hand mixer for this) until it begins to thicken - right before you have soft peaks. Beat in the mascarpone cheese until combined. Beat in the sugar, espresso powder and vanilla extract. Set the bowl aside the scrape as much espresso cream mixture off the beaters into the bowl. I don’t fully clean the beaters - we’re going to mix the flavors anyway!
• In a second bowl, do the same. Beat the heavy cream with an electric mixer on medium speed until it begins to thicken, right before soft peaks form. Beat in the pumpkin puree until combined. Beat in the sugar, pumpkin spice and vanilla extract until soft and fluffy.
• Grab your 9x9 inch dish. Layer the graham crackers on the bottom - I actually like to do 2 layers. Next, add half of the espresso cream mixture, spreading it over the grahams.
• Take half of the pumpkin mixture and spread it on next. Top the pumpkin with another layers of graham crackers. Again, I like 2 layers here! But you can always do 2 layers. Top the grahams with the rest of the espresso mixture. Top that with the rest of the pumpkin mixture.
• Cover the dish with plastic wrap and stick it in the fridge - for at least 8 hours or preferably overnight. If you want clean-cut slices, stick the dish in the freezer before serving. Otherwise, you can cut or scoop it out of the dish!
• Before serving, top with fresh crushed graham crackers and a sprinkle of pumpkin spice. Enjoy!

Course: Dessert

Cuisine: American

Author: How Sweet Eats

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