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This pumpkin icebox cake is an easy, no-bake dessert that’s perfect for pumpkin season! It has layers of graham crackers and a creamy pumpkin filling made with cottage cheese for a lighter twist. As it chills, the graham crackers soften into a delicious, cake-like texture. I love how easy this dessert is to make, and it’s perfect for Thanksgiving, fall, or whenever you want a pumpkin dessert!
This recipe combines the flavors of our crustless healthy pumpkin pie and pumpkin cheesecake with cottage cheese in a delicious no-bake dessert! You get all that delicious pumpkin flavor without ever turning on the oven. If you love icebox cakes, try our graham cracker icebox cake or chocolate strawberry icebox cake next.
🔎 Quick Look: Pumpkin Icebox Cake
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 0 minutes
- 🕒 Total Time: 10 minutes + chilling time (at least 4 hours, preferably overnight, so the graham crackers soften and the cake sets)
- 🍽 Calories: ~145 kcal per serving
- 👥 Servings: 6 servings
- 💙 WW: 4 points per serving if you use a sugar-free sweetener
- 🥣 Key Ingredients: Pumpkin puree, cottage cheese, sweetener, pumpkin pie spice, graham crackers, whipped topping
- 👩🍳 Cook Method: No-Bake Recipe
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- No-Bake Dessert: This pumpkin icebox cake tastes just like pumpkin pie, but there’s no baking required! For another no-bake pumpkin dessert, don’t miss my easy pumpkin tiramisu recipe!
- Made with Simple Ingredients: You only need a handful of simple ingredients to make this easy pumpkin dessert.
- Creamy Pumpkin Filling: The cottage cheese makes the filling creamy while adding a boost of protein.
- Packed with Pumpkin Spice Flavor: Pumpkin puree and pumpkin pie spice give this icebox cake a delicious pumpkin spice flavor.
- Lighter Option: Instead of cream cheese, cottage cheese creates a creamy, lighter pumpkin filling. Plus, I used light whipped topping in place of heavy cream.
- Quick & Easy to Make: This pumpkin icebox cake comes together quickly with minimal effort. It’s one of my favorite easy fall desserts!
Key Ingredients
- Pumpkin Puree: Canned pumpkin puree gives this dessert its delicious pumpkin flavor. Make sure to use pure pumpkin, not pumpkin pie filling.
- Cottage Cheese: This is my secret to making the pumpkin filling creamy while adding a boost of protein.
- Sweetener: Use regular sugar or your favorite 1:1 sugar-free sweetener, depending on your preference.
- Pumpkin Pie Spice: You can’t have a pumpkin dessert without pumpkin pie spice! It adds that warm and cozy flavor.
- Graham Crackers: The graham crackers soften as the cake chills, creating delicious layers. I also used graham crackers in my no-bake pumpkin pie cups recipe!
- Whipped Topping: You can use CocoWhip, TruWhip, fat-free Cool Whip, or your favorite whipped topping. It makes the icebox cake light and fluffy, just like in my protein pumpkin fluff recipe!
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Cottage Cheese Options: I have tested this pumpkin icebox cake with full-fat, low-fat, and fat-free cottage cheese, and all three work well. I prefer fat-free or low-fat cottage cheese to keep the filling lighter, but full-fat cottage cheese is a great option if you prefer a creamier texture.
- Graham Cracker Options: You can use regular graham crackers, chocolate graham crackers, and gingersnaps. I recommend regular graham crackers for a classic flavor or gingersnaps for extra warm spice that pairs beautifully with the pumpkin filling.
- Whipped Topping to Use: I like to use lighter whipped toppings like CocoWhip, TruWhip, or fat-free Cool Whip. You can also use traditional whipped cream if you prefer.
How to Make Pumpkin Icebox Cake with Cottage Cheese
- Add the pumpkin puree, cottage cheese, sweetener, pumpkin pie spice, vanilla extract, and salt to a blender or food processor. Blend until the filling is smooth and creamy.
- In a 9-inch loaf pan, add a layer of 3 graham cracker squares, followed by 1/2 of the pumpkin filling. Add another layer of 3 graham cracker squares and the remaining pumpkin filling. Spread a layer of whipped topping over the filling. Add the last 3 graham cracker squares. Finish by spreading the remaining whipped topping evenly over the top.
- Cover the dish with a lid or foil and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften into a delicious, cake-like texture while the icebox cake sets. Once chilled and set, slice, serve, and enjoy!
Expert Tips
- Blend the Filling Until Smooth: Blend the pumpkin filling well until the cottage cheese is completely smooth. This gives the filling a creamy texture without any lumps.
- Evenly Spread the Layers: Spread the pumpkin filling evenly over the graham crackers so each layer is covered. This helps the crackers soften evenly as the cake chills.
- Let it Chill: Refrigerate the pumpkin icebox cake for at least 4 hours, but overnight is even better! This gives the graham crackers time to soften and develop a cake-like texture.
- Add Toppings Before Serving: If you’re adding crushed graham crackers or chopped nuts, sprinkle them on just before serving to keep them crunchy.
Serving Suggestions
Enjoy this pumpkin icebox cake as is, or top with crushed graham crackers, chopped walnuts, or pecans for a little extra crunch! It’s perfect for Thanksgiving or any fall gathering when you’re craving a delicious pumpkin dessert. If you’re looking for more ideas for your holiday table, check out our roundup of 20+ healthy Thanksgiving desserts!
Storage Instructions
Store the pumpkin icebox cake covered in the refrigerator for up to 3 days. The graham crackers soften as the cake chills, creating a cake-like texture. Don’t freeze this icebox cake, as freezing can change the texture of the creamy pumpkin filling and whipped topping.
More Pumpkin Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Pumpkin Icebox Cake with Cottage Cheese
Equipment
Ingredients
- 1, 15-ounce can pumpkin puree
- 1/2 cup fat-free cottage cheese
- 1/2 cup sugar or 1:1 sugar-free sweetener
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 9 graham cracker squares
- 1.5 cups Coco Whip, TruWhip, fat-free Cool Whip, or whipped cream of choice, thawed
Instructions
- Make the Pumpkin Filling: Add the pumpkin puree, cottage cheese, sweetener, pumpkin pie spice, vanilla extract, and salt to a blender or food processor. Blend until the filling is smooth and creamy.
- Assemble the Layers: In a 9-inch loaf pan, add a layer of 3 graham cracker squares, followed by 1/2 of the pumpkin filling. Add another layer of 3 graham cracker squares and the remaining pumpkin filling. Spread a layer of whipped topping over the filling. Add the last 3 graham cracker squares. Finish by spreading the remaining whipped topping evenly over the top.
- Chill the Icebox Cake: Cover the dish with a lid or foil and refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften into a delicious, cake-like texture while the icebox cake sets.
- Serve: Once chilled and set, slice, serve, and enjoy!
Video
Notes
- Cottage Cheese Options: I like to use fat-free or low-fat cottage cheese for a lighter pumpkin filling, but full-fat cottage cheese works, too, if you prefer an even creamier texture.
- Graham Crackers Swap: You can use regular graham crackers, chocolate graham crackers, or gingersnaps.
- Whipped Topping to Use: I like to use lighter whipped toppings like CocoWhip, TruWhip, or fat-free Cool Whip. You can also use traditional whipped cream if you prefer.
- Optional Toppings: Enjoy this pumpkin icebox cake as is, or top with crushed graham crackers, chopped walnuts, or pecans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
