Pumpkin Gingersnap Icebox Cake
Ingredients
- FOR THE WHIPPED CREAM:
- 1 pint heavy cream, preferably organic
- 2 tbsp. maple syrup
- 2 tsp. vanilla extract
- FOR THE PUMPKIN FILLING:
- 1 15-ounce can pumpkin puree, preferably organic
- 8.8 ounces mascarpone cheese, room temperature
- 1/2 cup maple syrup
- 1 tbsp. vanilla extract
- 1 tbsp. cinnamon, plus more for sprinkling
- 2 tsp. ground ginger
- 1 tsp. ground cloves
- 1/2 tsp. allspice
- 1/2 tsp. freshly grated nutmeg
- 1 pound ginger snap cookies
Directions
In a stand mixer fitted with a whisk attachment or with a hand mixer, whip the heavy cream with the maple syrup and vanilla until soft peaks form. Scoop into a bowl and set aside.
In a clean bowl for your stand mixer or a large bowl, if using a hand mixer, combine the pumpkin puree, mascarpone, maple syrup, vanilla, cinnamon, ginger, cloves, allspice and nutmeg. Using the whisk attachment start on low and beat the mixture until fully combined and smooth.
Line the bottom of a 9x13 baking dish with some of the ginger snap cookies making sure they are in a flat, even layer. Next using 1/3 of the pumpkin mixture plop 5-6 spoonfuls over the cookies and evenly spread. With 1/3 of the whipped cream do the same thing. Continue with remaining cookies, pumpkin mixture and whipped cream until you have 3 layers of each ending with whipped cream.
Place the dish in the fridge for 5-6 hours to allow the cookies to soften so you can easily slice into the cake, overnight is even better. When you’re ready to serve crumble up any remaining ginger snap cookies over the cake followed by a light dusting of cinnamon. If you sprinkle the cookies too early they will soften and not give you that nice crunch when you bite into the cake.
Can be made 1-2 days before serving. Will keep for up to 4 days.
Recipe Courtesy of Megan Mitchell