Pumpkin Icebox Cake
This icebox cake makes use of canned pumpkin puree and spicy speculoos cookies or gingersnaps for a fall-inspired no-bake dessert. It couldn’t be easier to put together: Just whip and flavor some cream with a generous amount of your favorite pumpkin spice blend and an entire can of pumpkin purée, then layer it with the cookies, and wait. This cake is best after an overnight rest in the refrigerator, which softens the cookies into a creamy and sliceable cake.
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