Pumpkin Cookie Icebox Cake Recipe with Mascarpone Whipped Cream

Change it up this holiday season by making this delicious Pumpkin Cookie Icebox Cake Recipe with Mascarpone Whipped Cream!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10
Calories 1254kcal
Author Chef Billy Parisi


For the Cookies

  • 2 cups of softened unsalted butter
  • ½ cup of sugar
  • 1 ½ cups of brown sugar
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 2 15- ounce cans of pumpkin puree
  • 4 cups of Bob’s Red Mill All-Purpose Flour
  • 2 teaspoons of baking soda
  • 1 tablespoon of baking powder
  • 2 teaspoons of cinnamon
  • ½ teaspoon of nutmeg

For the Whipped Cream

  • 1 quart of heavy whipping cream
  • 1 ½ cups of sugar
  • 2 teaspoons of vanilla
  • 8 ounces of mascarpone cheese
  • chocolate shavings for garnish
  • pumpkin spice for garnish


  • Preheat the oven to 350°.
  • Add the butter and sugars to a standing mixer with the paddle attachment and cream together on high speed until light and fluffy, about 5 to 7 minutes.
  • next, add in the eggs and vanilla and mix on low speed until mixed in.
  • In a separate large bowl whisk together the flour, baking soda, baking powder, cinnamon and nutmeg.
  • Add in ½ of the dry mixture into the standing mixer on low speed until mixed in. Next add in the pumpkin puree and then add in the remaining dry ingredients and mix until combined.
  • Scoop out 36 scoops from the cookie batter onto 3 cookie sheet trays lines with parchment paper and bake at 350° 12 to 15 minutes or until firm. Let cool completely.
  • While the cookies are cooling add the whipped cream, sugar and vanilla to a standing mixer with the whisk attachment and mix on high speed until stiff peaks are formed. Fold in the mascarpone and whisk until thick.
  • To plate: Place 6 cookies next to each other forming a circle on a round plate and then spread some whipped cream over top. Repeat the process 5 more times. Add on some chocolate shavings and pumpkin spice and freeze until frozen.


Calories: 1254kcal | Carbohydrates: 119g | Protein: 11g | Fat: 84g | Saturated Fat: 52g | Cholesterol: 283mg | Sodium: 299mg | Potassium: 412mg | Fiber: 3g | Sugar: 74g | Vitamin A: 10391IU | Vitamin C: 3mg | Calcium: 213mg | Iron: 4mg