Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup pumpkin purée
  • 1/2 cup sweetened condensed milk
  • 1 tsp pumpkin pie spice
  • 3 cups heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 24 oz gingersnap cookies
  • 1 pinch ground cinnamon

Instructions:

  1. In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until the mixture is smooth and pale.
  2. Fold in the pumpkin purée, sweetened condensed milk, pumpkin pie spice, and vanilla extract. Mix until the color is a uniform, deep orange.
  3. In a separate chilled bowl, beat 2 cups of the heavy whipping cream until stiff peaks form.
  4. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula with a 'cut and fold' motion to maintain aeration.
  5. Spread a thin layer of the pumpkin cream across the bottom of a 9x9 inch baking dish.
  6. Place a layer of gingersnap cookies over the cream, then repeat the layers of cream and cookies until all ingredients are used.
  7. Whip the remaining 1 cup of heavy cream and spread it as a final topping over the cake, then finish with a dusting of ground cinnamon.
  8. Refrigerate the cake for 6 hours to allow the cookies to soften into a cake-like consistency.