My Fall Favorite
Hello, dear. Come sit. Let’s talk about my favorite fall treat. It is a Spiced Pumpkin Ice Cream Layer Cake. It sounds fancy, but it is just fun. It is like eating a hug on a plate.
It mixes warm pumpkin spice with cool, sweet ice cream. The layers are soft, crunchy, and creamy all at once. Doesn’t that sound amazing? I think it is the best way to say hello to autumn. What is your favorite fall flavor to bake with?
A Little Kitchen Story
I first made this for my grandson’s birthday. It was October. He wanted pie and ice cream. I thought, why not both? So I tried this recipe. I was so nervous it would melt!
But it worked. His eyes got so wide when he saw it. Now he asks for it every year. I still laugh at that. It reminds me that mixing old favorites can make new joy. That matters. Food is about making happy memories, not just a perfect cake.
Why The Layers Work
Let’s talk about the parts. The bottom is a soft pumpkin blondie. It is like a cookie, but cakey. Then comes a frozen pumpkin ganache. That is just a fancy word for a smooth, spiced frosting.
The magic is in the crunch. You add a gingersnap crumble. Fun fact: Gingersnaps have been around for centuries! Their spicy snap makes the cold ice cream and soft cake even better. Texture matters. It makes each bite a little adventure.
Your Secret Helper: Patience
This cake needs a long nap in the freezer. That is the hardest part! You must wait for it to get firm. But this waiting matters. It lets all the flavors become friends.
Use the time wisely. Clean your bowls. Call a friend. The wait is worth it, I promise. Do you have a recipe that teaches you patience?
Making It Your Own
You can change things here. No gingersnaps? Try crushed graham crackers. Use your favorite store-bought vanilla ice cream. It makes life easier.
The goal is to make something that makes you smile. That is the real recipe. Would you use chocolate ice cream or stick with vanilla? Tell me what you think!
The Grand Finale
Taking it out of the pan is the grand finale. Run a warm towel around the sides. Then, pop the springform ring off. It always feels like magic.
Sprinkle the big crumble pieces on top. It looks so pretty. Slice it with a warm knife. Share it with people you love. That is the whole point, dear. Food tastes better when shared.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups (7½ ounces/213 grams) | For the blondies |
| Pumpkin pie spice | 1½ teaspoons | For the blondies |
| Baking powder | 1 teaspoon | For the blondies |
| Table salt | ½ teaspoon | For the blondies |
| Unsalted butter, melted and cooled | 12 tablespoons | For the blondies |
| Light brown sugar, packed | 1½ cups (10½ ounces/298 grams) | For the blondies |
| Canned unsweetened pumpkin puree | ¼ cup | For the blondies |
| Light corn syrup | ¼ cup | For the blondies |
| Large eggs, lightly beaten | 2 | For the blondies |
| Vanilla extract | 4 teaspoons | For the blondies |
| White baking chips | 1 cup (6 ounces/170 grams) | For the gingersnap crumble |
| Gingersnap cookies | 8 ounces | Broken into rough ½- to 1-inch pieces for the crumble |
| White baking chips | 2 cups (12 ounces/340 grams) | For the pumpkin ganache |
| Canned unsweetened pumpkin puree | ¾ cup | For the pumpkin ganache |
| Light corn syrup | ¼ cup | For the pumpkin ganache |
| Unsalted butter | 4 tablespoons | For the pumpkin ganache |
| Pumpkin pie spice | 1 teaspoon | For the pumpkin ganache |
| Table salt | ½ teaspoon | For the pumpkin ganache |
| Vanilla ice cream | 3 pints | Divided for layering |
A Cake That Tastes Like Autumn Hugs
Hello, my dear. Come sit a spell. I want to tell you about my favorite fall dessert. It’s a Spiced Pumpkin Ice Cream Layer Cake. Doesn’t that sound wonderful? It’s like all the best parts of the season in one slice. You get soft, spicy blondies and cool, creamy ice cream. There’s a little crunch from gingersnaps too. I still laugh at the first time I made it. My grandson’s eyes got so wide! He said it was like eating a pumpkin patch dream. Let’s make some magic together.
Step 1: First, we make the blondie layers. Heat your oven to 350 degrees. Grease two round cake pans. Whisk your dry ingredients in one bowl. In another, whisk the melted butter, brown sugar, pumpkin, and corn syrup. It will look like glossy caramel. Add the eggs and vanilla. Now stir the dry mix into the wet. The batter will be thick and cozy. Divide it between the pans and smooth the tops.
Step 2: Bake them for about 18 minutes. Your kitchen will smell amazing. A toothpick should come out with just a few crumbs. Let them cool completely in the pans. Patience is key here. (A hard-learned tip: Let the butter cool before mixing. Warm butter makes greasy blondies!) While they cool, we make the crumble. Melt white chips at half power. Stir in broken gingersnap pieces. Spread it on parchment to harden.
Step 3: For the pumpkin ganache, grease a springform pan. Melt white chips with pumpkin, corn syrup, butter, and spice. Stir until it’s perfectly smooth. Pour one cup into the pan and freeze it. This becomes a secret creamy layer. Now, the fun assembly! Soften your ice cream for 30 minutes. Spread it over the frozen ganache. Sprinkle with fine crumble and drizzle ganache. Top with a blondie and press gently. Repeat the layers! What’s your favorite ice cream flavor for a twist? Share below!
Step 4: Wrap the whole cake tightly. Freeze it for at least 6 hours. I know, waiting is the hardest part. Before serving, let it soften in the fridge for 15 minutes. Remove the pan and flip it onto a plate. Arrange the big, chunky crumble pieces around the edges. They look like little autumn jewels. Slice with a warm knife, wiping it clean between cuts. Each piece is a beautiful stripe of flavors.
Cook Time: 1¼ hours, plus 8 hours cooling and chilling
Total Time: About 9½ hours
Yield: Serves 10 to 12
Category: Dessert, Cake
Three Twists for Your Next Batch
This cake is wonderful as written. But playing with recipes is half the fun. Here are three simple twists to make it your own. Each one brings a different smile to the table.
Cookie Swap: Use crushed graham crackers or biscoff cookies instead of gingersnaps. It’s a sweeter, gentler crunch.
Spice It Up: Add a tiny pinch of cayenne pepper to the ganache. It gives a warm, surprising little kick at the end.
Chocolate Dream: Use chocolate ice cream instead of vanilla. The chocolate and pumpkin together is simply divine.
Which one would you try first? Comment below!
Serving It With Style
This cake is a celebration all by itself. But a few little touches make it extra special. For plating, try a drizzle of warm caramel sauce on the plate first. Place the slice on top. A tiny sprinkle of sea salt on that caramel is magic. You could also add a dollop of softly whipped cream with a dusting of cinnamon.
What to drink with it? For the grown-ups, a small glass of bourbon or a creamy coffee liqueur on the rocks pairs beautifully. For everyone, a steaming mug of spiced apple cider is the perfect cozy companion. The sweet and tart cider cuts through the richness so nicely. Which would you choose tonight?
Keeping Your Ice Cream Cake Happy
This cake loves the freezer. Wrap it tight with plastic after assembling. This keeps ice crystals away. You can store it for up to five days. Let it soften in the fridge before serving. Fifteen minutes is perfect.
You can make parts ahead. Bake the blondie layers and freeze them. Make the crumble and keep it in a jar. I once made the blondies a week early. It made assembly day so easy.
Batch cooking saves time for fun. It matters because it reduces stress. You get to enjoy the process more. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your ganache too thick? Just microwave it for ten more seconds. Stir it until it becomes smooth and pourable. I remember when mine seized up once. A little heat fixed it right away.
Is the ice cream melting too fast? Work quickly and keep your kitchen cool. Put your bowls and tools in the freezer first. This keeps everything cold and manageable.
Is the cake too hard to slice? Just wait a bit longer. Let it soften in the fridge. This ensures clean, beautiful slices every single time. Getting these steps right builds your kitchen confidence. It also makes the flavors and textures just perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Use a gluten-free flour blend for the blondies. Check your gingersnaps are gluten-free too.
Q: How far ahead can I make it? A: The whole cake freezes wonderfully for up to five days.
Q: No corn syrup? A: Honey or maple syrup can work in the blondies and ganache.
Q: Can I make a smaller cake? A: Halve everything. Use two 6-inch round pans instead.
Q: Any fun topping ideas? A: A sprinkle of extra pumpkin pie spice is lovely. *Fun fact: Pumpkin pie spice is usually just cinnamon, ginger, nutmeg, and cloves.* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this special cake. It is a labor of love, but so worth it. Share it with people who make you smile.
I would love to hear all about your baking adventure. Tell me how it went in your own kitchen. Have you tried this recipe? give experience on Comment
Happy cooking!
—Grace Ellington.
Spiced Pumpkin Ice Cream Layer Cake
Description
A stunning frozen dessert featuring layers of spiced pumpkin blondie, vanilla ice cream, gingersnap crumble, and a creamy pumpkin ganache.
Ingredients
Blondies:
Gingersnap Crumble:
Pumpkin Ganache:
Instructions
- For the blondies: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly grease two 9-inch round cake pans, line with parchment paper, and grease parchment. Whisk flour, pumpkin pie spice, baking powder, and salt together in medium bowl.
- In a large bowl, whisk melted butter, brown sugar, pumpkin puree, and corn syrup together. Add eggs and vanilla and whisk until smooth. Stir in flour mixture until fully incorporated. Divide batter between prepared pans, spread to edges, and smooth tops.
- Bake until tops are light golden brown and a toothpick inserted in centers emerges with a few moist crumbs attached, 16 to 19 minutes. Let cool completely in pan on wire rack, about 2 hours. Remove from pans and discard parchment.
- For the gingersnap crumble: Meanwhile, microwave white baking chips at 50 percent power, stirring occasionally, until melted, about 2 minutes. Stir in broken gingersnaps until mostly coated. Spread on a parchment-lined baking sheet and let sit until firm, about 30 minutes.
- Break 1 cup of the mixture into coarse ½- to 1-inch pieces. Chop the remaining mixture fine (you should have about 2½ cups). Reserve coarsely broken crumble and finely chopped crumble separately.
- For the pumpkin ganache: Lightly grease a 9-inch springform pan, line with parchment, and grease parchment. Microwave white baking chips, pumpkin puree, corn syrup, butter, pumpkin pie spice, and salt at 50 percent power, stirring occasionally, until smooth, about 3 minutes.
- Pour 1 cup ganache into prepared pan and spread to edges. Transfer pan to freezer until firm, 30 minutes to 1 hour. Keep remaining ganache at room temperature. Thirty minutes before assembling, transfer ice cream to refrigerator to soften.
- Assemble the cake: Working quickly, spread 1½ pints softened ice cream over frozen ganache. Sprinkle with half of the finely chopped crumble. Drizzle with half of the remaining ganache. Top with one blondie layer, pressing lightly.
- Repeat layering with remaining 1½ pints ice cream, remaining finely chopped crumble, remaining ganache, and the final blondie layer, pressing lightly. Wrap cake tightly with plastic and freeze until fully firm, at least 6 hours or up to 5 days.
- To serve: Fifteen minutes before serving, unwrap cake and remove side of pan. Invert onto a cake stand, remove bottom and parchment. Transfer to refrigerator to soften for 15 minutes. Arrange the coarsely broken crumble around edges. Slice, wiping knife clean between slices.
Notes
- For best results, use full-fat vanilla ice cream. The cake can be made up to 5 days ahead. Let soften slightly in the refrigerator for easier slicing.