This recipe was inspired from the Tate’s Dulce De Leche Icebox cake I made early in the summer. You can get that recipe here. When I saw the Tate’s Pumpkin Spice Cookies I knew I had to create a fall rendition.

When I first made this I figured I would put pumpkin in the name but after tasting it the pumpkin really plays second fiddle to the warming spices in the cookies. Fall Cake better encompasses the flavors. It has a depth and richness I wasn’t expecting. Just enough sweetness, but not overly sweet. I gave samples of this to multiple friends, family members, and neighbors and all came back with rave reviews. Multiple people who said they did not enjoy pumpkin loved this cake. Again, I think it’s because of the spices in the cookies and the mellow flavor the cream cheese ads.

This Tate’s Fall Cake is the perfect Thanksgiving no-bake dessert. Tate’s pumpkin spice cookies, cream cheese, pumpkin puree, and whipped cream layered together to set in the fridge. It’s decadent but easy and will be the talk of the table! But don’t reserve it for just Thanksgiving – this beautiful layer cake should be enjoyed on a random Tuesday if you ask me. Or any fall parties you go to! Be prepared to get asked for the recipe.

YOU WILL NEED:

• 3 (6.5 oz.) packages Tate’s Pumpkin Spice Cookies

• 12 oz (1½ blocks) cream cheese, softened

• 1 cup canned pumpkin purée

• 1/2 cup powdered sugar

• 1½ tsp pumpkin pie spice

• 1 tsp vanilla extract

• 2 cups heavy cream, cold (this is to make whipped cream; you might have a bit left over*)

*I have never found leftover whipped cream to be a bad thing, however, this is unsweetened. Mix in a little powdered sugar to sweeten it up or keep it unsweet and top your hot cocoa. 

TO MAKE:

1. Whip the cream: In a clean, chilled bowl, beat the heavy cream until soft peaks form. Set aside.
2. Make the pumpkin cream cheese: In another bowl, use a hand mixer to beat cream cheese, pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla. Get it as smooth as you can, but it’s ok if it looks a little chunky.*
3. Gently fold the whipped cream into the pumpkin cream cheese mixture, reserving 1 c or so of the whipped cream for final cake topping.
4. Layer: In an 8×8 (or 9×9) springform pan, alternate layers of Tate’s Pumpkin Spice Cookies and the pumpkin cream cheese mixture, finishing with a whipped cream layer on top.**
5. (Optional: take 2-3 cookies in a plastic bag and mash to create a cookie crumble. Top the whipped cream with the crumbled cookie layer). 
6. Using toothpicks to tent your plastic wrap so it doesn’t stick to the topping, cover and refrigerate for at least 5 hours (overnight is ideal) to let the cream cheese firm up and the cookies soften into cake-like layers.
7. The next day, remove plastic cover, toothpicks, and gently take off the springform pan.
8. Cut into your delicious cake and enjoy!!

*Taste the cream after folding in the whipped cream — if you want more pumpkin punch, whisk in an extra tablespoon or two of pumpkin purée or a pinch more spice.

**You could totally make this in a trifle dish if you do not have a springform pan.