Can I make this recipe gluten-free?

Yes! Simply use gluten-free gingersnap cookies.

How long can I store the Gingersnap Pumpkin Icebox Cake?

It can be stored in the fridge for up to three days.

Serve it chilled, topped with extra whipped cream.

Absolutely! Consider adding chopped nuts or mini chocolate chips for extra flavor.

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In a mixing bowl, beat together cream cheese, pumpkin puree, sugar, vanilla extract, and cinnamon until smooth.
In a separate bowl, fold whipped cream into the pumpkin mixture until combined.
In a baking dish, layer gingersnap cookies and the pumpkin filling, starting with cookies on the bottom.
Repeat the layers until ingredients are used up, ending with a layer of the pumpkin filling.
Cover and refrigerate for several hours or overnight to let it set.
Serve chilled and enjoy!

For a healthier version, reduce sugar and use low-fat cream cheese. Consider adding chopped nuts or chocolate chips for extra flavor.