Photo: Annabelle Breakey; Styling: Robyn Valarik

 

YieldsServes 12
Make a picture-perfect fall dessert for your holiday open house or neighborhood block party. It's pretty from the top, and even prettier when you remove a slice.

 

How to Make It

Step 1
1

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.

Step 2
2

Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.

Step 3
3

Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.

Step 4
4

Note: Nutritional analysis is per square.

Ingredients

 3 packages (8 oz. each) cream cheese, at room temperature
 1/2 cup packed dark brown sugar
 1/2 cup granulated sugar
 1 can (15 oz.) pumpkin
 2 tablespoons half-and-half
 1/8 teaspoon salt
 3/4 teaspoon pumpkin pie spice
 1 teaspoon vanilla extract
 28 chocolate graham cracker sheets (12 oz. total)
  Unsweetened cocoa powder, for dusting

Directions

Step 1
1

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy.

Step 2
2

Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture.

Step 3
3

Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.

Step 4
4

Note: Nutritional analysis is per square.

No-Cook Pumpkin Chocolate Icebox Cake