Shelly's Recipe

Pumpkin Chocolate Icebox Cake

Category: Layered Desserts

Serves 12 (depending on the size piece!)

3 packages (8oz ea.) of cream cheese, 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

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. 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 of graham crackers first, then pumpkin mix.

Layer 3 more times, ending with pumpkin mixture.Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, and then remove.

Use cocoa to decorate! (I placed washed leaves on top and dusted with the cocoa.)

Cut cake into squares.