Pumpkin Icebox Cake

Whisk together 1/2 cup heavy cream with all spices, pumpkin puree and the vanilla. Set aside.

In a stand mixer, beat remaining 1 1/2 cups heavy cream along with confectioner’s sugar until it reaches whipped cream consistency.

Fold spiced cream mixture into sweetened whipped cream with a rubber spatula.

On a pretty serving platter (one with a cake dome is best), arrange six cookie thins in a circle and then add a seventh cookie in the center. Dab the bottom of each cookie with some of the whipped cream to fix them to the bottom of the platter. Measure out 2/3 cup of the whipped cream and spread it over the first layer of cookies. Lay the second layer of cookies over the whipped cream and stagger them to make a pretty pattern. Repeat the 2/3 cup whipped cream layer. You’ll do five layers of the cookies in total and finish with a layer of whipped cream. Take three thins and saw them in half with a serrated knife and stand them up on the top of the cake.

Cover the cake with a glass dome and refrigerate for 24 hours.

Serve and enjoy!