Pumpkin and Chocolate Icebox Cake

Back in August when I made a key lime icebox cake, I was already picturing a version with pumpkin. I decided to pair the pumpkin cream with chocolate wafers. You could go the more traditional flavor route with ginger cookies, but I like the combination of pumpkin and chocolate, and you get that Halloween color combo. I fully embraced the holiday with the spiderweb frosting effect because if there's ever a time for spiderweb cake, it's probably right now.

Pumpkin and Chocolate Icebox Cake

1 cup canned pumpkin
1/2 cup confectioners' sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 1/2 cups heavy whipping cream
2 packages chocolate wafer cookies (you'll need about 50 cookies)
3 oz. melted chocolate, for decorating

In a medium bowl, combine pumpkin, sugar, nutmeg and cinnamon with an electric mixer until smooth. Set aside. Whip 2 cups of cream in a large bowl with an electric mixer until soft peaks form. Gently fold pumpkin into whipped cream until fully incorporated. On a serving plate or cake stand, arrange cookies, slightly overlapping in a circle, and place 1 cookie in the center. The amount of cookies will determine the diameter of your cake. I used 7 for the outer circle and ended up with a cake 8 inches across, which contained 8 layers of cookies and 7 layers of cream. Cover cookies, almost completely, with pumpkin cream mixture, spreading evenly. An offset spatula helps, as does rotating the plate while you spread the cream. Repeat, alternating cookies and cream until you run out of cream. Refrigerate for four hours or overnight.

Before serving, whip 1/2 cup of heavy cream and spread over top. For spiderweb effect, melt three ounces of chocolate. With a piping bag, create concentric circles or a spiral beginning in the center of the cake. Use a skewer or a toothpick and drag straight lines through the chocolate beginning in the center of the cake. Work quickly as the chocolate tends to harden on the cold cake. Serve and store in refrigerator.