Pumpkin Spice Icebox Cake

1. Have ready a large round plate or platter. It needs to be flat without a deep rim.

2. In the bowl of an electric mixer fitted with the whip attachment, whip the cream to soft peaks. Add the confectioners' sugar and vanilla extract, and beat to medium peaks.

3. Transfer half of the whipped cream to a large bowl and then fold in the pumpkin and the pumpkin pie spice.

4. Spread a thin layer of the plain whipped cream onto the base of the platter to help hold the first layer of cookies in place. Arrange 9 cookies in a circle on the platter and then arrange a tighter circle of 3 cookies in the center.

5. Scoop ⅔ cup of the pumpkin whipped cream filling onto the cookies and spread it into an even layer, leaving just ½ inch of cookie at the edge exposed.

6. Arrange another layer of cookies on top of the pumpkin filling in the same way as you did the first layer. Top this layer with ⅔ cup of the plain whipped cream and spread it into an even layer.

7. Repeat this process, stacking staggered layers of cookies and alternating pumpkin filling and whipped cream in each layer until your cake has 8 layers (or you run out of cookies).

8. Cover the cake and refrigerate overnight (about 8 to 12 hours) before slicing and serving. This helps the cookies soften and makes the “cake” sliceable. Keep refrigerated until ready to serve.