No-Cook Pumpkin Chocolate Icebox Cake

Ingredients

• 15 oz pumpkin canned
• 24 oz cream cheese at room temperature
• 0.5 cup brown sugar dark packed
• 28  chocolate graham cracker sheets (12 oz. total)
• 0.5 cup granulated sugar 
• 2 tablespoons half-and-half 
• 0.8 teaspoon pumpkin pie spice 
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• blender
• offset spatula

Directions

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.
2. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary).
3. Spread a quarter of pumpkin mixture over crackers with an offset spatula.
4. Layer 3 more times, ending with pumpkin mixture.
5. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove.
6. Cut cake into squares.