Gingersnap Pumpkin Cake With Raisins & Walnuts

Name: Gingersnap Pumpkin Cake With Raisins & Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; ¾ cup sugar; ⅔ cup canned pumpkin puree; 2 ¼ cups gingersnap cookies, crumbs; 1 ½ teaspoons pumpkin pie spice; 1 cup chopped walnuts; ½ cup golden raisin; 1 teaspoon vanilla; 1 cup whipping cream; 2 tablespoons sugar; ½ teaspoon vanilla; 1 tablespoon cognac or 1 tablespoon good brandy

Servings: persons

3 eggs
¾ cup sugar
⅔ cup canned pumpkin puree
2 ¼ cups gingersnap cookies, crumbs
1 ½ teaspoons pumpkin pie spice
1 cup chopped walnuts
½ cup golden raisin
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons sugar
½ teaspoon vanilla
1 tablespoon cognac or 1 tablespoon good brandy

1
FOR THE CAKE: Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy.
2
Beat in the pumpkin until blended.
3
Beat in the remaining ingredients until blended.
4
Spread batter into a buttered 9-inch pie pan and bake in a 350F.
5
oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean.
6
allow to cool and then frost with Cognac Cream.
7
Refrigerate for 4 to 6 hours.
8
Overnight is good, too.
9
FOR THE COGNAC CREAM: Beat cream with sugar until soft peaks form.
10
Add vanilla and cognac and beat until cream is stiff.
11
NOTE:-- Can be frozen, with or without the frosting.
12
Easiest& Best!
13
Coffee Cakes and Quick Breads.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 eggs, ¾ cup sugar, ⅔ cup canned pumpkin puree, 2 ¼ cups gingersnap cookies, crumbs, and more.

Yes, Gingersnap Pumpkin Cake With Raisins & Walnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!