Gingersnap Pumpkin Dessert Recipe

Name: Gingersnap Pumpkin Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust Ingredients; 1 (18 1/4 ounce) package yellow cake mix, divided; 1 cup gingersnap cookie, crushed; 1/2 cup butter, melted; 1 egg, slightly beaten; Filling Ingredients; 1 (8 ounce) package cream cheese, softened; 2/3 cup brown sugar; 3 eggs, slightly beaten; 1 -29 ounce pumpkin, solid pack; 1/4 cup milk; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 2 teaspoons vanilla extract; Topping Ingredients; 1/2 cup gingersnap cookie, crushed; 1/4 cup sugar; 1/2 cup butter, cold; 1 cup pecans, chopped (optional)

Servings: persons

Crust Ingredients
1 (18 1/4 ounce) package yellow cake mix, divided
1 cup gingersnap cookie, crushed
1/2 cup butter, melted
1 egg, slightly beaten
Filling Ingredients
1 (8 ounce) package cream cheese, softened
2/3 cup brown sugar
3 eggs, slightly beaten
1 -29 ounce pumpkin, solid pack
1/4 cup milk
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla extract
Topping Ingredients
1/2 cup gingersnap cookie, crushed
1/4 cup sugar
1/2 cup butter, cold
1 cup pecans, chopped (optional)

1
Crust:.
2
Set aside 1 cup cake mix for topping.
3
Combine gingersnap crumbs, and remaining cake mix.
4
Stir in egg and butter, mix well.
5
Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
6
Filling:.
7
Beat cream cheese and brown sugar in a large mixing bowl until smooth.
8
Beat in eggs.
9
Add the pumpkin, milk, spices, and vanilla and mix well.
10
Pour over crust.
11
Topping:.
12
Combine gingersnap crumbs, sugar, and reserved cake mix.
13
Cut in butter until crumbly.
14
Stir in pecans.
15
Sprinkle over filling.
16
Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
17
Cool on a wire rack for 1 1/2 hours.
18
If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
19
Store in refrigerator.
20
When I made this, mine baked for 2 hours.

1106

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 19 ingredients. The key ingredients include: Crust Ingredients, 1 (18 1/4 ounce) package yellow cake mix, divided, 1 cup gingersnap cookie, crushed, 1/2 cup butter, melted, and more.

Yes, Gingersnap Pumpkin Dessert 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!

Gingersnap Pumpkin Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions