Gingersnap-Pumpkin Dessert Recipe

Name: Gingersnap-Pumpkin Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package yellow cake mix (regular size), divided; 1 cup crushed gingersnap cookies; 1/2 cup butter, melted; 1 large egg, lightly beaten, room temperature; 1 package (8 ounces) cream cheese, softened; 2/3 cup packed brown sugar; 3 large eggs, lightly beaten, room temperature; 1 can (29 ounces) solid-pack pumpkin; 1/4 cup 2% milk; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 1/2 cup crushed gingersnap cookies; 1/4 cup sugar; 1/2 cup cold butter, cubed; 1 cup chopped pecans; Additional gingersnap cookies, halved, optional

Servings: persons

1 package yellow cake mix (regular size), divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 large egg, lightly beaten, room temperature
1 package (8 ounces) cream cheese, softened
2/3 cup packed brown sugar
3 large eggs, lightly beaten, room temperature
1 can (29 ounces) solid-pack pumpkin
1/4 cup 2% milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
Additional gingersnap cookies, halved, optional

1
Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside.
2
For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
3
For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
4
Bake at 325u00b0 for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160u00b0. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

1192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 package yellow cake mix (regular size), divided, 1 cup crushed gingersnap cookies, 1/2 cup butter, melted, 1 large egg, lightly beaten, room temperature, 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.

Gingersnap-Pumpkin Dessert

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