Halloween Baking: Gingersnap Pumpkin Cake


Gingersnap Pumpkin Spice Cake
  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin
  • 1 tsp vanilla
  • 2 1/4 cup ginger snap cookie crumbs
  • 1 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 cup chopped walnuts (optional)
  • 1/2 cup finely chopped chocolate
  • Cream Cheese Icing or Whipped Cream with Orange Liqueur (recipes below)
  • Finely grated chocolate for finishing, optional
Cream Cheese Icing
  • 1 3-oz package cream cheese, room temperature
  • 4 Tbsp butter, room temperature
  • 1 cup powdered sugar
  • 1 Tbsp vanilla
Whipped Cream Icing with Orange Liqueur
  • 1 cup cream
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp orange liqueur, such as Grand Marnier, Triple Sec, etc

Cooking Instructions

Gingersnap Pumpkin Spice Cake
  • Preheat oven to 350F and coat 9″ pie plate or glass baking dish with cooking spray.
  • With mixer, beat eggs with sugar until mixture is light and fluffy, about 5 minutes.
  • Beat in the pumpkin until well blended.
  • Mix in the remaining ingredients and combine well.
  • Pour batter into prepared baking dish and spread evenly.
  • Bake for 40-45 minutes or until cake tester inserted comes out clean.
  • Allow to cool then frost with your choice of icing; dust with finely grated chocolate if desired.
  • Refrigerate 4-6 hours or overnight.
Cream Cheese Icing
  • Beat cream cheese and butter until creamy and well combined.
  • Add powdered sugar and vanilla; taste to adjust for more sugar if desired.
Whipped Cream Icing with Orange Liqueur
  • Beat cream with sugar until soft peaks form. 
  • Add vanilla and liqueur and continue beating until stiff peaks form. 
  • Ice cake as desired.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

Like this article?

Share on Facebook
Share on Twitter
Share on LinkedIn
Share on Pinterest