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 Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on LinkedIn
Share on pinterest
Share on Pinterest