Gingersnap Pumpkin Cake Recipe
Gingersnap Pumpkin Cake Recipe photo by Taste of Home
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Gingersnap Pumpkin Cake Recipe

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It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. —Koni Brewer, Fort Worth, Texas
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 12 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • ICING:
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1-3/4 cups confectioners' sugar
  • 5 gingersnap cookies, crushed


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture.
  3. Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cake; sprinkle with crushed cookies.
    Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.
    Yield: 12 servings.
Editor’s Note: To remove cake easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Gingersnap Pumpkin Cake in Simple & Delicious October/November 2014

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Evell User ID: 9002884 259567
Reviewed Jan. 12, 2017

"Made this for my sister for her birthday. She loved it. Very easy to prepare."

KatieT46 User ID: 6575966 237336
Reviewed Nov. 14, 2015

"This cake is delicious! I have made it a few times and everyone always loves it. It's a great crowd pleaser!"

MaryJFisher User ID: 7340573 233942
Reviewed Oct. 4, 2015

"I was skeptical about this cake, but made it for my step-mother who loves anything pumpkin. IT WAS AMAZING! Everyone that tried it loved it!!!!!!!!"

VictoriaElaine User ID: 3422096 233825
Reviewed Oct. 1, 2015

"This recipe exceeded my expectations. The cake was incredibly moist and not crumbly like many bundt cakes are. The only change I will make next time is to add cinnamon along with the pumpkin pie spice - and that is just a personal preference. It is delicious as is."

enisley User ID: 8550192 233505
Reviewed Sep. 26, 2015

"I have made this cake twice and have gotten so many compliments. It could not be easier to make - even for someone who is not comfortable with baking. It's perfect for fall and is appropriate for Thanksgiving dinner or just because! The ginger snaps really make it special so don't skimp! Great job, TOH!! This will be an annual staple in our home."

justedie User ID: 7860252 231303
Reviewed Aug. 16, 2015

"This cake is as winner!"

dduff12 User ID: 5025676 214209
Reviewed Dec. 7, 2014

"I really enjoyed this cake. It is really moist and has a great flavor."

JayFamily User ID: 7956242 153667
Reviewed Nov. 29, 2014

"I made it for Thanksgiving and had several requests for the recipe. I was serving it the next day and didn't want the gingersnaps to get soggy so I waited to add them to the top. The frosting was too firm to sprinkle them on so I pressed half gingersnaps into the cake with the round part standing up. It was cute, and very tasty."

Luscious118 User ID: 4649154 127137
Reviewed Nov. 22, 2014

"This cake is AMAZING!!! It is sooo easy to make and it tastes great! Thanks for sharing!!"

amiracle2012 User ID: 7960803 141323
Reviewed Nov. 12, 2014

"I love gingersnaps so I thought what a great recipe for that one of a kind taste. I gave it a whirl only I gave it 1/2 tsp. of ginger for an added boost. Was delicious!!!"

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