Gingersnap-Pumpkin Dessert Recipe
Gingersnap-Pumpkin Dessert Recipe photo by Taste of Home

Gingersnap-Pumpkin Dessert Recipe

Read Reviews
4.5 8 7
Publisher Photo
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix crust. The creamy pumpkin filling pairs well with the crunchy topping.
TOTAL TIME: Prep: 40 min. Bake: 70 min. + cooling
MAKES:15-18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 70 min. + cooling
MAKES: 15-18 servings


  • 1 package yellow cake mix (regular size), divided
  • 1 cup crushed gingersnap cookies
  • 1/2 cup butter, melted
  • 1 egg, lightly beaten
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup packed brown sugar
  • 3 eggs, lightly beaten
  • 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

Nutritional Facts

1 serving (1 piece) equals 430 calories, 25 g fat (11 g saturated fat), 89 mg cholesterol, 425 mg sodium, 49 g carbohydrate, 4 g fiber, 6 g protein.


  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 13-in. x 9-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 325° for 70-75 minutes or until filling is set and a thermometer inserted near the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator. Yield: 15-18 servings.
Originally published as Gingersnap-Pumpkin Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p134

Reviews for Gingersnap-Pumpkin Dessert

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 1, 2014

"I have made this dessert for several parties and gatherings over the years, and each time people have asked me for the recipe. It is perfect and easy to make. One of my top dishes to make during the fall."

Reviewed Jan. 1, 2012

"This was one time I really needed a food processor (to grind the gingersnaps). I was looking for something different to make with pumpkin, and this was a wonderful dessert."

Reviewed Dec. 4, 2011

"It was very fluffy. The topping was awesome. It wasn't overly sweet. The gingersnap as a garnish actually tasted so good with the dessert, we crunched up more to go on top. I really loved the cake-like crust so much better than the typical crusts on desserts. Everyone loved it. I will definitely make this again!"

Reviewed Feb. 23, 2011 Edited Nov. 1, 2014

"I made this for a Halloween party, everyone loved it! I was asked to make it again this weekend for a fundraiser."

Reviewed Nov. 20, 2009

"Great reviews when served. I think you could use less butter in the topping."

Loading Image