Gingersnap-Pumpkin Dessert

Name: Gingersnap-Pumpkin Dessert
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 18 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; FILLING:; 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; TOPPING:; 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

I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.

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
FILLING:
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
TOPPING:
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

Directions

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.
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.
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.
Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in 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.

Nutrition Facts

1 piece: 430 calories, 25g fat (11g saturated fat), 89mg cholesterol, 425mg sodium, 49g carbohydrate (30g sugars, 4g fiber), 6g protein.

Originally published as Pumpkin Gingersnap Cobbler in Holiday & Celebrations Cookbook 2007

Reviews

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Average Rating:

JDSH

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.
jmkasprak

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.
whitters143

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!
JDSH

Feb 23, 2011

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

Nov 20, 2009

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

Nov 15, 2009

I made this for a church meeting and everybody raved about it! It is very good.
walknjo

Nov 7, 2009

I've tried alot of pumpkin dessert recipes, and this one is by far the best one yet. I'll never bake a pumpkin pie again. Very Very good!!
cookie lady santa rosa

Oct 12, 2009

I have made this several times. Everyone that tastes it raves about how go it is, and wants the recipe. It is very easy to put together. Cookie lady Pace,Fl.