PUMPKIN GINGERSNAP DESSERT
I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.
Nutrition Facts :
GINGERSNAP-PUMPKIN DESSERT
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.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- 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 : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.
PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
- Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
- For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
- Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
GINGERSNAP PUMPKIN CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., 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., 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., 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.
Nutrition Facts : Calories 417 calories, Fat 21g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 307mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERSNAP PUMPKIN PUDDING
Crushed cookies give yummy crunch to this creamy dessert from Mary Smith. In Litchfield, Michigan, she uses cooked pumpkin and pie spice for the comforting fall pudding. "Try molasses cookies instead of gingersnaps," she says.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies., Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.
Nutrition Facts : Calories 381 calories, Fat 11g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 674mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN SPICE GINGERSNAP CUPCAKES
A Fall cupcake to celebrate the season. Tantalize your tastebuds with this combination of all your seasonal favorites. Pumpkin, Cinnamon, Gingersnap...Try them! You'll love them. **If you prefer to save time, substitute your favorite Pumpkin Cake Mix for my recipe. ***Spices and flavorings can be adapted to your...
Provided by Robynne Glenn
Categories Cakes
Time 1h20m
Number Of Ingredients 29
Steps:
- 1. CRUST: Preheat oven to 350 degrees
- 2. Line 2 muffin pans with cupcake liners; set aside
- 3. Using food processor, grind 2 cups gingersnap cookies into fine crumbs
- 4. Add brown sugar, salt and melted butter. Process until well blended.
- 5. I pinch the crumbs at this point to make sure the mixture holds its shape after pinching. If not, add a little more melted butter. Pinch again.
- 6. Add 1 tablespoon of crust mixture to cupcake liners. Press firmly and evenly to form crust. I press it down with 1/4 measuring cup with a flat bottom. Note: I can usually get 22-23 cupcakes out of my cake recipe. I still make 24 crusts to be safe.
- 7. Bake crusts at 350° for 5-8 minutes. Set aside to cool while you make the cake.
- 8. CAKE: Whisk dry ingredients together in a medium bowl; set aside.
- 9. In a large bowl, mix sugar, oil, and pumpkin, until completely blended.
- 10. Add eggs, one at a time until blended.
- 11. Using a rubber spatula, fold in dry ingredients. I do it in two batches. Stir until there are no flour pockets.
- 12. Add cake batter on top of the crusts. Fill to about 3/4 full. You may have a few extra crusts. Just remove them before baking cupcakes.
- 13. Bake 18-22 minutes. The cake should spring back when you gently press on the center when testing. Set aside and cool completely.
- 14. FROSTING: Cream butter and slowly begin to add powdered sugar. I start with 3 cups. Mix on low until combined.
- 15. Add 1 1/2 tsp cinnamon, cream of tartar and a pinch of salt.
- 16. Add whipping cream, vanilla and butter flavoring
- 17. Mix on high speed for 2 minutes.
- 18. Taste. This is when you can adjust the spices, and consistancy. Add more cinnamon. If it isn't firm enough; add the rest of the powdered sugar. Too firm; add more whipping cream.
- 19. Mix on high for 3-5 minutes. You should have a smooth rich and creamy frosting.
- 20. ***If you are not a fan of buttercream frosting, you could use your favorite cream cheese frosting recipe. They are delicious either way!
- 21. Pipe or frost and top each with a Gingersnap Cookie.
- 22. Ta Da! Enjoy!
GINGERSNAP PUMPKIN DESSERT
I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.
Provided by KGCOOK
Categories Dessert
Time 1h40m
Yield 15-18 pieces
Number Of Ingredients 16
Steps:
- Crust:.
- Set aside 1 cup cake mix for topping.
- Combine gingersnap crumbs, and remaining cake mix.
- Stir in egg and butter, mix well.
- Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
- Filling:.
- Beat cream cheese and brown sugar in a large mixing bowl until smooth.
- Beat in eggs.
- Add the pumpkin, milk, spices, and vanilla and mix well.
- Pour over crust.
- Topping:.
- Combine gingersnap crumbs, sugar, and reserved cake mix.
- Cut in butter until crumbly.
- Stir in pecans.
- Sprinkle over filling.
- Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
- Cool on a wire rack for 1 1/2 hours.
- If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
- Store in refrigerator.
- When I made this, mine baked for 2 hours.
Nutrition Facts : Calories 386.7, Fat 23.1, SaturatedFat 12.3, Cholesterol 106.8, Sodium 383.2, Carbohydrate 41.1, Fiber 0.6, Sugar 28, Protein 4.7
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
- With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
- Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g
More about "gingersnap pumpkin cake recipes"
PUMPKIN GINGERSNAP CAKE | CAKE BY COURTNEY
From cakebycourtney.com
Reviews 27Estimated Reading Time 6 mins
BEST CARAMEL PUMPKIN GINGERSNAP CHEESECAKE RECIPE
From thepioneerwoman.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - KING ARTHUR …
From kingarthurbaking.com
THE MOST DELICIOUS PUMPKIN GOOEY BUTTER CAKE - SUGAR AND CHARM
From sugarandcharm.com
PUMPKIN CHEESECAKE RECIPE | TABLE FOR TWO
From tablefortwoblog.com
PUMPKIN GINGERBREAD CAKE - MY CAKE SCHOOL
From mycakeschool.com
GINGERSNAP PUMPKIN ICEBOX CAKE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
RECIPE FOR PUMPKIN GINGER SNAPS | THE CAKE BOUTIQUE
From thecakeboutiquect.com
PUMPKIN GINGERSNAP CAKE - MY CAKE SCHOOL
From mycakeschool.com
PUMPKIN CHEESECAKE RECIPE GINGERSNAP CRUST | THE CAKE BOUTIQUE
From thecakeboutiquect.com
30 FAVORITE POUND CAKE RECIPES - MY CAKE SCHOOL
From mycakeschool.com
GINGERSNAP PUMPKIN CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN GINGERSNAP CAKE | ABC4 UTAH
From abc4.com
15+ MAKE-AHEAD THANKSGIVING DESSERT RECIPES | EATINGWELL
From eatingwell.com
PUMPKIN GINGERSNAP ICEBOX CAKE - OLIVES + THYME - ICE CREAM
From olivesnthyme.com
MINI-PUMPKIN GINGER CHEESECAKES WITH PECAN BRITTLE AND MAPLE …
From today.com
PUMPKIN PIE RECIPE WITH GINGERSNAP CRUST | THE CAKE BOUTIQUE
From thecakeboutiquect.com
PUMPKIN ICEBOX CAKE WITH GINGERSNAPS • FIVEHEARTHOME
From fivehearthome.com
You'll also love