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Gingersnap Pumpkin Cake


Adapted From: Simple & Delicious

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  • 1 can (15 oz.) solid-pack pumpkin
  • 2 C. sugar
  • 4 eggs
  • 1 C. oil
  • 2 C. flour
  • 2 t. baking soda
  • 1 1/2 t. cinnamon
  • 3/4 t. ginger
  • 1/2 t. ground cloves
  • 1/2 t salt
  • 4 oz. cream cheese, softened
  • 1/4 C. butter, softened
  • 1/2 t. vanilla
  • 1 3/4 C. powdered sugar
  • 5 gingersnap cookies, crushed


Servings 12
Preparation time 20mins
Cooking time 70mins
Adapted from


Step 1

Preheat oven to 325 degrees. 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, spices and salt; gradually beat into pumpkin mixture.
Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, beat ream cheese, butter and vanilla until blended. Gradually beat in powdered sugar until smooth. Frost cake; sprinkle with crushed gingersnap cookies.

NOTE: To remove cake easily, use solid shortening to grease plain and fluted tube pans.

FREEZE OPTION: Wrap cooked cake in plastic wrap, then wrap securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.

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