Gingersnap Pumpkin Dessert

READY IN: 1hr 40mins




  • 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.