Sort ingredients
moneffect
QR Code
Listen
Pdf
We developed this recipe using our favorite canned pumpkin, Libby's 100% Pure Pumpkin, and Nabisco Ginger Snaps, which are thin, relatively mild, and crispy. A 16-ounce box of Nabisco Ginger Snaps contains about 64 cookies. You can use an equal weight of another brand of gingersnaps if you’d prefer, but note that they might have stronger molasses or ginger notes and that the number of cookies per pound may vary.
Using stand mixer fitted with whisk attachment, whip pumpkin, cream cheese, sugar, vanilla, cinnamon, and salt on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed. Reduce speed to medium-low and slowly pour in cream. Whip until thickened, 2 to 3 minutes. Increase speed to medium-high and whip until soft peaks form, 1 to 2 minutes.
Spread 2½ cups pumpkin filling over bottom of 13 by 9-inch baking dish. Arrange half of gingersnaps in even layer over filling (overlapping cookies slightly as needed). Repeat layering with half of remaining filling and remaining gingersnaps. Spread remaining filling over top and smooth into even layer with spatula. Cover baking dish with plastic wrap and refrigerate cake overnight or up to 2 days. Dust evenly with cocoa. Serve.
Building the Cake
Making the Pumpkin Filling
Key Ingredient: Canned Pumpkin