First, thank you so much for being here! I’m beyond excited to share this Pumpkin Gingersnap Yogurt Cake recipe with you. This cozy dessert is the essence of fall—moist pumpkin cake swirled with warm spices, enriched by creamy Greek yogurt, and topped with the crunch of gingersnaps. Every bite tastes like autumn wrapped in a hug.
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Overview of Recipe Content
This cake is made for crisp fall evenings, holiday gatherings, or simply as a treat with your afternoon coffee.
- Why You’ll Love It: It’s moist, spiced to perfection, and has that delightful crunch from crushed gingersnaps. Plus, it uses Greek yogurt for richness and tenderness.
- Taste Profile: Warm, spiced, slightly tangy from the yogurt, and perfectly balanced with the sweetness of pumpkin.
- Health Notes: Pumpkin is packed with vitamin A, and yogurt adds protein and probiotics—so yes, dessert with benefits!
- Seasonal Fit: Perfect for Thanksgiving, Halloween parties, or cozy baking days.
Ingredients (For the Cake):
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup crushed gingersnap cookies
- ¾ cup canned pumpkin purée
- ½ cup plain Greek yogurt
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
Tools Needed:
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pan
- Spatula
- Cooling rack
Substitutions & Additions:
- Swap Greek yogurt for sour cream.
- Use whole wheat flour for a nuttier flavor.
- Add chocolate chips or chopped pecans for extra texture.
How to Make Pumpkin Gingersnap Yogurt Cake
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, spices, salt, and crushed gingersnaps.
- Mix Wet Ingredients: In a separate bowl, combine pumpkin purée, yogurt, sugars, oil, eggs, and vanilla. Mix until smooth.
- Combine: Gently fold dry ingredients into wet until just combined (don’t overmix!).
- Bake: Pour batter into prepared pan. Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool & Serve: Let cool for 10 minutes before transferring to a wire rack. Dust with powdered sugar or drizzle with cream cheese glaze.
What to Serve with Pumpkin Gingersnap Yogurt Cake
- A hot mug of spiced chai or pumpkin latte.
- Whipped cream or vanilla ice cream.
- Fresh cranberries or candied pecans as garnish.
Tips for Making It Perfect
- Crush gingersnaps finely for a smoother cake texture.
- Use room-temperature eggs and yogurt for even mixing.
- Don’t overbake—check at 35 minutes.
Storage Instructions
- Store covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze slices individually wrapped for up to 2 months.
General Information
Pumpkin cakes have deep roots in American autumn traditions, often tied to harvest celebrations. The gingersnap twist gives this recipe a nod to classic holiday cookies.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! Bake a day in advance and store covered—flavors deepen overnight.
2. Can I use fresh pumpkin instead of canned?
Yes, just roast and purée pumpkin until smooth, then measure the same amount.
3. Can I make it gluten-free?
Yes, swap flour for a gluten-free all-purpose blend.
4. How do I keep the cake moist?
The yogurt already helps, but don’t overbake—keep an eye on it!
Conclusion
This Pumpkin Gingersnap Yogurt Cake is a fall baking must-try—simple, cozy, and unforgettable. If you loved this, you might also enjoy my Pumpkin Banana Muffins, Classic Apple Pie, or Maple Glazed Donuts.
Interactive Elements
- Tried this recipe? Leave a review below—I’d love to hear your thoughts!
- Snap a picture and share it on Pinterest or tag me on social media!
Nutritional Information (per slice, based on 10 slices)
| Calories | Carbs | Protein | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| 265 | 38g | 5g | 11g | 21g | 2g |
Irresistible Pumpkin Gingersnap Yogurt Cake: A Cozy Fall Favorite
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Pumpkin Gingersnap Yogurt Cake combines moist pumpkin, warm spices, creamy Greek yogurt, and the crunch of gingersnap cookies. Perfect for fall gatherings and cozy desserts.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 ½ tsp pumpkin pie spice
½ tsp ground ginger
½ tsp cinnamon
½ tsp salt
½ cup crushed gingersnap cookies
¾ cup canned pumpkin purée
½ cup plain Greek yogurt
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. Whisk together flour, baking soda, baking powder, spices, salt, and gingersnaps.
3. Mix pumpkin purée, yogurt, sugars, oil, eggs, and vanilla until smooth.
4. Fold dry ingredients into wet mixture until just combined.
5. Pour batter into cake pan and bake for 35–40 minutes.
6. Cool before serving. Dust with powdered sugar or glaze if desired.
Notes
Store at room temperature for 2 days, refrigerate for 5 days, or freeze slices for 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 21g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
