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