Pumpkin Gingersnap Dessert


The Gingersnaps are the star of this dessert!!! Made with PURITY Gingersnaps and leftover pumpkin puree plus it’s NO BAKE! Cinnamon, ginger, nutmeg, cloves and all spice made into a creamy cheescakey pumpkin dessert with 2 spicy layers of PURITY gingersnap cookies.

I hope everyone in Canada had a very Happy Thanksgiving! I hosted family with turkey and all the fixings plus mini pumpkin and apple pies for dessert!

Thanks KVM for the picture above ~ I was so busy cooking that I forgot to take any pictures of the food.

Like everyone else, I’ve had the turkey, then the hot turkey sandwiches followed by turkey soup. I’ve used up my leftover potatoes in potato salad, my carrots and turnip I mashed with some butter for a tasty side, and my leftover cabbage went into my turkey soup. But I had some pumpkin puree leftover and wondered what to make with it ~ waste not want not! I also had a open box of PURITY gingersnaps.

A search on the internet yielded a bunch of recipes so I took ideas and came up with this PUMPKIN GINGERSNAP DESSERT! It is very creamy and the combination of the pumpkin and gingersnaps is a match made in heaven. Now, to find something to do with that leftover Cranberry Sauce!!!

This dessert must set up overnight in the refrigerator for the gingersnaps to soften up. A great make ahead dessert!

Pumpkin Gingersnap Dessert

  • Servings: 9
  • Difficulty: Easy
  • Print
Turn leftover Pumpkin Puree into a creamy pumpkin cheesecake gingersnap dessert that is quick and easy and NO BAKE!


  • 1 250g package of cream cheese, softened
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp each allspice, nutmeg and ginger
  • 1/4 tsp cloves
  • 1/2 cup icing sugar (powdered)
  • 2 cups prepared whipped topping plus more for piping on top of dessert
  • 27 gingersnap cookies (whole)


In a large bowl, beat cream cheese until light and fluffy, mix in pumpkin puree and all the spices. Beat with mixer until well blended and no lumps remain. Add icing sugar and mix to combine. Fold in 2 cups of whip topping. Mix to combine until no white streaks remain. Set aside.

In an 8×8 pan, lay 9 gingersnaps in a single layer, add half the pumpkin mixture and spread into a smooth layer, add another layer of 9 gingersnaps then add the remaining pumpkin mixture and spread into a smooth layer. Decorate the top with more whip topping (I used a piping bag but you could just spread a layer of whip topping on top of the pumpkin mixture. Decorate with the remaining 9 gingersnap cookies. Cover lightly with plastic wrap and refrigerate overnight so that the cookies have time to soften up. ENJOY! ūüôā

NOTE: I used Rich’s Whip Topping that comes in a bag with a piping tip, found in the freezer section. You could also use Cool Whip or a whip cream that has been stablized with some icing sugar. I used PURITY Gingersnaps but you can use your favorite gingersnap cookie or even homemade as long as they are crispy. @Purity is a Newfoundland Company that distributes more than 50 products ~ from cookies, candies, and salt fish on the Island of Newfoundland and across stores in Canada.


Loving this Life Living “Around the Bay” ~ DD

original recipe by “Around the Bay with DD”

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Spicy Partridgeberry Cake with Salted Caramel Sauce

This is what Autumn looks like in Newfoundland!!! 

Okay….so you’re thinking I don’t know what a partridgeberry is and I don’t think I can get these here! No problem ~ just use Cranberries! ¬†Partridgeberries are grown here in Newfoundland in our acidic soil but they are in the same family as cranberries. Very tart, just like a Cranberry, but in desserts, are extra delicious!!

So let’s talk about this amazing, super moist,¬†Spicy Partridgeberry Cake! ¬†If you follow my blog regularly, you know I try, if possible, to “lighten” up my recipes. ¬†So the change up on this recipe is half the sugar, only a quarter of the fat (I used coconut oil), used half white and half whole wheat flour, cut back on the eggs, added healthy yogurt and pumpkin to keep it moist and added tart, cherry red Newfoundland partridgeberries. ¬†I did induldge a little and added a small amount of¬†Salted Caramel Sauce¬†but it’s only a little and it takes this cake to the next level of yumminess!!

Thanksgiving is coming up and this Spicy Partridgeberry Cake would be a perfect compliment to your meal!  Super moist, melt in your mouth, with lots of nice warm spices, beautiful red tart Newfoundland Partridgeberries and an incredible Salted Caramel Sauce!  Is your mouth watering yet!?! 

Spicy Partridgeberry Cake with Salted Caramel Sauce

  • Servings: 12-15 Slices
  • Difficulty: easy
  • Print
“A “Lightened” up cake that is super moist with pops of wild Newfoundland Partridgeberries with a decadent Salted Caramel Sauce”


Spicy Partridgeberry Cake

  • 1/2 cup white sugar
  • 1/2 cup molasses
  • 2 eggs, room temperature
  • 1/4 cup coconut oil, melted but not hot
  • 1/2 cup plain greek yogurt
  • 2 cups pumpkin puree
  • 1 cup white all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 cups partridgeberries or cranberries (fresh or frozen) (If frozen, do not thaw!)

Salted Caramel Sauce:

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 3 TBSP milk or whipping cream ~ I used canned milk

Preheat oven to 350 degrees.  Spray your bundt pan with oil and set aside.

In a mixing bowl, add the sugar, molasses, eggs and coconut oil.  Mix gently to combine.  Add the greek yogurt and the pumpkin puree and mix gently until combined

In a separate bowl, add the white flour, whole wheat flour, pumpkin pie spice, cinnamon, salt, and baking soda.  Use a whisk to combine.

Add flour mixture to wet mixture and mix gently just until combined.  Do Not Overmix! Add the berries and stir gently to combine.  Pour mixture into prepared Bundt pan.  Spread evenly and tap pan to remove air bubbles.

Bake for 50 Р60 minutes until a toothpick inserted into comes out clean.  Remove from oven and let sit in pan about 10 minutes before removing to a cooling rack.  Let cake cool.

While cake is cooling, make your Salted Caramel Sauce. ¬†In a small saucepan over medium heat, add butter and brown sugar. ¬†Stir for 3 – 4 minutes until butter is melted and the brown sugar is incorporated. ¬†Add milk (or whipping cream), stir to combine and bring to a boil. ¬†Stir and remove from heat. ¬†Allow to cool and thicken. ¬†Pour over top of the cake. ¬†Cut into slices and Enjoy! ūüôā

NOTE: ¬†If you don’t have partridgeberries, use either cranberries or blueberries! ¬†Both would be delicious!


Loving this Life Living “Around the Bay” ~¬†DD

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