Gingersnap Pumpkin Cake with Raisins Walnuts

Warm, spiced, and irresistibly moist, this Gingersnap Pumpkin Cake with Raisins and Walnuts is a seasonal showstopper that captures the essence of fall in every bite. Infused with the robust flavors of crumbled gingersnap cookies, cinnamon, ginger, and nutmeg, this cake boasts a rich aroma and a tender crumb that pairs perfectly with the natural sweetness of pumpkin puree. Studded with chewy raisins and crunchy walnuts, each slice offers a delightful textural contrast that keeps you coming back for more. Quick to prepare and baked to golden perfection in just 45 minutes, this cake is ideal for everything from a cozy family dessert to a stunning addition to your holiday table. Whether dusted with powdered sugar or topped with whipped cream, this autumn-inspired treat is as visually appealing as it is delicious.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 cup Gingersnap cookie crumbs
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoons Salt
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoons Ground nutmeg
• 0.5 cups Unsalted butter, softened
• 1 cup Granulated sugar
• 0.5 cups Brown sugar, packed
• 2 large Eggs, room temperature
• 1 cup Pure pumpkin puree
• 1 teaspoon Vanilla extract
• 0.5 cups Whole milk
• 0.75 cup Raisins
• 0.75 cup Chopped walnuts

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan, or line the bottom with parchment paper for easy release.

Step 2

In a medium bowl, whisk together the flour, gingersnap cookie crumbs, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

Step 3

In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs, one at a time, ensuring they are fully incorporated. Then add the pumpkin puree and vanilla extract, mixing until smooth.

Step 5

On low speed, alternate adding the dry ingredients and milk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Using a spatula, gently fold in the raisins and chopped walnuts until evenly distributed.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Serve as is, dusted with powdered sugar, or with a dollop of whipped cream. Enjoy!

Nutrition Facts

Serving size	(1502.5g)

Amount per serving	% Daily Value*
Calories	4739.6

Total Fat 191.9g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 645.0mg	0%
Sodium 4100.7mg	0%
Total Carbohydrate 723.1g	0%
Dietary Fiber 29.0g	0%
Total Sugars 444.4g
Protein 68.9g	0%

Vitamin D 135.7IU	0%
Calcium 598.0mg	0%
Iron 22.2mg	0%
Potassium 2716.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 5.6%

Carbs: 59.1%