Creamy Pumpkin Gingersnap Pudding Recipe

Pumpkin Gingersnap Pudding - layers of fluffy pumpkin spice pudding, crunchy-turned-cakey gingersnap cookies, and a white chocolate drizzle that chill overnight into a soft, scoopable, no-bake fall dessert.

Every fall I get the same craving: I want a pumpkin dessert, and I do not want to turn on my oven. This pumpkin gingersnap pudding is my answer. It uses the same no-bake method as my banana puddings (instant pudding mix, sweetened condensed milk, and a frankly irresponsible amount of whipped cream), just with pumpkin puree and pumpkin pie spice swapped in. Gingersnaps were the obvious cookie. They bring the warm ginger bite that pumpkin desserts always seem to be missing, and after a night in the fridge they soften into something that tastes suspiciously like spice cake. It's just another way to make an easy pumpkin spice pudding that requires minimal effort and gets you maximum credit at the dessert table.

If you're as committed to the pudding-in-a-dish lifestyle as I am, my Pumpkin Biscoff Pudding is the cookie butter cousin to this one, and my Caramel Apple Pudding is the move when you want apple on the Thanksgiving table instead.

Why You'll Love This Pumpkin Gingersnap Pudding

• No oven required. The fridge does all the work, which frees up your oven for the turkey, the rolls, and whatever else is fighting for space on Thanksgiving.
• It has to be made ahead. It needs at least 6 hours to chill, so you assemble it the day before and walk into the holiday with dessert already done.
• The gingersnaps transform. They go in crunchy and come out soft and cake-like, soaking up the pumpkin pudding until every scoop tastes like spiced cake and cream.
• The white chocolate balances the spice. A layer of white chocolate drizzle adds a creamy sweetness that keeps the ginger and pumpkin pie spice from tipping into too much.
• Grocery store ingredients. Everything comes from the baking aisle and the dairy case. No specialty shopping.
• It serves a crowd. One batch fills a 9x13 dish or a trifle bowl and feeds about 12 people, or you can portion it into individual cups for parties.

Ingredient Overview

Most of these ingredients are pantry and dairy staples, but a few small choices make a big difference in how this pudding sets and tastes.

• White chocolate: Use a white chocolate baking bar and chop it finely. White chocolate chips are made with stabilizers that help them hold their shape, which is great in cookies but means they melt thick and waxy in a drizzle.
• Heavy cream: This recipe uses heavy cream three ways: in the white chocolate drizzle, folded into the pudding, and whipped for the topping. One quart covers all of it.
• Cold milk: Whole or 2% milk both work. It needs to be cold, because instant pudding sets with cold liquid.
• Sweetened condensed milk: Make sure it's sweetened condensed milk and not evaporated milk, which sits right next to it on the shelf and will leave you with a runny, unsweetened pudding.
• Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it throws off both the sweetness and the spice level.
• Pumpkin pie spice: A store-bought jar is perfect. If you make your own blend, that works too.
• Instant vanilla pudding mix: You need the 3.4 ounce box, which is the smaller size. Make sure it says instant, not cook and serve.
• Vanilla extract: Whipped into the cream, it rounds out the pumpkin and spice.
• Gingersnap cookies: Use classic crunchy gingersnaps. Soft-baked ginger cookies are already tender, so after a night in pudding they turn to mush instead of cake.
• Powdered sugar: Just a couple of tablespoons sweeten the whipped cream topping and help it hold its shape.
• White chocolate chips: For sprinkling on top. Here, chips are exactly what you want, since they hold their shape.

How to Make Pumpkin Gingersnap Pudding

• Make the white chocolate drizzle. Heat the cream until just simmering, pour it over the chopped white chocolate, let it sit for 5 minutes, then stir until smooth.
• Mix the pudding base. Combine the cold milk, sweetened condensed milk, pumpkin puree, and pumpkin pie spice. It will look thin and a little clumpy, and that's fine.
• Whisk in the pudding mix. Sprinkle the mix over the top and whisk by hand for 2 to 3 minutes until smooth. Chill for 10 minutes to thicken.
• Whip the cream. Beat the heavy cream and vanilla to stiff peaks while the pudding chills.
• Fold it together. Gently fold the whipped cream into the pudding with a rubber spatula until no streaks remain.
• Layer it up. Spread a third of the pudding in your dish, add a layer of gingersnaps, and drizzle with half of the white chocolate. Repeat once, then finish with the last third of the pudding, spreading it all the way to the edges.
• Chill. Cover and refrigerate for at least 6 hours and up to 24 hours.
• Top and serve. Whip the topping cream with powdered sugar to soft peaks, spread it over the pudding, and finish with crushed gingersnaps and white chocolate chips.

Common Mistakes

• Grabbing pumpkin pie filling. The cans look almost identical. Pie filling is pre-sweetened and pre-spiced, so your pudding ends up too sweet and over-spiced. Check the label for 100% pumpkin.
• Using the wrong pudding box. The 5.1 ounce box has more starch than this amount of liquid can handle, so the pudding turns stiff and gummy. Cook and serve pudding won't set at all without heat.
• Starting with warm milk. Instant pudding needs cold liquid to thicken. Pour the milk straight from the fridge.
• Using a mixer on the pudding base. A hand mixer tends to fling the pudding mix into clumps before it hydrates. A hand whisk gives you a smoother pudding.
• Overwhipping the cream. If it goes past stiff peaks it turns grainy and starts heading toward butter. Fix it by gently mixing in a tablespoon or two of liquid heavy cream.
• Stirring instead of folding. Stirring knocks the air out of the whipped cream, and the pudding loses its light, fluffy texture. Fold with a spatula, sweeping up from the bottom of the bowl.
• Leaving cookies exposed. Any gingersnap edge that isn't covered by pudding stays hard and dry. Seal the top layer all the way to the sides of the dish.
• Serving it too soon. Before 6 hours, the cookies are still crunchy in the middle. This dessert needs time, so plan for it.

What Are Some Tips for Pumpkin Gingersnap Pudding?

• Chop the white chocolate finely. Small, even pieces melt completely during the 5-minute rest. Big chunks leave you with lumps, and white chocolate scorches easily, so you want the hot cream to do the melting.
• Keep the drizzle drizzly. White chocolate ganache thickens as it cools, and by the time your pudding is chilled and your cream is whipped, it may be closer to frosting than a drizzle.
• Chill your bowl and beaters. Pop them in the freezer for 10 to 15 minutes before whipping the cream. Cold cream whips faster and holds stiffer peaks, and since the whipped cream is what gives this pudding its structure, stiff peaks matter here.
• Fold in stages. Add about a third of the whipped cream to the pudding first and fold it in to lighten the base. Then fold in the rest. This keeps more air in the cream than adding it all at once.
• Fill every gap with cookie. Lay the gingersnaps flat in a single layer, then break a few into pieces to fill the spaces between them. That way every scoop gets a bit of cookie, not just pudding.
• Add the topping right before serving. Whipped cream is at its best fresh. The powdered sugar helps it hold, but it still looks prettiest when it goes on just before the dish hits the table.
• Show off the layers. If you're using a trifle bowl or clear cups, press the cookies right up against the glass so the layers are visible from the side. It's the easiest way to make this look like you tried harder than you did.

Frequently Asked Questions

Here are answers to the questions you might have before making pumpkin gingersnap pudding.

• Can I use Cool Whip instead of whipped cream? Yes. One 8 ounce tub, thawed, can replace the 2 cups of heavy cream and vanilla folded into the pudding. It's a little sweeter and very stable, though real whipped cream gives a richer flavor.
• Can I use a different cookie? Absolutely. Biscoff cookies, Nilla wafers, or butter shortbread all work. Just stick with a crisp cookie so it softens into cake instead of mush. If you want the Biscoff route, my Pumpkin Biscoff Pudding is already written for you.
• Can I make individual servings? Yes. Layer it into small cups or jars, breaking the gingersnaps into pieces so they fit. The chill time is the same.
• Can I skip the white chocolate drizzle? You can. The pudding is still great without it, just a little less sweet and creamy between the layers.
• How far ahead can I make it? Assemble it up to 24 hours before serving and keep it covered in the fridge. Add the whipped cream topping right before you serve.
• Why is my pudding runny? Usually it's warm milk, cook and serve pudding instead of instant, or whipped cream that was stirred in and deflated. Make sure the milk is cold and fold the cream in gently.
• Can I use homemade pumpkin puree? Yes, but homemade puree holds more water than canned. Blot it with paper towels or let it drain in a fine mesh strainer first so your pudding doesn't turn loose.

Storing and Freezing

Storing: Keep pumpkin gingersnap pudding covered tightly with plastic wrap in the refrigerator for up to 3 days. The gingersnaps will keep softening the longer it sits, so day one has the most texture and day three is all spoonable cake. The whipped cream topping is best the day it goes on, so if you're planning on leftovers, only top what you'll serve and add fresh cream to the rest later.

Freezing: I don't recommend freezing this one. Pudding and whipped cream separate and turn watery as they thaw, and the cookies go from cakey to soggy. The good news is that it already lasts a few days in the fridge, so make it ahead there instead.

FOR MORE RECIPES LIKE THIS ONE, HERE ARE SOME!

• Pear Cheesecake With Ginger Spiced Crust
• Pumpkin Caramel Icebox Cake
• Creamy Oreo Pumpkin Pudding Recipe
• Creamy Oreo Banana Pudding
• Pumpkin Biscoff Pudding

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Recipe

Pumpkin Gingersnap Pudding

Molly Murphy

is an easy no-bake fall dessert with layers of fluffy pumpkin spice pudding, gingersnap cookies, and white chocolate drizzle.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 people

Ingredients

  

1x2x3x

For the Pudding

• 8 ounces white chocolate
• ⅓ cup heavy whipping cream
• 3.4 ounce package instant vanilla pudding mix
• 1 ¼ cups cold milk
• 1 can 13.4 oz sweetened condensed milk
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin puree not pumpkin pie filling
• 1 box of gingersnap cookies
• 2 cups heavy cream
• 1 teaspoon vanilla extract

For the topping (optional)

• ½ cup heavy whipping cream
• 2-3 crushed Gingersnap cookies
• White chocolate chips

Instructions

 

For the Pumpkin Pudding

• In a medium bowl, add the white chocolate. In a microwavable safe bowl, heat the cream until hot and bubbly. Pour the hot cream over the white chocolate, let it sit for 5 minutes stir and set aside.
  8 ounces white chocolate, ⅓ cup heavy whipping cream
• In a large bowl, add the cold milk, sweetened condensed milk, pumpkin puree, and pumpkin spice, and mix. The mixture will be slightly clumpy and thin. That's okay. Sprinkle the vanilla pudding mix over the top. Whisk together until smooth. This will take 2-3 minutes. I prefer a hand whisk, not a hand mixer, because it will get clumpy. Let it sit in the fridge for 10 minutes to thicken up. While it sets, beat the heavy whipping cream.
  3.4 ounce package instant vanilla pudding mix, 1 ¼ cups cold milk, 1 can, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice
• In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, add the heavy cream and vanilla extract. Beat until stiff peaks form to make whipped cream. If you over beat and it looks grainy, add a tablespoon or two of heavy cream and gently mix to smooth it out.
  2 cups heavy cream, 1 teaspoon vanilla extract
• With a rubber spatula, gently fold the whipped cream into the pudding mixture.
• To assemble, you can use individual cups, a large casserole dish, or a trifle bowl. Start with a thin layer of pudding on the bottom, then add a neat layer of whole gingersnap cookies and you can crush some pieces to fill in the gaps, and drizzle with about half of the of the white chocolate ganache. Repeat to make 2 layers total. Finish with a final layer of pudding that fully covers everything, making sure to seal the edges so the cookies stay soft.
  1 box of gingersnap cookies
• Gently wrap with plastic wrap and allow it to sit in the fridge for at least 6 and up to 24 hours to soften up.
• When youre ready to serve, in a large bowl with an electric hand mixer, whip the heavy cream until soft peaks, Unwrap the plastic wrap from the top and gently spread the whipped cream on top, sprinkle crushed gingersnaps, and white chocolate chips. Scoop and serve!
  ½ cup heavy whipping cream, 2-3 crushed Gingersnap cookies, White chocolate chips

Keyword pumpkin pudding, no bake, thanksgiving

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