This moist and flavorful cake is an awesome holiday treat!
Gingersnap Pumpkin Cake
Ingredients
1 – 15 oz. can solid-pack pumpkin
2 cups sugar
4 large eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Icing:
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1-3/4 cups confectioners’ sugar
5 gingersnap cookies, crushed
Directions
~Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
~In a large bowl, beat pumpkin, sugar, eggs, and oil until well blended.
~In another bowl, whisk flour, baking soda, pie spice, and salt; gradually beat into pumpkin mixture.
~Transfer batter to prepared pan. Bake 50 to 55 minutes (or until a toothpick inserted in center comes out clean). Cool in pan 10 minutes before removing to a wire rack to cool completely.
~In a small bowl, beat cream cheese, butter, and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cake; sprinkle with crushed cookies.
~Makes 12 servings.
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