Gingersnap Pumpkin Cake

Adapted From: Simple & Delicious

Photo by Renee V.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

12

ser

PREP TIME

20

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    can (15 oz.) solid-pack pumpkin

  • 2

    C. sugar

  • 4

    eggs

  • 1

    C. oil

  • 2

    C. flour

  • 2

    t. baking soda

  • 1 1/2

    t. cinnamon

  • 3/4

    t. ginger

  • 1/2

    t. ground cloves

  • 1/2

    t salt

  • ICING

  • 4

    oz. cream cheese, softened

  • 1/4

    C. butter, softened

  • 1/2

    t. vanilla

  • 1 3/4

    C. powdered sugar

  • 5

    gingersnap cookies, crushed

Directions

Preheat oven to 325 degrees. 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, spices and salt; gradually beat into pumpkin mixture. Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, beat ream cheese, butter and vanilla until blended. Gradually beat in powdered sugar until smooth. Frost cake; sprinkle with crushed gingersnap cookies. NOTE: To remove cake easily, use solid shortening to grease plain and fluted tube pans. FREEZE OPTION: Wrap cooked cake in plastic wrap, then wrap securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.

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