Gingersnap Pumpkin Cake Recipe
Gingersnap Pumpkin Cake Recipe photo by Taste of Home

Gingersnap Pumpkin Cake Recipe

Publisher Photo
On the first day we had cool weather since all the summer heat, we were getting together with friends. I made this pumpkin cake because I could feel fall in the air. —Koni Brewer, Fort Worth, Texas
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 4 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

Nutritional Facts

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. 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.
  3. Transfer batter to prepared pan. Bake 50-55 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.
  4. 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. Yield: 12 servings.
Editor’s Note: To remove cake easily, use solid shortening to grease plain and fluted tube pans. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.
Originally published as Gingersnap Pumpkin Cake in Simple & Delicious October/November 2014

Nutritional Facts

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