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Gingersnap Pumpkin Cake

Name: Gingersnap Pumpkin Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings.
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 2 cups sugar; 4 large eggs, room temperature; 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

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Total Time

Prep: 20 min. Bake: 50 min. + cooling

Makes

16 servings

Updated: Nov. 23, 2022

It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. —Koni Brewer, Fort Worth, Texas

Gingersnap Pumpkin Cake Recipe photo by Taste of Home

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Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 large eggs, room temperature
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 50-55 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.

Can you freeze Gingersnap Pumpkin Cake?

Wrap cooled cake in securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 piece: 417 calories, 21g fat (5g saturated fat), 61mg cholesterol, 307mg sodium, 55g carbohydrate (40g sugars, 1g fiber), 4g protein.

Gingersnap Pumpkin Cake

Ingredients

Directions

Can you freeze Gingersnap Pumpkin Cake?

Nutrition Facts

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