Gingersnap Pumpkin Cake Recipe

Name: Gingersnap Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) 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; 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

Servings: persons

1 can (15 ounces) 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
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

1
Preheat oven to 350u00b0. 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.
5
Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.

1676

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 can (15 ounces) solid-pack pumpkin, 2 cups sugar, 4 large eggs, 1 cup canola oil, and more.

Yes, Gingersnap Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Pumpkin Cake

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