Gingersnap Pumpkin Cake Recipe
"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..."
INGREDIENTS
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1 can (15 ounces) solid-pack pumpkin
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2 cups sugar
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4 large eggs
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1 cup canola oil
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons pumpkin pie spice
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1/2 teaspoon salt
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ICING:
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4 ounces cream cheese, softened
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1/4 cup butter, softened
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1/2 teaspoon vanilla extract
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1-3/4 cups confectioners' sugar
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5 gingersnap cookies, crushed
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