Ingredients
1 can (15 ounces) solid-pack pumpkin2 cups sugar4 large eggs, room temperature1 cup canola oil2 cups all-purpose flour2 teaspoons baking soda2 teaspoons pumpkin pie spice1/2 teaspoon saltICING:4 ounces cream cheese, softened1/4 cup butter, softened1/2 teaspoon vanilla extract1-3/4 cups confectioners’ sugar5 gingersnap cookies, crushed
Preparation
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.
