GINGERSNAP PUMPKIN CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- 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. 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.
Nutrition Facts : Calories 417 calories, Fat 21g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 307mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
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Haji Tilawat
[email protected]I'm not a big fan of pumpkin desserts, but this cake was surprisingly good. The gingersnaps added a nice spicy flavor that balanced out the sweetness of the pumpkin. I would definitely recommend this recipe to anyone who is looking for a unique and f
Trevon Becton
[email protected]This cake was a big hit at my holiday party! Everyone loved the unique flavor and the moist texture. I will definitely be making this cake again.
Mohamed Saiki
[email protected]This cake is the perfect fall treat! The flavors of ginger and pumpkin are perfectly balanced, and the streusel topping adds a nice crunch. I would definitely recommend this recipe to anyone looking for a delicious and festive dessert.
Dominic Mensah
[email protected]Meh.
Carol Harrison
[email protected]This was the first time I've ever made a gingersnap pumpkin cake and it turned out great! I followed the recipe exactly and the cake was moist and fluffy. The streusel topping was also delicious. I will definitely be making this cake again.
Doublebarrell Darrell
[email protected]Overall, this is a great recipe for a fall dessert. The cake is moist and flavorful, and the streusel topping is the perfect finishing touch. I would definitely recommend this recipe to anyone looking for a delicious and festive dessert.
Ephraimusanga Usanga
[email protected]This cake was a bit too spicy for my taste.
Motaz haj
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
mani shahid
[email protected]This recipe is a keeper! The cake was moist and flavorful, and the streusel topping was the perfect addition. I will definitely be making this cake again.
Hasan Saied
[email protected]The cake was a bit dry, but the flavor was good.
Nyovest Khutlane
[email protected]This cake was a bit too sweet for my taste.
Edgar MorenoCastillo
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect combination of sweet and spicy, and the streusel topping is the perfect finishing touch. I highly recommend this recipe!
Inas Mjahed
[email protected]Made this for Thanksgiving and it was a hit! Everyone loved it.
Kamal Shah
[email protected]Easy to follow recipe. Cake turned out great!
COCO BAND
[email protected]This gingersnap pumpkin cake was an absolute delight! The flavors of ginger and pumpkin complemented each other perfectly, and the cake was moist and fluffy. I also loved the streusel topping, which added a nice crunchy texture. Overall, this is a fa