Pumpkin Gingersnap Cake with Maple Cream Cheese Frosting
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Ingredients:
Cake:
1 can of pumpkin puree (15 oz) 4 eggs 2 cups sugar 1 cup light oil (canola) 2 cup flour 2 tsp baking soda 2 tsp pumpkin pie spice (make your own) 1/2 tsp salt
Frosting:
1 3/4 cups confectioner's sugar 4 oz cream cheese, softened 1/4 cup butter 1/2 tsp vanilla 1 tbsp maple syrup
crushed gingersnaps
Directions:
Mix together pumpkin, eggs. sugar, and oil until smooth.
Combine dry ingredients, mix well and then add to the egg mixture and mix well again.
Pour into a prepared bundt pan, and bake at 350F for 50-55 minutes until toothpick inserted in the center comes out clean.
Allow to cool, invert to remove from pan, and then ice with the maple frosting (combine all ingredients until smooth and creamy) and decorate with gingersnap crumbs.