How to Make Gingersnap Pumpkin Cake

Step-by-Step Guide

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   Step 1: Preheat your oven to 350 degrees Fahrenheit or 176 degrees Celsius.

   Make sure you grease well or the cake will stick to the pan.
   
   Do not skip flouring the pan as it helps the cake to rise and cut easily. , Place the bowl aside. ,, Blend until the ingredients are mixed nicely and look like pumpkin batter. , If necessary, scrape any left-over batter using a spoon. , To test if it's ready, poke a toothpick or fork in the center of the cake.
   
   If it comes out clean with no batter on it, it's ready! ,, Slowly add in your sugar and blend again. ,,,,
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   Step 2: Grease and flour a ten inch tubed pan.

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   Step 3: In a large bowl blend the pumpkin

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   Step 4: and oil until well blended and the mixture resembles pumpkin goo.

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   Step 5: In another bowl whisk the flour

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   Step 6: baking soda

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   Step 7: pumpkin pie spice

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   Step 8: and salt until dry ingredients are all mixed up.

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   Step 9: Add your dry mixture to your wet pumpkin mixture.

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    Step 10: Transfer batter on tubed pan.

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    Step 11: Bake 50-65 minutes depending on the type of oven you have.

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    Step 12: Take cake out of oven and let cool for 15-20 minutes on a wire rack.

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    Step 13: In a small bowl

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    Step 14: blend cream cheese

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    Step 15: butter

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    Step 16: and vanilla until mixed well and looks creamy.

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    Step 17: Once icing is smooth

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    Step 18: use a large butter knife to spread on your pumpkin cake.

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    Step 19: Top off your cake with crushed gingersnap cookies.

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    Step 20: Use a knife to slowly cut your cake in a piece

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    Step 21: Serve on a glass plate.

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    Step 22: Enjoy your gingersnap pumpkin cake!

Detailed Guide

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