Ingredients
Gingersnap Pumpkin Spice Cake
- 3 eggs
- 3/4 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp vanilla
- 2 1/4 cup ginger snap cookie crumbs
- 1 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 cup chopped walnuts (optional)
- 1/2 cup finely chopped chocolate
- Cream Cheese Icing or Whipped Cream with Orange Liqueur (recipes below)
- Finely grated chocolate for finishing, optional
Cream Cheese Icing
- 1 3-oz package cream cheese, room temperature
- 4 Tbsp butter, room temperature
- 1 cup powdered sugar
- 1 Tbsp vanilla
Whipped Cream Icing with Orange Liqueur
- 1 cup cream
- 2 Tbsp powdered sugar
- 1 tsp vanilla
- 1 Tbsp orange liqueur, such as Grand Marnier, Triple Sec, etc
Cooking Instructions
Gingersnap Pumpkin Spice Cake
- Preheat oven to 350F and coat 9″ pie plate or glass baking dish with cooking spray.
- With mixer, beat eggs with sugar until mixture is light and fluffy, about 5 minutes.
- Beat in the pumpkin until well blended.
- Mix in the remaining ingredients and combine well.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 40-45 minutes or until cake tester inserted comes out clean.
- Allow to cool then frost with your choice of icing; dust with finely grated chocolate if desired.
- Refrigerate 4-6 hours or overnight.
Cream Cheese Icing
- Beat cream cheese and butter until creamy and well combined.
- Add powdered sugar and vanilla; taste to adjust for more sugar if desired.
Whipped Cream Icing with Orange Liqueur
- Beat cream with sugar until soft peaks form.
- Add vanilla and liqueur and continue beating until stiff peaks form.
- Ice cake as desired.
