Gingersnap Pumpkin Cake
1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 large eggs
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
ICING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
5 gingersnap cookies, crushed
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.