Gingersnap Pumpkin Cake

• 1 can (15 ounces) solid-pack pumpkin
• 2 cups sugar
• 4 large eggs
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 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

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. 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.
3. 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.
4. 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.
5. Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.

solidpack pumpkin, sugar, eggs, canola oil, flour, baking soda, pumpkin pie spice, salt, cream cheese, butter, vanilla, sugar, cookies

Taken from www.tasteofhome.com/recipes/gingersnap-pumpkin-cake/ (may not work)