Pumpkin Gingersnap Cake

cakebycourtney.com

Shirley Drozdiel

subheading: FOR THE CAKE:

1 ½ cups (300 g) granulated sugar

¾ cup (165 g) light brown sugar packed

5 large eggs room temperature

1 cup (218 g) vegetable oil

1 ½ teaspoons (6.3 g) vanilla

2 cups (450 g) pumpkin purée

3 cups (360 g) all-purpose flour

1 ½ tablespoons (21 g) baking powder

3 teaspoons (7.8 g) ground cinnamon

1 ½ teaspoons (3.9 g) ground ginger

1 teaspoon (2.64 g) nutmeg

1 teaspoon (5.6 g)salt

subheading: FOR THE CRUMBLE:

½ cup (45 g) quick cooking oats

¼ cup roughly chopped gingersnap cookies about 2 cookies

½ cup finely ground gingersnap cookies about 8 cookies

3 tablespoons (65.6 g) molasses

¼ cup (55 g) brown sugar packed

3 tablespoons (42.3 g) unsalted butter melted

½ teaspoon (1.32 g) ground cinnamon

¼ teaspoon (1.4 g) salt

subheading: FOR THE BUTTERCREAM:

7 cups (875 g) powdered sugar measured and then sifted

6 ounces cream cheese room temperature

1 ½ cup 3 sticks (339 g) unsalted butter slightly cold

2 teaspoons (8.4 g) pure vanilla extract

note: This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

subheading: FOR THE GANACHE:

1 cup (150 g) cinnamon chips

⅓ cup (77 g) heavy cream

Directions at cakebycourtney.com

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