PUMPKIN CAKE DECORATING IDEAS RECIPES

Steps:

• Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.  In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined.  Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.  Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt.  Lift cake out of pan by parchment paper and place on serving platter or cutting board. Frost cake using an offset spatula and top with crushed gingersnaps.

Steps:

• 1. Preheat oven to 350°F. Lightly grease a 10-inch round cake pan. Whisk together flour, pie spice, baking soda, baking powder, and salt in a bowl; make a well in center of mixture. Whisk together molasses, pumpkin, buttermilk, oil, and egg in a second bowl. Pour wet ingredients into well of dry ingredients, and whisk just until combined. Transfer to prepared pan.  2. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool cake in pan on a wire rack 10 minutes, then invert onto rack to cook completely. 3. Just before serving, dust with confectioners’ sugar, using a festive stencil made from parchment paper (countryliving.com/halloweentemplates), if desired.