• Ingredients
  • Pumpkin Cake Layers:
  • granulated sugar 1 1/2 cups
  • brown sugar 3/4 cup
  • eggs 5
  • oil, canola or vegetable 1 1/4 cup
  • vanilla 1 1/2 tsp.
  • pumpkin 2 cups
  • flour 3 cups
  • baking powder 1 1/2 Tbsp.
  • cinnamon 3 tsp.
  • ginger 1 1/2 tsp.
  • nutmeg 1 tsp.
  • salt 1 tsp.
  • Piroucrisp Crumble:
  • quick-cooking oats 1/2 cup
  • chopped Piroucrisp cookies 1/4 cup
  • ground Piroucrisp cookies 1/2 cup
  • brown sugar 1/4 cup
  • butter 2 1/2 Tbsp.
  • molasses 1 Tbsp.
  • cinnamon 1/2 tsp.
  • salt 1/4 tsp.
  • Cream Cheese Frosting:
  • cream cheese 6-oz.
  • butter 1 1/2 cups
  • powdered sugar 7 cups
  • vanilla 2 tsp.
  • heavy cream, optional 2-3 Tbsp.
  • Cinnamon Ganache:
  • heavy cream 1/3 cup
  • cinnamon chips 1 cup
mm Jane Winspear Published 35 recipes

  • Information
  • Duration 50 minutes to 1 hour
  • Intended for 3-5
  • Difficulty level Easy
  • Prepares in 8 steps
  • Ingredients 27

Steps to Complete

Step 1

Prepare Pumpkin Cake Layers: Preheat oven to 350-degrees. Prepare three 8-inch cake pans by spraying with cooking spray and lining with parchment circles. Set aside.

Step 2

2 minutes
In the bowl of a stand mixer, or alternatively in a large bowl with a hand held mixer, combine sugars and eggs. Beat for 2 minutes, or until lighter in color and fluffy. Add oil and vanilla, beating to incorporate. Stir in pumpkin. Add baking powder, salt, and spices. Finally, stir in the flour just until no more dusty flour is visible, you don't want to over-beat your cake.

Step 3

35 minutes.
Transfer cake batter to prepared pans in equal amounts and bake for 23-25 minutes. Cool 10 minutes in pan before transferring to a wire rack to cool completely.

Step 4

10 minutes
While cakes are baking and cooling, prepare Gingersnap Crumble: In a medium-sized bowl, combine all ingredients, stirring well with a spoon. Pour the concoction onto a parchment lined baking sheet, spreading evenly. Bake at 350-degrees for 8-10 minutes. Cool completely before breaking into small, crumbly chunks with hands. Set crumble aside until ready to assemble cake.

Step 5

10 minutes
Prepare Cream Cheese Frosting: In a medium-sized bowl, combine cream cheese and butter. Beat for 5 minutes, until well incorporated and fluffy. Add powdered sugar, 1 cup at a time, beating for an additional 4-5 minutes. Beat in vanilla and the optional cream just to get the right spreadable consistency. Set aside until ready to assemble cake.

Step 6

6 minutes
Prepare Cinnamon Ganache: In a small microwave-safe bowl, microwave heavy cream for 30 seconds. Pour cinnamon chips into heated cream and without stirring set aside for 5 minutes. After sitting, stir together the chips and cream to make a smooth and glossy ganache. Set aside to cool slightly. You don't want the ganache too hot to the point where it's melting your frosting, or too cold to the point where it doesn't drip anymore.

Step 7

Assemble cake: Spread a small amount of frosting onto the cake plate, just to adhere the first cake layer. Wouldn't want your cake to go sliding off the plate. Next add a level pumpkin cake layer. Spread with an even amount of cream cheese frosting. Sprinkle a bit of the Piroucrisp crumble over the frosting layer and drizzle with cinnamon ganache. Repeat process for second cake layer.

Step 8

10 minutes.
After placing the third cake layer on top of the second, spread a thin crumb coat of frosting over the entire cake. Place cake in fridge for 10 minutes. Spread remaining frosting over cake, getting a thick, smooth finish. Drizzle remaining cinnamon ganache over the top of the cake, allowing bits to drip down the sides. Decorate as desired at this point, either with more piped frosting or sprinkled Piroucrisp crumble. Serve immediately or store in an air-tight container in the fridge for 3-5 days.

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