Preheat the oven to 325 degrees
Grease and flour three 8 x 2 inch round cake pans - In addition, we like to line the bottom of each pan with a circle of parchment paper.
In a medium size bowl add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk at least 30 seconds to blend. Set aside.
In another bowl, add the pumpkin and milk. Stir to blend and set aside.
In the bowl of your mixer (fitted with a paddle attachment if using a stand mixer), mix the softened butter until smooth. Add the sugar and mix on medium speed 3 to 5 minutes or until light and fluffy.
Add the vanilla and oil and mix just until blended.
Add the eggs one at a time, mixing after each until the yolk is blended.
With the mixer on low speed, add the flour mixture and the pumpkin/milk mixture alternately. Begin and end with the dry ingredients (3 additions of dry and 2 of wet). After the last addition of dry ingredients, mix just until blended.
Fold in crushed ginger snaps.
Divide the cake layer between the three prepared cake pans.
Bake at 325 for 25 to 28 minutes or until a toothpick comes out clean or with just a few crumbs attached.
Allow the cake layers to cool in their pans on a wire rack for 10 minutes before turning them out.