• 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.

For the Spiced Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer..
• Add the vanilla, salt, and spices. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a dish towel as needed to keep down the cloud of powdered sugar.
• Increase mixing speed and mix until fluffy. Don't over mix or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.

Assembling the Cake

• Place the first cake layer on the cake plate or pedestal. Spread with a layer of cream cheese frosting, then sprinkle with crushed gingersnaps. (Whatever your preferred amount- we sprinkled about 2-3 Tablespoons over each layer of filling). Repeat for the second cake layer. Add the third cake layer and frost the cake.
• I like to apply a thin layer (crumb coat) of frosting first, then chill for 15 minutes in the freezer to firm everything up. Then, apply the second layer of frosting.
• Decorate the cake however you like! I smoothed the sides and top with a bench scraper and spatula, then added texture with a small offset spatula using short horizontal strokes and topped with gingersnaps! (I shortened some of the cookies with a serrated knife before turning them upright on top of the cake.)