Ingredients
3/4 cup butter, softened1-1/2 cups sugar3 large eggs, room temperature1-1/2 cups canned pumpkin1-1/2 teaspoons vanilla extract3 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon baking soda3/4 teaspoon ground nutmeg1/2 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground cloves1 cup buttermilkFROSTING/FILLING:2 packages (8 ounces each) cream cheese, softened1/2 cup butter, softened3-1/2 cups confectioners’ sugar2 to 3 teaspoons maple flavoring1/2 cup heavy whipping cream2 cups crushed gingersnap cookies (about 40 cookies)
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk, beating well after each addition.
Line a greased 13x9-in. baking pan with waxed paper and grease the paper; spread batter into pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and enough maple flavoring to achieve a spreading consistency. For filling, in a small bowl, beat 1 cup frosting with whipping cream until soft peaks form.
Cut cake into a coffin shape (discard scraps or save for another use). Cut cake horizontally into 2 layers. Place bottom layer on a serving plate; spread with filling. Top with second layer.
Set aside 1/4 cup frosting for decorating; frost cake with remaining frosting. Sprinkle with cookie crumbs. Pipe “RIP” onto cake with reserved frosting. decorate with remaining frosting as desired. Store in the refrigerator.
