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- 15 oz can (1 1/2 cups) pumpkin puree
- 2 large eggs
- 2 cups (16 oz) brown sugar
- 1 cup vegetable oil
- 2 T (1 1/2 oz) dark molasses
- 1 t salt
- 1 t ground cloves
- 1 t ground ginger
- 1 t cinnamon (I recommend a solid cassia, like those from China)
- 1 t baking powder
- 1 t baking soda
- 3 cups (12 3/4 oz) AP flour
- Filling:
- 1 T unflavored gelatine
- 2 T water
- 1/2 cup (1 stick, 4 oz) unsalted butter, room temperature
- 1/2 cup (4 oz) cream cheese, room temperature
- 2 1/4 cups (9 oz) confectionersâ sugar
View Full Recipe at The Spiced Life
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