INGREDIENTS
1/4 tsp
Ginger, ground
1 3/4 cups
Pumpkin puree
6
Egg
2 cups
All-purpose flour
2 tsp
Baking powder
1 tsp
Baking soda
2 tsp
Cinnamon, ground
1 1/2 tbsp
Corn starch
1/4 tsp
Nutmeg, ground
2 cups
Sugar
2 tsp
Vanilla
1 cup
Vegetable oil
16 oz
Cream cheese