INGREDIENTS
2
Bay leaves, fresh
1 tsp
Ginger
1 15 ounce can
Pumpkin puree
3
Eggs, large
3 cups
All purpose flour
2 tsp
Baking powder
1/2 tsp
Baking soda
1 tsp
Cinnamon
2 cups
Granulated sugar, white
1/2 tsp
Nutmeg
2 cups
Powdered sugar
1/2 tsp
Sea salt
3 tsp
Vanilla
1 cup
butter
1 cup
Milk
3 tbsp
Whole milk
4 oz
or half a brick) cream cheese