INGREDIENTS
1/4 tsp
Ginger
2 15 ounce cans
Pumpkin puree
4
Eggs
1/2 cup
Applesauce
1/2 tsp
Baking powder
2 tsp
Baking soda
2 cups
Brown sugar
1 tsp
Cinnamon
1/8 tsp
Cloves
3 1/2 cups
Flour
1 cup
Granulated sugar
1/2 tsp
Nutmeg
1 1/4 cups
Powdered sugar
1/4 tsp
Salt
1/2 cup
Vegetable oil
1/2 cup
Butter