Preheat oven to 350ºF. Butter and flour 2-9" round layer cake pans.
Combine sugar, canola oil and eggs in a large mixing bowl; mix well.
Whisk flour, baking soda, cinnamon, ginger, baking powder and salt in another bowl.
Stir into oil mixture; beating well. Stir in pumpkin.
Pour batter into prepared pans. Bake for 35-40 minutes. Turn out on to racks to cool.
Frost with Molasses Cream Cheese Frosting (below) and garnish with 20 crushed Ginger Snap cookies
Notes
Molasses Cream Cheese Frosting and Gingersnaps: In a mixing bowl, cream 1/2 cup softened butter and 1 package (8 oz.) softened cream cheese until smooth. Add 3-1/2 cups confectioner's sugar and 1-2 Tbsp fancy molasses and beat until smooth.