• Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
• In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
• In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
• With another small saucepan, heat molasses and corn syrup until lukewarm as well.
• While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
• Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
• Add egg and whisk until well Incorporated.
• Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
• Let cool completely in baking pan.
• Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
• Store in an airtight container.

For the Frosting

• In a medium mixing bowl, beat cream cheese and butter together until creamy.
• Add vanilla and cinnamon, mix well.
• Slowly add powdered sugar and beat until creamy.
• Mix molasses into mixture and blend well.
• Refrigerate frosting until chilled then frost cake once cake has sat overnight.

Enjoy!