Pumpkin Gingerbread with Caramel Sauce Recipe

Pumpkin Gingerbread with Caramel Sauce Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.—Mitzi Sentiff, Annapolis, Maryland

[X]

Rate Pumpkin Gingerbread with Caramel Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin Gingerbread with Caramel Sauce Recipe

Prep: 30 min. Bake: 40 min.

Yield: 9 Servings

30 40 70

Ingredients

2-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup cold butter, cubed
1 egg
1 cup buttermilk
1/2 cup canned pumpkin
1/2 cup molasses
3/4 cup chopped pecans
CARAMEL SAUCE:
1/2 cup butter, cubed
1-1/4 cups packed brown sugar
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
9 pecan halves, optional

Directions

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans.
Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired. Yield: 9 servings.

Cooking for 2: Pumpkin-Ginger bread

Nutritional Facts 1 serving (1 piece) equals 681 calories, 37 g fat (19 g saturated fat), 106 mg cholesterol, 512 mg sodium, 85 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Pumpkin Gingerbread with Caramel Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p106