Print Options

Back to Pumpkin Gingerbread with Caramel Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Pumpkin Gingerbread with Caramel Sauce

 Pumpkin Gingerbread with Caramel Sauce
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
9 ServingsPrep: 30 min. Bake: 40 min.

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,

2 of 2

Pumpkin Gingerbread with Caramel Sauce (continued)

Directions (continued)

  • 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.
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.