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
Recommended:
50 Pumpkin Patch Copycat Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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.
Originally published as Pumpkin Gingerbread with Caramel Sauce in Taste of Home's Holiday & Celebrations Cookbook
Annual 2005, p106
Reviews forPumpkin Gingerbread with Caramel Sauce
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Oct. 6, 2013
"I may be dense, but I do not see any crust on this cake. In the author's note she says "the gingerbread features a nutty crust" and in the picture I have in my files there is clearly a crust layer on the bottom of the gingerbread. So how does this miracle occur?"
