Pumpkin Gingerbread with Caramel Sauce Recipe

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Pumpkin Gingerbread with Caramel Sauce Recipe photo by Taste of Home

Pumpkin Gingerbread with Caramel Sauce Recipe

Read Reviews

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: 24 Christmas Puddings for the Holiday Season

MAKES:

9 servings

TOTAL TIME:

Prep: 30 min. Bake: 40 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

9 servings

TOTAL TIME:

Prep: 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, 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

Nutritional Facts

1 cups: 681 calories, 37g fat (19g saturated fat), 106mg cholesterol, 512mg sodium, 85g carbohydrate (57g sugars, 2g fiber), 7g protein.

Ingredients
Directions

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

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MY REVIEW

mko20886 User ID: 137691 135876

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?"