Pumpkin Gingerbread with Caramel Sauce Recipe

Read Reviews

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: 50 Cozy Bakes That Begin With Canned Pumpkin

MAKES:

9 servings

TOTAL TIME:

Prep: 30 min. Bake: 40 min.

Rate

Comment

Save

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 large 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 in 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 large 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 in 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

View Directions

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

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?"