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Pumpkin Gingerbread with Hard Sauce

Total Time

Prep: 25 min. Bake: 55 min. + cooling


12 servings

Cakes are a terrific dessert to take to potlucks because they travel well and feed a lot of people. The slightly sweet hard sauce can also be served with quick breads and scones.—Iola Egle, Bella Vista, Arkansas
Pumpkin Gingerbread with Hard Sauce Recipe photo by Taste of Home


  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 4 large eggs, room temperature
  • 1 can (15 ounces) pumpkin
  • 1/2 cup molasses
  • 3-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2-1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup shredded peeled apple
  • Confectioners' sugar
  • SAUCE:
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in pumpkin and molasses. Combine the flour, baking powder, baking soda, ginger, salt and pie spice; add to the creamed mixture. Beat just until combined. Fold in apple.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner's sugar.
  3. For sauce, in a large bowl, beat the butter, confectioners' sugar and vanilla until smooth. Serve with gingerbread.

Nutrition Facts

1 slice: 595 calories, 25g fat (15g saturated fat), 131mg cholesterol, 447mg sodium, 89g carbohydrate (55g sugars, 3g fiber), 7g protein.

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