Pumpkin Gingerbread is a delightful twist on the classic gingerbread, offering a softer and richer texture with the addition of pumpkin puree. This delicious dessert is packed with warm spices like ginger, cinnamon, and cloves, making it the perfect treat to enjoy with a cup of tea or coffee. For an extra indulgence, serve it with a dollop of whipped cream or vanilla ice cream.
Why You’ll Love This Recipe
This Pumpkin Gingerbread is the ideal dessert for the fall season. The combination of pumpkin and molasses creates a moist and flavorful treat, while the blend of spices gives it a cozy, comforting warmth. It’s simple to make and pairs perfectly with a hot drink, making it a wonderful dessert for family gatherings, holiday celebrations, or a quiet afternoon snack. Whether served warm from the oven or at room temperature, this cake is a true autumn delight.
Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup unsalted butter, softened
1/4 cup dark brown sugar
1/2 cup molasses
1 egg
1/2 cup pumpkin puree
1/2 cup hot water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat & Prepare
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. - Mix Dry Ingredients
In a bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and cloves. - Cream Butter & Sugar
In another large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. - Add Wet Ingredients
Beat in the molasses, egg, and pumpkin puree until smooth and well-combined. - Combine Wet & Dry Mixtures
Gradually add the dry flour mixture to the wet ingredients, alternating with the hot water. Start and end with the dry ingredients. Mix until just combined. - Bake
Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. - Cool
Allow the gingerbread to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. - Serve
Serve the gingerbread as is, or for extra indulgence, top it with a dollop of whipped cream or vanilla ice cream.
Servings and Timing
Servings: 8 servings
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Variations
- Spices: Adjust the spices based on your preferences. If you like it spicier, add an extra teaspoon of ginger or cinnamon.
- Nuts: Add some chopped pecans or walnuts to the batter for added crunch and flavor.
- Gluten-Free: You can make this recipe gluten-free by using a 1:1 gluten-free flour blend.
- Frosting: Top the gingerbread with a simple cream cheese frosting for a richer, indulgent version.
Storage/Reheating
Storage: Store leftover pumpkin gingerbread in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the gingerbread by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag for up to 2 months. Thaw at room temperature when ready to serve.
Reheating: Reheat slices of gingerbread in the microwave for about 15-20 seconds for a warm, cozy treat.
FAQs
1. Can I use a different type of flour?
Yes, you can use whole wheat flour for a slightly heartier texture or a gluten-free flour blend if needed.
2. Can I add chocolate to this recipe?
Yes, adding chocolate chips or chunks would be a delicious twist on this pumpkin gingerbread.
3. Can I use fresh pumpkin instead of puree?
You can use homemade pumpkin puree, but make sure to drain excess moisture from fresh pumpkin before using it in this recipe.
4. Can I make this in a different-sized pan?
Yes, if you use a different-sized pan, you may need to adjust the baking time. A 9×9-inch pan will require slightly less time, while a 9×13-inch pan will require slightly more.
5. Is this recipe suitable for a dairy-free diet?
To make this recipe dairy-free, substitute the butter with a non-dairy butter alternative and ensure your molasses is free from dairy.
6. How can I make this recipe less sweet?
If you prefer a less sweet gingerbread, you can reduce the amount of brown sugar and molasses by a couple of tablespoons.
7. Can I serve this gingerbread warm?
Yes! It’s delicious warm from the oven, especially when paired with a dollop of whipped cream or ice cream.
8. How long will this gingerbread stay fresh?
It will stay fresh for about 3 days at room temperature if stored in an airtight container. For longer storage, refrigerate or freeze.
9. Can I make this gingerbread ahead of time?
Yes, you can bake the gingerbread a day or two ahead of time. It will store well in an airtight container.
10. Can I use another type of jam or fruit in this recipe?
While this recipe does not use jam, if you would like to add one, a bit of strawberry or apple butter would complement the spices beautifully.
Conclusion
Pumpkin Gingerbread is the perfect fall treat, with its rich, spiced flavor and soft, moist texture. The addition of pumpkin makes this gingerbread even more comforting and ideal for any autumn occasion. Whether you’re serving it for dessert after a family meal or enjoying a quiet afternoon snack, it’s sure to be a favorite. Pair it with whipped cream or ice cream for an extra indulgent touch, and savor the warm, cozy flavors that make this recipe a seasonal delight.
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Pumpkin Gingerbread
- Total Time: 50-55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pumpkin Gingerbread is a cozy, flavorful dessert with a rich texture, perfect for fall. Made with pumpkin puree, molasses, and warm spices like ginger, cinnamon, and cloves, this cake is a delicious twist on traditional gingerbread. Serve it with whipped cream or vanilla ice cream for an extra indulgence.
Ingredients
Dry Ingredients:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Wet Ingredients:
1/4 cup unsalted butter, softened
1/4 cup dark brown sugar
1/2 cup molasses
1 egg
1/2 cup pumpkin puree
1/2 cup hot water
Instructions
Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and cloves.
Cream Butter & Sugar: In another large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add Wet Ingredients: Beat in the molasses, egg, and pumpkin puree until smooth and well-combined.
Combine Wet & Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, alternating with the hot water. Start and end with the dry ingredients. Mix until just combined.
Bake: Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the gingerbread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Serve: Serve the gingerbread as is, or for extra indulgence, top it with a dollop of whipped cream or vanilla ice cream.
Notes
Spices: Adjust the spices based on your preferences. Add extra ginger or cinnamon for more warmth.
Nuts: Add chopped pecans or walnuts for added texture.
Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
