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
