Pumpkin Gingerbread with Caramel Sauce
This pumpkin gingerbread combines warm, spiced flavors with the richness of molasses and pumpkin, making it a perfect dessert for fall. Topped with a decadent homemade caramel sauce, it’s an irresistible treat for any occasion.
Pumpkin Gingerbread with Caramel Sauce
This moist and flavorful pumpkin gingerbread is infused with the perfect blend of spices and topped with a luscious caramel sauce. Serve with a scoop of vanilla ice cream for a comforting and delicious dessert.
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 2/3 cup butter softened
- 3/4 cup buttermilk
- 1/2 cup molasses
- 1/2 cup pumpkin puree
- 1 large egg
- 1 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Caramel Sauce
- 1/2 cup butter
- 1 1/4 cup brown sugar packed
- 2 Tablespoon corn syrup
- 1/2 cup whipping cream
Instructions
- Preheat the oven to 350°F.Prepare the batter: In a large bowl, combine 2 1/4 cups flour, 1/2 cup sugar, 1 1/2 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.Mix wet ingredients: In a separate bowl, beat together 2/3 cup softened butter, 3/4 cup buttermilk, 1/2 cup molasses, 1/2 cup pumpkin puree, and 1 egg.Combine dry and wet ingredients: Gradually add the wet ingredients to the dry mixture, stirring until combined.Bake the gingerbread: Pour the batter into a greased 9x13-inch baking pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.Make the caramel sauce: While the gingerbread is baking, prepare the caramel sauce. In a saucepan, combine 1/2 cup butter, 1 1/4 cups packed brown sugar, and 2 tablespoons corn syrup. Bring to a boil, stirring frequently.Add whipping cream: Once boiling, add 1/2 cup heavy whipping cream to the sauce and return to a boil. Remove from heat and set aside to cool.Serve: Once the gingerbread has cooled slightly, serve warm with a generous drizzle of caramel sauce and a scoop of vanilla ice cream if desired.
Notes
- Storage: Store leftover gingerbread in an airtight container at room temperature for up to 3 days. Reheat before serving.
- Caramel sauce: If the caramel sauce thickens too much as it cools, gently reheat it before serving.
- Ice cream: This dessert is best served with vanilla ice cream, but it’s also delicious on its own!
