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!