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Pumpkin Gingerbread with Caramel Sauce

Total Time

Prep: 30 min. Bake: 40 min.


9 servings

Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.—Mitzi Sentiff, Annapolis, Maryland


  • 2-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2/3 cup cold butter, cubed
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup canned pumpkin
  • 1/2 cup molasses
  • 3/4 cup chopped pecans
  • 1/2 cup butter, cubed
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy whipping cream
  • 9 pecan halves, optional


  1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in chopped pecans.
  2. Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  3. For sauce, melt butter in a small saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Top with pecan halves if desired.

Nutrition Facts

1 cups: 681 calories, 37g fat (19g saturated fat), 106mg cholesterol, 512mg sodium, 85g carbohydrate (57g sugars, 2g fiber), 7g protein.

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