• 9servings
  • 70minutes
  • 681calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/4 cups all-purpose flour

  2. 1/2 cup sugar

  3. 1-1/2 teaspoons ground ginger

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon ground cinnamon

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon ground cloves

  8. 2/3 cup cold butter, cubed

  9. 1 egg

  10. 1 cup buttermilk

  11. 1/2 cup canned pumpkin

  12. 1/2 cup molasses

  13. 3/4 cup chopped pecans


  15. 1/2 cup butter, cubed

  16. 1-1/4 cups packed brown sugar

  17. 2 tablespoons light corn syrup

  18. 1/2 cup heavy whipping cream

  19. 9 pecan halves, optional

Instructions Jump to Ingredients ↑

  1. Pumpkin Gingerbread with Caramel Sauce Recipe photo by Taste of Home 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 near 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. Yield: 9 servings.


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