Pumpkin Gingerbread With Caramel Sauce

This decadent dessert combines the warm, earthy flavors of pumpkin and molasses with classic gingerbread spices like ginger, cinnamon, and cloves. The batter creates a tender, moist crumb that contrasts beautifully with a crunchy pecan-studded crust. Topped with a silky, buttery homemade caramel sauce, it is the ultimate comfort food for autumn evenings or holiday gatherings. It's a simple yet impressive treat that brings cozy, home-style warmth to any table.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 12

Calories: 1323.8

Dietary: Vegetarian

Description

This decadent dessert combines the warm, earthy flavors of pumpkin and molasses with classic gingerbread spices like ginger, cinnamon, and cloves. The batter creates a tender, moist crumb that contrasts beautifully with a crunchy pecan-studded crust. Topped with a silky, buttery homemade caramel sauce, it is the ultimate comfort food for autumn evenings or holiday gatherings. It's a simple yet impressive treat that brings cozy, home-style warmth to any table.

Ingredients

2 1/4 cup Flour -- all purpose
1/2 cup Sugar
2/3 cup Margarine -- or butter
3/4 cup Pecans -- chopped
3/4 cup Buttermilk
1/2 cup Pumpkin -- canned
1/2 cup Molasses
1 lg Egg
1 1/2 teaspoon Ground ginger
1 teaspoon Baking soda
1/2 teaspoon Ground cinnamon
1/4 teaspoon Salt
1/4 teaspoon Ground cloves

Directions

1
Preheat oven to 350°F (175°C).
2
In a medium bowl, combine 2 cups of the flour, sugar, and salt.
3
Cut in 2/3 cup margarine or butter using a pastry blender until the mixture resembles coarse crumbs.
4
Stir in the chopped pecans.
5
Press 1 1/4 cups of the crumb mixture firmly into the bottom of an ungreased 9-inch square baking pan.
6
In a large bowl, beat together the buttermilk, pumpkin, molasses, egg, remaining 1/4 cup flour, ground ginger, baking soda, cinnamon, and cloves until smooth.
7
Pour the batter over the crumb crust in the pan.
8
Sprinkle the remaining crumb mixture evenly over the top of the batter.
9
Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
10
Cool completely in the pan on a wire rack.
11
While the cake cools, make the caramel sauce: Melt 1/2 cup butter in a small heavy saucepan over low heat.
12
Add 1 1/4 cups firmly packed brown sugar and 2 tablespoons light corn syrup; stir constantly until sugar dissolves.
13
Bring to a boil and cook for 1 minute, stirring constantly.
14
Gradually whisk in 1/2 cup whipping cream; return mixture to a boil.
15
Remove from heat and let cool slightly.
16
Cut the gingerbread into squares and serve warm with a generous drizzle of caramel sauce and optional ice cream.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1323.8kcal

% Daily Value *
Total Fat 64.8g100%
Saturated Fat 14.3g72%
Cholesterol 95.7mg32%
Sodium 1695.8mg71%
Total Carbohydrate 171.9g58%
Dietary Fiber 8.4g34%
Sugars 63.3g
Protein 23.4g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently before serving.

The caramel sauce will thicken as it cools. If it becomes too thick for drizzling, warm it gently on the stove or in the microwave and whisk in a teaspoon of warm water or cream to loosen.

For a dairy-free version, use a high-quality vegan butter for the crust and oat milk or soy milk instead of buttermilk and whipping cream. Ensure the pumpkin puree is 100% pure pumpkin, not pie filling.

Keywords: pumpkin, gingerbread, caramel, pecan, cake, dessert, molasses, spiced, autumn, holiday, baking, comfort food, buttermilk, cinnamon, ginger, cloves, crust, saucy, rich, moist

Read it online: https://www.chefs-mate.com/recipe/pumpkin-gingerbread-with-caramel-sauce/