Pumpkin Gingerbread with Caramel Sauce

READY IN: 1hr 10mins
Recipe by Sue Lau

Very old-fashioned and comforting. Serve with ice cream for that finishing touch.

Top Review by windywood

Oh this is SO good! It's definitely going into my Fall recipes cookbook! Thanks so much!

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Mix together flour and sugar.
  3. Use a pastry blender to mix in butter until mixture resembles fine crumbs.
  4. In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
  5. Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
  6. Mix in buttermilk, molasses, pumpkin and egg.
  7. Pour batter on top of crust in the baking pan.
  8. Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
  9. To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
  10. Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
  11. Gradually add whipping cream and return to a boil.
  12. Remove from heat.
  13. To serve, spoon warm sauce over warm gingerbread.
  14. If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.

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