Layered Pumpkin Gingerbread With Hot Caramel Sauce
Ready In: 50 mins
Serves: 9
Ingredients
CAKE
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 2⁄3 cup cold butter
- 3⁄4 cup finely chopped pecans
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1⁄2 cup molasses
- 1⁄2 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
SAUCE
- 1⁄2 cup butter
- 1 1⁄4 cups packed light brown sugar
- 2 tablespoons light corn syrup
- 1 cup half-and-half
- 1 teaspoon vanilla extract
Directions
- preheat oven to 350*.
- (If using a glass dish, lower heat to 325*).
- In large mixer bowl, combine flour and sugar. cut in butter so that the mixture resembles coarse fine crumbs.
- (You may also do the first 2 steps in a food processor. add the pecans and blend.
- Press 1 1/4 cups of the mixture firmly into an ungreased 9x9 baking pan.
- Set aside.
- To the remaining crumbs, add the rest of the ingredients and mix well, pour evenly over the cookie base.
- Bake 40 minutes, or until the crust is firm and a tester comes out clean. Meanwhile, amke the sauce.
- In a saucepan, melt the butter over medium-low heat.
- Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for 5 minutes.
- Add the half and half, return to a boil, and remove from heat. Stir in the vanilla. Serve the warm gingerbread, cut into squares, with the hot caramel sauce over.
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