The Ultimate Pumpkin Gingerbread with Caramel Sauce

Fall is in the air, and there’s no better way to celebrate than with a recipe that warms your kitchen and fills your home with the delightful scents of pumpkin, ginger, and caramel.

If you’re seeking the perfect combination of cozy flavors and festive cheer, this Pumpkin Gingerbread with Caramel Sauce is your ideal treat.

This recipe welcomes the season and delights the senses in one delightful square.

About This Recipe

This recipe is more than a sweet indulgence; it’s a symbol of fall, a tribute to the wonderful flavors of the season. The warm tones of pumpkin and ginger, the rich molasses, and the creamy caramel sauce combine to create a dessert that is not only irresistible but also profoundly comforting.

Whether an experienced baker or a beginner, you’ll enjoy preparing this fall delicacy. Plus, it’s a versatile treat that’s perfect for any occasion: casual family dinners, elegant holiday parties, or as a gift for a loved one.

Ingredients

This Pumpkin Gingerbread recipe includes common pantry staples and special ingredients that make it stand out.

You’ll need:

• 4 cups all-purpose flour
• 2/3 cup sugar
• 3/4 cup butter or margarine
• 3/4 cup chopped pecans
• 3/4 cup buttermilk
• 1/2 cup canned pumpkin
• 1/2 cup molasses
• 1 large egg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• Caramel Sauce
• Vanilla ice cream

Caramel Sauce Ingredients

For the caramel sauce, gather these ingredients:

• 1/2 cup butter or margarine
• 1 1/4 cups firmly packed brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup whipping cream

Kitchen Equipment

Before you begin, ensure you have the following kitchen equipment:

• 9-inch square pan
• Pastry blender
• Electric mixer
• Small heavy saucepan
• Wooden pick or skewer
• Wire rack for cooling

Instructions

Combine your flour and sugar, then cut in the butter with a pastry blender until the mixture is crumbly. Stir in your pecans, and press 1/4 cup of this mixture into the bottom of an ungreased 9-inch square pan. Set this aside.

For the remaining crumb mixture, add the buttermilk and the next 8 ingredients. Beat at low speed with an electric mixer until blended, then pour this over the crumb mixture. Bake at 350°F for 40 minutes or until a wooden pick inserted in the center comes clean. Once baked, cool in the pan on a wire rack. Cut into squares and serve with Caramel Sauce and ice cream.

Caramel Sauce Instructions

Melt the butter in a small heavy saucepan over low heat for the caramel sauce. Add brown sugar and corn syrup, bring to a boil, and cook, stirring constantly for 1 minute or until sugar dissolves. Gradually add whipping cream, return the mixture to a boil, then remove from heat.

Recipe Swaps & Variations

If you’re looking to mix things up, there are numerous swaps and variations you can try.

Substitute the butter with a plant-based alternative and use dairy-free ice cream for a dairy-free version.

If pecans aren’t your thing, replace them with walnuts or leave them out entirely. You could also consider adding a teaspoon of vanilla extract to the batter for added depth of flavor.

Storing Leftovers

To store leftovers, allow the gingerbread to cool completely. Then, cut into squares and store in an airtight container at room temperature for up to 3 days. If you’ve added the caramel sauce, it’s best to store it in the refrigerator and reheat it gently before serving.

Food & Drink Pairings

Pumpkin Gingerbread with Caramel Sauce pairs wonderfully with a scoop of vanilla ice cream for a divine dessert experience. In terms of beverages, a hot cup of spiced apple cider or a rich pumpkin spice latte would complement the dessert perfectly.

Now, it’s your turn to whip up this delectable Pumpkin Gingerbread with Caramel Sauce.

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Happy baking!

Frequently Asked Questions

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