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Pumpkin Gingerbread with Caramel Sauce

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  • Author: Jodi
  • Total Time: 40 minutes
  • Yield: 9 servings 1x


Units Scale


  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2/3 cup butter or margarine
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup buttermilk
  • 1/2 cup light molasses
  • 1/2 cup canned pumpkin puree
  • 1 egg


  • 1/2 cup butter
  • 1 1/4 cup packed brown sugar
  • 2 tablespoon light-colored corn syrup
  • 1/2 cup whipping cream



  1. Preheat oven to 350°. Spray a 9×9 baking dish.
  2. Mix together flour and sugar. Use a pastry blender to mix in butter until mixture resembles fine crumbs.
  3. Press  1 3/4 cups of this mixture evenly in the bottom of the prepared pan.
  4. To the remaining dry mixture add the baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
  5. Add the buttermilk, molasses, pumpkin and egg and mix until well combined.  Pour batter on top of crust in the baking pan.
  6. Bake at 350F for 30-35  minutes or until a toothpick inserted in the center comes out clean. 
  7. Serve warm with caramel sauce.


  1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup and stirring constantly bring to a boil and continue to cook at stir for one minute.
  2. Stir in cream and continue to cook until it just starts to boil again, then remove from the heat. Serve over warm cake.
  • Prep Time: 10 mins
  • Cook Time: 30 mins