Pumpkin Gingerbread Recipe

Introduction

Experience the cozy flavors of fall with this Pumpkin Gingerbread recipe. Moist and warmly spiced, it’s perfect for gatherings or a comforting treat any time of year.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 cup molasses

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
3. Step 3: In another bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition.
5. Step 5: Stir in the pumpkin puree and molasses until the mixture is well combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the bread tender.
7. Step 7: Pour the batter into the prepared pan and spread it evenly.
8. Step 8: Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
9. Step 9: Allow the gingerbread to cool in the pan for 10 minutes before slicing and serving.

Tips & Variations

• For deeper spice flavor, increase the ground ginger to 1 teaspoon or add a pinch of nutmeg.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• Add chopped nuts or dried cranberries to the batter for texture and bursts of flavor.
• Serve warm with a dollop of whipped cream or cream cheese frosting for a special touch.

Storage

Store the pumpkin gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week, or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice. Just make sure it’s pure pumpkin, not pumpkin pie filling which contains added spices and sugar.

Is it possible to make this recipe gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend that includes xanthan gum or another binder to maintain the texture. Baking times might vary slightly, so keep an eye on the gingerbread as it bakes.

Pumpkin Gingerbread Recipe

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★★★★★

4.6 from 109 reviews

• Author: Matteo
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

Delight in the warm, spiced flavors of this classic Pumpkin Gingerbread recipe. Perfectly moist and infused with autumnal spices like cinnamon, ginger, and cloves, it combines pumpkin puree and rich molasses for a tender, fragrant cake that’s ideal for fall gatherings or cozy afternoons.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 cup molasses

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Instructions

1. Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the gingerbread doesn’t stick after baking.
2. Mix dry ingredients: In a large bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and salt to distribute the leavening agents and spices evenly.
3. Cream butter and sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture is light, fluffy, and well combined, providing a smooth base for the batter.
4. Add eggs: Beat in the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition to incorporate air and create a consistent texture.
5. Incorporate pumpkin and molasses: Stir in the pumpkin puree and molasses until fully blended with the wet ingredients, bringing moisture and depth of flavor to the batter.
6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, gently mixing just until combined to avoid overworking the batter, which can make the gingerbread tough.
7. Pour and spread the batter: Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula to ensure uniform baking.
8. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a skewer into the center; it should come out clean when the gingerbread is fully baked.
9. Cool and serve: Allow the gingerbread to cool in the pan for about 10 minutes before slicing and serving to let it set and make slicing easier.

Notes

• Make sure the butter is softened, not melted, to achieve the best texture.
• If you prefer a spicier gingerbread, you can increase the ground ginger or add a pinch of nutmeg.
• Use fresh pumpkin puree for the best flavor, or canned pumpkin puree as a convenient alternative.
• Store leftover gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• This recipe can be served plain or topped with whipped cream or a dusting of powdered sugar for extra sweetness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Gingerbread, Autumn Dessert, Pumpkin Spice Cake, Molasses Cake, Holiday Baking, Fall Recipes