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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour and spread the batter: Transfer the batter into the prepared baking pan, spreading it out evenly with a spatula to ensure uniform baking.
- 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.
- 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
