This Pumpkin Gingerbread is a warm, spiced, and tender dessert that wraps you up in the flavors of fall with every bite. Combining the deep richness of molasses with the earthy sweetness of pumpkin puree and classic gingerbread spices, this loaf is everything you crave on a cool day. Whether you’re looking for a seasonal treat to bring to a gathering or simply want something sweet with your coffee, this recipe delivers all the nostalgic comfort of holiday baking—without a fuss.

Moist, fragrant, and richly flavored, this is the kind of dessert that makes your kitchen smell like a bakery. It also stores beautifully and tastes even better the next day, making it perfect for make-ahead enjoyment.

Pumpkin Gingerbread

Why You’ll Love This Recipe

One bowl simplicity: The steps are easy, and the cleanup is minimal.
Bold, warm spices: Ginger, cinnamon, and cloves make it deeply aromatic and flavorful.
Pumpkin + molasses = match made in heaven: Adds extra moisture and richness.
Versatile: Serve plain, with whipped cream, or warm with ice cream.
Perfect for gifting or gatherings: Makes a thoughtful seasonal treat.

Ingredients

Tip: You can find the full list of ingredients and measurements in the recipe card below.

All-purpose flour
Baking soda
Salt
Ground ginger
Ground cinnamon
Ground cloves
Unsalted butter
Dark brown sugar
Molasses
Egg
Pumpkin puree
Hot water

Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch square baking pan to prevent sticking.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and cloves. This ensures the spices are evenly distributed.
Cream Butter and Sugar
In a large bowl, use a hand or stand mixer to cream the butter and brown sugar until light and fluffy.
Add Wet Ingredients
Beat in the molasses, egg, and pumpkin puree. The mixture will be rich and smooth.
Combine and Add Hot Water
Alternately add the dry ingredients and hot water into the wet mixture, beginning and ending with the dry. Stir just until combined—don’t overmix.
Bake
Pour the batter into your prepared pan and smooth out the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the gingerbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Enjoy
Serve plain or topped with whipped cream or a scoop of vanilla ice cream.

Variations

Add-ins: Stir in 1/2 cup of chopped walnuts, pecans, or even dark chocolate chips.
Glaze it: Drizzle with a simple maple glaze or lemon icing for extra flair.
Loaf Style: Bake in a standard loaf pan; adjust baking time to 45–50 minutes.
Vegan-friendly: Substitute egg with a flax egg, butter with plant-based margarine.

Storage and Reheating

Store: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave individual slices for 10–15 seconds for that fresh-out-of-the-oven feel.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, just be sure to puree and drain it well to match the consistency of canned pumpkin.

Can I make this gluten-free?

Yes—substitute a 1:1 gluten-free baking blend for the all-purpose flour.

What kind of molasses should I use?

Use dark or robust molasses for that deep, caramelized flavor. Avoid blackstrap molasses—it’s too bitter for baking.

Can I use light brown sugar instead of dark?

Yes, though the flavor will be slightly less rich. Dark brown sugar is preferred.

How can I make it dairy-free?

Use plant-based butter and ensure your toppings (like whipped cream or ice cream) are non-dairy.

Can I double the recipe?

Absolutely! Just bake it in a 9×13-inch pan and adjust the bake time accordingly (start checking at 40 minutes).

Will this work in muffin form?

Yes! Spoon the batter into muffin tins and bake for about 18–22 minutes.

Why do I need hot water in the batter?

Hot water helps dissolve the molasses and blend the batter smoothly, creating a better texture.

How do I know when it’s done?

A toothpick inserted into the center should come out clean, and the top should be firm and slightly cracked.

Can I serve this cold?

Yes, it’s just as delicious cold—but a warm slice with whipped cream is next-level.

Conclusion

Pumpkin Gingerbread is the kind of cozy, timeless recipe you’ll come back to again and again. It’s perfect for chilly mornings, holiday dessert spreads, or just a moment of comfort on an ordinary day. With the right balance of spice, sweetness, and tender texture, it captures everything we love about fall baking. Enjoy it warm, share it with loved ones, or keep it all to yourself—we won’t tell.