Description
Moist, spiced Pumpkin Gingerbread made with molasses, pumpkin puree, and warm autumn spices. An easy, cozy recipe perfect for fall mornings and holiday treats.
Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup unsalted butter, softened
1/4 cup dark brown sugar
1/2 cup molasses
1 egg
1/2 cup pumpkin puree
1/2 cup hot water
Instructions
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Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
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In a medium bowl, whisk together flour, salt, baking soda, ginger, cinnamon, and cloves.
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In a large bowl, cream the butter and brown sugar until fluffy.
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Beat in molasses, egg, and pumpkin puree.
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Alternately mix in the dry ingredients and hot water, beginning and ending with flour mixture. Stir just until combined.
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Pour batter into the pan.
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Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then move to a wire rack. Serve as is or topped with whipped cream or ice cream.
Notes
- Store at room temp for 3 days or in fridge for 5.
- Freezes well—wrap tightly and thaw before serving.
- For muffins: bake 18–22 minutes in a lined muffin tin.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: american
