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Pumpkin Gingerbread with Caramel Sauce

(4)
  1 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 19 ingredients
  • 12 servings
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Bake this delicious nutty gingerbread cake topped with ice cream and served with sauce – perfect holiday gift.

Ingredients

Gingerbread

2 1/4
cups all-purpose flour
1/2
cup granulated sugar
2/3
cup butter or margarine
3/4
cup coarsely chopped pecans
1 1/2
teaspoons ground ginger
1
teaspoon baking soda
1/2
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 (not pumpkin pie mix)
1
egg

Sauce

1/2
cup butter or margarine
1 1/4
cups packed brown sugar
2
tablespoons light corn syrup
1/2
cup whipping cream

Topping

Ice cream, if desired
Chopped pecans, if desired

Steps

  • 1 Heat oven to 350°F. In large bowl, mix flour and granulated sugar. With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups crumb mixture in bottom of ungreased 9-inch square pan.
  • 2 To remaining crumb mixture, add all remaining gingerbread ingredients; mix well. Pour evenly over crumb crust in pan.
  • 3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
  • 4 In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream; return to boiling. Remove from heat. Serve warm sauce over warm gingerbread. Top with ice cream; sprinkle with chopped pecans.
  • 1 Heat oven to 350°F. In large bowl, mix flour and granulated sugar. With pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups crumb mixture in bottom of ungreased 9-inch square pan.
  • 2 To remaining crumb mixture, add all remaining gingerbread ingredients; mix well. Pour evenly over crumb crust in pan.
  • 3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
  • 4 In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream; return to boiling. Remove from heat. Serve warm sauce over warm gingerbread. Top with ice cream; sprinkle with chopped pecans.

Expert Tips

*To substitute for buttermilk, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.

Get a head start on holiday gift giving with this extra-special buttery-crusted gingerbread and luscious caramel sauce, perfect for those gingerbread lovers on your list. Bake it in a decorative disposable pan with a lid, and pour the sauce into a pretty glass jar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
240
% Daily Value
Total Fat
27g
41%
Saturated Fat
14g
70%
Trans Fat
1g
1%
Cholesterol
75mg
26%
Sodium
320mg
13%
Total Carbohydrate
65g
22%
Dietary Fiber
2g
7%
Sugars
41g
41%
Protein
5g
5%
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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