Pumpkin Gingerbread with Caramel Sauce Recipe 🎃🍞

Introduction:

Indulge in the warm flavors of the season with this delightful Pumpkin Gingerbread topped with a luscious Caramel Sauce! This recipe combines the earthy sweetness of pumpkin with the warm spices of gingerbread, creating a perfect treat for holidays or any cozy gathering. The rich caramel sauce adds a luxurious touch, making every bite a truly memorable experience. Follow along to create this mouthwatering dessert that’s sure to become a favorite in your recipe collection!

Ingredients:

Here’s what you’ll need to gather before you begin:

Ingredients	Quantities
All-purpose flour	2 1/4 cups
Granulated sugar	1/2 cup
Butter	2/3 cup
Chopped pecans	3/4 cup
Baking soda	1 tsp
Ground ginger	1 1/2 tsp
Ground cinnamon	1/2 tsp
Salt	1/4 tsp
Ground cloves	1/4 tsp
Buttermilk	3/4 cup
Light molasses	1/2 cup
Canned pumpkin puree	1/2 cup
Large egg	1
Butter, for sauce	1/2 cup
Light brown sugar	1 1/4 cups
Light corn syrup	2 tbsp
Vanilla ice cream	(optional)
Chopped pecans, for garnish	(optional)

Instructions:

Let’s dive into the step-by-step process of creating this delightful dessert:

Preheat your oven: Begin by preheating your oven to 350°F (175°C). This ensures that it’s perfectly heated when you’re ready to bake.
Prepare the Gingerbread Base: In a large mixing bowl, combine the all-purpose flour and granulated sugar. Use a pastry blender or your fingertips to cut in the butter until the mixture resembles fine crumbs.
Form the Crust: Transfer 1 3/4 cups of the crumb mixture into a 9-inch square baking pan. Press the mixture evenly along the bottom to form a crust.
Add the Flavorful Spices: To the remaining crumb mixture in the bowl, add the chopped pecans, baking soda, ground ginger, ground cinnamon, salt, and ground cloves. Stir well to incorporate the spices into the mixture.
Combine Wet Ingredients: Mix in the buttermilk, light molasses, canned pumpkin puree, and the large egg until everything is well combined.
Pour Batter into Pan: Pour the batter evenly over the crust in the baking pan, spreading it out to the edges.
Bake to Perfection: Place the pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Caramel Sauce: While the gingerbread is baking, it’s time to prepare the caramel sauce. In a saucepan, melt the butter over medium heat. Stir in the light brown sugar and light corn syrup, stirring constantly until the sugar dissolves and the mixture comes to a gentle boil.
Add Cream and Boil: Gradually pour in the whipping cream while stirring continuously. Allow the mixture to return to a boil and let it cook for about 1 minute, ensuring it thickens slightly.
Finish and Serve: Once the gingerbread is baked and the sauce is ready, remove both from heat. Serve the warm gingerbread by spooning the caramel sauce generously over the top. For an extra indulgent touch, add a scoop of vanilla ice cream and sprinkle with chopped pecans if desired.

Nutritional Information:

Calories: 679.1
Fat: 36.4g
- Saturated Fat: 19.1g
Cholesterol: 105.7mg
Sodium: 431.1mg
Carbohydrates: 85.9g
- Fiber: 1.9g
- Sugar: 53.8g
Protein: 6.1g

Serving Suggestions:

This Pumpkin Gingerbread with Caramel Sauce pairs beautifully with a cup of hot tea or coffee, especially on chilly autumn or winter evenings. Serve it as a delightful dessert for holiday gatherings, Thanksgiving feasts, or Christmas celebrations. The combination of warm gingerbread, decadent caramel sauce, and creamy ice cream is guaranteed to impress your family and friends.

Conclusion:

With its cozy aroma and irresistible flavors, this Pumpkin Gingerbread with Caramel Sauce recipe is a true crowd-pleaser. Whether you’re baking it for a special occasion or simply craving a comforting treat, this dessert is sure to satisfy your sweet tooth and leave you wanting more. Enjoy the magic of the season with every bite of this delectable homemade creation!