Pumpkin Gingerbread

Pumpkin Gingerbread is the cozy, spiced dessert that tastes like fall wrapped in a slice. This treat brings together the earthy richness of pumpkin and the deep molasses sweetness of traditional gingerbread into a moist, warmly spiced cake. With a hint of cinnamon and clove and a soft, dense crumb, every bite feels like a warm hug on a crisp autumn day. Top it with a dollop of whipped cream or a drizzle of maple glaze, and it turns into a show-stopping dessert fit for any holiday table or casual coffee break.

This cake isn’t just about flavor—it’s about feeling. The aroma alone, with notes of nutmeg and ginger, will turn your kitchen into the coziest corner of your home. Whether you’re looking for a quick fall dessert, a comforting bake for guests, or just something to enjoy with a hot drink, this Pumpkin Gingerbread delivers big on comfort and charm.

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Ingredients for this Pumpkin Gingerbread

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp ground ginger
• 1 ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ cup packed brown sugar
• ½ cup molasses
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup milk (any kind)
• 1 tsp vanilla extract
• Powdered sugar for dusting (optional)
• Whipped cream for topping (optional)

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal later. This helps ensure your Pumpkin Gingerbread comes out clean and moist every time.

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Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. This spice blend gives the cake its warm and fragrant flavor—don’t skimp on the ginger!

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Step 3: Blend the Wet Ingredients

In a separate large bowl, whisk the brown sugar, molasses, and pumpkin puree until smooth. Then add in the eggs, oil, milk, and vanilla extract. Mix until fully combined. The batter should be velvety and rich in color.

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Step 4: Combine and Stir

Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix—this keeps the cake tender and fluffy.

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Step 5: Bake It Up

Pour the batter into your prepared baking pan, smoothing out the top. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell like a festive bakery!

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Step 6: Cool and Serve

Let the cake cool in the pan for about 15 minutes before transferring to a wire rack. Once cooled completely, dust with powdered sugar and add a swirl of whipped cream if desired. Slice and enjoy the cozy flavors!

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Storage Instructions

Pumpkin Gingerbread stores beautifully, making it perfect for make-ahead treats or snacking throughout the week.

• Room Temperature: Store in an airtight container for up to 3 days. Keep it in a cool, dry place.
• Refrigerator: If you want to keep it fresher longer, refrigerate it for up to 1 week. Wrap it in plastic wrap or keep it in a sealed container to prevent it from drying out.
• Freezer: Pumpkin Gingerbread freezes well! Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months. To thaw, leave it in the fridge overnight or let it sit at room temperature for a few hours.

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Estimated Nutrition

Per serving (based on 9 servings):

• Calories: ~290
• Fat: 13g
• Carbohydrates: 40g
• Sugar: 21g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg
• Sodium: 240mg

Note: Nutritional values are estimates and can vary based on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-puréed and not too watery. Roast and mash your pumpkin beforehand.

2. Can this recipe be made gluten-free?

Absolutely. Swap the all-purpose flour for a gluten-free 1:1 baking flour blend.

3. Is this sweet enough for dessert?

Definitely! The molasses and brown sugar provide a deep sweetness that pairs beautifully with whipped cream or vanilla ice cream.

4. Can I use maple syrup instead of molasses?

You can, but the flavor will be lighter and more subtle. Molasses gives it that classic gingerbread richness.

5. How do I keep it moist?

Don’t overbake, and make sure to store it properly in an airtight container. The pumpkin also helps lock in moisture naturally.

6. Can I add nuts or chocolate chips?

Yes! Chopped walnuts, pecans, or dark chocolate chips make great mix-ins for extra texture.

7. Can I make this in a loaf pan?

Sure—just adjust the baking time. It may take 45–55 minutes depending on your oven.

8. What’s the best topping for Pumpkin Gingerbread?

Whipped cream, cream cheese frosting, or a simple dusting of powdered sugar all work beautifully.

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