Description
Bring the cozy flavors of fall to your kitchen with this moist and warmly spiced Pumpkin Gingerbread. Perfect as a quick breakfast, a comforting dessert, or a mid-day treat, this easy recipe combines the deep richness of molasses with the earthiness of pumpkin puree. With every bite, you’ll get a burst of ginger, cinnamon, and clove, making it one of the best seasonal food ideas for holiday gatherings or everyday indulgence. Whether you’re searching for healthy snack inspiration, breakfast ideas, or a simple yet delicious dessert to share, this Pumpkin Gingerbread delivers all the autumn vibes in one delicious square. Topped with a dollop of whipped cream and a sprinkle of powdered sugar, it’s an irresistible slice of cozy comfort.
Ingredients
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)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- In a separate large bowl, mix the brown sugar, molasses, and pumpkin puree until smooth. Add eggs, oil, milk, and vanilla, and mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack.
- Dust with powdered sugar and top with whipped cream before serving.