| |

Pumpkin Gingerbread Cake (with Shortbread Crust)

Pumpkin Gingerbread Cake Recipe

Are you looking for a perfect Fall dessert recipe? This pumpkin gingerbread cake is a MUST TRY and the shortbread crust is the cherry on top. Give it a try!

Check out these other Fall dessert options too:

Pumpkin gingerbread cake has become a new Fall favorite in my house and it will be yours too, I promise! I have finally perfected this recipe and it is the perfect consistency with flavors of pumpkin and gingerbread mixed together. Top it off with a big scoop of vanilla ice cream, drizzle with caramel sauce and simply enjoy the burst of flavors. Follow along for step-by-step instructions below!

How to Make Pumpkin Gingerbread Cake with Shortbread Crust

Pumpkin Gingerbread with a Shortbread Crust

Pumpkin Gingerbread with a Shortbread Crust

Ingredients

  • 2 1/4 cup flour
  • 1/2 cup sugar
  • 2/3 cup butter
  • 3/4 cup pecans, chopped
  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup light molasses
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup pumpkin, cooked and mashed
  • Vanilla ice cream

Instructions

    1. Preheat oven to 350°F.
    2. In a large bowl combine the flour and sugar. Cut in the 2/3 cup butter until the mixture resembles fine crumbs.
    3. Stir in chopped pecans. Press 1 1/4 cups of crust mixture into the bottom of ungreased 9x9-inch pan. Add the cake ingredients (besides the ice cream) to the remaining shortbread mixture; mix well. Pour mix evenly over the shortbread cookie base.
    4. Bake 40-45 minutes.
    5. Let cool for a few minutes and then cut into 9 pieces. Serve warm with a scoop of vanilla ice cream and your favorite caramel or homemade caramel sauce. 
    6. For the Caramel Sauce: In a medium saucepan, melt butter. Stir in sugar and corn syrup. Bring to a boil and cook until sugar dissolves stirring constantly. Stir in whipping cream and return to a boil. Remove from heat. Serve over warm gingerbread and top with a scoop of vanilla ice cream and a few chopped pecans if you would like

Notes

Caramel sauce

1/2 cup butter or margarine

1 1/4 cup packed brown sugar

2 tablespoons light corn syrup

1/2 cup whipping cream

Prep time: 5 minutes
Total time: 50 minutes
Effort: Easy
Servings: 9

 

Ingredients

Cookie Crust:

  • 2 1/4 cup flour
  • 1/2 cup sugar
  • 2/3 cup butter
  • 3/4 cup pecans, chopped

Cake:

  • 1 egg
  • 3/4 cup buttermilk
  • 1/2 cup light molasses
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup pumpkin, cooked and mashed
  • vanilla ice cream

Caramel Sauce:

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

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the flour and sugar.
  3. Cut in the 2/3 cup butter until the mixture resembles fine crumbs.

4. Stir in chopped pecans. Press 1 1/4 cups of crust mixture into the bottom of un-greased 9×9-inch pan.

5. Add the cake ingredients (besides the ice cream) to the remaining shortbread mixture; mix well.

6. Pour mix evenly over the shortbread cookie base.

7. Bake for 40-45 minutes.

8. Let cool for a few minutes and then cut into 9 pieces. 

 

Homemade Caramel Sauce Instructions

  1. In a medium saucepan, melt butter. Stir in sugar and corn syrup.
  2. Bring to a boil and cook until sugar dissolves stirring consistently.
  3. Stir in whipping cream and return to a boil. Remove from heat.

4. Serve warm with a scoop of vanilla ice cream on top of the pumpkin gingerbread cake and enjoy!

Step-By-Step Directions

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the flour and sugar. Cut in the 2/3 cup butter until the mixture resembles fine crumbs.
  3. Stir in chopped pecans. Press 1 1/4 cups of crust mixture into the bottom of ungreased 9×9-inch pan. Add the cake ingredients (besides the ice cream) to the remaining shortbread mixture; mix well. Pour mix evenly over the shortbread cookie base.
  4. Bake for 40-45 minutes.
  5. Let cool for a few minutes and then cut into 9 pieces. Serve warm with a scoop of vanilla ice cream and your favorite caramel or homemade caramel sauce.
 
 

JOIN THE COMMUNITY!!

Did you know I have a monthly meal subscription you can join? I create a new grocery list filled with tons of delicious recipes every month that you can make with the family! If you are the type of family that makes the same meals all the time then this is definitely something you should look into. Let me help you and change up your normal routine. Join today HERE and I promise you will love it!

 

 

Is the subscription not for you but you still want to know how to make some yummy recipes? Check out my cookbook HERE and become an expert in the kitchen!

 

 
post signature
4/5 (2 Reviews)

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

6 Comments

  1. The butter (and the amount) for the cookie crust seems to be missing from the ingredient list, I think? How much should be used?

  2. Hey Scarlett! I love all of your recipes! I’m excited to try this pumpkin gingerbread. I have a question about the crust. It says cut butter in but there isn’t butter listed in the ingredients for the crust. How much do you use? Thanks for all of your amazing recipes!