Pumpkin Gingerbread with a Shortbread Crust

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Pumpkin Gingerbread Cake with Shortbread Crust
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 1/2 teaspoon ginger
1/2 teaspoon cinnamon
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
  • Preheat oven to 350°F.
  • In a large bowl combine the flour and sugar. Cut in the 2/3 cup butter until the mixture resembles fine crumbs.
  • 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.
  • Bake 40-45 minutes.
  • 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. 
  • 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
 
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3 Comments

  1. I’d love to be able to print your recipes as i see ones that i like. Am i missing the print button?
    Thank you.

  2. Jennifer says:

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

  3. Tara Kelsey says:

    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!

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