Gingerbread will always hold a special place in my heart. Just the smell of it baking in my oven evokes very special memories for me. My Mom made it frequently at this time of year and I have great memories of her serving it after dinner on Sunday evenings. This definitely helped to reduce the impact of the weekend coming to an end and the fact we had to wake up early and go to school the next day. I’ve taken her basic gingerbread recipe (which I will share soon) made some slight modifications, added some pumpkin puree, and topped it off with maple pecan icing for a delicious autumn inspired dessert.
Since this dessert is one that I associate so much with my Mom, it seems fitting that I serve it on her china (pictured above). The beautiful vintage Haviland Limoge china that once belonged to her mother, now belongs to me. You’ll see it frequently here. I no longer have my Mom but her recipes live on with me and the rest of my great big family.
Can you feel the love?
Pumpkin Gingerbread with Maple Pecan Icing
Ingredients
Cake
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup molasses
- 1 cup pumpkin puree not pie filling
- 1 cup boiling water
- 2-1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
Icing
- 4 tablespoons butter
- 3 tablespoons real maple syrup
- 3 tablespoons heavy cream
- 1 cup powdered sugar
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 325 degrees. Coat a 13" x 9" inch pan with cooking spray.
- In a medium bowl, mix together flour, salt, baking soda, ginger, and cinnamon.
- In a large bowl combine sugar and butter with a hand mixer. Add in eggs, molasses, and pumpkin puree till well blended. Add dry ingredients and mix just until combined. Add boiling water and mix for just a minute or till combined.
- Pour mixture into 13" x 9" pan and bake for 35-40 minutes or till toothpick pressed into center of cake comes out clean. Remove from oven to cool.
- After cake has cooled about 20 minutes prepare icing. Melt butter with maple syrup and heavy cream in a medium saucepan. Bring to a low boil and allow to cook for about one minute. Remove from heat and whisk in powdered sugar till sugar is incorporated and mixture is smooth. Mix in pecans. Pour icing over cake while still slightly warm.
Recipe Notes
Prep time shown does not include time for cake to cool.
Bonnie says
October 20, 2011 at 6:36 amVal, I really want to try this for company this weekend!!!!
Valerie says
October 20, 2011 at 8:15 amThanks Bonnie! Be sure and let me know how it turns out for you.
Linda says
December 4, 2012 at 1:41 pmI made this recipe and loved it. It reminds me of Moms only it might be a little better with the pumpkin in it, and I loved the icing!