• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Dessert » Cake » Pumpkin Gingerbread

Pumpkin Gingerbread

By Valerie · November 20, 2020 4 Comments

S Dessert H Holidays
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

This post may contain affiliate links. Please read my disclosure policy.

A spatula lifts a slice of Pumpkin Gingerbread from a baking dish.
A fork breaks into a slice of Pumpkin Gingerbread.

This Pumpkin Gingerbread is loaded with molasses, ginger, and cinnamon and is topped with a Maple Pecan Icing. All the flavors of the holidays in one delicious dessert!

A fork breaks into a slice of pumpkin gingerbread on a plate.

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 used to whip up her Old Fashioned Gingerbread in the fall and winter months for us after Sunday dinner. There’s nothing like a warm slice of gingerbread to help reduce the sting of the weekend coming to an end.

A spatula lifts a slice of pumpkin gingerbread from a baking dish.

It’s been nearly ten years since I created this fall-inspired take on Mom’s basic gingerbread recipe. And, friends, it is fabulous. A wonderful choice for Thanksgiving, Christmas, or just your average Sunday evening.

Ingredients

The ingredients needed for Pumpkin Gingerbread with Maple Pecan Icing.
  • Look for regular, unsulphured molasses like Grandma’s Original. It is a light molasses and the best variety to use for baked goods like this Pumpkin Gingerbread and my Chewy Iced Molasses Cookies. Don’t substitute blackstrap molasses which is thicker, darker and has a bitter flavor. It should only be used in recipes that specifically call out for it.
  • Be sure to purchase pumpkin purée and not pumpkin pie filling which has spices and other ingredients added. The cans are nearly identical and it’s an easy mistake to make.
  • You want to use pure maple syrup in the icing, not pancake syrup, which is basically corn syrup with artificial maple flavor added.

Instructions

For the Pumpkin Gingerbread

Ingredients for Pumpkin Gingerbread in a mixing bowl.
  1. Combine flour, baking soda, ginger, cinnamon, and salt in a mixing bowl and set it aside.
  2. In a separate bowl, use an electric mixer to combine the sugar and butter.
  3. Add the eggs, molasses, and pumpkin purée and mix for a couple of minutes until well blended.
  4. Add the dry mixture all at once and mix again just until barely combined.
Pumpkin Gingerbread batter poured into a baking dish and baked.
  1. Add boiling water to the batter and mix for about a minute, until well combined.
  2. Pour the batter into a 13- x 9-inch baking dish that you’ve coated with nonstick cooking spray.
  3. Bake the Pumpkin Gingerbread at 325 degrees F for 40 to 45 minutes or until a toothpick pressed into the center comes out clean.
  4. Allow it to cool slightly while you make the icing.

For the Maple Pecan Icing

Ingredients for Maple Pecan Icing in a saucepan.
  1. Melt the butter with pure maple syrup and heavy cream in a saucepan over low heat.
  2. Remove the pan from the heat and add the powdered sugar. Whisk vigorously until the sugar has completely dissolved and the mixture is smooth.
  3. Add the chopped pecans.
  4. Mix until well combined.
Maple Pecan icing is poured over Pumpkin Gingerbread.
  1. Pour the Maple Pecan Icing over the top of the still warm cake.
  2. Use an offset spatula or the back of a spoon to spread it out over the top.
An over the top shot of gingerbread in a baking dish with Maple Pecan Icing.

I mean, come on! The Pumpkin Gingerbread is wonderful all on its own but this easy and DELICIOUS icing makes it a truly heavenly dessert.

Can you feel the love?

A fork lifts a bite of pumpkin gingerbread from a plate.

It’s delicious served while still warm or completely cooled.

Store leftovers covered on your kitchen counter and it will be perfectly moist and delicious for several days.

This post was originally published on October 9, 2011. It has been updated with new text and images.

A fork breaks into a slice of pumpkin gingerbread on a plate.

Pumpkin Gingerbread with Maple Pecan Icing

This Pumpkin Gingerbread is loaded with molasses, ginger, and cinnamon and is topped with a Maple Pecan Icing. All the flavors of the holidays in one delicious dessert!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 374kcal
Author: Valerie Brunmeier

Ingredients

For the Pumpkin Gingerbread

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup butter softened
  • ½ cup sugar
  • 2 eggs
  • ¾ cup molasses I use Grandma's Original Unsulphured
  • 1 cup pumpkin purée not pie filling
  • 1 cup boiling water

For the Maple Pecan Icing

  • 4 tablespoons butter
  • 3 tablespoons pure maple syrup
  • 3 tablespoons heavy cream
  • 1 cup powdered sugar
  • ½ cup chopped pecans

Instructions

Pumpkin Gingerbread

  • Preheat oven to 325 degrees F. Coat a 13- x 9-inch pan with nonstick cooking spray.
  • In a medium bowl, mix together the flour, baking soda, ginger, cinnamon, and salt. Set aside
  • Add the sugar and butter to a large bowl and beat with an electric mixer for several minutes until light and fluffy. Add the eggs, molasses, and pumpkin purée and mix for 2 to 3 minutes, until well blended. Add the dry ingredients and mix for about 30 seconds, until just barely combined. Add the boiling water and mix again for about a minute or until combined.
  • Pour the batter into the prepared baking dish and bake for 40 to 45 minutes or until a toothpick pressed into the center of the cake comes out clean. Remove from the oven and allow the cake to cool for 15 minutes before preparing the icing.

Maple Pecan Icing

  • Melt butter with maple syrup and heavy cream in a medium saucepan over LOW heat. Bring to a low boil and allow to cook for about one minute, stirring constantly.
  • Remove from the heat and whisk in the powdered sugar, whisking vigorously, until the sugar is incorporated and the mixture is smooth. Mix in the pecans.
  • Pour icing over cake while still warm.

Notes

Look for regular, unsulphured molasses like Grandma’s Original. It is a light molasses and the best variety to use for baked goods. Don’t substitute blackstrap molasses which is thicker, darker and has a bitter flavor. It should only be used in recipes that specifically call out for it.
Be sure to purchase pumpkin purée and not pumpkin pie filling which has spices and other ingredients added. The cans are nearly identical and it’s an easy mistake to make.
You want to use pure maple syrup in the icing, not pancake syrup, which is basically corn syrup with artificial maple flavor added.

Nutrition

Calories: 374kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 308mg | Potassium: 313mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3625IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Categories: Cake, Dessert, Halloween, Holidays, Recipe, Thanksgiving

< Previous
Next >

You May Also Like...

Mom's Old-Fashioned Gingerbread | From Valerie's Kitchen Mom’s Old-Fashioned Gingerbread
A sliced pumpkin roll dusted with powdered sugar on a cutting board. Pumpkin Roll with Cream Cheese Walnut Filling
A piece of pumpkin pie topped with whipped cream on a yellow plate. Pumpkin Hazelnut Pie with Mascarpone
A slice of Pumpkin Cornbread on a white plate. Pumpkin Cornbread with Cinnamon Honey Butter

Reader Interactions

Latest Comments
Skip to Comment Form
  1. Charlene says

    November 18, 2019 at 1:41 pm

    5 stars
    I made this today and it’s so awesome! Everything I was hoping it would be.. Lol. I didn’t have white sugar or pecans so I used Demerara sugar and walnuts. Also I used a loaf pan and just baked it a little longer. Thank you so much for sharing this wonderful recipe. It’s definitely a keeper ?

    Reply
  2. Linda says

    December 4, 2012 at 1:41 pm

    I 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!

    Reply
  3. Bonnie says

    October 20, 2011 at 6:36 am

    Val, I really want to try this for company this weekend!!!!

    Reply
    • Valerie says

      October 20, 2011 at 8:15 am

      Thanks Bonnie! Be sure and let me know how it turns out for you.

      Reply

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish
Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

Archives

Categories

Soups and Stews

A ladle scoops up beef stew from a pot.
Broccoli Cheese Soup in a round bread bowl topped with shredded cheddar cheese.
A close up, over the top image of Hamburger Stew in a Dutch oven.
A ladle scoops some beef stew from an Instant Pot.
A mug filled with ham and bean soup.

St. Patrick’s Day!

Slices of corned beef, carrots, and cabbage in a bowl with a bottle of Guinness.
A ladle scoops up some stew from a pot.
The Snakebite (Guinness and Pear Cider Cocktail)
Slow Cooker Corned Beef and Cabbage
Corned beef with sauteed cabbage on a black plate.
A close up of Colcannon Potatoes topped with bacon and green onions.
Corned beef, cabbage, potatoes and carrots on a white plate.
A bowl of soup with cabbage and corned beef on top of a white plate with a spoon.

Reader Favorites

A white serving dish filled with shredded beef, carrots, and potatoes.
A white bowl filed with crab dip with a spoon.
A spatula scoops up a zucchini boat from a casserole dish.
Blackened Mahi Mahi
A close up of a cheesesteak sandwich with peppers and onions.
Slow Cooker Beef Tips with Gravey
As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.