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 Crumb Doughnuts
- No Bake Oatmeal Bars
- Pumpkin Bread Recipe
- Apple Turnovers
- Marbled Pumpkin Cream Cheese Bars
How to Make Pumpkin Gingerbread Cake with 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
- 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 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.
- 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
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
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
- Preheat oven to 350 degrees.
- In a bowl, combine the flour and sugar.
- 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
- In a medium saucepan, melt butter. Stir in sugar and corn syrup.
- Bring to a boil and cook until sugar dissolves stirring consistently.
- 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
- Preheat oven to 350 degrees.
- In a 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 for 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.
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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.
The butter (and the amount) for the cookie crust seems to be missing from the ingredient list, I think? How much should be used?
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!
I love your all recipes. I like pumpkin gingerbread VariCAD
Why so much shortbread mix when only using 1 1/4 cups?
OOPS..nevermind…