Pumpkin Gingerbread with Caramel Sauce
 

Pumpkin Gingerbread with Caramel Sauce

We got this recipe years ago from folksinger Deborah McClatchy.

Gingerbread:
1/2 cup butter, at room temperature
1/2 cup brown sugar
1 egg
2/3 cup molasses
1-3/4 cup flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
2/3 cup mashed pumpkin

Caramel sauce:
1/2 cup butter
1 cup brown sugar
2 tablespoons light corn syrup
1/2 cup half-and-half cream
1 teaspoon vanilla
1/3 cup mashed pumpkin

Gingerbread: Cream butter and brown sugar, then beat in the egg and
molasses. Sift flour, baking soda, and spices together. Add to the butter
mixture alternately with the pumpkin. Pour into a greased 9" square pan
and bake at 350 F for 35 to 40 minutes, until gingerbread tests done.

Caramel Sauce: Melt butter in a saucepan. Stir in the brown sugar and corn
syrup and bring to a boil for 2 minutes. Remove from the heat. Add the
cream and vanilla and cool partially. To serve, cut the gingerbread into
squares, pour the sauce over the top, and garnish with a dollop of the
remaining pumpkin.

http://www.digitalhearth.com/newslet...-Pumpkin-47857

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