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Pumpkin Gingerbread w/Caramel Sauce




Source of Recipe


unknown


List of Ingredients




2 1/4 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp ginger
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
2/3 cup cold butter
1 egg
1 cup buttermilk
1/2 cup canned pumpkin
1/2 cup molasses
Caramel Sauce
1/2 cup butter
1 1/4 cups packed brown sugar
2 tbsp light corn syrup
1/2 cup heavy whipping cream

Recipe



In a large bowl, combine the first seven ingredients. Cut in the butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Pour into a greased 9 inch square baking dish. Bake at 350° for 40-45 minutes or until a toothpick comes out clean.

For sauce, melt butter in a saucepan. Stir in brown sugar and corn syrup, bring to a boil. Reduce heat to medium; cook until sugar is dissolved. Stir in cream. Return to a boil; remove from heat. Serve over warm gingerbread.