This pumpkin gingerbread smells so good in the oven! It brings back some very fond childhood memories — I grew up with gingerbread, and then, as a teenager, made it a lot for my dad and grandfather, both card-carrying ginger fans. If you are feeling blue or impatiently waiting for the holidays to arrive, get a pan of this going. The marriage of ginger and molasses and pumpkin….well, that’s more like a menage a trois than a marriage, but that’s okay; we’re sticking with the metaphor. Let’s just say it works really well.

This delicious Pumpkin Gingerbread Cake recipe is perfect for everyday snacking or serving alongside a spread of festive fall and winter treats. There is the option of adding chopped crystallized ginger for a bit more flavor and texture, but it’s definitely not necessary to make this classic holiday cake. No frosting needed; it’s just so dang flavorful on its own.

Enjoy this cake with Homemade Eggless Eggnog, a Hot Toddy, or Mulled Cider.

Pumpkin Gingerbread.Ginger, molasses, pumpkin – if you want your house to smell like the holidays, this is the recipe for you.

We have always been a gingerbread family on my paternal side. In fact, my whole family on my father’s side were ginger people, and my grandfather, who was born in 1903, talked about the medicinal properties of ginger way before anyone outside of China was talking about it. He was always snacking on crystallized ginger, and now I do, too.

But medicinal qualities aside, ginger is one of the best ingredients to get to know in the world. It can be used in savory dishes, in sweet dishes, in Asian food, in baked goods. And here, it stars in two ways alongside pumpkin in what I think is the quick bread of the pre-holiday season in our abode.

Pumpkin Gingerbread Ingredients

• All-purpose flour – Gives the cake structure.
• Baking soda – Leavens the cake.
• Spices – Ground ginger, ground cinnamon, and ground cloves give the cake warm flavors.
• Salt – Enhances all of the flavors.
• Canola oil – Creates a moist cake with a delicate crumb.
• Eggs – Helps provide structure.
• Pumpkin puree – Don’t use pumpkin pie filling, which has other ingredients added in.
• Molasses – Gives gingerbread its signature flavor.
• Sugar – For a balanced sweetness.
• Boiling water – Helps activate the spices and incorporate the molasses.
• Candied ginger – Optional, but adds an extra texture and pop of flavor.

How to Make Pumpkin Gingerbread

1. Combine the dry ingredients. 
2. Combine the wet ingredients.
3. Make the batter: Mix the wet and dry ingredients together. Add the boiling water and candied ginger.
4. Bake and serve: Bake for 30 minutes and enjoy!

Storage

Store the pumpkin gingerbread cake in an airtight container and keep it at room temperature for 2 days, or store it in the fridge for about a week. You can also freeze the gingerbread for up to 6 months. Defrost at room temperature for about 12 hours.

What to Serve With Pumpkin Gingerbread

Best Homemade Hot Chocolate

Mulled Cider

Coquito

More Fall Baking Recipes

• Carrot Raisin Bread
• Pumpkin Cream Cheese Brownies
• Best Pumpkin Bread 
• Gingersnaps
• Soft Pumpkin Cookies