Pumpkin Gingerbread

5 from 6 votes

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Ginger, molasses, canned pumpkin - if you want your house to smell like the holidays, this is the recipe for you.

Pumpkin Gingerbread with Crystallized Ginger / Mia / Katie Workman / themom100.com

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.

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

Pumpkin Gingerbread with Crystallized Ginger on baking stand.

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 in baking pan.

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

Pumpkin Gingerbread with Crystallized Ginger on a cake stand.

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5 from 6 votes

Pumpkin Gingerbread

Ginger, molasses, canned pumpkin – if you want your house to smell like the holidays, this is the recipe for you.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 20 People
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Ingredients 

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ½ cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup molasses
  • 1 cup sugar
  • ½ cup boiling water
  • ½ cup chopped candied ginger (optional)

Instructions 

  • Preheat the oven to 350 F. Lightly oil a 9×13 inch baking pan.
  • In a medium-sized bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl, whisk together the oil, eggs, pumpkin, molasses, and sugar until smooth.
  • Dump the dry ingredients into the pumpkin mixture and whisk to combine. Pour in the boiling water and whisk until smooth. Whisk in the chopped candied ginger, if using.
  • Pour into the prepared pan and bake for about 30 minutes, until done. Test for doneness by inserting a wooden skewer into the center and if it comes out clean, the gingerbread is done.
  • Cool completely in the pan on a wire rack. Cut into squares and serve.

Notes

The candied ginger is optional, but I highly recommend it for both the flavor and the texture. It’s a great ingredient as it keeps for a long time in the pantry.

Nutrition

Calories: 211kcal, Carbohydrates: 37g, Protein: 2g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 127mg, Potassium: 293mg, Fiber: 1g, Sugar: 26g, Vitamin A: 1930IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 2mg
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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4 Comments

  1. Greg says:

    The best!

  2. GREG BIEHN says:

    Amazing and hit the spot! I used olive oil as that was all I had, and it worked great! It stuck to my knife a bit as I tried to cut into it, but I think that was because I didn’t wait for it to cool long enough … it smelled too good! Thanks- Greg

  3. Susan says:

    I’m in LOVE. The best gingerbread–moist moist like crazy with terrific flavor. And, oh, so easy…
    I did cut back on the cloves for some of the delicate younger tastebuds. Still wonderful

    1. Katie Workman says:

      hooray! so glad you liked it.