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

Ginger, molasses, pumpkin - if you want your house to smell like the holidays, this is the recipe for you.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 20 People
Calories: 211kcal
Author: Katie Workman


  • 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


  • Preheat the oven to 350°F.  Lightly oil a 9x13 inch baking pan.
  • In a medium size 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.


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