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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1/2 cup |
| salted butter: 2/3 cup (cold) |
| pecans (chopped): 3/4 cup |
| ground ginger: 1 1/2 tsp |
| baking soda: 1 tsp |
| ground cloves: 1/4 tsp |
| salt: 1/4 tsp |
| molasses: 1/2 cup |
| canned pumpkin: 1/2 cup |
| eggs: 1 (large) |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup |
| light brown sugar (packed): 1 1/4 cups |
| light corn syrup: 2 Tbl |
| half and half cream: 1 cup |
| vanilla extract: 1 tsp |
Layered Pumpkin Gingerbread With Hot Caramel Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
9 serving(s)
Tags
- preheat oven to 350*.
- (If using a glass dish, lower heat to 325*).
- In large mixer bowl, combine flour and sugar. cut in butter so that the mixture resembles coarse fine crumbs.
- (You may also do the first 2 steps in a food processor. add the pecans and blend.
- Press 1 1/4 cups of the mixture firmly into an ungreased 9x9 baking pan.
- Set aside.
- To the remaining crumbs, add the rest of the ingredients and mix well, pour evenly over the cookie base.
- Bake 40 minutes, or until the crust is firm and a tester comes out clean. Meanwhile, amke the sauce.
- In a saucepan, melt the butter over medium-low heat.
- Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for 5 minutes.
- Add the half and half, return to a boil, and remove from heat. Stir in the vanilla. Serve the warm gingerbread, cut into squares, with the hot caramel sauce over.