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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1/2 cup |
| salted butter: 2/3 cup |
| pecans: 3/4 cup (chopped) |
| ginger (minced): 1 1/2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
| whole cloves: 1/4 tsp |
| buttermilk: 3/4 cup |
| light molasses: 1/2 cup |
| canned pumpkin: 1/2 cup |
| eggs: 1 |
Pumpkin Gingerbread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
- Heat oven to 350.
- Coombine flour and sugar.
- using pastry blender, cut in butter until mixture resembles fine crumbs.
- Stir in pecans.
- Press 1 1/4 cup of crumb mixture into bottom of ungreased 9" square pan.
- To remaining mixture add ginger and rest of ingredients.
- Pour evenly over base.
- Bake for 40-50 minutes.