A new version of gingerbread that adds pumpkin and caramel sauce to make a spectacular dessert!
Ingredients
2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 teaspoon ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
3/4 cup buttermilk
1/2 cup molasses
1/2 cup canned pumpkin
1 egg
For the Caramel Sauce
1/2 cup butter
1 1/4 cup firmly packed brown sugar
2 Tablespoons light corn syrup
1/2 cup whipping cream
Topping
Vanilla ice cream
Additional chopped pecans
Instructions
Preheat oven to 350 degrees. Lightly spoon flour into measuring cup and level off. In large bowl, combine flour and sugar. Using pastry blender, cut 2/3 cup butter into flour mixture until it resembles fine crumbs. Stir in pecans. Press 1 1/4 cup of the crumb mixture into the bottom of an ungreased 9-inch square pan. To the remaining mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour over the base evenly. Bake for 40 - 45 minutes or until toothpick comes out clean when inserted in middle. Remove from oven and cool on wire rack.
In medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Bring to boil. Cook until sugar dissolves, about one minute, stirring constantly. Stir in whipped cream. Return to boil. Remove from heat.
Serve sauce warm over gingerbread that has been topped with a scoop of vanilla ice cream. Garnish with additional chopped pecans.