Old-Fashioned Pumpkin Gingerbread
A warm, spiced pumpkin gingerbread featuring rich flavors of molasses, cinnamon, and ginger, perfect for cozy gatherings and autumn celebrations.
Ingredients
- 1/2 cup packed brown sugar ⓘ
- 1/4 cup softened margarine ⓘ
- 2 tablespoons granulated sugar ⓘ
- 1 teaspoon orange juice ⓘ
- 3 egg whites ⓘ
- 1 cup canned pumpkin ⓘ
- 1/4 cup light corn syrup ⓘ
- 2 tablespoons molasses ⓘ
- 1 cup and 2 tablespoons sifted flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 teaspoon ginger ⓘ
- 1 tablespoon powdered sugar ⓘ
Instructions
- Mix brown sugar, margarine, granulated sugar, and orange juice in a bowl until smooth.
- Add egg whites, one at a time, until blended.
- Stir in pumpkin, corn syrup, and molasses.
Tips & Substitutions
For an extra kick, consider adding a pinch of nutmeg or cloves to enhance the flavor profile. If you want to reduce sugar, you can substitute half of the brown sugar with unsweetened applesauce. Make sure to sift the flour well to avoid clumps and ensure a light texture. This recipe can also be adapted into a gluten-free version by using a gluten-free all-purpose flour blend.
Serving Suggestions
Serve the pumpkin gingerbread warm, dusted with powdered sugar for a simple yet elegant touch. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside Luscious Carrots for a delightful autumn meal, or enjoy it with a cup of spiced tea for a cozy treat.
Storage & Reheating
Store any leftover pumpkin gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Pumpkin Gingerbread contains roughly 670 calories, with 2g protein, 166g carbohydrates, and 3g fat. It is an excellent source of calcium (34% of the Daily Value), iron (22% of the Daily Value), and potassium (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1801mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree the pumpkin until smooth. You'll need about 1 1/2 cups of cooked pumpkin to replace the one cup of canned pumpkin in this recipe.
How can I make this recipe vegan?
To make this pumpkin gingerbread vegan, substitute the egg whites with a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg white) and use vegan margarine or coconut oil instead of regular margarine.
What can I serve with pumpkin gingerbread?
Pumpkin gingerbread goes well with many accompaniments. Consider serving it with a warm cup of chai or coffee. For a festive touch, pair it with caramel sauce or a scoop of your favorite ice cream, or enjoy it alongside Chewy Tan Bars for a delightful dessert spread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).