Best 2 Spiced Pumpkin Gingerbread Recipes

Spiced pumpkin gingerbread, a delectable seasonal treat, captivates taste buds with its alluring aroma of warm spices, the rich sweetness of pumpkin, and the delectable chewiness of a perfectly baked gingerbread. Whether enjoyed as a comforting snack, an indulgent dessert, or a thoughtful gift, this culinary delight promises to transport you to a realm of cozy autumnal bliss. Embrace the festive spirit and embark on a culinary journey as we unveil a collection of exceptional spiced pumpkin gingerbread recipes, each designed to tantalize your palate and evoke memories of cherished holiday gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERBREAD-SPICED PUMPKIN PIE

Gingerbread-Spiced Pumpkin Pie image

The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.-Rod Dombek, Mazeppa, Minnesota

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

Pastry for single-crust pie
FILLING:
2 large eggs, lightly beaten
1-1/2 cups canned pumpkin
1 cup evaporated milk
2/3 cup sugar
1/3 cup water
1/4 cup dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Additional pastry for single-crust pie, optional
Whipped cream, optional

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes., Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers., If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.

Nutrition Facts : Calories 341 calories, Fat 15g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 356mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

SPICED PUMPKIN GINGERBREAD

Spiced Pumpkin Gingerbread image

This rich, splurge-worthy gingerbread is pimped out for fall, with pumpkin puree, fall spices, and a decadent layer of thick maple-vanilla icing smothered over the top. If you really want to go for it, be sure to add the coarse Demerara sugar and candied ginger as a final touch.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 18

Ingredients

1/2 cup vegetable oil (canola oil, or melted coconut oil)
3/4 cup dark brown sugar
2 tablespoons unsulphered dark or blackstrap molasses (see note*)
2 large eggs
1 cup pure pumpkin puree
1 1/2 cups white whole wheat flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon fine-grain sea salt or table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups powdered sugar
3-4 tablespoons pure maple syrup
1-2 teaspoons unsweetened almond milk (or your favorite milk)
1/2 teaspoon vanilla extract
1 tablespoon chopped candied ginger (optional)
1 tablespoon Demerara sugar (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 10 1/2" x 5 1/2", but if yours varies by an inch or so either way, you should still be fine). Set aside.
To a large mixing bowl, add the oil, sugar, and molasses. Stir to combine. Add the eggs and pumpkin. Stir well until combined.
Set a fine-mesh sieve over the bowl and add the flour, baking powder, salt, ginger, cinnamon, cloves, and allspice to the sieve. Sift dry ingredients over the wet ingredients. (If you do not have a sieve, mix the dry ingredients in a separate bowl then add to the wet ingredients). Mix with a spatula or wooden spoon just until combined.
Pour batter into prepared loaf pan and spread the top with an offset spatula or butter knife to level. Bake until the bread starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes.
Let cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.
While the loaf cools, chop the candied ginger (if using) and make the icing. To make the icing, sift the powdered sugar into a small bowl. Add 3 tablespoons pure maple syrup, 1 teaspoon milk, and vanilla extract. Stir with a fork or a flat whisk until a very thick paste begins to form. If a paste does not form, add an additional tablespoon of maple syrup and/or an additional teaspoon of almond milk. You do want the icing to be very thick so that it will stay on the top of the loaf, and it can take a minute or two of working and stirring the mixture for the paste to form, so keep that in mind.
When the loaf has cooled completely, pour the icing on top of the loaf. Working quickly (it dries out fast), spread the icing on over the top of the loaf. Immediately sprinkle with Demerara sugar and candied ginger if desired, gently pressing the toppings down with your hands to help cement it into the icing.
Let sit for several more minutes until the icing has set.
Slice and enjoy!
To store, wrap loaf in plastic wrap and keep at room temperature. It should last for several days.

Tips:

Choose the right pumpkin. For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins have a sweet, dense flesh that is perfect for baking.
Roast the pumpkin before using it. Roasting the pumpkin will bring out its natural sweetness and flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast the pumpkin at 400 degrees Fahrenheit for 45-60 minutes, or until the flesh is tender.
Use fresh ginger. Fresh ginger has a more intense flavor than ground ginger. If you can, use fresh ginger in this recipe.
Don't overmix the batter. Overmixing the batter will make the gingerbread tough. Mix the batter just until the ingredients are combined.
Bake the gingerbread in a preheated oven. This will help the gingerbread rise evenly.
Let the gingerbread cool completely before frosting it. This will help the frosting set properly.

Conclusion:

This spiced pumpkin gingerbread is a delicious and festive treat that is perfect for the holiday season. The gingerbread is moist and flavorful, with a warm and spicy aroma. The cream cheese frosting is the perfect finishing touch, adding a creamy and tangy flavor to the gingerbread. Whether you're serving it at a holiday party or enjoying it as a special treat, this spiced pumpkin gingerbread is sure to be a hit.