Butterscotch Pumpkin Gingerbread cannot get any more “autumny” as this. The pumpkin puree brightened the softest gingerbread cake and added an extra pumpkin spice flavour. This can become one of your favourite autumn recipes if you enjoy easy desserts with a sweet glaze.
Ingredients:
- 3 eggs room temp
- 1 egg white room temp
- ½ mug brown sugar
- ½ mug regular white sugar
- ⅓ mug vanilla sugar
- 220 g pumpkin puree
- ¾ mug oil
- 1 tsp vanilla extract
- 2 mugs cake flour
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- ½ tsp cardamom powder
- ⅓ tsp badian powder
- 1 tsp ginger powder
- 2 tsps baking powder
- a pinch of salt
Butterscotch glaze
- 1 mug granulated sugar
- 1 tbsp butter
- ¼ mug sour cream
Butterscotch Pumpkin Gingerbread recipe is one of the easiest on my website. As I said previously in one of my old blog posts, I like my Sunday dessert. That type of dessert you make in one bowl, pour into the baking tray and bake. Quick and simple Sunday dessert. If you are a fan of pumpkin flavour, you will LOVE this gingerbread recipe.
WHY PUMPKIN GINGERBREAD?
Listen, I am a huge fan of pumpkins. I love EVERYTHING pumpkin and I am not ashamed. However, and I am doing this because I appreciate your support, you can exchange pumpkin for another vegetable you prefer. For example carrot or zucchini. These are the veggies that make your cake sweeter and soft, so you cannot really taste them.
The butterscotch glaze is my new obsession
The whole butterscotch idea came to me when I realized the pumpkin gingerbread was missing something. I wanted to make it super easy and affordable, made out of scratch. When the gingerbread was baked, I realized I was missing the main ingredients for every white coating. No icing sugar, no mascarpone, no cream cheese, nothing. All I could find was a cup of sour cream. Well..
I had this idea to make a sweet sauce out of sour cream but I had no idea on how to make it. I was looking for some ideas and inspirations and then I found out, that butterscotch is basically the same as salted caramel sauce, only without a teaspoon of salt and whipping cream. And that’s how I made the most tasteful and beautiful butterscotch glaze.
HOW TO MAKE BUTTERSCOTCH PUMPKIN GINGERBREAD
Gingerbread cake
Preheat the oven to 180°C. Prepare a baking tray. If you want a tall cake like mine, use a smaller and deeper baking tin (27×34 cm). Use baking paper as well.
Mix the eggs, egg white, and sugars in a bowl until the mixture gets creamy on high speed. Add oil, pumpkin puree, and vanilla extract. Whisk until well combined.
Add flour, baking powder, spices and a pinch of salt. Whisk until the flour disappears. Do not over-mix!
Pour the batter into a baking tray and bake for 25-30 minutes or until the toothpick comes out clean. Take the gingerbread out of the oven and let cool in the baking tray.
Butterscotch glaze
Prepare a pot. Add regular white granulated sugar, and butter and let melt in a pot on low heat.
Cook the mixture and constantly stir for 2 minutes. Add sour cream and continue cooking for another 4 minutes. The mixture should be bubbling and melting.
Remove the mixture from the heat and let cool. When the butterscotch glaze is lukewarm, pour it on top of the gingerbread one tablespoon at a time. You can make a thick layer or just enough and use the rest for another dessert or as a sauce for ice cream. Enjoy!
would you like to try more dessertS?
MY TIPS FOR THE BEST BUTTERSCOTCH PUMPKIN GINGERBREAD
- do not over-mix the batter, ever! whip until the flour disappears and until everything is well-combined
- use room temperature ingredients
- use fresh pumpkin puree (the recipe works for canned puree as well)
- use a deep baking tray
If you decide to make the Butterscotch pumpkin gingerbread, send me a picture or tag me on Instagram or Pinterest. I love seeing your baked goods and exchanging words. ❤️ Thank you.
Butterscotch Pumpkin Gingerbread
Ingredients
- 3 eggs room temp
- 1 egg white room temp
- ½ mug brown sugar
- ½ mug regular white sugar
- ⅓ mug vanilla sugar
- 220 g pumpkin puree
- ¾ mug oil
- 1 tsp vanilla extract
- 2 mugs cake flour
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- ½ tsp cardamom powder
- ⅓ tsp badian powder
- 1 tsp ginger powder
- 2 tsps baking powder
- a pinch of salt
Butterscoch glaze
- 1 mug granulated sugar
- 1 tbsp butter room temp!
- ¼ mug sour cream room temp!
Instructions
Gingerbread cake
- Preheat the oven to 180°C. Prepare a baking tray. If you want a tall cake like mine, use a smaller and deeper baking tin (27×34 cm). Use baking paper as well.
- Mix the eggs, egg white, and sugars until the mixture gets creamy on high speed in a bowl. Add oil, pumpkin puree, and vanilla extract. Whisk until well combined.
- Add flour, baking powder, spices and a pinch of salt. Whisk until the flour disappears. Do not over-mix!
- Pour the batter into a baking tray and bake for 25-30 minutes or until the toothpick comes out clean. Take the gingerbread out of the oven and let cool in the baking tray.
Butterscotch glaze
- Prepare a pot. Add sugar, butter and let melt in a pot on low heat.
- Cook the mixture and constantly stir until melted. Add sour cream and continue cooking. The mixture should be bubbling and melting.
- Remove the mixture from the heat and let it cool before it turns dark brownish. At this point, the colour should be gold. Then the butterscotch glaze is lukewarm, pour it on top of the gingerbread one tablespoon at a time. You can make a thick layer or just enough and use the rest for another dessert or as a sauce for ice cream. Enjoy!
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