As the autumn leaves start to fall and the air becomes crisp, it’s the perfect time to indulge in cozy, spiced desserts. Pumpkin, with its naturally sweet and earthy flavor, pairs beautifully with warm spices like cinnamon, nutmeg, and ginger. This Pumpkin Gingerbread with Salted Caramel and Melted Chocolate takes all the best flavors of the season and transforms them into a rich, comforting treat that’s perfect for fall gatherings or a cozy night in.
Ingredients:
Ingredients for the Gingerbread Cake:
- 4 eggs (room temperature)
- 1 mug brown sugar
- 12 g cinnamon sugar
- 12 g vanilla sugar
- 260 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
- 1 tsp ginger powder
- 2 tsp baking powder
- A pinch of salt
Salted caramel
- 160 g regular white crystal sugar
- 50 g butter
- 120 ml whipping cream
Melted chocolate
- 150 g melted chocolate
- salt
- pecans on top (optional)
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This recipe is the perfect balance between the comforting warmth of gingerbread and the sweet, rich flavor of pumpkin. Topped with a salted caramel glaze, this treat is ideal for gatherings or simply enjoying with a cup of tea on a chilly afternoon.
Frequently Asked Questions:
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works wonderfully in this recipe, just make sure it’s not too watery. Drain it well before adding it to the batter.
What if I don’t have all the spices?
If you’re missing some spices, you can adjust the amounts of the others to your taste. Pumpkin pie spice is also a good all-in-one substitute.
Do I need to make my own salted caramel?
You can use store-bought salted caramel, but making it fresh adds an extra touch of richness and flavor.
How to make the Pumpkin gingerbread with salted caramel:
For the Gingerbread Cake:
- Preheat the oven to 180°C (350°F). Prepare a baking tray with baking paper. For a tall, thick cake, use a smaller and deeper baking tin (27×34 cm).
- In a large mixing bowl, whisk together the eggs, brown sugar, cinnamon sugar, and vanilla sugar on high speed until the mixture becomes light and creamy.
- Add the pumpkin puree, oil, and vanilla extract, and whisk until fully combined.
- Sift together the cake flour, baking powder, and all the spices (cinnamon, nutmeg, cardamom and ginger). Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking tray and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the gingerbread cool in the tray.
For the Salted Caramel:
- In a saucepan over medium heat, melt the sugar slowly, stirring occasionally, until it turns a deep amber color.
- Add the butter and whisk on the low fire until melted – usually it takes 3 minutes.
- Take the caramel off the stove and stir in the whipping cream and a pinch of salt. Continue whisking until the caramel is smooth.
- Let it cool for a few minutes before pouring it over the cooled gingerbread cake. Keep the caramel in the fridge.
For the Melted Chocolate Layer:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in short intervals in the microwave.
- Once the salted caramel has set slightly, pour the melted chocolate evenly over the top of the caramel layer.
- Let the cake cool completely, or chill it in the refrigerator for 2-3 hours to set the caramel and chocolate layers.
If you decide to make this recipe, please tag me or send me a message on Instagram or Pinterest. Thank you so much for sending me the meals of mine you’ve tried. ❤️
Pumpkin Gingerbread With Salted Caramel
An easy recipe for Pumpkin Gingerbread With Salted Caramel.
Ingredients
Ingredients for the Gingerbread Cake:
- 4 eggs room temperature
- 1 mug brown sugar
- 12 g cinnamon sugar
- 12 g vanilla sugar
- 260 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
- 1 tsp ginger powder
- 2 tsp baking powder
- A pinch of salt
Salted caramel
- 160 g regular white crystal sugar
- 50 g butter
- 120 ml whipping cream
Melted chocolate
- 150 g melted chocolate
- salt
- pecans on top optional
Instructions
For the Gingerbread Cake:
- Preheat the oven to 180°C (350°F). Prepare a baking tray with baking paper. For a tall, thick cake, use a smaller and deeper baking tin (27×34 cm).
- In a large mixing bowl, whisk together the eggs, brown sugar, cinnamon sugar, and vanilla sugar on high speed until the mixture becomes light and creamy.
- Add the pumpkin puree, oil, and vanilla extract, and whisk until fully combined.
- Sift together the cake flour, baking powder, and all the spices (cinnamon, nutmeg, cardamom and ginger). Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking tray and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the gingerbread cool in the tray.
For the Salted Caramel:
- In a saucepan over medium heat, melt the sugar slowly, stirring occasionally, until it turns a deep amber color.
- Add the butter and whisk on the low fire until melted – usually it takes 3 minutes.
- Take the caramel off the stove and stir in the whipping cream and a pinch of salt. Continue whisking until the caramel is smooth.
- Let it cool for a few minutes before pouring it over the cooled gingerbread cake. Keep the caramel in the fridge.
For the Melted Chocolate Layer:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water, or in short intervals in the microwave.
- Once the salted caramel has set slightly, pour the melted chocolate evenly over the top of the caramel layer.
- Let the cake cool completely, or chill it in the refrigerator for 2-3 hours to set the caramel and chocolate layers.
