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Pumpkin Gingerbread Cake

Total Time

Prep: 25 min. Bake: 30 min. + cooling


16 servings

I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. —Marina Castle Kelley, Canyon Country, California
Pumpkin Gingerbread Cake Recipe photo by Taste of Home


  • 1/2 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup canned pumpkin
  • 1/2 cup molasses
  • 2 tablespoons grated orange zest
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ancho chile pepper
  • 3/4 cup buttermilk
  • 1/3 cup shelled pumpkin seeds, chopped and toasted
  • Optional: Whipped cream, caramel sundae syrup or confectioners' sugar


  1. Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled).
  2. In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chile pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds.
  3. Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

Nutrition Facts

1 piece: 209 calories, 8g fat (4g saturated fat), 39mg cholesterol, 242mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 4g protein.

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