Pumpkin Gingerbread

Prep Time
Cook Time
1h 20m
Ready In

"I love gingerbread, so when I saw this one with the added pumpkin, just knew it had to be good! From Preventiondotcom"

Original recipe yields 8 servings


  • Serving Size: 1 (102.1 g)
  • Calories 363.3
  • Total Fat - 18.4 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 52.1 mg
  • Sodium - 273.9 mg
  • Total Carbohydrate - 47.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 26.4 g
  • Protein - 5.6 g
  • Calcium - 154.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°F. Coat 9" x 9" baking pan with cooking spray and set aside.

Step 2

In a large bowl, combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt. Stir in the chopped crystallized ginger and set aside.

Step 3

In a medium bowl, whisk the eggs, egg white, oil, molasses, and sugar. Whisk in the pumpkin.

Step 4

Fold the pumpkin mixture into the dry ingredients until just combined. Pour into the prepared pan.

Step 5

Bake for 35 to 40 minutes until the gingerbread starts to pull away from pan sides and a wooden pick inserted in center comes out clean. Remove from the oven and cool on rack (may also be served warm).

Step 6

Garnish with a spoonful of whipped cream and sliced crystallized ginger if desired.

Tips & Variations

No special items needed.



This was absolutely delicious. We all loved it

review by:
(4 Nov 2019)


Very moist but light gingerbread and we loved the pieces of candied ginger in each bite. I used a 9-inch springform pan and just dusted it with powdered sugar before serving. Will be making this again.

review by:
(19 Oct 2014)