Pumpkin gingerbread recipe

Name: Pumpkin gingerbread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 280 g (9.9oz) Plain flour; 1 tsp Bicarbonate of soda; 1 tsp Ground cinnamon; 3 tbsp Cooked pureed pumpkin; 1 Pinch of salt; 170 g (6oz) Unsalted butter; 45 g (1.6oz) Dark brown sugar; 45 g (1.6oz) Light brown sugar; 4 Pieces finely chopped stem ginger; 220 g (7.8oz) Golden syrup; 2 tbsp Syrup from the stem ginger jar; 1 Egg; 200 ml (7fl oz) Milk; 4 tbsp Icing sugar; 1 tbsp Ground cinnamon; 4 tbsp Melted butter; 0.5 Pack of soft plain cream cheese; 0.5 tsp Vanilla extract

Servings: persons

280 g (9.9oz) Plain flour
1 tsp Bicarbonate of soda
1 tsp Ground cinnamon
3 tbsp Cooked pureed pumpkin
1 Pinch of salt
170 g (6oz) Unsalted butter
45 g (1.6oz) Dark brown sugar
45 g (1.6oz) Light brown sugar
4 Pieces finely chopped stem ginger
220 g (7.8oz) Golden syrup
2 tbsp Syrup from the stem ginger jar
1 Egg
200 ml (7fl oz) Milk
4 tbsp Icing sugar
1 tbsp Ground cinnamon
4 tbsp Melted butter
0.5 Pack of soft plain cream cheese
0.5 tsp Vanilla extract

1
Heat your oven to 180C /gas mark 4.
2
Line a 900g cake or loaf tin with baking paper and then butter the base and sides.
3
This is just so that the gingerbread is easy to extract later.
4
In a large bowl, combine the dry ingredients - flour, bicarbonate of soda, ginger, cinnamon and salt.
5
In another bowl, cream together the butter and the sugar.
6
Beat in the golden syrup and stem ginger syrup.
7
Add a little of the dry mixture and then the egg.
8
Beat in the last of the dry mixture and then the milk.
9
Lastly, add the pumpkin puree and the stem ginger pieces and give the whole thing one last thorough mix.
10
Pour into the pre-prepared tin.
11
Bake for around 40 minutes or until firm to the touch.
12
To make the Cinnamon Drizzle; take a small saucepan and add the melted butter and cream cheese to soften together.
13
Add the cinnamon, vanilla and icing sugar and stir together thoroughly.
14
Let the gingerbread tin cool enough so that you can pick it up and turn it out of the tin onto a plate.
15
Pour over the Cinnamon Drizzle and let it spill down the sides of the gingerbread.
16
Eat it while it is still warm or let it cool, either way it is lush!

1013

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 280 g (9.9oz) Plain flour, 1 tsp Bicarbonate of soda, 1 tsp Ground cinnamon, 3 tbsp Cooked pureed pumpkin, and more.

Yes, Pumpkin gingerbread recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!