Pumpkin Gingerbread With Caramel Sauce

1. 1

   Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.

2. 2

   Stir in pecans.

3. 3

   Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and the next 8 ingredients; beat at low speed with an electric mixer until blended.

4. 4

   Pour over crumb mixture; bake at 350u00b0 for 40 minutes. Cool in pan or wire rack.

5. 5

   Cut into squares; serve with Caramel Sauce and ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.