Pumpkin Gingerbread Recipe

Pumpkin Gingerbread Recipe

Ingredients

Serving Size : 8

• 1/2 cup sugar, light brown – packed
• 2 teaspoons sugar
• 1/4 cup margarine
• nondairy egg replacer to replace 3 eggs
• 1 cup pumpkin, canned – solid pack
• 1/4 cup water
• 1/4 cup corn syrup – light
• 2 teaspoon molasses
• 1 1/4 cup flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger – ground
• 1/4 teaspoon salt
• 1 teaspoon sugar – confectioners (for -sprinkling)

Method

1. Preheat oven to 350.
2. Grease 8-inch square pan.
3. Use mixer to cream sugars and margarine until smooth.
4. Add egg replacer, pumpkin, water, syrup, molasses and blend until smooth.
5. Pour into prepared pan; bake until slightly pulled away from sides of pan and toothpick inserted in center comes out clean (about 30 minutes).
6. Do not overbake.
7. Let cake cool at least 15 minutes.
8. Cake is best when served hot.
9. Sprinkle powdered sugar on top.

Full List of Dessert Recipes
Full List of Gingerbread Recipes