Cakes, Dessert

Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

This Pumpkin Gingerbread is delicious on its own, but this morning I came up with this Cinnamon Pumpkin Cream Frosting.  I think I have dolloped and licked half my day’s calories in just moments!  I feel the need to make pancakes and dollop, apple pie and dollop, scoop ice cream and dollop.   Ok, I’ll stop, it’s such a fun word, and yummy cream frosting.  Try it, I think you’ll want to dollop too!

Pumpkin Gingerbread:
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
3/4 cup buttermilk
1/2 cup pumpkin
1/2 cup molasses
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1 Tbl orange zest

Preheat oven to 325°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  In small bowl, combine buttermilk, pumpkin, and molasses.  In another bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.  Stir in orange zest.  Add dry ingredients alternately with the buttermilk mixture to the creamed butter mixture.  Beat until batter is smooth.  Pour batter into a sprayed 9″ square pan.  Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.  Serve warm with Cinnamon Pumpkin Cream Frosting.

Cinnamon Pumpkin Cream Frosting:
2 Tbl butter, softened almost melted
1 Tbl pumpkin
1 cup powdered sugar
1/4 tsp cinnamon
1 cup whipping cream
1/2 cup chopped walnuts

With electric mixer, combine butter, pumpkin, powdered sugar, and cinnamon.  In another bowl, whip cream to stiff peaks.   Add butter/pumpkin mixture to whipped cream and beat just until combined.  Spread over completely cool cake and sprinkle with walnuts.  Keep cake in refrigerator.  Also can keep cake unfrosted covered on counter and cream frosting in fridge.  When ready to serve, put piece of cake on plate and add big dollop of cream frosting and sprinkle with nuts.

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3 thoughts on “Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting”

  1. I know it may sound odd coming from one who is married to a crazy good baker and cook but I’ve been off sweets for the last few months. I do, on occasion, sample a bite of Kristen’s creations that are new. I must say my one bite of this frosted gingerbread almost knocked me off my no-sweets track; I was sorely tempted to eat the whole pan. I promise if you make this you will love it, as will anyone who is lucky enough to get a piece. It will go fast.

  2. I have been making this for two years, lost the recipe this week so was so glad to find you’re site and get it. Thank you this is a winner for thanksgiving dinner. Sincerely and Happy Thanksgiving Bev Mccann

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