Pumpkin gingerbread is the ultimate cold-weather treat—deeply spiced, incredibly moist, and bursting with warm autumn flavor. Combining the rich molasses notes of classic gingerbread with the smooth, earthy sweetness of pumpkin purée, this dessert strikes the perfect balance between cozy comfort and bold spice.

Ideal for fall gatherings, holiday baking, or an everyday slice with coffee, pumpkin gingerbread is easy to make and even easier to love.

Why Pumpkin Gingerbread Is So Popular

Pumpkin gingerbread has become a seasonal favorite because it offers:

Deep, warming spice flavor
Ultra-moist texture
Simple pantry ingredients

Make-ahead convenience
Excellent keeping quality

Unlike cake, pumpkin gingerbread improves with time, making it ideal for entertaining and gifting.

Pumpkin Gingerbread Flavor Profile

A well-made pumpkin gingerbread should be:

Warmly spiced, not overpowering
Rich and molasses-forward

Moist but not dense
Balanced between sweet and spicy

Pumpkin softens the intensity of gingerbread while adding body and natural sweetness.

Ingredients for Pumpkin Gingerbread

Wet Ingredients

Pumpkin purée (not pumpkin pie filling)
Molasses
Brown sugar

Eggs
Oil or melted butter
Milk or buttermilk

Dry Ingredients

All-purpose flour
Baking soda
Salt

Spices

Ground ginger
Cinnamon
Nutmeg

Cloves
Optional allspice

Why Pumpkin Purée Matters

Pumpkin purée:

Adds moisture without heaviness
Enhances color and texture
Balances the sharpness of ginger

Always use pure pumpkin purée, not sweetened pie filling.

Choosing the Right Molasses

Use unsulphured molasses for best results.

Avoid

Blackstrap molasses (too bitter)

Molasses provides depth, color, and that signature gingerbread richness.

How to Make Pumpkin Gingerbread (Step by Step)

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C). Grease and line a loaf or square baking pan.

Step 2: Mix Dry Ingredients

Whisk flour, baking soda, salt, and spices together to evenly distribute flavors.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk pumpkin purée, molasses, sugar, eggs, oil, and milk until smooth.

Step 4: Combine Wet and Dry

Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.

Step 5: Bake

Pour batter into prepared pan and bake until a toothpick inserted comes out clean.

Step 6: Cool Completely

Allow gingerbread to cool fully before slicing to set texture and deepen flavor.

How Long to Bake Pumpkin Gingerbread

Loaf pan: 50–60 minutes
Square pan: 40–45 minutes

Check for doneness at the center, as edges cook faster.

Common Mistakes to Avoid

Overmixing Batter

Leads to dense gingerbread.

Using Too Much Flour

Results in dryness—measure carefully.

Overbaking

Removes moisture and soft crumb.

Wrong Molasses Type

Blackstrap molasses overpowers flavor.

Pumpkin Gingerbread Variations

Pumpkin Gingerbread with Cream Cheese Swirl

Add a lightly sweetened cream cheese layer for contrast.

Glazed Pumpkin Gingerbread

Drizzle with powdered sugar glaze or maple icing.

Pumpkin Gingerbread Muffins

Bake in muffin tins for individual servings.

Vegan Pumpkin Gingerbread

Use flax eggs and plant-based milk.

Optional Add-Ins

Chopped nuts (walnuts or pecans)
Crystallized ginger
Chocolate chips

Raisins

Keep add-ins minimal to preserve the tender crumb.

What to Serve with Pumpkin Gingerbread

Hot coffee or chai tea

Vanilla ice cream
Whipped cream
Cream cheese frosting

This gingerbread also works beautifully on a brunch table.

Make-Ahead and Storage Tips

Room Temperature

Store tightly wrapped for up to 3 days.

Refrigeration

Keeps up to 1 week; improves flavor over time.

Freezing

Freeze slices individually for up to 3 months.

Why Pumpkin Gingerbread Gets Better Overnight

As it rests:

Spices bloom

Moisture redistributes
Texture becomes softer

This makes it ideal for advance baking.

Health Notes

While a treat, pumpkin gingerbread:

Contains vitamin A from pumpkin
Uses warming spices with antioxidants

Is satisfying in smaller portions

You can reduce sugar slightly without sacrificing texture.

Frequently Asked Questions

Can I use fresh pumpkin purée?
Yes—drain excess moisture first.

Why is my gingerbread gummy?
It may be underbaked or overmixed.

Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend.

Can I reduce molasses?
Yes, but flavor will be milder.

Why This Pumpkin Gingerbread Recipe Works

Balanced spice blend
Correct moisture ratio
Gentle mixing method

Reliable baking time

It delivers consistent results with deep flavor and perfect texture.

Conclusion

Pumpkin gingerbread is the perfect marriage of fall’s most beloved flavors. Moist, warmly spiced, and endlessly comforting, it’s a dessert that feels nostalgic yet fresh. Whether served plain, glazed, or dressed up with toppings, pumpkin gingerbread belongs in every autumn baking rotation—and once you try it, you’ll want to make it year after year.

Pumpkin Gingerbread: Moist, Spiced, and Perfect for Fall Baking

Author: WAFA LI

Print Recipe

Ingredients

• 1½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ cup (120ml) pumpkin purée (unsweetened)
• ¼ cup (60ml) molasses (not blackstrap)
• ¼ cup (50g) brown sugar
• 2 tbsp (30ml) maple syrup or honey
• 2 tbsp (30g) melted butter or coconut oil
• ¼ cup (60ml) unsweetened almond milk (or milk of choice)
• 1 tsp vanilla extract
• Optional: ¼ cup chopped crystallized ginger or walnuts

Instructions

Preheat oven to 350°F (175°C). Grease an 8×8″ baking pan or line with parchment.

In a bowl, whisk flour, baking soda, salt, and all spices.
In another bowl, mix pumpkin, molasses, brown sugar, maple syrup, melted butter, milk, and vanilla until smooth.
Gently fold wet into dry ingredients until just combined—do not overmix. Stir in optional ginger or nuts.

Pour into pan; smooth top. Bake 30–35 min, until a toothpick comes out clean (center may seem soft—carryover cooking will firm it).
Cool 15 min before slicing. Serve warm or at room temp—delicious plain, with Greek yogurt, or a light cream cheese glaze (2 tbsp cream cheese + 1 tbsp powdered sugar + 1 tsp milk). Keeps 4 days airtight.