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Pumpkin Gingerbread Snacking Cake

Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 9 squares

Ingredients

For the Cake

  • 1 ½ cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup unsulphured molasses
  • ¾ cup light brown sugar packed
  • ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

For the Glaze

  • ¾ cup powdered sugar
  • 1 to 2 Tbsp milk
  • 1 pinch ground cinnamon

Instructions

Make the Cake

  • Preheat the oven to 350°F. Grease an 8x8 square baking pan and line it with a strip of parchment for easy lifting.
  • In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  • In a second bowl, whisk the melted butter, brown sugar, pumpkin puree, and molasses until smooth. Add the eggs and vanilla and whisk until glossy.
  • Pour the wet mixture into the dry and stir just until no streaks of flour remain. Do not overmix.
  • Scrape the batter into the pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick in the center comes out with a few moist crumbs.

Glaze and Serve

  • Cool the cake in the pan for at least 20 minutes.
  • Whisk the powdered sugar, milk, and a pinch of cinnamon into a thin glaze and drizzle over the top. Cut into squares and serve.

Notes

  • Don't overbake: Pull the cake as soon as a toothpick shows moist crumbs.
  • Molasses tip: Lightly oil your measuring cup so the molasses slides right out.
  • Make ahead: The flavor deepens overnight, so this is even better on day two.