Pumpkin Gingerbread Snacking Cake
A moist, one-bowl pumpkin gingerbread snacking cake with deep molasses spice and a thin cinnamon glaze. No mixer needed, and it gets better on day two.
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.