Moist Pumpkin Gingerbread Recipe with Irresistible Spice

Author: Carry

Published: August 3, 2025

There’s nothing quite like the smell of pumpkin gingerbread baking in the oven on a crisp fall day. That warm blend of spicy ginger, cinnamon, and sweet pumpkin fills the whole house with coziness. This recipe has been my go-to for years – whether I’m hosting Thanksgiving, bringing a treat to a neighbor, or just craving something comforting with my afternoon tea. The magic happens when pumpkin’s earthy sweetness meets ginger’s fiery kick, all wrapped up in a moist, tender loaf that slices beautifully. Trust me, one bite of this spiced pumpkin gingerbread and you’ll understand why my family requests it every autumn!

Table of Contents

Why You’ll Love This Pumpkin Gingerbread

This pumpkin gingerbread is everything you want in a fall treat – and then some! Here’s why it’s become my absolute favorite:

The flavors sing together perfectly – just enough pumpkin to feel seasonal, with that warm ginger spice that lingers on your tongue
One bowl mixing means less cleanup (and more time to enjoy that amazing baking aroma filling your kitchen)
That moist, tender crumb stays perfect for days – if it lasts that long!
It’s versatile enough for breakfast with coffee or dessert with whipped cream – I won’t judge either way!

Seriously, this gingerbread hits all the right notes – cozy, flavorful, and foolproof. You’re going to adore it!

Pumpkin Gingerbread Ingredients

Gathering the right ingredients makes all the difference with this pumpkin gingerbread – here’s exactly what you’ll need:

Wet ingredients: 1 cup pure pumpkin puree (not pie filling!), 1/2 cup molasses, 1/2 cup packed dark brown sugar, 1/3 cup vegetable oil, 1 large egg at room temperature
Dry ingredients: 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp salt
Special addition: 1/2 cup hot water (trust me, this is the secret weapon!)

A quick tip: Measure your molasses in a greased measuring cup – it’ll pour right out without sticking. And don’t skip sifting those dry ingredients – it makes for the lightest texture!

How to Make Pumpkin Gingerbread

Roll up your sleeves – it’s time to make some magic! Here’s how I whip up this delicious pumpkin gingerbread every time:

Preheat and prep: Fire up your oven to 350°F (175°C) and generously grease a 9-inch loaf pan. I like to line mine with parchment paper too – makes cleanup a dream!
Mix the wet team: In a big bowl, whisk together the pumpkin puree, molasses, brown sugar, oil, and egg until smooth and creamy. The mix will look thick and gorgeous – like melted caramel with a pumpkin twist!
Combine the dry squad: In another bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt. This is where the flavor party starts!
Bring them together: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t go crazy mixing – a few flour streaks are totally fine at this stage.
Secret weapon time: Slowly pour in that hot water while stirring. Watch the batter transform – it’ll loosen up beautifully and get that perfect cake-batter consistency.
Bake to perfection: Pour the batter into your prepared pan and bake for 50-60 minutes. When a toothpick comes out with just a few moist crumbs (not wet batter), it’s done!
The hardest part: Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but wait at least 20 minutes before slicing – this helps set that perfect texture.

Pro Tip for Perfect Texture

That hot water? It’s not just any step – it activates the baking soda and helps the gluten relax, giving you that famously tender crumb. But be warned: overmix after adding the water, and you’ll end up with tough gingerbread. Stir just until combined!

Pumpkin Gingerbread Variations

One of my favorite things about this pumpkin gingerbread is how easily you can customize it! Here are some delicious twists I’ve tried:

Chocolate chip delight: Fold in 1/2 cup dark chocolate chips with the dry ingredients – the melty bits make it extra special!
Maple magic: Swap molasses for equal parts pure maple syrup if you prefer a milder sweetness (perfect for kids)
Nutty crunch: Add 1/3 cup chopped pecans or walnuts to the batter for texture

For gluten-free friends, I’ve had success using 1:1 gluten-free flour blend. And vegan? Just replace the egg with flax egg – works like a charm!

Serving and Storing Pumpkin Gingerbread

Oh, the possibilities with this pumpkin gingerbread! My absolute favorite way to enjoy it? Still slightly warm from the oven with a dollop of freshly whipped cream melting over the top. A dusting of powdered sugar makes it extra pretty for guests. For breakfast (yes, I said breakfast!), a thick slice with a hot cup of coffee is pure heaven.

Store leftovers in an airtight container at room temperature – it stays moist and delicious for up to 5 days. If you want to keep it longer, wrap slices tightly in plastic and freeze for up to 3 months. Just pop a frozen slice in the microwave for 15 seconds, and it’s like fresh-baked all over again!

If you enjoy this, you might also love:

Our soft Banana Bread Recipe
Chewy Oatmeal Raisin Cookie Bars for snacking
Elegant mini desserts like Mini Strawberry Cheesecake Recipe

Pumpkin Gingerbread FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about this pumpkin gingerbread:

Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree a sugar pumpkin – just make sure to drain excess liquid so your batter doesn’t get too wet. About 1 cup of homemade puree equals one can.

My gingerbread turned out dry – what went wrong?
Most likely overbaking or overmixing. Next time, check a few minutes early and pull it when moist crumbs cling to the toothpick. A tablespoon of applesauce can help revive dry leftovers!

Why use hot water in the batter?
It activates the baking soda and helps the spices bloom, creating that perfect moist texture. Just be sure to stir gently after adding – no vigorous mixing!

Can I make this into muffins instead?
You bet! Divide the batter into a greased muffin tin and bake at 350°F for 18-22 minutes. Mini muffins take about 12-15 minutes – perfect for little hands!

How do I know when it’s done baking?
The edges pull slightly from the pan and the top springs back when lightly pressed. A toothpick should come out with a few moist crumbs – not wet batter, not completely clean.

Nutritional Information

Here’s the scoop on what’s in each delicious slice of this pumpkin gingerbread! (Just remember – these numbers can vary a bit depending on your exact ingredients.) Per serving, you’re looking at:

Calories: 180
Carbohydrates: 30g (1g fiber, 15g sugar)
Protein: 2g
Fat: 6g (1g saturated)

Not too shabby for such a flavorful treat! The pumpkin adds vitamin A, while those warming spices bring their own health benefits. Everything in moderation, right?

I’d love to see your pumpkin gingerbread creations! Snap a photo and tag me on Instagram – nothing makes me happier than seeing your kitchens filled with that wonderful spicy-sweet aroma. Did you add any fun twists? Let me know in the comments below!