Pumpkin Gingerbread Cake

Pumpkin Gingerbread Cake has it all! Moist cake with pumpkin spices and molasses. The perfect treat for a fall day.

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 2 large eggs, room temperature
• 1/2 cup canned pumpkin
• 1/2 cup molasses
• 2 Tbsp grated orange zest
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ancho chili pepper
• 3/4 cup buttermilk
• Optional: Whipped cream, caramel syrup or powdered sugar

DIRECTIONS

Preheat oven to 325 F. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled.

In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to cream mixture alternately with buttermilk, beating well after each addition.

Pour batter into greased 9 inch square baking pan. Bake until toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on wire rack. Serve with toppings as desired.