I think this time between Thanksgiving and Christmas is my favorite time of year. Everyone’s excited and gearing up for Christmas. They’re putting up their trees (ours was up the day after Thanksgiving) and decorating for the big day and many a kid is screaming in Santa’s lap in the middle of a mall.
Ahhh yes. It’s a special time, my friends. Are you getting your Christmas shopping done? I’m happy to report that we at least have our girls’ big gifts out of the way. This is a big step for us last-minuters.
One of my favorite desserts during this time of year is moist Pumpkin Gingerbread. It imparts a deliciously rich pumpkin flavor perfectly married with a hint of gingerbread. It’s the perfect way to bid adieu to fall and welcome winter with open, heavily layered arms. I mean, we made a snowman yesterday, people. By the way, does anyone use actual coal for eyes anymore? Who has that stuff just lying around in preparation for Frosty?
Ironically, I found this recipe years ago on Allrecipes.com and the author’s name is Frosty. Very fitting. Thank you, Frosty, for teaching us that the best way to get a snowman to the North Pole is via refrigerated boxcar and for introducing this Pumpkin Gingerbread. Because friends. It’s fluffy, it’s moist, it’s incredible. Especially when topped with a fresh dollop of whipped cream. I highly recommend doubling the recipe because it also makes a wonderful neighbor gift.
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- ⅔ cup water
- 1 15-oz can pumpkin puree
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 3-1/3 cups flour
- 2 tsp baking soda
- 1-1/2 tsp salt
- ½ tsp baking powder
- Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.*
- In a large mixing bowl, combine sugar, oil, and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.
- In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Pour batter into prepared pan.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.