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Pumpkin Gingerbread

Make this moist gingerbread Bundt cake for holiday tea, dessert or snack time. Skill Level: Intermediate

15 min Prep
55 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 280
Protein 4.4g
Total Carbohydrates 51.0g
Dietary Fiber 1.8g
Net Carbohydrates 49.2g
Sugar 21.4g
Total Fat 6.9g
Saturated Fat 3.9g
Trans Fat 0.2g
Cholesterol 38.5mg
Sodium 247.2mg
SmartPoints® 11.0


  • 4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 Tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 15 ounces canned pumpkin
  • 1 cup brown sugar, firmly packed
  • 1 cup molasses
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup water, boiling
  • 2 sprays cooking spray
  • 1 Tablespoon powdered (confectioner's) sugar


  1. Preheat the oven to 350 ┬░F.
  2. Mix the flour, baking powder, baking soda, ginger, cinnamon and pumpkin pie spice in a large bowl. Set aside.
  3. Beat the pumpkin, brown sugar, molasses and butter in a large bowl with an electric mixer on medium speed until well blended.
  4. Add the eggs, then mix well.
  5. Add the flour mixture alternately with boiling water, beating on low speed after each addition just until blended.
  6. Pour the batter into a 2-cup Bundt pan that's been treated with cooking spray.
  7. Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan on a wire rack 10 minutes.
  9. Invert the cake onto the wire rack to cool completely.
  10. Sprinkle with the powdered sugar.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company