Fall Comfort Food

I have to quickly squeeze in a recipe before this week comes to a close! We're eagerly looking forward to our Jr. High Youth Staff joining us for dinner tonight. This is a dedicated group of people, first and foremost to God, but also to the kids they love and work with each Wednesday evening. We love them dearly and count it such a privilege to minister with them!

Our dessert tonight will be Pumpkin Gingerbread with Caramel Sauce. It smells (and tastes) absolutely heavenly!

Happy Autumn Weekend!

Pumpkin Gingerbread with Caramel Sauce

2 1/4 c. flour
1/2 c. sugar
1 1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
2/3 c. butter
1 egg
1 c. buttermilk
1/2 c. canned pumpkin
1/2 c. molasses

Caramel Sauce:
1/2 c. butter
1 1/4 c. packed brown sugar
2 tbsp. light corn syrup
1/2 c. heavy whipping cream

In a large bowl, combine the first 7 ingredients. Cut in butter till mixture resembles fine crumbs. Combine egg, buttermilk, pumpkin, and molasses. Stir into crumb mixture just till moistened. Pour into a greased 9x9 baking pan. Bake at 350 degrees for 40-45 minutes or till toothpick inserted in center comes out clean.

For sauce, melt butter in a saucepan. Stir in the brown sugar and corn syrup. Bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve over warm gingerbread. 9 servings