Pumpkin Gingerbread With Caramel Sauce - cooking recipe

Ingredients

2 1/4 c. all-purpose flour
1/2 c. sugar
2/3 c. butter
3/4 c. chopped pecans
3/4 c. buttermilk
1/2 c. canned pumpkin
1/2 c. molasses
1 large egg
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves
Caramel Sauce
vanilla ice cream

Preparation

Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.
Stir in pecans.
Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and the next 8 ingredients; beat at low speed with an electric mixer until blended.
Pour over crumb mixture; bake at 350\u00b0 for 40 minutes. Cool in pan or wire rack.
Cut into squares; serve with Caramel Sauce and ice cream.
Serves 12.