Layered Pumpkin Gingerbread With Hot Caramel Sauce

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 9
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2/3 cup cold butter
• 3/4 cup finely chopped pecans
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup molasses
• 1/2 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1 1/4 cups packed light brown sugar
• 2 tablespoons light corn syrup
• 1 cup half-and-half
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350*.
• 2 (if using a glass dish, lower heat to 325*).
• 3 in large mixer bowl, combine flour and sugar. cut in butter so that the mixture resembles coarse fine crumbs.
• 4 (you may also do the first 2 steps in a food processor. add the pecans and blend.
• 5 press 1 1/4 cups of the mixture firmly into an ungreased 9x9 baking pan.
• 6 set aside.
• 7 to the remaining crumbs, add the rest of the ingredients and mix well, pour evenly over the cookie base.
• 8 bake 40 minutes, or until the crust is firm and a tester comes out clean. meanwhile, amke the sauce.
• 9 in a saucepan, melt the butter over medium-low heat.
• 10 add the brown sugar and corn syrup. bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for 5 minutes.
• 11 add the half and half, return to a boil, and remove from heat. stir in the vanilla. serve the warm gingerbread, cut into squares, with the hot caramel sauce over.