1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 cup unsalted butter, softened

1/4 cup dark brown sugar

1/2 cup molasses

1 egg

1/2 cup pumpkin puree

1/2 cup hot water

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F (175°C) and grease and flour an 8-inch square baking pan.
In a medium bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and cloves.
In a large bowl, cream the softened butter and dark brown sugar until fluffy.
Add the molasses, egg, and pumpkin puree to the butter mixture and beat until smooth.
Gradually add the dry flour mixture to the wet ingredients, alternating with the hot water. Start and finish with the dry ingredients, mixing until just combined.
Pour the batter into the prepared baking pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the pumpkin gingerbread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve as is, or with a dollop of whipped cream or vanilla ice cream.

Spicy Kick: Add a pinch of cayenne pepper or ground black pepper for an extra layer of warmth.

Nutty Texture: Stir in some chopped walnuts or pecans for a crunchy contrast to the moist bread.

Vegan Option: Swap the egg and butter for plant-based alternatives such as flaxseed eggs and vegan butter.

Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this recipe gluten-free.