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Pumpkin Gingerbread


We enjoy this every year for the holidays! If you're a fan of gingerbread and pumpkin then this spiced Pumpkin Gingerbread treat is for you!

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Rate this recipe 4.5/5 (31 Votes)


  • ICING:
  • 2 eggs
  • 1/2 cup egg substitute
  • 1 (15-ounce) can solid-pack pumpkin
  • 1 1/2 cups honey
  • 1/2 cup butter, melted
  • 1/2 cup fat-free plain yogurt
  • 1 cup toasted wheat germ
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3/4 cup confectioners' sugar
  • 2 teaspoons fat-free milk
  • 1/4 teaspoon vanilla extract


Servings 16
Preparation time 15mins
Cooking time 70mins
Adapted from


Step 1

In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-inch fluted tube pan with cooking spray and dust with flour; add batter.

Bake at 350°F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

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