Gingerbread with Pumpkin Caramel Mascarpone Cream

Serves 9
  • 2 1/4 cups all purpose flour
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. butter, melted and cooled to room temperature
  • 3/4 cup molasses
  • 3/4 cup light brown sugar
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 egg, slightly beaten
  • 1/2 cup whipping cream
  • 1 tbsp. granulated sugar
  • 1/3 cup Stonewall Kitchen Pumpkin Caramel Sauce
  • 4 oz. mascarpone cheese, room temperature

In a medium mixing bowl, whisk together first 8 ingredients through salt. In a separate large mixing bowl, using an electric mixer on low speed, combine the butter, molasses, brown sugar buttermilk, milk and egg until uniform; slowly add dry ingredients, mixing until just combined. Pour batter into greased, floured 8x8" baking pan and bake in preheated 350° oven until the top springs back when lightly touched and the edges pull away from the pan (30-40 min.). Whip cream until soft peaks almost form; whisk in sugar; move whipped cream to a medium size bowl. Whip together Stonewall Kitchen Pumpkin Caramel Sauce and mascarpone; fold into whipped cream.

To Serve: Serve gingerbread warm or room temperature with a generous dollop of Pumpkin Caramel Mascarpone Cream.

Recipe courtesy of Stonewall Kitchen.