Layered Pumpkin Gingerbread With Hot Caramel Sauce

"This is a wonderful recipe...it has a pale crispy cookie base, topped by a delicately flavored pumpkin cake..Hot caramel sauce in an absolutely marvelous addition..."
 
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Ready In:
50mins
Ingredients:
17
Serves:
9
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ingredients

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directions

  • preheat oven to 350*.
  • (If using a glass dish, lower heat to 325*).
  • In large mixer bowl, combine flour and sugar. cut in butter so that the mixture resembles coarse fine crumbs.
  • (You may also do the first 2 steps in a food processor. add the pecans and blend.
  • Press 1 1/4 cups of the mixture firmly into an ungreased 9x9 baking pan.
  • Set aside.
  • To the remaining crumbs, add the rest of the ingredients and mix well, pour evenly over the cookie base.
  • Bake 40 minutes, or until the crust is firm and a tester comes out clean. Meanwhile, amke the sauce.
  • In a saucepan, melt the butter over medium-low heat.
  • Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for 5 minutes.
  • 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.

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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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