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Prep time: 15 minutesCook time: 1 hour
By the way, we made one batch of this pumpkin gingerbread forgetting to add the melted butter and you know what? It's still turned out fine. Not as moist as the butter version, but still good, and better the next day. I still prefer the butter version, but if you are trying to cut back, you can leave it out.
1 1/2 cups (200 g) all purpose flour*
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (240 ml) pumpkin purée**
1/2 cup (1 stick, or 112 g) butter, melted
1/2 cup dark brown sugar
1/2 cup (120 ml) molasses
1 Tbsp finely minced candied or fresh ginger (optional)
2 eggs, beaten
3 Tbsp water
1/2 cup raisins (optional)
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