Pumpkin Gingerbread Cake

My first thought: Why haven't I combined these 2 winter classics before? Imagine if the gingerbread man hooked up with a pumpkin cake and they had a beautiful pumpkin-gingerbread child. Equal parts spiced gingerbread cookie and moist pumpkin cake, this is a cake you want in your life. And, more good news: The HEALTHY batter comes together in a flash, with a handful of ingredients.

I'm not kidding, this is one magical combination of two fall/winter favorites. The cake is brimming with warm spices (ginger, cinnamon, cloves), and - GET THIS - it's healthy too! Pumpkin puree is healthy by nature, and in this recipe, it adds nutrients and flavor while replacing a large amount of fat. In fact, there are just 4 tablespoons of butter in the entire cake.

You'll also adore how easy this cake is to throw together. You combine the "wet" ingredients in a mixing bowl, and the dry ingredients in another bowl. Then the two meet and, in just minutes, a rich, ginger- and cinnamon-scented batter is born.

I served this cake for dessert this week, and then I warmed 2 more slices for the boys' breakfasts in the morning. Imagine how great that was, on a chilly winter morning. And since the cake is healthy, it makes a terrific afternoon snack too. With a warm cup of tea...

Pumpkin Gingerbread Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
Pinch of cloves
4 tablespoons unsalted butter, softened
2/3 cup light brown sugar
2/3 cup pumpkin puree
1/2 cup dark corn syrup or molasses
1 large egg
1 teaspoon vanilla extract
For the topping: 
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
To make the cake, in a medium bowl, combine the flour, cinnamon, ginger, baking soda, salt, and cloves. Mix well and set aside.
In a mixing bowl, beat together the butter and brown sugar until blended. Beat in the corn syrup (or molasses), egg, and vanilla. Gradually beat in the flour mixture until blended.
Transfer the batter to the prepared pan and smooth the surface.
Bake for 25 to 35 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Transfer the pan to a wire rack. To make the topping, combine the granulated sugar and cinnamon and mix well. Sprinkle the mixture over the cake (preferably while the cake is still warm, but no big deal if it's not).
Serve the cake warm or room temperature. Store leftovers in an airtight container.

Makes 1 cake, serves 8