Pumpkin Gingerbread With Caramel Sauce

• 2 1/4 c. all-purpose flour
• 1/2 c. sugar
• 2/3 c. butter
• 3/4 c. chopped pecans
• 3/4 c. buttermilk
• 1/2 c. canned pumpkin
• 1/2 c. molasses
• 1 large egg
• 1 1/2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. ground cloves
• Caramel Sauce
• vanilla ice cream

1. Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly.
2. Stir in pecans.
3. Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and the next 8 ingredients; beat at low speed with an electric mixer until blended.
4. Pour over crumb mixture; bake at 350u0b0 for 40 minutes. Cool in pan or wire rack.
5. Cut into squares; serve with Caramel Sauce and ice cream.
6. Serves 12.

allpurpose, sugar, butter, pecans, buttermilk, pumpkin, molasses, egg, ground ginger, baking soda, ground cinnamon, salt, ground cloves, caramel sauce, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=486807 (may not work)