Pumpkin Gingerbread With Hard Sauce

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup molasses
• 3-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2-1/2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 cup shredded peeled apple
• Confectioners' sugar
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and molasses. Combine the flour, baking powder, baking soda, ginger, salt and pie spice; add to the creamed mixture. Beat just until combined. Fold in apple.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner's sugar.
3. In a large bowl, beat the butter, confectioners' sugar and vanilla until smooth. Serve with gingerbread.

butter, sugar, brown sugar, eggs, solidpack pumpkin, molasses, flour, baking powder, baking soda, ground ginger, salt, pumpkin pie spice, apple, confectioners, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/pumpkin-gingerbread-with-hard-sauce/ (may not work)