Swirled Dulce De Leche Pumpkin Gingerbread

• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 1-1/2 teaspoon Cinnamon
• 3/4 teaspoons Ground Ginger
• 1/8 teaspoons White Pepper
• 1/2 teaspoons Salt
• 1 cup Sugar
• 1/2 cups Butter, Softened
• 2 whole Eggs
• 1/2 cups Molasses
• 1/2 cups Pumpkin Puree
• 1/2 cups Boiling Water
• 4 Tablespoons Dulce De Leche, Divided
• Whipped Cream

1. Set oven to 350 degrees. If you have a 12x7 pan, use it. Otherwise, spray a 9x13 inch pan with non-stick spray and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, white pepper and salt; set aside.
3. In a large bowl, combine the sugar and butter and beat until light and fluffy. Add eggs and mix until incorporated. Mix in molasses and pumpkin. Stir in the boiling water and mix well. Add the flour mixture and stir with a wooden spoon until well incorporated.
4. Pour half the batter into the prepared pan. Place two 1-tablespoon dollops of dulce de leche in different places on top of the batter and, using a butter knife, swirl to incorporate. Pour on the remaining batter and then top with the final two dollops of dulce de leche. Use the butter knife again to swirl the dulce.
5. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean. Serve with a dollop of whipped cream.

allpurpose, baking powder, baking soda, cinnamon, ground ginger, white pepper, salt, sugar, butter, eggs, molasses, pumpkin puree, boiling water, dulce de leche, cream

Taken from tastykitchen.com/recipes/desserts/swirled-dulce-de-leche-pumpkin-gingerbread/ (may not work)