- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1/2 cup buttermilk (or substitute with 1/2 cup milk + 1/2 tablespoon vinegar)
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup pecans, chopped (optional)
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine the melted butter, pumpkin puree, buttermilk, and vanilla extract. Stir until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to over-mix, as this can make the bake tough.
- In a small bowl, mix together the brown sugar and pecans. Sprinkle this mixture evenly over the batter in the baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
- While the bake is in the oven, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Once the bake is out of the oven, allow it to cool for about 10 minutes before drizzling the glaze over the top.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International