Four Ingredient Pumpkin Gingerbread

October 7, 2013   14 Comments

I bet you are wondering how I can do it – make gingerbread with four ingredients.

Easy Ginger Cake

I AM a superhero you know (in my own mind).

The truth is that I am the opposite of a superhero because I cheated. Please don’t tell my children because they are learning NOT to cheat at this very moment.

I used Hodgson Mill’s whole wheat gingerbread mix instead of mixing together flour, sugar, spices, etc. This mix is 100% whole grain and has a recognizable ingredient list:

whole grain whole wheat flour, molasses (soy lethicin), brown sugar, baking soda, ginger, cinnamon, salt, cloves.

I found this mix next to the more conventional Betty Crocker mixes in the baking aisle. It might also be in the “natural foods” section of your grocery store.

I was going to simply add a 15-ounce can of pumpkin puree and call it done. My goal was a TWO ingredient gingerbread but I couldn’t do it. The batter was too much like paste and I worried that the absence of fat would turn it into something that tasted flat.

I added an egg (because it is nutritious) and ½ cup of milk to get a pretty delicious bread. Is it as good as one with a stick of butter? Noooo. But, it has a nice flavor and I love that it is whole grain. One slice has 111% of your daily value of vitamin A and 21% of your daily value of iron. Yes!

Have you tried to “doctor” mixes? Please share.

Pumpkin Gingerbread Recipe

1.6 from 24 reviews

Makes 12 slices

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1 box Hodgson Mill Whole Wheat Gingerbread Mix
1 15-ounce can pumpkin puree
1 egg
½ cup milk (regular, skim, almond, soy, whatever you have will work)


Preheat oven to 350 F. Lightly grease an 8x8x2 square pan. Mix together gingerbread mix, pumpkin, egg, and milk until well blended. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

Nutrition Facts

For one slice: 151 calories, 0.7 g fat, 31.4 g carbohydrates, 12.2 g sugar, 3.5 g protein, 3.4 g fiber, 315 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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This is SUCH a great idea. For someone who has a slight sweet tooth and recently joined Weight Watchers (I'm ALL in!), this will go greatly with my weekly planning. Thank you!

I'm heading to the store today to pick up the Gingerbread mix (I always have canned pumpkin on hand). I've been looking for an easy tasty Fall dessert that is not too high in WW points to serve to guests staying at our home for our daughter's wedding in 2 weeks. Thank you.

I have to bring snack to my sons school and I try to bring healthy choices on my turns. I think this fits the bill and since their theme will be bat week I'm going to try a bat cutter to bring bat bread lol. Thanks for the recipe!

I have never had gingerbread, only cookies. This pumpkin gingerbread sounds delicious and I'll be trying it!

This is a great idea! I doctor pancake mix to make it healthier. I use Snoqualmie Falls "just add water" mix and I add a couple eggs, a few handfuls of oatmeal, a good sized gloop of applesauce or mashed banana, milk or sometimes yogurt, and some blueberries (or choc chips if I'm feeling naughty). I just add stuff until its the right consistency then let it sit a while for the oatmeal to soak. The pancakes always come out fluffy and delicious! I will definitely be trying the gingerbread!

For the vegans out there, you get Pumpkin, Gingerbread and Chocolate!…

Thanks Clyde I will try that and I also will try this recipe without the egg as it sounds like the same idea of using 2 ingredients - cake mix and can pumpkin which I use to always make before I stopped buying cake mixes because of all the ingredients listed.

I am dying to make this recipe, however we do not have Hodgson Mill mix in Australia and I can't find anyone who ships here either. Any suggestions?

I love the semi-homemade healthy recipe! This is one I'm eager to try - excited that it's something different than just a gingerbread cookie and love the thought of the added pumpkin flavor! Thanks for sharing!


Try 1/2 can of pumpkin and 8 oz of low-fat yogurt - I use this formula when making the "2 ingredient" chocolate cupcakes. Like you, I experiment a lot, and my 5th try succeeded! I add 1 tsp baking powder, 1 Tbs cocoa, 2 tsps instant espresso (or regular instant coffee), and swap out yogurt for 1/2 the can of pumpkin - add to devil's food mix for the perfect, very chocolatey, chocolate cupcakes!! I may try the yogurt swap with this recipe - I'll make it your way first, then my way, to compare. Adding an egg is still healthy, so okay with me if it's better than the yogurt swap :-) But try it . . .

I tried this recipe, because I like gingerbread and pumpkin. I found it too dense, and not really worth the calories. Not my favorite snack girl idea. Keep trying, though...I read you every day...

I'm fairly new to your website and I would like to know what is this points + thing is about.



Your recipe sounds very good but unfortunately I did not like the Hodgson Mills Whole Wheat Gingerbread Mix because I felt the whole wheat taste was too dominate.Usually I would not have chosen it but the IGA and HyVee stores didn't have any other mixes.I will not buy it again because my family thought it tasted bad.

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