INGREDIENTS
1/4 cup
brown sugar
1/2 cup
canned pumpkin puree
3 servings
caramel sauce
4 oz
cranberries
1 large
egg
1 1/4 cups
flour
1/2 tsp
ginger
1/4 cup
granulated sugar
2 tbsp
granulated sugar
1/2 tsp
ground cinnamon
1 pinch
ground cloves
1 pinch
ground ginger
1/4 cup
milk
1 pinch
salt
2 tbsp
shortening
6 tbsp
unsalted butter
1 tsp
vanilla extract
1/4 cup
water
3 servings
whipped cream