Pumpkin gingerbread with caramel sauce

Pillsbury p. 34

Gingerbread: 2 1/4 c flour, 1/2 c sugar, 2/3 c butter, 3/4 c pecans, 1 tsp baking soda, 1 1/2 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 tsp cloves, 3/4 c buttermilk, 1/2 c molasses, 1/2 c pumpkin, 1 egg

Sauce: 1/2 c butter, 1 1/4 c brown sugar, 2 Tbsp light corn syrup, 1/2 cup cream

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