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Souffle on wood table with pour of butterscotch sauce.

Gingerbread Soufflé

Gingerbread Soufflé, a soft fluffy cake made with molasses and pumpkin spice, served with a dusting of powdered sugar and a drizzle of creamy butterscotch.
Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 souffles
Calories 175kcal
Author Jenn



  • 1 Cup (250 ml) Almond Milk
  • ½ Cup (100 g) Granulated Sugar
  • ¼ Cup (32 g) All Purpose Flour
  • ¼ tsp Kosher Salt
  • Cup (113 g) Molasses
  • 2 Tbsp Unsalted Butter
  • 2 tsp Vanilla Extract
  • 2 tsp Pumpkin Spice Mix together 2 tsp Ground Cinnamon, 3 tsp Ground Ginger, 1 tsp Cloves, 1 tsp Nutmeg..save leftover in a container with lid
  • 6 Large Egg Whites
  • ⅛-1/4 tsp Cream of Tartar


  • Powdered Sugar for dusting
  • 1 Tbsp Unsalted Butter for buttering inside of Ramekins
  • ¼ Cup (50 g) Granulated sugar for coating inside of Ramekins

Butterscotch Sauce

  • 1 cup Butterscotch Chips
  • ¼ Cup (60 ml) Almond Milk



  • See notes above for helpful tips!
  • Preheat oven to 350 F (180 C). Prepare Three- 16 oz/5 inch Ramekins or Ten-7 oz Ramekins with butter and sugar coating.
  • In a large mixing bowl combine molasses, butter, vanilla, and pumpkin spice. Set aside.
  • Using a saucepan on medium high heat, bring sugar, flour, salt, and milk to a boil. Continually stirring with a whisk until thickened.
  • Pour hot mixture directly into bowl with molasses and stir until all ingredients are incorporated and smooth.
  • Set aside to cool.
  • Add egg whites and cream of tartar to bowl of stand mixer with whisk attachment, and whip until stiff peaks form. Eggs should be stiff and resemble a cloud while holding their shape.
  • Once molasses mixture is cool, gently fold in egg whites with a spatula a third at a time.
  • Do Not stir or over mix your egg whites into the batter. Simply fold until egg whites are blended without large chunks.
  • Spoon Soufflé batter into prepared ramekins leaving a ¾ inch space between batter and rim of baking dish.
  • Place ramekins on a cookie sheet and bake for 20-25 minutes until well risen with a solid top crust.

Make your butterscotch sauce while Soufflés are baking.

  • Place butterscotch chips in a small bowl.
  • Bring milk or cream (your choice of almond milk, milk, or heavy cream) to a boil in a small sauce pan and pour over butterscotch chips.
  • Let sit for 30 seconds before stirring. Stir until smooth and creamy.
  • Serve Butterscotch Soufflés straight from the oven with a dusting of powdered sugar and a drizzle of butterscotch sauce.


Calories: 175kcal