• Preheat the oven to 350° and spray an 8-count mini loaf pan with non-stick cooking spray.

Mini Gingerbread Loaves

• In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
• In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
• With another small saucepan, heat molasses and corn syrup until lukewarm as well.
• While both pans are cooling down a bit, cut cold butter into small pieces, add to the flour mixture, and use a pastry blender until the mixture resembles fine crumbles.
• Once both pans have cooled to lukewarm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
• Add egg and whisk until well Incorporated.
• Pour into the prepared mini loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.
• Let cool completely in the pan.
• Once cooled, remove from the pan.

Molasses Frosting

• In a medium mixing bowl, beat cream cheese and butter together until creamy.
• Add vanilla and cinnamon, mix well.
• Slowly add powdered sugar and beat until creamy.
• Mix molasses into mixture and blend well.
• Refrigerate frosting until chilled then frost the mini loaves when cooled completely.
• Sprinkle with festive sprinkles and enjoy!