Delicious Gingerbread Soufflé

by Alli

This shop, How to Make a Gingerbread Soufflé was sponsored by Collective Bias, Inc.  All opinions are mine alone.

There’s just something about Thanksgiving Day that calls for all things fancy. I’ll set the table with beautiful linens, the fine china and include name cards and stemware.

The family will enjoy getting all dressed up and they secretly love seeing their names at their place setting.

When you see your 20-something-year-old kids snapping photos of your dining room decor to share on social media, you know that they’re impressed and proud of their mom.

A fancy dinner calls for a fancy dessert. Have you ever made a soufflé?

It seems daunting, right? Actually, my Gingerbread Soufflé is easy to make.

Be sure and place the soufflé in the oven right before you sit down to dinner. When it’s done, serve immediately.

How to Make a Gingerbread Souffle

Helpful Hint: Soufflés will fall eventually. They all do. That’s why you serve them immediately.

I like the look of my Gingerbread Soufflés after they fall a little bit. I took a pic so you can see them after they fall.

Gingerbread Souffle - After

How to Make a Gingerbread Soufflé

Spray ramekin cups with cooking spray, sprinkle with sugar, and shake out the excess.

How to Make Gingerbread Souffle

Combine sugar, milk, and flour in a saucepan. Whisk until smooth. Bring to a boil and boil for 2 minutes.

How to Make a Gingerbread Souffle

Remove from heat and mix with molasses, butter, spices, and vanilla extract. Let cool for 15-20 minutes before whisking in egg yolks.

Meanwhile, beat egg whites and cream of tartar on high until stiff peaks form.

Fold egg whites into the flour mixture, leaving 3/4 of an inch space at top of the ramekins. Bake for 25-30 minutes or until puffy and set. Serve immediately.

Puffy and Set - Gingerbread Souffles

Yield: 6

How to Make a Gingerbread Soufflé

Gingerbread Souffle - After

A Gingerbread Soufflé is light, pretty and delicious.

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


  • 1/2 cup sugar
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/3 cup molasses
  • 2 Tablespoons butter, softened
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. ground ginger
  • 2 tablespoons vanilla extract
  • 6 eggs, separated
  • 1/8 tsp. cream of tartar


  1. Preheat oven to 350º.
  2. Coat 10 ramekins with cooking spray. Sprinkle with sugar to coat and shake out excess. Set aside.
  3. Combine sugar, milk, flour, and salt in a medium saucepan. Whisk until smooth.
  4. Bring to a boil over medium heat, whisking constantly.
  5. Pour mixture into a large bowl and whisk in the molasses, butter, spices and vanilla extract.
  6. Let cool for 15 minutes before whisking in egg yolks.
  7. Beat egg whites and cream of tartar with an electric mixer on high until stiff peaks form.
  8. Fold egg whites, 1/3 at a time, into the flour mixture until well blended.
  9. Spoon batter into prepared ramekins, leaving 3/4 of an inch space at the top.
  10. Bake for 25-30 minutes or until puffy and set.
  11. Top with whipped cream and a sprinkle of cinnamon. Serve immediately.

Nutrition Information



Serving Size


Amount Per Serving Calories 279Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 199mgSodium 227mgCarbohydrates 38gFiber 0gSugar 31gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Gingerbread Souffle

A fancy, Thanksgiving Day dinner and dessert deserve the best food storage available to handle the leftovers. That’s why I use the all-new Rubbermaid Brilliance for food storage.

My grown-up kids will call dibs on the Thanksgiving leftovers so I plan ahead by shopping at Target for Rubbermaid Brilliance.

It’s the new standard for food storage and has a leak-proof airtight seal. I’m for real! Rubbermaid Brilliance is 100% guaranteed leak-proof.


I’m in Love With Rubbermaid Brilliance

Do you know what else I love about Rubbermaid Brilliance? It’s stain and odor-resistant, crystal clear, and stacks perfectly.

How to Make Gingerbread Soufflé

Want to know what my 20-something-year-old son likes the best?

You don’t have to open the lid when you’re using the microwave to reheat food. It has built-in vents. You just open the latches and leave the top on.

Gingerbread Souffle

Since Rubbermaid Brilliance is 100% leak-proof, there will be no more calls from my son telling me that he spilled the leftovers in his car as he was driving home. Yes!


Now, if I can only get my grown-up kids to return my favorite food storage containers! It’s a good thing I stocked up before Thanksgiving! 

To keep up with the latest, follow Rubbermaid on Instagram and Facebook.

Be sure and wow your guests with my Gingerbread Soufflé! What’s your favorite Thanksgiving Day dessert?

Don't Forget to Pin It!

How to Make Gingerbread Souffle

You May Also Like

Gingersnap Cookies

Gingersnap Cookies

Pecan Pie Cobbler

Dixie's Pecan Pie Cobbler

Coconut Cake Roll

Coconut Cake Roll is a family favorite.



Sarah Bailey November 14, 2016 - 7:22 am

OK I most definitely need to try this – it sounds absolutely amazing and I am definitely a fan of all things gingerbread.

Mary November 14, 2016 - 7:43 am

Alli, your recipes always make my mouth water. It’s so great you share the leftovers. That’s one thing I always miss when it is not our turn to host…. the leftovers yum!

Shirley Wood November 14, 2016 - 8:36 am

My brother-in-law came walking into his parents home yesterday with Rubbermaid Brilliance containers hoping for Sunday dinner leftovers to take home with him. LoL Our children all bring their own containers for Thanksgiving leftovers also.
Your recipes sounds delicious. I can’t remember when I’ve had Gingerbread anything. I make the sweet potato souffle’ at our house and yep, it will fall eventually but that doesn’t affect how good they are!

Chris Lewis November 14, 2016 - 8:42 am

WOW, this looks delicious and your images just make me want to grab it through the screen. I have some parties coming up this holiday season and I will be adding this on the “to make” list for sure!

Nancy T November 14, 2016 - 10:03 am

I love the flavor and aroma of gingerbread, so this recipe is perfect for me! Your souffle recipe definitely is a fine way to jazz up my gingerbread Fall fix.

The Rubbermaid Brilliance seems ideal for holiday leftovers – I’m notorious for spilling on the way home, so I think stocking up on these would be a perfect solution for both my spilling in the car, and my husband reheating in the microwave: you had me at self-venting – I envision splatter-free microwave walls 🙂

vera November 14, 2016 - 10:33 am

This is amazing! The pictures are fantastic. If I could reach out and eat them through the computer I totally would lol. I really like the Rubbermade containers as well. Thanks for the recipe!

Jenn @ EngineerMommy November 14, 2016 - 4:27 pm

Gingerbread souffle sounds like such an amazing dessert. I would absolutely love to try this recipe this weekend. This would be perfect for our Thanksgiving party.

Pam Wattenbarger November 14, 2016 - 5:01 pm

I don’t think I have ever actually made a souffle before. This sounds like such a fun dish to serve for Christmas.

Kita Bryant November 14, 2016 - 5:11 pm

SO glad you posted this! I’ve needed a new dessert and this is right up my alley.

Jennifer November 14, 2016 - 7:25 pm

I am so done with pumpkin spice – HELLO GINGERBREAD! This recipe sounds fantastic, I can’t wait to try it.

Liz Mays November 14, 2016 - 7:44 pm

Now these would be fun to make. I love how the souffles end up looking. I think my family would like that flavor.

Libertad Green November 14, 2016 - 8:51 pm

This looks so delicious! I would love to try the recipe! I tried ginger cookies last year and they were really good, so I bet this would be even better!

Anita Anderson November 14, 2016 - 9:11 pm

I would love to be a guest at your dinner table. This is scrumptious.

Mimi Green November 14, 2016 - 11:23 pm

They look delicious, I would enjoy these with a cute mug filled with hot tea. This is right on time for the season.

Aisha Kristine Chong November 15, 2016 - 4:02 am

I honestly never had this before but I super want to try – I would so love to have this right about now.

Chubskulit Rose November 15, 2016 - 6:29 am

It is early in the morning and I am starving, this is the reason! That looks tasty, I’d love to try it.

ricci November 15, 2016 - 10:09 am

I’ve never made a soufflé before, much less a gingerbread soufflé butt his one sounds amazing!! Great post!!

Bonnie @wemake7 November 15, 2016 - 8:40 pm

Oh my gosh, what a cute post and recipe. I have got to make this. Looks really good.

Ava November 16, 2016 - 3:13 am

Got to make this! Thanks for the recipe!

Angela Harris November 16, 2016 - 9:10 am

Thank you for sharing. I have been searching for the perfect recipe for my desserts this holiday. This is perfect!

Anosa November 20, 2016 - 9:08 am

Never tried making a souffle before, I am only good at eating them lol. Thanks for the step by step, now I just need to go pick up some storage containers

Charla January 22, 2017 - 10:57 pm

Just made the delicious gingerbread souffles, following the recipe precisely, and they turned out perfectly! Everyone raved about the consistency, flavor, and appearance. The recipe was very easy to follow and thanks to Alli for the step-by-step pictures and instructions. Superb!

Alli January 23, 2017 - 8:32 am

I’m so glad they turned out perfectly! This is one of my all-time faves.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe