Ingredients
1/4 cup butter, softened1/2 cup packed brown sugar2 tablespoons sugar3 large egg whites1 cup canned pumpkin1/4 cup light corn syrup2 tablespoons molasses1-1/2 teaspoons grated orange zest1-1/4 cups cake flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon saltWhipped cream, optional
Preparation
In a large bowl, cream the butter and sugars until light and fluffy. Add egg whites one at a time, beating well after each addition. Beat in the pumpkin, corn syrup, molasses and orange zest until blended. Combine the flour, baking soda, baking powder, cinnamon, ginger and salt; add to pumpkin mixture, beating on low speed just until moistened.
Pour mixture into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 minutes. Serve warm with whipped cream if desired.
