Ingredients
1/4 cup butter, softened1 cup molasses2 large egg yolks, room temperature1 large egg, room temperature1/4 cup canned pumpkin1 teaspoon vanilla extract1-1/2 cups whole wheat flour2-1/2 teaspoons ground cinnamon2 teaspoons ground ginger1 teaspoon baking powder1 teaspoon baking soda3/4 teaspoon ground allspice1/4 teaspoon salt1 cup miniature marshmallows1/2 cup chopped pecans1/2 cup semisweet chocolate chipsMERINGUE:4 large egg whites, room temperature1/2 cup packed brown sugar
Preparation
In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla.
In a small bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, allspice and salt. Gradually add to the molasses mixture. Pour into a greased 13x9-in. baking pan. Sprinkle with marshmallows, pecans and chocolate chips. Bake at 350° for 20 minutes.
Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Remove gingerbread from oven; spread with meringue. Bake until meringue is lightly browned, 9-11 minutes longer. Cool completely. Cut into bars.
