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Ingredients

• 1 cup  all-purpose, flour
• 3/4 cup  whole-wheat pastry flour
• 1 cup  granulated sugar
• 3/4 cup  unsweetened cocoa powder, (not Dutch-process)
• 1 1/2 teaspoons  baking powder
• 1 1/2 teaspoons  baking soda
• 1 teaspoon  pumpkin pie spice
• 1/4 teaspoon  salt
• 1 cup  nonfat buttermilk
• 1 15-ounce can  unsweetened pumpkin puree
• 3/4 cup  dark brown sugar, packed
• 1   large egg, at room temperature
• 1   large egg white, at room temperature
• 1/4 cup  canola oil
• 1/4 cup  light corn syrup
• 1 tablespoon  vanilla extract
• 1/2 cup  packed confectioners' sugar
• 1 tablespoon  nonfat buttermilk
• 2 tablespoons  mini chocolate chips, or toasted chopped nuts (see Tip)

Description

You Don't Have To Have Pumpkin Pie To Still Enjoy Pumpkin And Spice In A Thanksgiving Dessert. This Tender, Moist Cake Uses Pureed Pumpkin To Replace Much Of The Fat And Is Delicately Seasoned With Classic Thanksgiving Flavors.

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