| 3/4 cup whole-wheat pastry flour |
| 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 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 tablespoon vanilla extract |
| 1/2 cup packed confectioners' sugar |
| 1 tablespoon nonfat buttermilk |
| 2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip) |
Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. |
