Ingredients
1/2 cup butter, softened1/2 cup packed dark brown sugar2 large eggs, room temperature1/2 cup canned pumpkin1/2 cup molasses2 tablespoons grated orange zest2-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground ginger1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ancho chile pepper3/4 cup buttermilk1/3 cup shelled pumpkin seeds, chopped and toastedOptional: Whipped cream, caramel sundae syrup or confectioners’ sugar
Preparation
Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled).
In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chile pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds.
Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
