INGREDIENTS
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12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
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2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
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2 teaspoons baking powder
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2 teaspoons ground ginger
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1 teaspoon salt
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1 cup granulated sugar
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1 cup packed light-brown sugar
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1 can (15 ounces) pumpkin puree (1 3/4 cups)
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3 large eggs
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Sugar Glaze, (optional)