INGREDIENTS
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon coarse salt
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon freshly grated nutmeg
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1/4 teaspoon ground allspice
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1 cup packed light-brown sugar
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1 cup granulated sugar
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1 cup (2 sticks) unsalted butter, melted and cooled
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4 large eggs, lightly beaten
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1 can (15 ounces) pumpkin puree