1 1/4 cups all-purpose flour
1 (17.2 ounce) can pumpkin puree
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking soda salt
1 teaspoon ground cinnamon
1/2 cup butter, softened
1/4 cup white sugar
1 egg, beaten
1 egg, beaten
1 teaspoon pumpkin pie spice
1 teaspoon pumpkin pie spice (optional)
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x5 inch square pan with parchment paper or cookie sheet. Combine flour and baking soda in large bowl. Stir together pumpkin, baking soda, baking powder, baking powder, baking soda salt, cinnamon and sugar; pour into prepared pan.
Combine butter, sugar, egg, egg and pumpkin pie spice in large bowl. Beat in pumpkin, pumpkin pie spice and egg. Pour batter into prepared pan.
Bake in preheated oven for 20 minutes. Brush top of pan with egg white. Remove parchment from pan; sprinkle top with pumpkin pie spice. Bake for 35 to 40 additional minutes. Remove pan from oven; sprinkle with cup-stuffed green thistle. Bake an additional 10 minutes. Cool completely. Serve warm or at room temperature.