Pumpkin Pound Cake with Buttermilk Glaze

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Cooking spray
1 tablespoon all-purpose flour 
1 (15-ounce) can pumpkin, drained
3/4 cup granulated sugar 
3/4 cup packed dark brown sugar
1/2 cup butter, softened 
4 large eggs 
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces) 
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar 
2 tablespoons butter 
2 teaspoons cornstarch
1/8 teaspoon baking soda

• Preheat oven to 350°.
• Lightly coat a 10-inch tube pan with cooking spray 
• Dust with 1 tablespoon flour. 
• Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. 
• Let stand about 10 minutes. 
• Scrape drained pumpkin into a bowl.
• Beat granulated sugar, brown sugar, and butter in a large bowl until well blended. 
• Add eggs, 1 at a time, beating well after each addition. 
• Beat in pumpkin and vanilla. 
• Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. 
• Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. 
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into prepared pan. 
• Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. 
• Cool in pan 10 minutes on a wire rack.
• Remove from pan, and cool completely on wire rack.
• To prepare glaze, combine buttermilk and remaining ingredients in a small saucepan over medium heat 
• Bring to a boil. 
• Cook 1 minute or until thick, stirring constantly 
• Remove from heat. 
• Drizzle cake with glaze.