Festive Pumpkin Gingerbread

2 cups flour
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup sugar
3/4 cup margarine or butter(save 2/3 cup for topping)
1/2 teaspoon baking soda
1 pound canned pumpkin
1/2 cup light molasses
1/4 cup milk
2 eggs

In one bowl, mix flour, whole wheat flour, cinnamon, ginger, nutmeg and sugar. Set aside. In a separate bowl, blend baking soda, canned pumpkin, light molasses, milk and eggs. Combine dry and wet ingredients. Spread into a greased 9 x 12 inch pan. Spread reserved topping on batter and bake at 350 degrees for 50 minutes.