Name: Anything Goes Cookie Dough Skillet Pumpkin Snack Cakes
Ingredients: • 2 1/4 cups (550 mL) all-purpose flour; • 1 tsp. (5 mL) baking soda; • 1/2 tsp. (2 mL) salt; • 1 cup (250 mL) Becel Buttery Taste margarine; • 1 cup (250 mL) firmly packed light brown sugar; • 1/4 cup (60 mL) granulated sugar; • 2 large eggs; • 1 tsp. (5 mL) vanilla extract; • 1 cup unsweetened pure pumpkin puree; • 1 cup semi‐sweet chocolate chips (optional); • 1 tsp. PLUS 1/8 tsp. ground cinnamon, divided; • 1/2 tsp. ground ginger; • 3 ounces reduced fat cream cheese, at room temperature; • 2 Tbsp. confectioners sugar; • 1 Tbsp. milk

PorzioniMakes 24 cookies

Istruzioni

1
Preheat oven to 375°F (190° C). Spray large nonstick, ovenproof skillet with no‐stick cooking spray; set aside.
2
Combine flour, baking soda and salt in medium bowl; set aside.
3
Beat Becel Buttery Taste margarine with sugars in large bowl using electric mixer until light and fluffy, about 3 minutes. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in pumpkin, chocolate chips (optional), 1 tsp. (5 mL) cinnamon and ginger.
4
Spread into prepared skillet. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
5
Combine cream cheese, remaining 1/8 tsp. cinnamon, confectioners sugar and milk in small bowl.

Etichette

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Istruzioni

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