Pumpkin Skillet Cake| Becel

Name: Pumpkin Skillet Cake| Becel
Ingredients: 2 1/4 cups (550 mL) all-purpose flour; 1 tsp. (5 mL) baking soda; 1/2 tsp. (2 mL) salt; 1 cup (2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks; 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 (250 mL) unsweetened pure pumpkin puree; 1 cup (250 mL) semi-sweet chocolate chips; 1 tsp. (5 mL) PLUS 1/8 tsp. (0.5 mL) ground cinnamon, divided; 1/2 tsp. (2 mL) ground ginger; 3 ounces (90 g) reduced fat cream cheese, at room temperature; 2 Tbsp. (30 mL) icing sugar; 1 Tbsp. (15 mL) milk

www.becel.ca

In autumn, pumpkin pies get a lot of love. But we try to keep an open mind when baking with dessert squashes. Thankfully, that led to this.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.becel.ca.

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Ingredients

2 1/4 cups (550 mL) all-purpose flour
1 tsp. (5 mL) baking soda
1/2 tsp. (2 mL) salt
1 cup (2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks
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 (250 mL) unsweetened pure pumpkin puree
1 cup (250 mL) semi-sweet chocolate chips
1 tsp. (5 mL) PLUS 1/8 tsp. (0.5 mL) ground cinnamon, divided
1/2 tsp. (2 mL) ground ginger
3 ounces (90 g) reduced fat cream cheese, at room temperature
2 Tbsp. (30 mL) icing sugar
1 Tbsp. (15 mL) milk