Cookie Dough Skillet Pumpkin Snack Cakes
From infoforyourlife 10 years ago
- 40 min to make
- Serves 24
There's nothing sweeter than the joys of baking a fresh batch of cookies – especially the end results. This skillet cake combines everything you love about soft chewy cookies and the warm flavours of fall for a perfect treat
Ingredients
- • 2 1/4 cups (550 mL) all-purpose flour shopping list
- • 1 tsp. (5 mL) baking soda shopping list
- • 1/2 tsp. (2 mL) salt shopping list
- • 1 cup (250 mL) Becel Buttery Taste margarine shopping list
- • 1 cup (250 mL) firmly packed light brown sugar shopping list
- • 1/4 cup (60 mL) granulated sugar shopping list
- • 2 large eggs shopping list
- • 1 tsp. (5 mL) vanilla extract shopping list
- • 1 cup unsweetened pure pumpkin puree shopping list
- • 1 cup semi‐sweet chocolate chips (optional) shopping list
- • 1 tsp. PLUS 1/8 tsp. ground cinnamon, divided shopping list
- • 1/2 tsp. ground ginger shopping list
- • 3 ounces reduced fat cream cheese, at room temperature shopping list
- • 2 Tbsp. confectioners sugar shopping list
- • 1 Tbsp. milk shopping list
How to make it
- Preheat oven to 375°F (190° C). Spray large nonstick, ovenproof skillet with no‐stick cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. 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. Spread into prepared skillet. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Combine cream cheese, remaining 1/8 tsp. cinnamon, confectioners sugar and milk in small bowl.
- Drizzle over cake. Cut into 24 pieces.
- More nutrition information and baking ideas are available at Becel.ca.
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