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

Preparation

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.