Anything Goes Cookie Dough Skillet Pumpkin Snack Cakes

Submitted by Mary Jenny

"There's nothing sweeter than the joys of baking a fresh batch of cookies – especially the end results. Whether you're baking for family, friends or treating yourself to a tasty delight, consider these simple tips the next time you're pulling out the egg beaters and measuring cups to guarantee soft and chewy cookies every time."

 

• Ready In: 40mins
• Ingredients: 16
• Yields: 24 cookies
• Serves: 24

ingredients

• 2 1⁄4 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup becel buttery taste margarine
• 1 cup firmly packed light brown sugar
• 1⁄4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened pure pumpkin puree
• 1 cup chocolate chips
• 1 teaspoon cinnamon
• 1⁄8 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 3 ounces reduced-fat cream cheese, at room temperature
• 2 tablespoons confectioners' sugar
• 1 tablespoon milk

directions

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. Beat Becel Buttery Taste margarine with sugars in large bowl using electric mixer until light and fluffy, about 3 minutes.
3. . Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in pumpkin, chocolate chips (optional), 1 teaspoons (5 mL) cinnamon and ginger. Spread into prepared skillet.
4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. Combine cream cheese, remaining 1/8 teaspoons cinnamon, confectioners sugar and milk in small bowl.
5. Drizzle over cake. Cut into 24 pieces.
6. More nutrition information and baking ideas are available at Becel.ca.