Another reason to keep pumpkin puree!
The smell of spices in the air and leftover pumpkin puree in the fridge, oh how the holidays delight with fresh baked goodies coming out of the oven. I love the smell of pumpkin baked goodies coming from oven (which that I do not like).
I used a recipe from the Betty Crocker cookie cookbook. I did tweak the recipe to make it more paleo and healthy. Can you make desserts healthy? I used homemade pumpkin puree and 1/3 less fat cream cheese for the frosting.
2 C. of sugar (Dixie crystals is GMO free 🙂 )
1/2 C. vegetable oil
1 can (15-16 oz.) pumpkin puree (if using homemade it’s 1 C.)
4 eggs, beaten
2 C. baking mix (Bisquick or store brand) (To make GF use a baking mix for this and add 1/4 tsp xantham gum to it)
2 tsp. pumpkin spice ( use 1 tsp first then if needed add the 2nd)
I also added vanilla to help perk up the pumpkin flavor (1 tsp.)
Heat oven to 350 degrees. Beat the first 4 ingredients for about a 1 min. Stir in the remaining ingredients. Mix well about 3-5 min. Pour into a greased jelly roll pan (15 1/2 X 10 1/2 X 1-in.). Bake for 25-30 min. or until tests done. Cool and then frost with cream cheese frosting.
Cream Cheese Frosting
1 pkg. (3 oz.) cream cheese, softened
1/3 C. butter or margarine, soft
1 tbsp. milk
1 tsp vanilla
2 C. powder sugar
Beat the first 4 ingredients until creamy. Stir in powder sugar until smooth and to desired consistency.
*Ok I used an 8 oz. pkg. of cream cheese and followed the rest of the recipe. I had no problems and it help make the frosting slightly thicker like frosting should be. *