Ingredients
The following ingredients have 12 Servings
- 10 ounces roughly 1 ¾ cups 2 ½ tablespoons all purpose gluten free baking flour - I used Bob's Red Mill that I found at Walmart
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup 224g pumpkin puree*
- 1 cup 175g brown or cane or coconut sugar
- ⅓ cup 74g coconut oil OR vegan butter
- 1/2 cup 120mL almond milk
- 2 teaspoons vanilla extract
- 4 oz./113g (½ cup vegan cream cheese, at room temperature)
- 1 ½ tablespoons unrefined brown or cane sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon pure vanilla extract
- 1 egg yolk substitute - I use Bob's Red Mill Egg Replacer that I found at Walmart
