INGREDIENTS
1 cup
Pumpkin, canned
1 cup
Vanilla rice milk
1/2 cup
Maple syrup
8 oz
Vegan cream cheese
2 tbsp
Baking powder
1 tsp
Baking soda
1/4 cup
Brown sugar
2 1/2 cups
Gluten free flour
3 1/2 cups
Powdered sugar
1 tbsp
Pumpkin pie spice
3/4 tsp
Salt
1 pinch
Salt
1/2 cup
Sugar
3 tsp
Vanilla
3/4 tsp
Xanthan gum
1 tbsp
Apple cider vinegar
1/2 cup
Coconut oil
1 tbsp
Vegetable oil
The other half of the cinna-swirl swirl mixture