INGREDIENTS
2/3 cup
Pumpkin puree
3
Eggs, large
3/4 cup
All-purpose flour
1/2 tsp
Baking powder
1/2 tsp
Baking soda
1/2 tsp
Cinnamon, ground
1/2 tsp
Cloves, ground
1 1/4 cups
Powdered sugar
1/4 tsp
Salt
1 cup
Sugar
1 tsp
Vanilla extract
1
tub Cream cheese alternative, dairy-free
6 tablespoons dairy-free buttery spread or sticks, softened (I used Earth Balance sticks)