We used a box of carrot cake mix and a can of pumpkin to bake cupcakes. They were really good, a little carrot-y and pumpkin-y at the same time but they really needed something. The logical idea was frosting and based on ingredients available and the nature of the goods it was decided. Cream cheese frosting! But without going too out of control with fat and calories and not too sweet. So we nixed the 10x sugar in favor of brown sugar. All of the measurements are best guesses as I did not expect it to turn out as good as it did. But that's the beauty of this frosting. You adjust it to your own taste. I would recommend playing with each ingredient... if you want it sweeter add more brown sugar, creamier add more cool whip. It's totally customizable! Okay, enough. Let's get to it.
1 block 1/3 less fat cream cheese, softened
1/2 c. brown sugar (or more to taste)
1 tsp. vanilla extract
2 tsp. pumpkin pie spice***
Approx. 3/4 a tub of fat free cool whip
Cinnamon Sugar (optional)
Mix all ingredients together. Sprinkle a little cinnamon sugar on top if it strikes your fancy. It's pretty too. Enjoy!
Yeah, it's that easy. Happy Fall!
***If you don't have pumpkin pie spice try to make your own! ...or just add complementary spices to whatever baked good your planning on using the frosting on. Additionally you may want to start out with maybe a single teaspoon of pumpkin pie spice. We are intense lovers of the fall spice blend and can't seem to find a stopping point.
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