3 ounces reduced fat cream cheese , at room temperature
2 Tbsp. icing sugar
1 Tbsp. milk
Preheat oven to 375°F (190° C). Spray large nonstick, ovenproof** skillet with no-stick cooking spray; set aside.
Combine flour, baking soda and salt in medium bowl; set aside.
Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended.Stir in pumpkin, chocolate chips, 1 tsp. (5 mL) cinnamon and ginger. Spread into prepared skillet.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Combine cream cheese, remaining 1/8 tsp. (0.5 mL) cinnamon, icing sugar and milk in small bowl. Drizzle over cake. Cut into 24 pieces.