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Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low Residue diets limit fibrous vegetables, but the pumpkin puree here is a smooth puree with no skin or seeds, and the amount per serving is moderate, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
Plain cream cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cream cheese, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
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