Filling: 1 (8 ounce) package cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
Batter:
- 1 cup canned pumpkin puree
- 1 cup sugar
- 1 egg
- ⅓ cup unsalted Butter
- 1 cup all-purpose flour
- 1/2 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375°.
- Spray a 9x13" baking pan with cooking spray. Set aside.
- For the filling: With a hand mixer blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- For the batter: Combine the pumpkin, sugar, egg and Butter in medium mixing bowl and mix until well combined.
- Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well to combine.
- Pour batter into prepared baking dish, and spread to cover bottom of pan.
- Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife to make a marbled effect w/ the cream cheese mixture.
- Bake for 22-25 minutes or until toothpick inserted in the center comes out clean.
- Cool an cut into squares.
