Cake
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
Chocolate Chips (optional)
Preheat oven to 350 degrees. Spray a cookie sheet.
In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
Spread the batter evenly into the prepared pan.
Dollop the cream cheese mixture over the pumpkin batter.
Use a table knife to swirl together the cream cheese and pumpkin batter.
Bake at 350 for 25-30 minutes, or until the center of the pumpkin batter springs back when touched.
Cool completely in pan, sprinkle with powdered sugar, then cut into bars. Serve.
* Place in refrigerator and serve these cold like a pumpkin roll. These get better with time, so make them ahead. Great in the freezer for later!!
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