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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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For those of us who don't think pumpkin is just for the fall- this is a great recipe year round. Ingredients:
ingredients for the filling |
4 oz. pkg. cream cheese, softened |
1/4 c. sugar |
1 egg |
ingredients for the batter |
1 c. canned solid-pack pumpkin |
1 c. sugar |
1 egg |
1/3 c. vegetable oil |
1 c. flour |
1 t. ground cinnamon |
1 t. baking powder |
1/2 t. baking soda |
1/2 t. salt |
1/4 t. ground nutmeg |
1/4 t. ground ginger |
Directions:
1. Preheat your oven to 375. Grease a 9x13 pan. For the filling, whisk together cream cheese, sugar and egg until well blended; set aside. For the batter, combine the pumpkin, sugar, egg, and oil; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Pour into prepared pan.
2. Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect. Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.
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