Adapted from Pampered Chef. To soften cream cheese in microwave, place cream cheese in small bowl. Microwave on HIGH 15 seconds. One teaspoon pumpkin pie spice can be substituted for the ground cinnamon, nutmeg and ginger, if desired.
Ingredients
Filling:
4ozcream cheese, softened
¼cupsugar
1egg
Cake:
1cupsolid-packed pumpkin
1cupsugar
1egg
⅓cupvegetable oil
1cupall-purpose flour
1teaspoonground cinnamon
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
½teaspoonground nutmeg
½teaspoonground ginger
½cupsemi-sweet chocolate chips , optional
Instructions
Preheat oven to 375°F. Lightly spray a rectangular 9x13-inch baking pan with cooking oil.
For filling, whisk cream cheese, sugar and egg with whisk in small bowl until well blended; set aside.
For batter, combine pumpkin, sugar, egg and oil in a larger bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Pour into prepared baking pan.
Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired.
Bake 25-30 minutes or until wooden pick in center comes out clean. Cool; cut into squares. Serve plain, or with ice cream or whipped cream.