Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz (227g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease the baking dish.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large mixing bowl, beat together granulated sugar, brown sugar, and oil until well combined.
  4. Add pumpkin puree, eggs, and vanilla extract to the sugar mixture, mixing until smooth.
  5. Gradually mix in dry ingredients until just combined (do not overmix).
  6. In another bowl, beat together cream cheese, powdered sugar, egg, and vanilla extract until smooth.
  7. Pour half of the pumpkin batter into the prepared dish, followed by dollops of the cream cheese mixture, and then the remaining pumpkin batter.
  8. Use a knife to gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
  9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.