Ingredients:

  • 1 cup pumpkin puree (unsweetened)
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 8 oz full-fat brick cream cheese, softened
  • 2 tbsp maple syrup
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your 9x13 inch pan with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, 1/2 cup maple syrup, eggs, melted oil, and 1 tsp vanilla until the mixture is smooth.
  3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold gently with a spatula until just combined.
  4. In a separate medium bowl, beat the softened cream cheese until smooth.
  5. Add 2 tbsp maple syrup, egg yolk, and 1/2 tsp vanilla to the cream cheese. Beat until the mixture is velvety and glossy.
  6. Pour the pumpkin batter into the prepared pan, spreading it evenly to the edges.
  7. Spoon the cream cheese mixture over the top in evenly spaced dollops.
  8. Using a butter knife or skewer, gently swirl the cheese into the batter in a figure-eight motion to create a marbled effect.
  9. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.