Servings: 8 half pint jars
Time: 2 hours
Ingredients
Filling
8 oz pkg of cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp coconut vanilla extract (or other vanilla extract)
Batter
15 oz can pumpkin puree
1 cup sugar
1 egg
1/3 cup vegetable oil
1 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz pkg of cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp coconut vanilla extract (or other vanilla extract)
Batter
15 oz can pumpkin puree
1 cup sugar
1 egg
1/3 cup vegetable oil
1 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Directions
Preheat oven to 375.
Spray a 13x9 pan with cooking spray.
With a mixer, blend the filling ingredients until smooth.
In a separate bowl, mix together the pumpkin, sugar, egg, and vegetable oil. In a small bowl, combine the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and thoroughly mix.
Place batter into pan and dot with cream cheese filling. Run a knife horizontally and vertically through the batter to mix the filling and batter together. DO NOT run knife all the way to the bottom of the pan.
Bake for 24 - 28 minutes until tester in center comes out clean.
Store in the refrigerator covered for up to 3 days.
Spray a 13x9 pan with cooking spray.
With a mixer, blend the filling ingredients until smooth.
In a separate bowl, mix together the pumpkin, sugar, egg, and vegetable oil. In a small bowl, combine the flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and thoroughly mix.
Place batter into pan and dot with cream cheese filling. Run a knife horizontally and vertically through the batter to mix the filling and batter together. DO NOT run knife all the way to the bottom of the pan.
Bake for 24 - 28 minutes until tester in center comes out clean.
Store in the refrigerator covered for up to 3 days.
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