Ingredients
Cake
- 6 tablespoon unsalted butter, melted
- 2 tablespoon heavy cream
- 1 1/2 cups white sugar
- 3 large eggs
- 1 (15 oz.) can pumpkin
- 1/4 cup water
- 2 cups AP flour
- 2 teaspoon cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Vanilla Bean Paste
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 pkg (8 oz) cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon Vanilla Bean Paste
- 2 large egg
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoon heavy cream
Instructions
- Preheat oven to 350.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray (I prefer to use a glass pan for this). If you’re using a metal pan, spray the pan and then line it with parchment paper leaving a 1″ overflow.
- Beat butter and 1 1/2 cups sugar until smooth in a stand mixer using the paddle attachment.
- Beat in 3 eggs (one at a time).
- Add in the pumpkin, heavy cream, 1 teaspoon of vanilla and water until well blended, scraping down sides of bowl as needed.
- In a separate bowl, mix flour, cinnamon, cloves, pumpkin pie spice, nutmeg, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
- Pour/spread about 2/3 of the batter evenly into the prepared pan.
- In another bowl beat all of the cream cheese filling ingredients using a stand or electric mixer until smooth and no lumps remain.
- Spread cream cheese mixture evenly over the pumpkin batter.
- Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.
- At this point you can put it in the oven and bake it or if you want to get fancy schmancy, use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
- Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
- Cool completely in pan, then cut into bars.
- Place in the fridge while you make the frosting.
- To make the frosting in bowl add in the cream cheese and butter.
- Using an electric mixer cream together the cream cheese and butter. ~2-3 minutes.
- Add in the confectioners’ sugar and vanilla and mix together on low as to not blow the sugar everywhere.
- Once the sugar incorporated add in the heavy cream and whip until fluffy.
- Remove the cake from the fridge and spread the whipped frosting on top.
- Store leftovers (like do you actually think you’ll have some?) in the fridge – covered.
- Place back in the fridge and allow to chill for 1 hour prior to serving.
