Cake

• 1/2 Cannabutter at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon vanilla
• 1/4 cup water
• 2 cups flour
• 2 teaspoons cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Cream Cheese Filling

• 1 (8 ounce) package cream cheese (softened)
• 1 egg
• 1/4 cup sugar
• 1/2 teaspoon vanilla

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
2. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
3. Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
4. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
5. Spread about 2/3 of the batter evenly into the prepared pan.
6. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
7. Spread cream cheese mixture evenly over the pumpkin batter.
8. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
9. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
10. Cool completely in pan, then cut into bars.