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
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth.
- Beat in eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
- 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.
- Spread about 2/3 of the batter evenly into the prepared pan.
- In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, sugar, and vanilla until smooth.
- 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. 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.