Ingredients

The following ingredients have 20 Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 4 eggs
  • 15 ounce can pure pumpkin puree
  • 1 cup miniature semisweet chocolate chips, divided
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon milk

Instruction

  • Preheat the oven to 350 degrees. Spray a half sheet pan (13 by 18 inches) with nonstick spray.
  • In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and ground cloves. Set aside.
  • In the bowl of an electric mixer, cream sugar and oil together on medium speed, and then add eggs one at a time. Add pumpkin puree, and mix until smooth and creamy.
  • Add the flour and spice mixture to the pumpkin batter a little at a time, mixing on low speed and scraping down the sides as needed.
  • Pour the pumpkin batter into the baking pan in an even layer, and clean the mixing bowl. Set aside.
  • In a small microwavable bowl, heat 1/2 cup of the chocolate chips for 30 seconds. Stir and then microwave 10 seconds at a time until they are completely melted.
  • Add the melted chocolate and cream cheese to the mixing bowl, and mix on medium speed. Add the sugar, egg and milk and mix until well incorporated.
  • Spoon dollops of the cream cheese mixture on top of the pumpkin batter and use a butter knife to swirl together.
  • Sprinkle remaining chocolate chips evenly over the top. Bake at 350 degrees for 25-30 minutes.
  • Cool completely, then cover and refrigerate.