Ingredients

The following ingredients have 12 Servings
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed, I like dark)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cloves
  • 1 tsp ground allspice
  • 2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp kosher salt
  • 1 1/4 cup All-purpose flour
  • 3 1/2 cups pumpkin (29oz can)
  • 1/2 cup canola oil (or vegetable oil)
  • 3 eggs (large)
  • 5 oz sweetened condensed milk
  • 12 oz cream cheese (softened)
  • 1 1/2 cups sugar
  • 2 eggs (large)
  • 1/2 cup sour cream (lite is o.k.)
  • 1 tsp vanilla
  • 1/8 tsp salt (pinch)

Instruction

  • Preheat the oven to 350 °F.  Grease and flour a 9x13-inch baking pan.
  • In a large mixing bowl, combine the dry ingredients, sugar, brown sugar, baking powder, baking soda, cloves, allspice, nutmeg, cinnamon, salt, and flour.  Whisk together to combine.
  • In a separate bowl combine the wet ingredients, pumpkin, oil, eggs, and condensed milk.  Add the wet ingredients to the dry ingredients.  Mix well.
  • In the bowl of an electric mixer, combine the cream cheese and eggs.  Blend until smooth.  Add the sour cream, vanilla, and salt. Blend until combined.
  • Dollop the cream cheese mixture into the pumpkin batter and gently swirl the batters together with a knife or small spatula just enough to create a marbled appearance.
  • Pour into prepared baking dish.  Bake for 40 to 50 minutes
  • Allow to cool and then refrigerate until chilled.  Serve with fresh whipping cream if desired.