Pumpkin Cream Cheese Squares

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May. 10, 2011


Cream cheese 4 Ounce , softened (1/2 Of 8 Ounce Package Filling)
For filling
Sugar 1/4 Cup (4 tbs)
Egg 1
For batter
Canned solid pack pumpkin 1 Cup (16 tbs)
Sugar 1 Cup (16 tbs)
Vegetable oil 1/3 Cup (5.33 tbs)
All purpose flour 1 Cup (16 tbs)
Ground cinnamon 1 Teaspoon
Baking powder 1 Teaspoon
Baking soda 1/2 Teaspoon
Salt 1/2 Teaspoon
Ground nutmeg 1/4 Teaspoon
Ground ginger 1/4 Teaspoon
Semi sweet chocolate morsels 1/2 Cup (8 tbs)



1. Preheat the oven to 375°F.

2. Lightly grease a 9-inch x 13-inch baking dish with oil.


3. Prepare the filling in a mixing bowl, by beating cream cheese, sugar and egg with a wire whisk. Set aside.

4. In another mixing bowl, mix together pumpkin, sugar, egg and oil.

5. Stir in all the dry ingredients into the pumpkin mixture to make a smooth bather.

6. Pour batter into greased baking dish

7. Spread the cream cheese mixture over batter.

8. Using a spatula or a palette knife and swirl through the batter to create a marbled effect.

9. Generously sprinkle chocolate morsels, if using.

10. Place the dish on the middle level of the preheated oven and bake for 25 to 30 minutes until a skewer comes out clean when inserted though the cake.

11. Remove dish from oven and allow it to cool.


12. Cut into squares.

13. Serve warm or chilled.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 512Calories from Fat 212

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 416 mg17.33%

Total Carbohydrates 72 g24%

Dietary Fiber 2 g8%

Sugars 52 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet